Bellbrae Harvest

A mudbrick farmlet cottage with waterlily-filled dam and meandering geese is the last place you'd expect to find molecular gastronomy. Yet chef David Veal's ambitious menu includes house-cured ocean trout with liquid pea spheres, gnocchi with olive dust and frozen parmesan, and a deconstructed beef wellington - pastry crust presented as a pile of crumbs. Local produce and wines feature.