A 1.5km drive through tea trees and moonah delivers you to a glass pavilion grafted onto a heritage farm shed, overlooking the working market garden it draws from. Chef-farmer Simone Watts runs a four-course set menu — hogget, Black Angus, Wildlife Fisheries seafood, produce from 800 orchard trees — that changes with what the 1000-acre Cape Schanck estate is actually growing. $160 per person.
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