Ruckers Hill

There’s more to Ruckers Hill than meets the eye. Inside the unassuming north-side nook, you’ll find a French-inspired menu accompanied by a generous list of drops. It’s steered by owner-chef David Murphy (ex-Bistro Thierry), who’s been climbing the hospo ladder since he left school at 15. At Ruckers Hill, Murphy flexes his French culinary skills with a tight offering of technique-driven small plates.

There’s the option for a five-course tasting menu, or you can fly solo with à la carte options which shift with the seasons. Start by dipping charred bread in a smoky eggplant dip and dukkah, or pop a bite-sized manchego and leek croquette, which has a tiny dollop of black garlic aioli. For a larger meal, don’t pass up the twice-baked artichoke and gruyere soufflé. It’s hot, rich and oozes melted parmesan. Same goes for the cut of Riverina entrecote, swimming in a bordelaise sauce.

The drinks menu boasts French and Italian vino, plus wines from a handful of local producers. House cocktails range from light and spritzy (like the French 86 with gin, sparkling wine and citrus) to more heavy hitters, like the Tobacco Road (not for the faint-hearted, mixing mezcal, brandy, Cynar and bitters).

Naturally, the space has a French bistro feel. Wine bottles line the exposed brick walls, and a gold-gilded mirror hangs above the fireplace. Mood lighting makes it an ideal date-night destination.