What would you call the scene?

The restaurant has 200 seats both indoors and outdoors. It is located on the banks of Murray. The houseboats dock at the riverbank, and guests can enter the restaurant directly to dine either on the lawns or the deck. It’s beautiful, the atmosphere is great, and it’s a very relaxed place.

What about the food you eat?

If people want to relax, we offer a build-your-own platter with cheese and antipasto. The a-la-carte menu has a strong Italian influence. This region is called a fruit basket because there are many local products. But you have to develop relationships with the people to find them. That’s what I did in my five-year stay.

Do you use the Murray cod?

Murray cod is grown right next to us and used in our signature dish. Everyone has heard about Murray cod and wants to try it. The sweetness and flavor of the fish make it so versatile. I portion out the whole thing. We are currently pan-searing fillets and serving them alongside a roasted chat potato, orange and fennel, and salsa verde.

Do estate wines make it onto the menu?

It sure does. We have been slow-cooking Murray Valley lamb shanks in our shiraz and adding rosemary from our herb gardens. It’s cooked for four hours until it falls off the bone. Then we serve it with potato purée. It’s gone. Our chardonnay, pinot gris, and garlic, parsley, and white wine are also used in our linguine with scallops, squid, and prawns. Although we’re not near the coast, this dish is very popular and uses Australian seafood. Even desserts are infused with wine. We use a botrytis sweet wine called Taminga. It’s used in the pannacotta as well as the glaze. It’s delicious.