Whether you’re passing through Crittenden Estate or staying the night at one of its charming villas, a visit to the winery’s on-site restaurant, Stillwater, is a must. Independently owned and operated by chef Zac Poulier, it’s one of the Peninsula’s destination dining experiences, and serves a two or three-course set menu defined by the seasons.

The kitchen is powered by sustainable, organic produce from surrounding farms and the restaurant’s own abundant garden. Depending on the time of year, the menu might offer pan-seared scallops with cauliflower puree, chorizo crumb, baby herbs and apple glaze; and duck cassoulet with braised white beans, root vegetables and pearl onions with a herbed sourdough crust. Plus, pear and frangipane tart with butter-caramel ice-cream for dessert.

Stillwater is family-friendly and, while the restaurant is especially popular during the warmer months, walk-ins are warmly encouraged all year round. Diners can sit in the breezy dining room, or jostle for the best seats in the house: the verandah overlooking the estate’s gorgeous lawn and lake.