Gracious host and ex-Rockpool chef Mike McEnearney orchestrates this light-filled CBD establishment that’s on point with sustainable, Australian, seasonal produce; savvy service; and magnificent combinations.
The clean lines of the blond wood and concrete interior give an airy feel to the space, making it an ideal choice for a quick city lunch or lingering dinner.
The menu changes often, and the share-plate options range from small to large, but you might be treated to kingfish ceviche that pops with ‘tiger’s milk’ (fear not, no threat to an endangered species, but the chilli-fragrant curing liquid of the ceviche), a citrus spank of fresh mandarin and the creamy fat of translucent draped jamón. A ‘sandwich’ of baked eggplant surrounding a prawn mousse lolls in a soy dressing under the wings of a dramatic black sesame cracker that could take flight at any moment. A half quail from Eugowra is grilled and perfectly paired with braised, sweet witlof and a ruby wedge of earthy, slow-cooked quince.
PSST! Mike makes his own sourdough, which is served with Pepe Saya cultured butter. When you’re offered a slice, don’t refuse.