Patrons spill out of the warmly glowing interior onto a wide verandah and a leafy beer garden where there's room for the kids to run around. Chef Graeme Stockdale uses stacks of local produce - tomatoes,macadamias,cheese,chicken and pork - and he's got a vegie patch,too. The olive oil,dukkah and hummus trio is good but the sticky Bangalow pork belly on the bone is melt-in-the-mouth sweet,and the rib-eye steak cooked just right. When the friendly waitress arrives with the German donuts with orange,currants and vanilla ice-cream,the kids reappear. Dang.