The Cellar Restaurant

This ultra-popular restaurant (especially with locals who love a long lunch here) serves appetising Mediterranean meals in a relaxed, inviting space. It has a great outdoor courtyard, surrounded by wisteria, with tables shaded by large umbrellas and inside there\u2019s a huge open fireplace in the centre of the room, surrounded by crisp, white-clothed tables and indoor gardens. Owner/chef Andy Wright offers a seasonal menu using the best Australian produce with regulars returning for popular \u00E1 la carte dishes like pan-fried barramundi and eight-hour slow-braised Milly Hill lamb or the signature dish \u2013 whole suckling pig roast (48 hours\u2019 notice required).