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Modern Australian

Housed in a lofty CBD space, recent arrival Temporada bridges the generation gap with aplomb. Aubergine's Ben Willis and sous-chef Chris Darragh satisfy the dude-food generation with a bun stuffed with super-tender beef short-rib, fermented cucumber and horseradish mayo. But there's plenty to please grown-ups. The punchy pairing of sweetbreads and salty clams in XO sauce, say, or the acidity, spice and sweetness of spatchcock, roast corn, kimchi cabbage and lime yoghurt. Desserts such as salted caramel doughnuts, banana ice-cream and toasted marshmallow may prompt a temporary reversion to childhood. Speaking of youth, the floor team has it in spades; a little more experience wouldn't hurt, though. Ample bar seating encourages exploration of a bold drinks menu - from Bridge Road golden ale to a "skins and clay" selection running all the way to wine from Georgia.

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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $5-$20

    M $18-$35

    D $16

  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Ben Willis & Chris Darragh



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