The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Restaurant Amuse
Modern Australian
Restaurant Amuse

Like surprise packages? This one's worth unwrapping. Minimal signage and an unremarkable brick building undersell the dégustation pleasures within. The absence of an indicative website menu - just a list of seasonal ingredients - intrigues further. Inside, dark walls and simple wooden tables direct focus to the pretty contents of Japanese-style ceramics, which are ferried out by a UN of staff, drilled to explain each detail. To start, a flurry of snacks: crisp-shelled Gruyère puffs, a smoky dashi-fuelled apple bubble tea with spanner crab, and grissini wrapped in dehydrated watermelon. It's adventurous, detailed and thought-provoking. Some dishes convince less: local marron is obscured by a red cabbage concoction. But overall it's a win for the diner, especially when it's accompanied by well-matched wines. Sherbet-dusted blueberries also hit high notes with buttermilk ice-cream and zingy passionfruit curd.

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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • Dégustation $130

  • Feature:
  • Licensed
    Impressive Wine List
  • Cards:
  • American Express
  • Bookings:
  • Bookings essential
  • Chef:
  • Hadleigh Troy


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