Rogue Bar + Bistro
For chef Dan Myers, opening the small Rogue Bar + Bistro was a breath of fresh air after 10 years working in CBD venues. Drawing upon the philosophy of mentor Jason Coats (Eleven Rooftop Bar, The Jetty Southbank, The Jetty Oxford), he sought to create his ideal dining experience.
Dinner is categorised by your choice of animal – cow, fish, and kangaroo among others. Flavours such as scallop foam or black puffed rice are intriguing yet subtle enough to complement.
There are talking points. This is a menu that’s as likely to feature stones (okay –potatoes finished in an edible clay) as an elaborate dessert fashioned with liquid nitrogen. Sides of fat chips or baby carrots appear simple on paper, but are immaculately presented.
Rogue lends itself more toward the carnivorous, but vegetarians are catered for with dishes such as falafel with couscous, pickled cucumber and beet gel.
Ample offerings of beer, wine, cocktails and spirits, plus a BYO policy ($10 corkage) ensure the “bar” part of the name isn’t just an adornment.
The weekend offers a breakfast menu with perennial favourites given subtle twists, such as pancakes with salted caramel and chocolate ganache, or waffles with candied popcorn.
Minimalist decor and a hip soundtrack create a casual dining experience, surpassing the atmosphere of more uptight establishments.