Best new restaurants in Sydney
Song Bird and Bobbie’s
Neil Perry continues to make his mark in Double Bay, with two new venues opening at the Margaret precinct. Song Bird flies in to deliver Perry’s take on Cantonese classics with a commitment to carefully sourced produce. Think plump Spencer Gulf king prawn dumplings with black vinegar and chilli; Peking duck with pancakes and condiments; and steamed ginger and shallot coral trout served half, whole or filleted. Much like nearby Margaret, Song Bird gathers the best seafood from across Australia.
Downstairs in the former Pelicano site is cocktail bar Bobbie’s. Bar tsar Linden Pride has returned from New York to spearhead the jazzy spot. Expect luscious seafood platters and a rich CopperTree Farms’ beef pattie melt, accompanying Bobbie’s signature Martini, with cacao-washed tequila, dry and white vermouth, yuzu and white chocolate bitters; and a Coconut and Mango Negroni.
Olympus
Later this year Surry Hills will welcome a new Greek restaurant from the team behind The Apollo and Cho Cho San in Sydney, and Greca and Yoko in Brisbane. Olympus is the team’s fifth Australian venue and third Grecian restaurant with owner-chef Jonathan Barthelmess at the helm. The 200-seat restaurant will sit within the redeveloped Surry Hills precinct at the Redfern-Surry Hills border, which will also feature TFE Hotels’ The Eve Hotel, a 102-room boutique hotel. It’s too early to say if this will be Sydney’s answer to The Calile and Hellenika, but either way we’re excited.
Table Manners
Back over in the east, Table Manners is a debonair new dining room in Bronte from Alex Cameron (former manager at Franca, Parlar and Armorica). European plates, a slick white dining room with detailed frescoes and coastal vibes fuel this neighbourhood restaurant and bar. Carefully sourced seafood underpins much of the menu ,including Moreton Bay bug sandwiches with French fries; mud crab pain perdu; and mussels with café de Paris butter and croûtons.
Comedor
A 100-year-old warehouse on Australia Street is now home to a new forward-thinking Mexican restaurant, Comedor. Head chef Alejandro Huerta (ex-No 92 and El Primo Sanchez) will showcase his Mexican heritage alongside skills learned working at Pujol in Mexico City and Noma in Copenhagen. Huerta infuses unique Australian ingredients into his dishes, so you may find scallops with corn miso vinaigrette, wattleseed, saltbush; or linguine with pipis, chilpachole butter and nasturtium; and dairy cow steak with mushroom glaze, enoki and XO. Along with new-wave dishes, there’s also promise of clever takes on Mexican staples including a kingfish tostada with ‘nduja, pineapple and spring onion; a taco with Skull Island prawn, clam and smoky Morita sauce; and salsa macha-topped roasted Jerusalem artichokes. At lunchtime, diners can opt for an excellently priced three-course chef’s menu for $35; while the dinner set menu is $79 per person. The venture is joined by owner and Newtown local Walter Shellshear, who’s been visiting Mexico for three decades; and venue manager Kieran Took (ex-Tio’s and Big Poppa’s), who will share his love for agave spirits.
Attenzione Food and Wine
A sharp new-wave Italian restaurant has opened in Redfern with a gun hospitality team on deck. Attenzione Food & Wine unites former colleagues and childhood friends Felix Colman (part owner of Ragazzi and Fabbrica), Toby Davis (ex-Yellow restaurant manager), Toby Stansfield (ex-The Old Fitz and Fabbrica) and Dexter Kim (who will turn his focus from freelance photography to hospitality). Idiosyncratic takes on Euro wine bar share plates include “tonnato vitello”, which flips the Italian classic in name and on the plate, reimagining the usual tuna mayonnaise as a rich potato mousse and replacing the veal with diced fresh tuna. A rabbit “doughnut” piles a rich ragù atop fried bread with pickled turnip, while the crisp gnocco fritto comes topped with a marbled slice of beef with tangerine vinegar and fresh horseradish. The pasta and meat section is short and sharp with handmade shapes and Emilio’s dry-aged retired dairy cow beef on show. Wine-wise, the list stays true to the Euro feel with a strong bias towards nebbiolo, Burgundy and Barolo, all of which washes down beautifully among the room’s warm mustard tones and dark woody finishes.
