Owner/Head Chef Damon Amos (ex-Public) is known for his innovative, sometimes curious dishes, using ingredients such as black ants and fossilised carrots, which continue to surprise and delight his guests.
Located in an old restored tyre factory, Detour is a large, open space with high ceilings, hardwood floors, timber walls, steel girders and exposed brickwork. A central feature is the chef’s bench, which sits under a sweeping copper canopy, where you can watch Damon and his team assemble the dishes. The wine list is short but complete, and there is a full cocktail bar.
Designed for sharing, Detour’s menu is simple and quite small, split into omnivore and herbivore. The beetroot tartare is lightly cooked, chopped beetroot, firm and juicy, served with crisp, salty mustard pappadums and a sweet onion emulsion topped with shaved macadamia nuts. The truffle duck egg is a low-temperature cooked duck egg on a bed of shaved bresaola in an egg emulsion. This rich and creamy dish is packed with earthy flavours and a mix of textures.
PSST! The metered parking on the street is free after 7pm.