Executive Chef Daniel Lawrence (ex-Jolleys Boathouse Restaurant) delivers a superb contemporary menu using quality ingredients and Mediterranean influences. Take the lift up to the eighth floor, where you will be blown away by the views from the restaurant. The modern interior has a New York-style atmosphere, and there is also an al fresco dining area.
Large shared plates are the order of the day here. Greenslades Clare Valley chicken is tender, with a slightly charred skin. The chicken is drizzled with a spicy achiote sauce, which imparts a sweet curry-like flavour, and it is accompanied by a delectable chargrilled orange. Bultarra North Flinders lamb shoulder is served on the bone but slightly scored so that you can complete the carving at the table. Well caramelised and sticky, it has gorgeous notes of lemon and mint thanks to the marinade.
PSST! The restaurant has a special dish featuring South Australian crayfish, but you need to order this a day in advance.