Corella is the Aboriginal word for a large watering hole – there used to be one where this restaurant now site. Inside, it's moody and refined with slate, copper and wooden finishes, which complement the exposed piping and industrial feel of the space. A handful of black booth line the back wall, giving diners an uninterrupted view of the open kitchen.
The contemporary Australian menu is straightforward and unfussy, with a focus on local produce and flavours. It’s limited to one page and features a small selection of starters, entrees, mains, sides and desserts, as well as a six-course tasting menu. Think straightforward but classy entrees such as seared kangaroo with tuna mayo and saltbush, and spanner crab served with brioche, kohlrabi and seaweed; and a mains selection that includes Wagyu with aubergine, black barley and brussel sprouts, and duck breast with leek, beetroot, muntries and shiso. The menu changes seasonally.
Corella’s wine list drills down on 50 drops from producers in Australia, France and Spain. Diners can also BYO on Wednesdays.
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