With its handsome heritage-listed surroundings,fabulous garden bar and air of solid conviviality,Sage makes a great work-schmoozey lunch place or romantic liaison location. Service is schmick and savvy. And while first impressions are of rather a lot happening on the plate,an array of flavours and textures manages to hold its own. Cured ocean trout combines silky dabs of horseradish cream,just-crisp horseradish meringue,preserved lemon gel,cubed lemon jelly,hazelnut crumbs and a wisp of dehydrated fennel. Braidwood lamb neck falls off the bone,alongside cracking lamb bacon,zucchini puree,olive dust and tapenade. A good proportion of ingredients comes from Sage's own farm,where the chefs also spend a little quality digging and planting time. For dessert,try banana semifreddo with copious dollops of salted caramel,candied pistachios and house-made honeycomb shards. Sweeeeeet.