The review describes a slow, soul-warming winter lunch starting with a crackling fireplace and a wine paddle offering tasters of Nick O'Leary's sangiovese and shiraz. The meal progresses with stracciatella at room temperature, grilled confit leek and charred oyster mushrooms, followed by whole butterflied rainbow trout cooked so that the flesh slips from the bone. A side of beurre blanc with grapefruit and fried curry leaves keeps the fish as the focus.
Carnivores are directed to a 600-gram Riverina rib-eye for richer flavour. Dessert is optional, but the review suggests concluding with a digestif outside overlooking the Hally Valley view. The must-order dish is the rainbow trout with beurre blanc.
Heywood is rated four dollar signs in the guide and listed as a contemporary restaurant with a cellar door, separate bar and wine bar. It accepts bookings, is good for groups, has outdoor dining and offers gluten-free and vegetarian options. Express tastings are free at the winery.
The review is part of the Good Food Guide's series on the Southern Highlands and Tablelands, which also covers Laggan Pantry and Osborn House. Reviews are booked anonymously and paid independently.