Chef Brenton Allan and his wife Anita have run Stamps from the old Mitcham bluestone post office for over two decades. The seasonal modern Australian menu changes every six weeks, built around Onkaparinga venison, Murraylands lamb, Clare Valley beef and Spencer Gulf prawns. The signature is the Stamps pie: lamb and oregano in house-made pastry. Vine-covered verandah, historical Mitcham photographs in the dining room, no theatrics.
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