Lindsay McCall’s Mornington Peninsula winery, Paringa, is one of the area’s loveliest little rooms and enjoys one of best vineyard views across three-decade-old pinot and chardonnay vines. 

Simply set tables allow a blank canvas for the set courses that come from chef Simon Tarlington, starting with a selection of super tasty snacks. 

A terrific little vegemite scroll is joined by the poshest devils on horseback – Paringa pinot-soaked prunes wrapped in lamb bacon – and a fun take on green eggs and ham.

Warm pumpkin sourdough scones with good house-made butter might precede a piece of Otway Ranges lamb hidden under slivers of pumpkin and a handful of crushed nuts and seeds, with a broth heady with eucalyptus poured at the table.

While most will be happy to plunder the cellar filled with back vintages of the excellent estate wine, the list is bolstered by a Euro-leaning selection with an impressive 30-plus offered by the glass.

Sharp service from a young team helps keep the busy weekend crowds in good cheer, while a show-stopping finale features fire and marshmallows and is worth the price of admission alone.

Must Eat Dish: Otway Ranges lamb with eucalyptus