From hospitality stalwarts Sonia Greig and John Evans, who put venues 3 Weeds and Bistro CBD on the map, South on Albany is everything you want from a neighbourhood eatery, a warm, light-filled space with a buzzy atmosphere. Recognised many times within the industry for her superior service, we’re expertly guided through the menu by Greig, and it speaks to provenance and local produce of the area. Shoalhaven oysters at their seasonal peak are served with a pink-hued grapefruit dressing. A lively blanc de blancs from nearby vineyard Tertini is a smart pairing from Greig, and the sparkling wine is a match for more than one thing on the menu. Evans’ love for simple, classic fare is clear and he doesn’t overcomplicate things, letting the produce speak for itself; lighter bites like chicken liver pâté with pear chutney and Ortiz anchovies with chilli jam hit the mark. A snapper and trout croquette is lifted by a refreshing salad of fennel, watercress and lemon, and local snapper, the fish of the day, is served in a pool of mussel broth and dill oil, with kipflers. House-made ricotta is made from milk from Pines dairy in nearby Kiama, sourdough is from the well-known Berry bakery and local vegetables dot the menu. If a weekend retreat is on the horizon, be sure to add South on Albany to the itinerary.