We were greeted at the door by Sally and her staff and then ushered through the hallway passed the open kitchen to our table to commence the feast ahead of us.  The menu was simple and easy to choose from, we choose the 2 course meal and advised if we still had room we could upgrade to the 3 course meal. I opted for the Scallops for entrée while Liz chose the hot smoked apple-wood salmon. The descriptions sounded delicious and we were delighted that seafood was on the menu. To curb our hunger while waiting for entrees to arrive we were offered 2 freshly baked breads of sourdough and olive bread. Nothing goes past fresh bread with some soft butter to get your hungry started. I was especially impressed by the smoked butter which added to the mountain and fireplace vibe.  Our entrees arrived and we straight away noticed the bright vibrant colours because the produce was fresh. The waitress explained that the salad was made up of fresh vegetables were picked that day from the garden. The scallops was amazing, cooked perfectly as you would expect from Chef Adrian Upward, who also perfected the smooth puree which complemented the seafood and the acidity from the apple cider just added that needed sweetness. The salmon was my favourite. Its smokiness added to the craving I had from the bread and smoked butter, while the pieces of salmon was quite fresh and tender like eating fresh sashimi. Both entrees were an excellent starter and would have also been happy to eat it as a main dish. For mains, we ordered the Aga braised lamb leg and Ocean snapper. It was a tough decision because we also wanted to try the duck breast and beef cheeks. Looking at the menu, it made me wish we had more people so that we could have tasted a bit of everything. Needless to say, when the mains arrived, the smell was tantalising. The lamb was served like an eye fillet steak, perfectly rounded with freshly grounded garden mint, and as expected, it was from the garden too. The lamb was so tender that I could just carve it with the fork. It was flawless. The Snapper fillet was served on a bed of garden greens. The garlic taste accentuated the taste of the dish to a new level. The mains were also accompanied by a side of salad and potatoes croquettes. The croquettes were an honourable accompaniment and had the fluffiest potato filling I’ve ever consumed. By the end of the main meals, we were full and satisfied. Yet we were not ready for the dining experience to be over.  We deliberated and decided that we could not go home without trying dessert. Plus Liz with her sweet teeth (not just tooth) cliché-ingly insisted: there’s always room for dessert. We opted for the Raspberry soufflé and Apple tart, the ideal sweet touch to complete a perfect banquet.  The night concluded as warmly as it had started. Sally gave us a loaf of the baked olive bread to take home, a hospitable gesture that would serve us well for the following days.  The recent renovation of Coonara Springs brings about an exquisite new experience yet historical appreciation which you can learn more about through a tour of this classy restaurant. You’ll find memorabilia and antique in the waiting rooms. You can’t get any more unique than this beautiful destination restaurant.