Head Chef Adam Bantock (ex-A.Baker and Temporada) now calls Yass home, where he rattles the pots and pans in the kitchen at Clementine while his partner Brooke works front of house.
Diners are welcomed first with a lovely garden, before entering the charming weatherboard cottage that oozes warmth as you walk through the door. In the right season, the outdoor front deck is a popular choice for local diners grazing their way through the well-priced menu.
The philosophy of feeding people well, in an uncomplicated manner, while also showcasing local and sustainable produce, resonates with the restaurant’s loyal following. It starts with the house-made sourdough, and continues with the wine list that proudly stands behind the wineries predominately in this part of the State. Well-seasoned rigatoni carbonara, with smoked pork cheek, and just the right ratio of cream and parmesan takes us to Italy, while the slow-cooked lamb neck, with potato puree, marinated zucchini and mint, has a distinctly Greek feel.
PSST! Take time to stay over and explore all the Yass Valley has to offer, with the nation’s capital only a short drive away.