FA S H I O N
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L E I S U R E
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D I N I N G
and sandwiches on bread or on a croissant. The desserts include an
indulgent sticky toffee pudding and smooth as silk homemade ice
cream, alongside (gluten free) cheesecake.
Dinner offers more weighty food like Creamy Mushroom Fettuc-
cine with wild mushrooms and Berkshire Pork Chop with sweet po-
tato and apple hash. The approach is very much farm-to-table and lo-
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C U LT U R E
cal so expect seasonal changes
to the menu.
The café is open to the
public as well as cottage guests.
Unsurprisingly, the busiest time
is Sunday brunch.
The resort’s location is one
of its greatest assets. Not only is
it only 20 minutes from down-
town Austin, it is also on the
edge of the Texas Hill Country.
Just head left out of the front
gate and top-tier Texas wineries
like Fall Creek Vineyards at Drift-
wood and Solaro Estate are less
than an hour away. The Texas Ol-
ive Oil Company is nearby, and
Dripping Springs seems to have
become the distilling capital of
the state with a dozen produc-
ers of vodka, gin, and whiskey
in the area (google ‘distillery’ on
a Google map of the area to see
the names and locations).
For unspoiled nature head
to one of the state parks like Ped-
ernales Falls State Park.
The Wayback came about
thanks to the mother-daughter
team of Vicky Bly and Sydney
Sue. They opened just over a year
ago but have already built up the
business to reflect the calm and
bucolic charm that they wanted.
When you go, you are sure to
see them hard at work.
However, it is best to book
early as word about The Way-
back is getting out.
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