Postino Osteria
Italian chef Alessandro Pavoni has taken over the old One Penny Red site in Summer Hill, opening Postino Osteria. The hospitality legends behind Sydney’s acclaimed Ormeggio at The Spit and A’mare deliver a classic Italian neighbourhood experience. Led by Pavoni and his team. Housed in a heritage-listed post office, Postino takes its name from the Italian for postman and a play on the word “posto”, which translates to “place”, or in this case a “little place”. Backed by Pavoni and his business partner Bill Drakopoulos, the casual restaurant and bar serves a menu of snacks and specials, as well as traditional Italian recipes, offering a more affordable offering than Pavoni’s other venues. Pavoni and his wife Anna are regarded as one of Australia’s leading hospitality power couples, with Anna managing back-of-house operations while Pavoni runs the kitchen. In 2021, the couple opened A’mare at Crown Sydney, earning widespread acclaim, including a nomination for Best New Restaurant at the Gourmet Traveller Restaurant Awards.
Best new restaurants in Melbourne
Circl Wine House
Punch Lane has welcomed a wine-centric new offering, with the highly-anticipated opening of Circl in Melbourne’s iconic laneway. Driven by a desire to connect locals and tourists alike with the world’s most exciting up-and-coming wines and a seriously impressive dedication to empowering guests’ knowledge, the extensive by-the-glass list offers a chance to taste 150+ bottles, including limited-edition wines and hard-to-get bottles. For those ready to commit, Head Sommelier Xavier Vigier (Merivale, Catalina) has curated a 1500-bottle strong wine list. And for any fans of fizz, Circl stores one of Australia’s most extensive Champagne collections, with 135 bottles on hand and ready to pop. As for food, think a roaming caviar service served on house-made crumpets, or a dressed-to-the-nines goat’s cheese éclair for snacks, or Blackmore Wagyu tri tip steak with mountain pepper café de Paris butter for main.
Tombo Den
The Windsor end of Chapel Street is now home to a new two-storey venue by Chris Lucas. Located next to Hawker Hall, Tombo Den incorporates a sushi bar and private dining spaces (complete with karaoke facilities). Inspired by the dynamic city of Tokyo and its late-night izakayas and yokochos, the kitchen is led by Dan Chan (ex-Yardbird in Hong Kong and Supernormal). As the third Japanese restaurant in Lucas’s ever expanding empire (joining Kisumé and Yakimono), Tombo Den offers a sprawling menu that isn’t pinned to one specialty, with a raw bar, rice and noodle dishes, dumplings and charcoal-barbecued seafood and meats. Tombo Den’s dedicated sushi counter is led by Kisumé sushi masters Niigata-born Toaki Kyo and Carlos Lopez, with handrolls, nigiri and seafood dishes.
Orlo
Collingwood is preparing to welcome a new Mediterranean-inspired restaurant and bar with a Guy Grossi-trained chef at the helm. Orlo will see executive chef Matteo Tine (ex-Grossi Florentino locally and Pixie Food and Wine in Byron Bay) lead the charge, alongside owner and operator James Klapanis. Shaped by his Sicilian heritage, Tine will work alongside head chef Simon Polkinghorne with a brief of ‘bistro-theque sophistication’, melding European sensibilities with techniques from France, Spain and the UK. Carlo Grossi will be looking after the wine list, while Joe Jones is designing a cocktail list that takes cues from the building’s former life as the Dyason Cordial Factory.
Morena Melbourne
After launching Morena in Sydney earlier this year, chef Alejandro Saravia is bringing Morena to Melbourne’s CBD in a slightly different format. Slated to open this spring, Morena Melbourne will join Saravia’s Farmer’s Daughters restaurant at the swish 80 Collins precinct, split across two venues — Morena Restaurant and Morena Barra.
The first is a more formal dining experience offering both a la carte and set menus, while the latter is pitched as a lively all-day dining joint inspired by Latin American cantinas. Both venues will showcase dishes from Saravia’s home of Peru, while also exploring Cuba, Mexico, Venezuela, Argentina and Brazil. Sticking with his food ethos of working closely with producers (much like Saravia’s Melbourne restaurant Farmers Daughters), Australian produce will be used to showcase the flavours of Latin America.
morenarestaurant.com.au/melbourne
Elio’s Place
Brother-sister duo Adam and Elisa Mariani will swing open the doors to their third all-day European-inspired eatery Elio’s Place, named after their late father. Before taking on the Flinders House location, the siblings honed their skills opening Greta and Maverick, both in the CBD. Their new venue will continue their exploration of Italian-leaning eats. A big drawcard will be aperitivo hour from 3pm to 5pm daily, where you can expect snacky things to sit alongside well-priced glasses of vino from Old and New World producers. Executive chef Gareth Flood is overseeing the menu, that will also have English, French and British nods throughout.
