Blair enlisted Richard Healy, sommelier at Rockpool Bar & Grill, to compile the 75-bottle list. The seasonal cocktail list also draws on Blair's experience behind the bar. A Cobbler is a mainstay on the list and has seasonal fruit mixed in gin, sherry, lemon and sugar.
Chef Jimmy Richardson has created a seasonal menu designed for sharing. The idea is that two diners share five to six plates, degustation style. The spring menu featured smaller plates such as zucchini flowers with broccolini, goat's-milk custard, black garlic and fennel salt; and larger serves such as grilled pork neck with roasted-apricot butter, pickled shiitake and white anchovy.
The rear dining area features high tables set against pale brick walls; the lower section, a marble-topped bar and arched windows. On the street, an outdoor dining area seats 20.
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