Lunch daily noon-3pm
Dinner daily 6pm-10pm
Stokehouse is the best of both worlds. Its river frontage and glam seafood and meats make it perfect for power lunching, yet chef Richard Ousby demonstrates enough fancy footwork to please recreational diners, too. Polished waitstaff keep close tabs on the buzzy dining room, where suits have one eye on the clock and the other on big-hitting main courses such as roast flathead gussied up with creamed corn, crisp-battered vegetables and pulverised chicken skin. The tables not on the clock soak up the view and go hard on arancini-like balls of slow-cooked pork, spanner crab cannelloni dusted with shaved cured egg yolk and other smart entrées. They'll also be drinking deeply of the heavyweight cellar packed with Australian and international superstars and dazzling options by the glass. Sweets are a tough ask after this much flavour, but pain d'épices with spiced quince and tonka bean cream rewards the committed.