Best new restaurants in Brisbane
Stan’s
Brisbane’s unstoppable expansion continues as the dreamy Howard Smith Wharves welcome Stan’s Lounge Bar, perched atop the newly transformed second level of Cantonese favourite Stanley. Inspired by old-world Hong Kong, expect dark and moody settings offset by rich jewel tones, timber accents and antique mirrored walls.
With a cocktail menu focused on smart, modern twists on timeless tipples, guests are treated to a signature martini menu offering personalised drinks and an impressive list of bitters to suit any palate. The menu, helmed by Stanley’s Louis Tikaram will deliver Canto-inspired snacks. Think steamed lobster and truffle dumplings and rolled Peking duck pancakes.
Attimi by Dario Manca
An intimate and playful Italian diner is opening on Paddington’s Given Terrace, with a sharp and experimental menu to boot. Helmed by renowned chef Dario Manca (who brings his 16 Michelin starred-experience with him to the very sweet 28-seater), guests are invited to choose between two weekend set degustation menus with a la carte available through the week.
The first weekend degustation, a smaller eight-course menu, known as “A Quick Italian Tour”, offers a mix of snacks and substantial courses, taking guests on a short-and-sweet jaunt through a series of Italian flavours, from north to south. Think cured coral trout flavoured with cardamom and plated with prosciutto and grapefruit from Abruzzo, or Toscana-style savoury round waffles topped with labneh and smooth oscietra caviar. You’ll want to settle in for the second option, though, with twelve-courses delving deep into various Italian regions. Visit Emilia-Romagna in the form of fish crisp with ricotta and tarama, while Veneta comes alive on the plate through Mooloolaba King prawns and mascarpone capelletti with bisque sauce.
Degustation isn’t the only thing on the menu; Attimi is plating up a lovingly-curated a la carte menu from Tuesday to Thursday, ideal for Paddington locals to select a glass (or bottle) from an Italo-Australian leaning wine list, and snack on fluffy focaccia and crisp arancini. Mains include Fremantle octopus served with lardo di colonnata and smoked labneh, and Stone axe full blood wagyu. Finish with a silky smooth Ferrero Rocher, or, when in Rome (so to speak) sip on a shot of Limoncello. Prego!
Lúc Lắc
An expansive 159-seat restaurant will bring bright pan-Asian eats and tropical flair to the Star Brisbane. Lúc Lắc takes cues from the cuisines of Vietnam, Thailand and Singapore, conceptualised by Ghanem Group, who are also behind Brisbane’s Donna Chang and Boom Boom Room. Menu highlights include a take on the namesake dish with Kampot pepper, betel leaf and lemongrass; whole crisp spotted blue grouper with native tamarind; and a Vietnamese yellow curry with goat, bolstered by a wine and cocktail list designed to showcase bold whites and auspicious cocktails. Interiors include dramatic jade onyx stone slabs, rattan pendant lights and an open kitchen.
Milquetoast
In the CBD, Milquetoast is a new wine bar and supper club from Blume sommelier James Horsfall and Before & After’s George Curtis. The 40-seat bar favours small wine producers, alongside a snacky menu that’s big on nostalgia, drawing upon the duo’s British roots. Perhaps devilled eggs with beetroot, bacon and garlic; a fish sandwich with smoked curry aïoli and slaw; and pig’s head sausage with Puy lentils. Dessert will toe a similar line with a lemon posset served with whipped honey and bee pollen and slices of classic chocolate cake; while cocktails will be taken care of by venue manager Aidan Perkins, populated with plenty of housemade tinctures and sodas.
Naldham House Brasserie & Terrace and Club Felix
Heritage-listed Naldham House in Brisbane’s CBD is getting a serious makeover by the team behind beloved Brissie favourites The Gresham and Popolo Italian. Three new venues are set to open in the iconic 140-year-old, three-storey building as part of Dexus’ $2.5 billion Waterfront Brisbane project on Eagle Street. The first two, Naldham House Brasserie & Terrace and Club Felix, are slated for a mid-July opening while a yet-to-be-revealed third concept is slated to open in spring.
