Modern Australian
  • Lunch Thu-Mon noon-3pm

    dinner Thu-Mon 6pm-10pm


No, there's not another room out the back. This is it: 20 seats tucked into a cosy space with exposed brick walls, custom-made furnishings and attentive service befitting such a set-up. If you don't know your fellow diners when you enter, you will when you leave. The menu is just as intimate: 10 ever-changing dishes, and you'll want to try them all. Chef Matt Breen shows a deft touch and a refined subtlety that can be all too rare in a world of shock and awe. Noteworthy entrées include the gnocco fritto, a fried golden pillow of dough draped with a thin veil of prosciutto, and beef carpaccio laced with anchovy mayonnaise and parmesan. Braised lamb shoulder, pan-fried to develop a crust and served with green beans and almonds, is typical of the thoughtful, well-executed main courses, and handmade pasta is a reliable standout, while desserts lean towards simple elegance. Go the dégustation just to be on the safe side.

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At a glance

  • Food:
  • One Star
  • Price:
  • E $6-$16

    M $20-$27

    D $9

    dégustation $65

  • Feature:
  • BYO
  • Cards:
  • Eftpos
  • Bookings:
  • Bookings essential
  • Chef:
  • Matt Breen



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