The Cottage Scone

Colin Selwood cooked at Bistro Moncur and Bayswater Brasserie and helped open China Doll before decamping for the country; The Cottage, opened in 2015, is where it all landed. The menu is built on grass-fed Manning Valley beef, dry-aged at least six weeks in a humidity-controlled room, with yabbies from Reedy Creek Crays. The 1860s building — believed to have opened as a private hospital, later a guest house and the Pastoral Lands Board — was bought and restored by Michael and Shanny Crouch. Breakfast Tuesday to Saturday, lunch and dinner Thursday to Saturday.

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