Modern Australian

Gladioli's tasting menu peaks with slow-cooked beef from the barbecue, glazed in Granny Smith apple juice and teamed with a rich mix of Japanese mustard, turnips and native succulents, all expertly seasoned. It's a dish that suits the comfortable, elegant dining room while also reflecting regional produce that chef Matt Dempsey has sourced, hand-picked or grown and worked into a finely crafted dégustation. Other highlights might include sliced shiitake mushrooms over a caramelised cauliflower purée (sorrel adding a citrus note) or new potato resting on crunchy quinoa (served with smoky chunks of eel in an onion broth). Each dish gives a nod to native ingredients, while the drinks list has a local bent complemented by smart picks from Europe. Surrended to the care of well-versed staff as they present summer fruits, both familiar and unusual, presented with candied rose petals in organic cream. Gladioli is a wholly pleasurable experience.

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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • 3 courses (weekdays) $70

    Dégustations $90-$120

  • Feature:
  • Licensed
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Matt Dempsey & Tobin Kent


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