With vineyard views and a garden of citrus trees, it’s a picturesque spot for lunch with family or loved ones. Inside, the setting is minimalistic but warm.

All focus is on the food from Wayne Leeson and his team, which brings seasonal produce to the fore. Whether you pick the two or three-course meal, you’ll be starting with a house-made bread roll and bitesize snacks – an oyster, for example, or cracker topped with venison tartare and coconut “snow”.

A medley of bright baby beetroots is the prettiest of plates, the roasted wedges and raw slices assembled atop cashew cream and decorated with watercress and lolly-like beetroot jellies. Kingfish sashimi wins the flavour stakes, with its SA-meets-Southeast-Asian vibe thanks to succulents, finger limes, coconut milk and coriander. The winning main is a more generous serve of flavour-packed fried rice, sticky with hot nuoc cham dressing and crispy chicken skin, topped with slices of sous vide chicken.

It’s tough competition for cauliflower-filled dumplings in a mild mushroom broth. Desserts include chocolate sorbet with raspberry four ways, and coconut snow. The restaurant caters for all dietary requirements.

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