Julie feels like stumbling into a restaurant fairytale. The dining room glows with butter-yellow tiles, pastel walls and sunlight streaming through old windows. Outside, the kitchen garden thrums with life: heirloom tomatoes, kohlrabi, capsicum and broad beans are waiting to make the short trip to the plate.

Purple daikon and radish with whipped ricotta taste of the morning’s harvest. A jammy, breadcrumb-coated hen’s egg rests on a nest of buttery leeks and shallots. Potato and nutmeg agnolotti swim in a vegetable and seaweed broth that’s as delicate as it is grounding.

Soda bread, sweetened with treacle and honey, is almost scone-like and made for tearing by hand. Glossy Calvados creme caramel with golden raisins closes a meal deeply in step with both the season and your own rhythms, thanks to watchful floor staff who inconspicuously respond to whatever you may need.

Good to know: A snack menu is offered on the outdoor terrace, where the Convent’s grounds provide a stunning backdrop.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.