Renowned for Greig’s knowledgeable and relaxed hospitality style, the service is warm, attentive and welcoming. You’ll have to be organised to secure a reservation at South On Albany as the couple do only two dinner sittings of 10-12 people at a time, from Wednesday to Saturday, plus Sunday lunch twice a month.

With a three-course chef’s menu, the offering changes every two weeks to showcase Evans’ love of crafting elegant yet simple dishes focusing on seasonal produce. To start, there are Tuross oysters with a finger lime and eschalot dressing that pair perfectly with a sangiovese from Ravensworth.

Locally foraged mushrooms arrive with Buena Vista Farm marinated feta, herbs, confit garlic and pangrattato, followed by pan-roasted fish of the day with parsnip puree, fennel, roasted brussels sprouts, lemon and parsley butter, and crispy kale. To finish, try ginger-poached pear and rhubarb with caramelised puff pastry and muscadelle ice cream. To help you explore its award-winning wine list, South On Albany offers drops matched to each dish as an extra. 

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