Lunch Fri-Sun noon-3pm;
Dinner Tue-Sat 6pm-10pm
This jewel-in-the-rough restaurant has evolved gently but surely since opening amid Richmond's outlet stores two years ago. The interior, with private dining room above and a chef's table by the kitchen, has become darker, softer, and moodier, thanks to eye-catching art, stylish lighting and an emerald-panelled bar. Chef Ryan Flaherty's grounding in élite kitchens (The Fat Duck, El Bulli and Arzak in Spain) shines in a menu where thought-provoking dishes - boudin blanc recast as a dagwood dog, beef tartare laced with black vinegar and succulent ice plant - sit alongside housemade charcuterie, knockout steaks and fries dusted in smoky paprika. Wine choices are equally exciting, with grapes sourced from hero regions and many offered in half-bottle pours. The go-to dish is kangaroo with frozen raspberry and nashi, possibly Australia's finest roo. If indecision sets in, the five-course tasting menu will solve the problem neatly.
5-course tasting menu $85
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