The name. The address. The commitment to Aussie produce. That’s what you’ll recognise when you step inside Arthur. The Surry Hills venue had a degustation format for its first six years before chef Tristan Rosier and his partner and co-owner Bec Fanning decided to switch things up. The pair, who also own Jane in Surry Hills and Fior in Gymea, now cook an à la carte menu alongside a strong happy hour offering that’s decidedly casual but definitively still Arthur.

All three of Rosier and Fanning’s restaurants are committed to local ingredients. Everything from proteins and wines to staples like olive oil, flour and seasonings are all made and grown in Australia. On the menu you might find plates such as braised kangaroo tail with warrigal greens; mussels with a native curry sauce and kohlrabi; or raw bluefin tuna served with pickled cumquat and a kale paste.

Following its refit, Arthur’s capacity grew from 40 to 60 diners. Its current iteration encourages you to linger, order a few extra plates and try a wine you might not have had before. It’s unbuttoned, unbothered and unbudgingly Australian.