LVN Restaurant at Bird in Hand

A little birdy told us that Bird in Hand’s brand-new dining room is worth checking out. Named after founders Andrew and Susie Nugent’s daughter, LVN – short for Lalla Victoria Nugent – also lends its name to the winery’s prestigious pinnacle cuvée set for release in 2027. Executive chef Jacob Davey’s (Restaurant Botanic) farm-to-table menu showcases the region’s finest produce, much of which is plucked right from the very land where the winery’s grapes are grown. You’ll want to carve out three hours for the seven to ten-course tasting experience, which could feature bite-sized tarts with wallaby and shaved truffle, larger cuts of wild venison with native fruits, or a savoury ice cream decorated with herbs hand-picked from the kitchen garden. Don’t get stuck as the deso driver, because LVN’s world-class wine pairings are an absolute treat. Between sips, admire the winery’s impressive collection of original works by cutting-edge Australian and international artists, or request a seat on the sun-drenched terrace to enjoy scenes of the lush sculpture garden.