At the centre of the east coast’s universe of gourmet produce, excellent wine and abundant seafood, The Banc’s husband-and-wife team John and Lee Bailey tend their quality restaurant with experienced care, beguiling guests with exquisitely cooked local fare and the warmest of welcomes. Even in the beautiful surrounds of the garden’s alfresco area or the more formal candlelit ‘Vault’, the food is always the star attraction. In summer expect sashimi of marlin, suckling pig with braised cabbage and apple sauce, and greengage plums with crème brûlée, while wintry dishes might be their signature slow-cooked baby greenlip abalone or twice-cooked pork belly with char sui sauce. Wines are mostly local and reasonably priced.
Cnr Franklin and Maria sts; (03) 6257 8896; open Wed–Mon for dinner