Awarded Chef's Hat & The Sydney Morning Herald Silver Service Award 2007 

"Two littlies were bedded down at the end of the verandah while their parents dined. But then no one can make you feel quite so at home as Toni Urquhart, who welcomes you like a long lost friend to her beautifully restored 1910 cottage. She then helps you find the perfect wine from her well-priced, intelligent list.

Husband Ray produces contemporary Australian fare with a deft clarity and simplicity, starting with bread baked in petite terracotta pots which comes steaming form the oven. Cheese soufflé is light as air, with a wonderfully smooth but zesty flavour, and a side dish of braised spinach. Gnocchi is equally impressive in a simple fresh thyme and tomato sauce with reggiano parmesan. Roasted spatchcock with baby fennel and gremolata is juicy and flavoursome. Rabbit confit is fork tender, served with mixed mushrooms atop a grated potato cake. Raspberries three ways take best advantage of the near perfect local produce, with a very fine ice-cream forming one part of the tantalising trio."

Sydney Morning Herald 2007

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