Naldham House Brasserie & Terrace will be set on the ground floor and will lean into the historic building’s grand façade, taking inspiration from swanky hotel lobbies around the world. Guests are invited to dine on the Euro-centric menu in either the main dining room or the expansive terrace, which has its own stocked-to-the-nines bar. Above, Club Felix will be the meg-venue’s late-night supper club and cocktail bar with a French-leaning menu and an impressive drinks offering, from funky house cocktails to an extensive Champagne list. More details to come.
Naldham House Brasserie & Terrace and Club Felix are set to open this Thursday, 18 July with a third venue to open in spring.
Longwang
An Edward Street laneway is getting a glow-up as Longwang brings modern Asian flair to the fore. Second-generation restaurateur Michael Tassis (Yamas and Opa) has partnered with executive chef Jason Margaritis (Same Same) to deliver clever updates to classic Asian flavours. Think wok-tossed bug tail kung pao; charcoal-grilled prawns with salted duck egg butter; and tea-smoked duck doused in a fragrant soy sauce. Throw in an expertly assembled wine list and the result is inner city dining at its grooviest.
Ēmmē
Wood-fired fare abounds at chef Thomas Tze Lian’s (ex-Greca) sultry new eatery, Ēmmē. Making a swish addition to the James Street Market precinct, Tze Lian is focusing on seasonal riffs of modern Middle Eastern and Mediterranean bites. Expect dishes like pipis with harissa butter and lime; barbecued chicken with shishito peppers; and rosewater custard with roasted figs and burnt honey. Snacks like swordfish kofta with saffron yoghurt pay homage to the restaurant’s Middle Eastern roots, as does the slick fit-out. To this end you’ll find a warm, light-filled venue with draped amber curtains,
Bosco
Newstead welcomes two new venues to its culinary ranks, starting with industrial wine bar and grill Bosco. Sommelier Simon Hill (who is also behind New Farm’s Bar Alto) has opened the 80-seater in a converted warehouse, complete with lofty sheer curtains, brick walls and salvaged timber benchtops. Referencing the olive oil regions of Europe, the menu shines a spotlight on coastal dishes such as pig’s trotter flambadou oysters (an eye-catching technique which involves dousing the bivalves in melted down fat from a red-hot cast iron cone); coral trout with pil-pil sauce (a Spanish salted cod and garlic emulsion); and pipis with txakoli (a dry Basque wine), all served alongside Hill’s tome-like wine list. Also one of Australia’s most loved adopted Spanish snacks – the gilda – will kick off the menu, showcasing Cantabrian anchovies, olives and peppers, served alongside oven-cooked flatbreads.
Best new restaurants in Adelaide
The Botanic Lodge
Adelaide Botanic Gardens is welcoming another restaurant to its horticultural surroundings with The Botanic Lodge opening behind the acclaimed Restaurant Botanic, and by the same operators. Set to open on Friday, 27 September and led by chef Tom Tilbury, the low-key offshoot follows in Restaurant Botanic’s tradition of taking inspiration from the surrounding gardens but with a more casual approach, showing off South Australian produce through a nostalgic lens. Think crumbed tommies in bread and butter with iceberg lettuce and mayonnaise, raw snapper with potato and beach mustard, and Golden Gaytime-inspired soft serves and lamingtons with quandong jam and coconut ice-cream for dessert.
Thelma
From a crack hospitality team comes Thelma, a delightful Euro-leaning eatery in the tiny town of Piccadilly in the Adelaide Hills. The café-bakery-restaurant hybrid is the brainchild of Olivia Moore (Loc), chef Tom Campbell (ex-Summertown Aristologist), and former Noma service director James Spreadbury, who are turning heads with their unpretentious approach to local and sustainably reared produce of the highest quality. Take the leaves of radicchio varieties – organically grown down the road at Spreadbury’s brother Tim’s farm, Presqil – with soft herbs and a lick of vinaigrette. Or the line-caught nannygai served with leeks and an unctuous, buttery fish bone sauce that’s primed for swiping up with house-made bread. While the seasonal menu changes regularly, snacky plates of cheese, cold cuts, pickles and ferments are sure orders. Meanwhile, the golden baked goods are all house-made, from miso choc cookies and bay leaf custard tarts to baguette sandwiches and freshly baked loaves to take home.
