Part restaurant, part wine bar and part providore, this Zouch Street venue sets out to hero the Hilltops through what it cooks, pours and sells. The kitchen runs a weekly-changing set menu built around seasonal, locally grown produce, while the bar leans hard on regional makers, Hilltops wines foremost, alongside coffee, beer and spirits with a local bent. The retail side functions as a proper providore: farm produce, take-home dinners and a considered range of gifts, the sort of shelf that lets a visitor carry the district home. It is a format that suits a wine-growing region still building its food reputation, gathering the area's producers under one roof rather than scattering them across a dozen cellar doors. For travellers working through the Hilltops, it doubles as both a meal and a map of what the region grows and ferments.