Yes, this is the place. Co-op Dining’s location under a block of serviced apartments is the first of many surprises. Others are revealed at various stages of your dégustation, a shining example of the magic that happens when thoughtful producers and chefs join forces. Snacks arrive at a rapid-fire pace. A tiny bowl of crisp-fried school prawns dusted with chilli salt and lemon basil. Crisp-fried trout skin freighting smoked and shaved abalone. Tomatillos dressed with pork fat and powdered chicken skin. Pristine ingredients (most with a back-story and postcode) star, although the appeal of summer vegetables with ricotta, rye crumbs and duck yolk needs zero explaining. Service has grown livelier but still falls this side of genteel (although creative drink options bring energy to the party). The room may be showing its age, but desserts like the vanilla yoghurt and strawberry sorbet igloo look (and taste) entirely of the moment.
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