Bottega Bandito
Sandwich enthusiasts rejoice. Beloved slingers of stacked-to-the-max focaccia sandos and house-made pastries Prospect Café & Deli have set their sights on a second location in James Place off Rundle Mall in Adelaide’s CBD. New deli Bottega Bandito will continue Prospect’s artisanal approach with house-made breads and pastries and embody the Big Easy Group’s playfulness. The official open date is slated for 21 June, but keen patrons are urged to have a wander down James Place in the days leading up to doors opening just in case. Cheeky.
La Louisiane
Having charmed Adelaide, French brasserie pop-up La Louisiane will become a permanent fixture, putting down roots in the same location. Head chef Alexis Besseau (former head chef at Restaurant Hubert and Bathers’ Pavilion) will continue to serve up French standards including beef tartare, a rich pâté en croûte with cornichon, snails with garlic butter and Gruyère cheese soufflé. A roaming caviar cart is a new addition, while live jazz music, a French-leaning, cellar-raiding wine list and six signature cocktails, each named after cult French films, will all continue.
Sora
A grand new rooftop bar and restaurant has opened nine levels above Pirie Street. Sora is a 400-person-capacity rooftop oasis, with executive chef Adam Liston (Shōbōsho) at the helm. Liston has executed a menu that starts with seaweed crackers topped with tomatoes and whipped tofu; and twice-cooked potato skins with a yuzu-spiked sour cream, egg white, chives, caviar and roe. The charcoal- and wood-fired grilled section of the menu includes dry-aged beef from rib-eye to rump cap, joined by Asian-inflected condiments such as Karashi mustard, ssamjang (a spicy Korean sauce), shiitake-infused soy, smoked soy, and yuzu kosho. There’s also a burger that takes cues from Korean bulgogi beef, which sees a wood-fired wagyu beef patty seasoned with gochujang, ginger, sesame oil, honey and garlic; served with kimchi, pickled cucumbers, and slaw. These can all be joined by sides of fries with a spiced, smoked salt; wok-fried Asian greens; or a spin on a Caesar salad, complete with char siu-style bacon and a soy-poached egg.
Best new restaurants in Canberra
Carlotta
Australia’s capital is the next city on the list for Chris Lucas’ restaurant empire expansion. Carlotta is Lucas Restaurants’ first foray into Canberra and a Mediterranean brief is on the agenda. Hoping to match the buzz of Canberra’s evergrowing dining scene while also bringing decades of restaurant design and ideation experience to the table, Lucas is aiming for a springtime opening for the eatery. It joins the group’s bevy of venues in Melbourne including Society Dining Room, Lillian Brasserie, Chin Chin, Grill Americano and Yakimono; and Chin Chin in Sydney.
Compa and &Sando
In the CBD, Matt Moran is behind a double-hitter venue Compa and &Sando. Complementary but differing concepts see Compa (a slick Italian steakhouse) matched by its casual neighbour &Sando (dishing out deli-style sandwiches). The Moran Family Farm is key to both menus with lamb, beef and pork sourced from the 405-acre farm in the Central Tablelands on show, both on the plate and in between bread. Head chef Nick Mathieson (formerly of Sydney’s Bistecca) has worked with Moran on the menus. At Compa a custom Montague grill fires up steaks on and off the bone, each served with red wine jus, peppercorn, anchovy butter or salsa verde; and tableside mustards. Other items on the menu that will be sure to pique the interest of Canberreans and visitors alike include a mac and cheese with a cacio e pepe treatment; whole trout sourced from the nearby Snowy River; and salumi made from Moran farm pork. Next door at &Sando you’ll find a hefty steak sambo; baguettes stuffed with ham, egg salad, cheddar and rocket; and ciabatta slices packed with chicken schnitzel, slaw and provolone.
Beltana Farm dining room in Canberra
Beltana Farm
Farm to table continues to be the mood of the moment in Canberra – although Beltana Farm is truly showing its yield instead of just spiel. Set on a fully operational farm, the new restaurant will showcase produce grown on-site across a mod Oz menu. Truffle hunting experiences through orchards will also be offered, while boutique accommodation will round out the immersive offering. Add in a double-sided fireplace to warm up chilly Canberra days, and floor-to-ceiling windows to showcase the surrounding grounds and grand vaulted ceilings and local stone.
