Occupying a site that’s seen little more than weeds for the past two decades, this restaurant from Siobhan Blumann and Hamish Fleming is a buzzing landmark at the state’s most important port.
The striking blue shipping container, outdoor courtyard and roughly painted brick interior generate a street-smart ambience, a perfect match for the laid-back and intelligent service.
Head chef Kurt Sampson’s menu takes well-executed convention and gives it an international spin. Early weekday risers grab jaffles (Nutella and pear; tomato and gruyere; lamb, minted peas and almonds). Weekend brunches can venture into less-charted territory, with Kefalograviera (sheep’s milk) cheese and za’atar flatbreads.
The dinner menu takes on a share-plate format, with carnivores, pescatarians, vegetarians and sweet tooths all catered for.The extensive wine list sticks primarily to Australia and Europe with the odd venture into the United States.
The wood-fired pizzas are genuine crowd pleasers. They can even be taken away daily from 12pm. Otherwise, there’s always nearby sister venues Flipside, Dominion League, Mechanics' Institute and Mrs Brown.