The cheese room at this fab Aussie outpost is quickly becoming a legend in its own time, with around a hundred artisanal farmhouse cheeses from France, Wales and Australia. But it’s the weekend brunches that we like most where, like Sydney’s famed Bills, communal tables make for an informal, collegial outing. The key is the use of great produce. The ciabatta sandwiches stand out, especially the version stuffed with ham, chutney and cheese. The salads are delicious (like the organic roquefort paired with salad, walnuts and rocket) – we just wish the portion was bigger and not the equivalent of a few big mouthfuls.