Gourmet Grazing Ground

It’s a simple place: seats just 38 people and focuses on the food. We read through the menu and wanted to try everything, so we ordered the Chef’s Platter and a Dessert Sampler. It was an appreciation course that took us through a confit salad of warm spiced duck with red currant jelly; bacon-wrapped espetada, rocket and walnut pesto; pan-seared sea scallops with roasted tomatoes; lamb chops with chickpea mash and cumin dressing; blueberry and lemon pavlova; and vanilla panacotta with fresh cherries. They change the menu every month, so you can eat as often as you like...or can afford. A sign of their seriousness about food: they don’t allow children, except for Sunday lunch.