This sandstone and glass banquet hall in Pokolbin specializes in Euro-influenced, Australian dishes by chef Andy Wright like braised baby octopus, seared scallops with smoked ham, and roast Berkshire pork chop with pommes parisienne. A particular favorite of meat-loving patrons is the 250-gram slab of Black Angus sirloin steak. The restaurant’s extensive wine cellar is another draw, with moderately priced selections from the surrounding vineyards and wider region. In summer, the best seats are on the outdoor patio shaded by wisteria vines, while in colder months, the large, stone fireplace inside becomes the centerpiece.
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