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Within this long, narrow carpeted space hung with chandeliers and framed prints, owner-chef Glenn Thompson works his magic with regional produce, casting his net further afield than the local fishing communities to source just the right ingredients for his European-influenced menu. Spread thick slices of sourdough with fluffy house-made butter as you delve into the small but smart wine list which has emerging labels from the likes of Bendigo and Pemberton rubbing shoulders with those from Tuscany and the Rhône. An entrée of pungent garlic snails or scallops served on tender boudins of quail set the continental pace, as do main courses such as prosciutto-wrapped rabbit with the whitest of meat or succulent Byron Bay pork belly. And don’t resist when the attentive staff offer the dessert menu – there’s no better way to end than with a raspberry soufflé or tarte Tatin.