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"Great Australian produce–much of it from Sean’s own garden–is prepared simply but oh-so-well here. The regularly changing menu is displayed on blackboards on the wall. There’s usually a choice of four entrées, mains, and desserts, or a spontaneous, five-course chef's tasting menu. Large plates like barramundi with baby leeks and preserved lemon, or roast chicken with parsnip puree are recurring favorites." - Sophie Davies
Courtesy Sean's Panorama
