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Zanzibar Café
Modern Australian
Zanzibar Café

The ochre-toned, wood-panelled dining space matches the somewhat retro name, and views are limited to the local amusement parlour and pizza joint. Fortunately, there's loads of harbour-city inspiration in the kitchen. Chef Huw Jones works from the playbook of mentor Tetsuya Wakuda, while brother Gus draws on experience at Quay. The lineage is apparent in a refined custard of leek and just-poached spanner crab, sitting in a pool of smoky mushroom consommé. A "pearl" of ocean trout tartare resting on finely diced apple and celery with cauliflower cream is equally impressive. Elegant plating and precise technique extend to desserts such as an impeccable chocolate parfait with chestnuts. Renée Loftus is comfortable back on home surf after a stint in the Margaret River region. She offers outstanding service and savvy wine suggestions from a list suitable for sea-changers and city blow-ins alike.

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At a glance

  • Wine:
  • One glass
  • Price:
  • 2 courses $65, 3 courses $80, tasting menu $100

  • Feature:
  • Licensed
    Wheelchair Access
  • Cards:
  • American Express
  • Bookings:
  • Bookings essential
  • Chef:
  • Huw Jones



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