Could not fault this place. Outstanding food and excellent service and attention to detail. Roomy and well spaced tables. Absolutely equal to top city restaurants - not surprising as the Chef has previously worked at top Melbourne restaurants Ezards and Circa and it shows. Compliments to all the kitchen and wait staff, especially Marita (?) who was both knowledgeable and charming! Local produce ('this morning's egg....' a feature also. The slow cooked and sticky lamb neck was a generous portion beautifully cooked and presented - accompanied by artichoke, radicchio, pickled onions and shanklish(?). Friends enjoyed the roasted free range chicken breast with ricotta dumplings, 'today's vegetables' in a nice jus Fantastic. Warm chocolate tart with salted peanut caramel ice-cream topped off a great meal. Good wine list reasonably priced. First class. Prices about $38 for mains, $19 for entree and $10 for starters, $16 for dessert.