Best new restaurants in Perth
Gibney
The grand brasserie wave is headed west with Cottesloe welcoming Gibney. The seaside grill takes cues from classic steakhouses throughout Europe, New York and Australia, with WA rock lobster, wagyu, caviar and lamb on the menu. Head chef James Cole-Bowen (ex-The Corner Dairy and Omnia Bistro) is joined by head pastry chef Richard Dormer (ex-Como The Treasury). Group sommelier Nina Throsby visited the Champagne region to build Gibney’s Champagne collection, which claims to be the biggest in WA. Owned by George Kailis – who is also behind The Shorehouse, Canteen Trigg and the forthcoming Magic Apple Wholefoods in North Cottesloe – Gibney is Kailis’ first high-end dining venture. The restaurant is hoping to bring a finessed experience – which includes guéridon service, a dining concierge and jacketed waitstaff – not seen in Western Australia before.
Papi Katsu
Perth’s CBD is saying hello to freshly cut sashimi and panko-coated good times with the arrival of Papi Katsu. Taking four-odd years to develop, the team behind the curiously named Sesh Mafia has also had success in opening its first venue, Shui. It is joined by a strong front-of-house team hailing from Si Paradiso and Long Chim, while the menu has been overseen by Chase Weber. Food-wise you’ll finda raw section of the menu, where Australian seafood is showcased; alongside cold dishes like beef tataki with ponzu, sesame and garlic chips; Exmouth scallops with brown rice vinegar and finger lime; and poached yabbies with brown butter mayonnaise. Hot snack-wise, there’s prawn katsu open sandwiches; duck tsukune (meatball) with cured egg yolk; and hand-rolled-style sushi. Diners can also push the boat out, with the option to pre-order caviar, whole ducks and prized large rock lobsters. In coming months Papi Katsu will also double down, debuting its own omakase menu. The intimate style of chef’s choice eating is set to take over a 4.5-metre dedicated table located at the back of the restaurant. To see you through the night whether you’re doing the full omakase or ordering snacks, there’s also a decent sake list, a Martini menu and a highball menu, plus Japanese beers on tap.
Best new restaurants in regional Australia
Harkham
In the Hunter Valley, family-owned long-standing winery Harkham has opened a swish new restaurant on its property. Overlooking Brokenback Range, the Italian restaurant seats 180 people and expands on the winery’s cellar door. Here, you’ll find a menu that squares in on a more casual, snacky approach, devised by head chef Shaun Nash (ex-Cutler and Co). Work your way through fried olives stuffed with goat cheese; a fish piadina; and meatballs; before moving on to more substantial mains of spaghetti aglio olio peperoncino; rigatoni alla vodka; and veal cotoletta. Unsurprisingly, most of the menu has been crafted with Harkham wines in mind, to showcase the family’s single-vineyard varietals. As one of the Hunter’s early adopters of orange-style wines made in clay amphorae, you can expect a back catalogue of excellent releases that go beyond more mainstream Hunter drops. Richie Harkham has also enlisted the help of restaurateur Marco Ambrosino (10 William and Lola’s Bondi); and Jessica Enander Dunne on interiors (who was responsible for Harkham’s cellar door and accommodation).
Rowlee Wines
Orange, NSW
Celebrated winery Rowlee Wines has a new multi-space dining offering within the grounds of their sprawling Orange estate. Head chef Simon Furley brings a hyper-local menu to the winery diner, and guests can also opt to tack on a bespoke cellar door experience. Plus, you can make the most of the experience with a stay at the vineyard’s private villa among the vines.
Temperance Restaurant
Renmark, SA
Set in the beating heart of the Riverland region, Temperance Restaurant pays homage to the alcohol prohibition movement of the late 19th century in Renmark. Led by executive chef Hugh Hazelwood, Temperance showcases a “farm to table” food philosophy of the beautiful Riverland and South Australian produce. Partnering with carefully selected suppliers, it is their privilege to serve a house-made European-influenced dégustation, with a focus on the changing seasons that South Australia is renowned for. One for the radar.
hotelrenmark.com.au/temperance
LVN Restaurant
Adelaide Hills, SA
0Woodside’s Bird in Hand winery has transformed its dining room with executive chef Jacob Davey taking the lead. Davey joins the fold at LVN Restaurant off the back of his head chef position at Restaurant Botanic, whose dedication to provenance carries over here. The farm-to-table menu includes sheoak and kangaroo from the surrounding Adelaide Hills, mutton bird and wallaby from northern Tasmania and pipis and coastal fruits from the southern end of Adelaide, joined by ingredients plucked from the kitchen garden. Bird in Hand’s rare museum wines will also take a starring role, while a gallery of local and international artworks don the walls.
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