Moving into the space that used to house Firefly, comes Hickson's Wine Bar in Walsh Bay, the space undergoing a refurbishment by interior designer Erica Jones.
The space and view are the focus here, while seasonal sharing plates are available, paired with a wine list that supports smaller growers.
The compact menu offers small plates like potato croquettes with white anchovy and gremolata and kingfish ceviche with sweet corn and subtle hints of ginger. For vegetarian friendly dishes, try roasted baby beetroot with buckwheat, organic sheep yoghurt and red chard or asparagus stalks with pecorino shavings, preserved lemon and hazelnuts. Larger plates showcase plump Italian-inspired veal and pork meatballs with tomato and oregano sugo next to duck breast with fennel cream, soba noodles, shiitake mushrooms and tangelo.
“Our theory is based on the elements of matching food and wine. There’s no one cuisine as such here, just good food on the plate, matched with wine,” says co-owner Nathan Kam. “We use produce that is optimal at the time and plan to change the menu every couple of weeks depending on what we can get our hands on.”