Nicola and Warrick grow the menu. Penobscot Farm runs to fourteen hectares of organic biodynamic ground and the kitchen cooks what comes off it, in a Clare Valley pub that has been named the best restaurant in a pub or club in the country. In the kitchen itself there are ten seats at a chef's table, degustation only. The wine masterclass pours back vintages of Wendouree, Grosset and Kilikanoon.
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