Jason Atherton's Kensington Street Social is finally open. We take a look on day one.
The sleek upstairs dining room at Kensington Street Social.
Vintage tins house bite-sized toffees made from chicken fat.
The restaurant is open for breakfast, lunch and dinner, seven days a week.
The light-filled ground floor dining room balances industrial and modern accents.
The entrance to Kensington Street Social.
Diners look on as chefs work from the open kitchen.
The view from the pass.
Chef Jason Atherton ready to rock'n'roll.
Jason Atherton and his executive chef Robert Daniels.
The "English breakfast tea and toast" consists of wild mushroom tea, a gentleman's relish and bone marrow on toast.
Queensland spanner crab with a frozen cucumber gazpacho and rhubarb.
Sea urchin rice with Moreton Bay bug tail and seablite.
Kensington Street Social's Roots Manuka (Talisker, parsnip wine, beetroot, lemon, egg white and Manuka honey)
Kensington Street Social's Fig Trouble in Little Cynar (Reposado tequila, fino sherry, fig shrub, Cynar and rosemary smoke).
Kensington Street Social's Vegemitini (Tanqueray gin, vermouth blend, Vegemite blend and a Vegemite shard).
