et.al

Sometimes things just aren't meant to be. When Impromptu Dining opened late 2016, it looked like it had everything – a creative but refined menu, good prices and a good atmosphere – but it didn’t work. Just 10 months after opening, it was reborn as et.al, a more casual eatery designed to suit its alleyway surroundings.

There’s nothing radical on the menu but that doesn’t mean it’s devoid of ideas either. The soft pumpkin ravioli, somewhat of a signature dish, is cooked in a brown butter dashi and sprinkled with rocket and sesame; a massive 600-gram Scotch fillet for two is doused in a black garlic butter; and sausage rolls are stuffed with homemade blood pudding and served with a beautiful maroon beetroot ketchup.

Brunch is croissants with whipped coffee butter, spicy maple-bacon butties and crab and corn toasties.

The restaurant also received a face-lift from Giant Design’s Chris Wilks. The linen curtains, back bar and open-air dining remained. Instead of share tables, there’s plush banquettes, more lighting, more seats and a forest green and white palette.

The wine list has a focus on minimal intervention organic and biodynamic bottles.