Charred Kitchen and Bar

Three hours' drive from Sydney, Charred Kitchen & Bar has some serious fine-dining chops. But it’s a restaurant that’s far from intimidating. That’s evident in the warm and welcoming fit-out, which spans cosy nooks, comfy booths, and a smattering of warm timber tables you’d be happy to spend a night at.

Then there’s the menu itself, overseen by co-owner and chef Liam O'Brien (ex-Bentley, Bistro Moncur). He keeps things playful and seasonal, and employs a charcoal-fired oven (“Lucifer”) for the restaurant’s signature five-course tasting menu. Past highlights include the lamb rump with rosemary and honey glaze, cucumber, mint and sheep’s milk yoghurt.

The 90-plus page list is another major drawcard here, and sommelier David Wilson is deeply familiar with the surrounding wine region (not to mention Charred’s menu) and won’t fail to surprise you with what’s new and interesting from the Central Ranges.