GPO

The tapas-style dishes make casual nibbling easy, with dishes such as pear and walnut salad spiced with Persian feta and verjuice dressing; crispy Dijon-topped polenta chips; and wild mushroom arancini balls. Top pick though is the GPO pizza with a series of variations from the classic fiore di latte with tomato sugo, oregano and fresh basil; to tiger prawn and bocconcini; or Daylesford speck with pear and shadows of blue cheese. GPO is also famous for its lunchtime steak sandwich with caramelised onion, roasted field mushrooms, bacon and tomato relish and shoestring fries.

The restaurant and lounge bar is vibrant and stylish, and a hip hotspot for Bendigo's bright young things, lured by the extensive booze selection as much as by the food. There are scores of wines to choose from, as well as sweet and sticky cocktails for those who'd prefer to follow up their meal with a liquid dessert.

Chef: Andrew Denehey