Dinner Thu-Sat 7pm-10pm
It's such a pleasure to wander through the unassuming downstairs café to discover this wonderful restaurant. The room is similarly low-key and the service understated, placing the focus firmly on the food. Chefs Karl and Katrina Kanetani, whose résumés include Est, Quay and Tetsuya's, present an impressive seven-course dégustation that draws heavily on local produce. Scallops are deftly balanced against a cauliflower purée, shiitake and hazelnuts. A beautifully textured cut of lamb is paired with cherry tomatoes and umeboshi to excellent effect. The wine list is well considered, incorporating a mix of local and European drops. Town's reputation for desserts is justly deserved. A rose and Champagne sorbet with praline cream provides a refreshing prelude to a blood plum cheesecake with rye crumble and goat's curd snow. In a region blessed with great dining options, Town stands out and gets better with each visit.