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The Pot Food & Wine
Modern Australian
The Pot Food & Wine

Dark hues are comforting at The Pot; so too is its cuisine, which has nourished the locals for many a year, neither resting on its laurels nor its extensive wine list. New labels and varieties appear often, and friendly floor staff can be relied on to suggest pairings for dishes such as beef tartare with quail egg and yuzu aïoli, or duck spring rolls wrapped in Vietnamese herbs. Fragrant slow-roasted lamb comes with a surprise side of macaroni and cheese - a creamy alternative to mash. Hanger steak with coriander emulsion and watercress, meanwhile, makes for a lively play of gamy, fresh and peppery flavours. Then there's spiced cauliflower with cinnamon yoghurt and pomegranate, redolent of the Middle East. How to finish? With a fine raspberry soufflé, a rich peanut butter parfait with salted caramel and chocolate sorbet, or an Asian-inspired sago with tropical flavours and crisp rice noodles.

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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $8-$28

    M $18-$30

    D $14

  • Feature:
  • Licensed
    Wheelchair Access
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Jared Caudle



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