Fins

Chef Jane Burns has been cooking at family-owned restaurant Fins for the last 12 years. Locally-sourced fresh seafood and shellfish is the restaurant’s forte, with signature dishes like halibut with langoustines and a hot shellfish platter utilising the rich produce of the nearby coast. The 60-cover restaurant, which is housed in an old farm building has its own smokehouse attached where they smoke all their own fish. There is also a farmers market held once a month in the restaurant’s courtyard – where local and artisan producers gather to showcase food of the region, exhibiting local game, meat, vegetables, fish and homemade jams and chutneys. For those seeking a foodie escape, there is also accommodation available in the form of a converted Victorian farm cottage.

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