We love a venue that does the restaurant-or-wine-bar dance. And Tera Bar, a little dining room with a saké-focused drinks list and a largely Australian wine selection, certainly does it nimbly. Co-owners Takahiro Teramoto and wife Wanaka Teramoto have spent time in exceptional venues around the world. Chef Taka in the Michelin-starred Restaurant Pages in Paris and Florilege in Tokyo, and Wanaka at Paris’s 116 Pages. Tera is their vision of a restaurant, shaped by those disparate experiences.

Food is wine-bar fare with Japanese flair, like oysters with house-made grapefruit shrub and herb oil, or toast swiped with chicken liver parfait alongside Wagyu-stuffed croquettes. Main courses are meaty, typically prepared with cuts from two in-house dry-agers. But the culinary pedigree here and the use of seasonal Aussie produce means the menu is always changing.

Drinks are made to match the menu. There’s a long wine list complemented by a selection of saké. And staff know exactly which glasses pair best with each dish.