Set within the manicured grounds of historic treasure All Saints Estate, Kin is a haven of blonde timber and leather banquettes. Vast windows overlook a postcard view of rusted sheds and rolling vines. The set menu of two or three courses starts with added snacks, perhaps pastry tartlets crowned by shredded duck, and house-baked focaccia with sweet brown butter. It might finish with a wedge of sweet-salty saganaki.

Oyster mushrooms from nearby Markwood team up with bright chickpea miso and a soft egg. Charred corn is blanketed by goat’s cheese foam, and spatchcock takes a surprising turn with a tomato and fenugreek sauce inspired by butter chicken.

Everything’s smartly geared towards generous wine matching, and the premium “Family Cellar” option ($55) might include bright marsanne, creamy chardonnay and a lush Bordeaux-style red – perfect partners for a long lunch.

Good to know: All Saints is one of several wineries in the region owned by siblings Angela, Eliza and Nicholas Brown, part of the storied Brown family.

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