Vulcan’s is the destination of many a foodie’s pilgrimage to the Blue Mountains. The atmosphere in this old bakery building is warm and bustling, and the original baker’s oven, still going strong, is the focus of both the room and the kitchen. Chef Philip Searle focuses his acclaimed skills on a small but perfect menu of slow-cooked dishes such as the entrée of glazed duckling sausage with pickled beetroot. Order the famous chequer-board ice-cream and join in the rapturous applause for this mountain favourite. Bookings are essential.
33 Govetts Leap Rd; (02) 4787 6899; open Fri–Sun for lunch and dinner