St Georges

The meaning of farm to table couldn’t be clearer at Francky and Kathryn Godhino’s restaurant. The couple’s passion for local eating is emphasised by sourcing their vegetables from their own extensive gardens and beef from their paddocks. Choose from a six-course, seasonal dégustation dinner or a la carte. Standouts are the crispy pork belly with pickled plum, beetroot, orange and golden raisin, and the organic ratatouille-filled eggplant with chickpeas, almond dukkha and parmesan.