It's named after the building’s former life as an electrical transformer warehouse. The original ivy-filled courtyard inspired the refurbishment, which is designed by Breathe Architecture. Concrete planter boxes surround intimate dining spaces, with recycled timber, brass fixtures and an abundance of plants.
Although Middle Eastern, Mediterranean and Asian-inspired like Vegie Bar, that’s where the comparisons stop. Head chefs Luke Florence and Bryce Edwards do something more sophisticated, refined and experimental than that of the next-door sibling. There are dishes such as ricotta and rye gnocchi with pumpkin mousse and blueberry compote; and king oyster mushroom with confit garlic, pine-nut puree and smoked shallot.
The 100-seater is fully licenced with a bar serving some unusual cocktails (your eye goes straight to the Aperol Dill Spritz) as well as cold-pressed juices, organic soft drinks, tea and coffee from Storm in a Teacup and Zest respectively.