The Perfect Drop
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Like moths to a flame, visitors are drawn to the Victorian verandah of The Perfect Drop, to spend an evening under the grapevines. Inside, the three parlours have a relaxed feel, with candles, flowers and antique lamps throughout. Hatted chef Hugh Maxwell (formerly of Bendigo's Dispensary Enoteca) specialises in contemporary fine dining, using bountiful local produce. The menu is limited to four options per course, or splash out on a five- to seven-course degustation. Happy Hour is from 4-6pm daily, with $12 cocktails and $2 oysters, and there’s live music in the bar on weekends.