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RubyMurray

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RECOMMENDATIONS

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  • Coley with lemon and capers

    Coley with lemon and capers

    Matt Tebbutt serves fried coley topped with grated boiled egg, croutons and a smooth caper, lemon and shallot sauce

  • Clementine and orange blossom clafoutis

    Clementine and orange blossom clafoutis

    Jun Tanaka makes his variation on a classic French dish by using fresh clementines and orange flower water

  • Real banana custard

    Real banana custard

    Silvana Franco serves up nursery food at it’s finest with this simple pudding that can be devoured hot or cold

COMMENTS MADE

  • On Cottage in the Wood Hotel:

    Posted on 4th of July 2007

    The welcome, the setting, the comfortable bedrooms and terrific customer service are only surpassed by the wonderful food. Kath and Liam provide a perfect balance between food preparation and service, and use a wide range of the very best local produce. Since my wife and I first stayed at the Cottage three years ago we have gone back each year, and expect to continue.