Husband and wife team Stewart and Jessica Parsons have been running this understated and elegant restaurant since 2008, with head chef Matt Barnett joining the kitchen in 2011. Known for bistro classics like steak frites and duck confit, the team has also added brunch to make the most of a space that also deserves to be enjoyed in daylight hours.

Think signature Bloody Marys, ginger beer with a kick, or cold-pressed apple juice with Grey Goose vodka.

The brunch menu itself steers away from inevitable breakfast options, opting for pork belly hash instead of bacon and apple, pear and rhubarb crumble instead of muesli. Or you can always eschew the breakfast feel altogether and pick a more lunch-like option, the Burrawong chicken toastie a case in point, bursting with smoked mozzarella and ratatouille.

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Updated: September 21st, 2017

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