Massive 150-year-old wine barrels (filled with port and muscat) flank the dining room at the Granite Belt's top dining destination. Located at Ballandean Estate winery, the kitchen makes regional produce sing in sophisticated, soulful dishes like organic bullock pastrami with crumbed hen egg, and wild Ballandean venison leg with venison pithivier, cauliflower and fig. Book ahead, especially on weekends.
Barrelroom & Larder
Top choice in Brisbane & Around