This place certainly fits the bill,with its long tree-lined drive and shearing shed that looks like it might blow down in a stiff breeze. The light-filled restaurant next door is as inviting as a farmhouse at harvest time.

Poachers’ smoked meats are available for prosciutto-loving picnickers to pick up,but the seasonal set menu is really worth stopping for. Jervis Bay scallops topped with razor-thin shavings of poached squid,pureed black garlic,macadamia cream and yuzu-like sudachi tangerine are a bite-sized balance of citrus,salt and sea;roasted duck breast with boudin blanc white sausage,caramelised apple and a bone-and brandy jus is more in keeping with the rural setting and chef Adam Wilson’s French leanings.

Meanwhile,tender wagyu striploin with whipped white polenta and Bordelaise sauce infused with Poachers’ own pinot noir is classic country fare.

Continue thisseries

Southern Highlands&Tablelands

Previous

Paste Australia

A royal Thai banquet? Head to the Highlands.

See all stories