It’s a win-win-win situation here: spectacular scenery, a world-famous winery and Casey McDonald in the kitchen. The Michelin-star executive chef has developed a menu that showcases his technical skill, his focus on sustainability and his understanding of the need for balance in creativity and diner satisfaction. Arguably at the pinnacle of his stellar career, he does comfort food better than most. Casey curates a concise à la carte menu that draws on the bounty of the vast kitchen garden and suppliers within coo-ee. The ingenious combination of confit rabbit and lemon tortellini consommé with walnut cream and cavolo nero works so well. His beautifully delicate venison rack reaches a new taste stratosphere with its roasted quince partnership. Casey would be the first to say this sterling stuff is a team effort – and he’s right. This is a celebratory collision of every superb thing. A tasting menu awaits the undecided.