Sean Donovan has given this classic pub dining room a hunting-lodge vibe and a menu focussing on seasonal, fresh, artisanal produce that makes much use of the wood-fired bbq and rotisserie. The big order is the 1.2 kg dry-aged, grass-fed black angus t-bone, while lighter options include raw ocean trout, tuna and kingfish with chilli, ginger, soy and black bean, and whole spatchcock with charred lemon.