Head Chef Michael Rees runs a high-paced open kitchen at eightysix. Pop in for a drink, have a snack, stay for a big meal – it’s up to you.
The pared-back industrial charm of the dining room focuses the mind on the food at hand. Small plates are dressed with dainty papers touting an eightysix logo in step-and-repeat form, a nod to more casual street or diner food. The staff are nimble, knowledgeable and welcoming.
The salt and vinegar potato scallop, a battered and deep-fried slice of tender spud, will take you back to childhood visits to the seaside. The vinegar aroma explodes when the dish hits the table and mixes with the generous dusting of sea-salty powdered kelp. Team it with the zingy lime and mescal tang of the kingfish and avocado ceviche for a modern take on fish and chips. Dishes are perfect to share, so dip into the lemon–ricotta gnocchi with in-season sweet asparagus and snow peas.
PSST! The tasting menu is great value at $75 per person and takes you on a roller-coaster ride of the favourites.