If you rest your eyes from the Hawkesbury for a minute, you will notice the flavour balance in the kangaroo tartare, horseradish cream, beetroot and wattleseed, and the elegance of roasted quail, chestnut, date and sunflower seeds.

Chef Kevin Solomon makes sure Cottage Point Inn doesn’t trade on looks alone, with a seasonal menu emphasising the skills he honed previously as head chef at Guillaume Brahimi’s ‘Guillaume,’ in Sydney’s Paddington

There’s a finessed coconut parfait with caramelised pineapple that’s adorned with lemon gel, leading the way into hard-to-resist dessert menu.

Must eat: Duck breast, persimmon, pistachio, radicchio and native pepper.