Lunch Mon-Fri noon-3pm
Dinner Mon-Sat 6pm-10pm
Is this the best place in Australia to drink wine? Classical or new-wave, local or international, all the bottles on sommelier and co-owner Nick Hildebrandt's list are united by his unerring taste. The kitchen works to a more specifically progressive beat. Macadamia and umeboshi are definitely interesting choices to accompany juicy slices of pork loin under a crisp sail of cabbage leaf, but the sweet-on-sweet quality of the nuts with the meat poses the question of whether sometimes this innovation is simply for innovation's sake. But these missteps aren't deal-breakers; not when you're in a room that balances style and comfort, and being looked after by one of the most dashingly professional floor teams in town. You'll likely leave recounting the brilliance of pairing raw alfonsino with finger lime, yellow peppers and marigold, or the unfailingly dazzling snacks and desserts, thinking lovingly of the wine list and plotting your next visit.