The CurrantShed Restaurant

Lunch Wednesday to Sunday in a converted currant-drying shed on a working McLaren Flat wine estate. Smoked ricotta gnocchi with heirloom carrots, locally-caught Barramundi finished with greens cut that morning from the restaurant's own garden, three-course mix-and-match menus with wine pairings selected by Hamish Maguire — who runs Shottesbrooke next door and pours his own wines across the fence. His wife Emily, formerly managing Star of Greece, runs front of house. Bookings from 11:30. Five-minute walk to the Shottesbrooke cellar door through the woodlots. The building itself is early 1900s, one of the largest currant-drying sheds in the district back when McLaren Flat was exporting dried fruit to the UK.