The Windmill Restaurant

Lined with red brick, the interior is rustic - though the food is anything but. PubSpy found Asian influences add zing to a modern Australian menu, with entrees such as san choi bao (sauteed pork mince, water chestnuts and springs onions enriched with oyster sauce, wrapped in a lettuce leaf), alongside succulent pan-fried scallops with a chilli lime dressing atop vermicelli noodles, coriander and cherry tomatoes. The house special and a great choice for a chilly desert winter night is the lamb shanks. Highly recommended.