With a thriving culinary empire to oversee, Executive Chef Andrew McConnell gives Head Chef Colin Mainds (ex-Restaurant Andrew Fairlie in Scotland) the latitude to bring a touch of his personality to this CBD favourite. Although it is succinct, the menu marries well with the wine list. The heavily timbered restaurant has a wine-bar vibe, making it a great place to meet up with friends and graze your way through the night.
A shared plate philosophy is at the heart of the European-inspired contemporary menu. Macedon Ranges duck breast, baby turnips and pickled grapes is served with a notably accomplished sauce. It represents a solid combination of tasty ingredients. Ricotta dumplings, almonds, currants and brown butter leans towards the sweeter end of the flavour spectrum, while pickled cobia, brussels sprouts and tapenade is a delightful blend of tangy flavours.
PSST! The Wine Room is ideal for an intimate event seating up to 20 people. It has a top-of-the-range Bose® sound system.