Set in a beautiful, history-rich Queenslander built in 1918 and known affectionately to locals as Misty's, this new offering, from English-born chef Peter Brettell and wife, Belinda, is stepping into big shoes. Luckily, the pair knows what it takes to fill them and has come up with a concept that fits the gorgeous space and ethos of the Hinterland perfectly.
The menu changes seasonally and is always wide-ranging and varied but could loosely be described as modern Australian, with all the many influences and flavours that entails. The early favourite of crispy free-range duck breast with duck spring roll, caramelised plum, star anise and vanilla sauce is shaping up to be the restaurant's signature dish, while the saddle of wild rabbit with prosciutto and kidney, Tuscan cabbage, fried polenta and carrot and orange sauce is also indicative of the fresh - and largely free-range and organic - style.