Sydney Morning Herald Good Food Guide 2011 – awarded a chef’s hat
"Homemade jam is a country staple, but the selection on sale at this cosy, understated restaurant is atypical: cherry, lemon verbena and Sichuan pepper, anyone? Neila's innovative menu, like its jams, chutneys and teas, is inspired by local ingredients - often from the restaurateurs'' very own farm. Crowd in with happy regulars and wake up your appetite with an order of caramelised walnuts and pickled vegetables. Next up, a punchy salad of Sichuan pepper cured venison and Chinese red date is thrilling, while fresh pumpkin ravioli with enoki mushrooms and toasted barley sauce has a luscious, silky texture. Go on to crisp-skinned duck breast splayed over mild kim chee (pickled cabbage), carrots and crunchy rice cake, or a nicely cooked lamb fillet with smoky miso and eggplant. The inspiration continues through to dessert, with poached apricots, olive oil semifreddo and floral violet ice-cream. Even good old hot chocolate is given a twist with delectable dark chocolate on a stick for stirring. Nice.