This unique conservatory style restaurant, established in 2005, is housed in the residence of owners' chef Steve and his wife Karen and reveals a warm homely atmosphere with solid oak tables, wooden floors, an open fire and a setting overlooking landscaped gardens. The kitchen uses local produce and ingredients and serves daily changing lunch and dinner menus that change weekly.

Amongst starters expect to find smooth duck liver and brandy pâté with hawthorn jelly and warm toast and fresh West Coast crab cakes in a sesame crumb on a lime, coriander and mango salsa. Mains could feature breast of free range chicken with sautéed king oyster, mushrooms, asparagus spears and tortellini in a sorrel cream. Apple puff pastry tart topped with coconut ice cream and served on a caramel sauce for dessert provides a sweet ending to the meal.

The wine list comprises both New and Old World bins and some notable dessert and port wines.