At No.1 Bent Street by Mike, Chef Mike McEnearney honours the sustainable-produce philosophy that his former mentor Neil Perry instilled in him while at Rockpool. Here, at Chef McEnearney’s latest venture, the vast open kitchen and communal tables make for a notably vibrant space – which can get loud quickly – at the end of town more renowned for corporate interiors.
Simple, well-sourced ingredients done well is the brief. The fact that the majority of the food is healthy and wood-fired is an added bonus. Chargrilled Moreton Bay bug, served in the shell, with a bold black bean sauce, represents exceptional value at the price point. A generous portion of smoky grilled lamb rump, with wood-fired ratatouille and tapenade, hits a home run when ordered with a side of honey-roasted young carrots and cumin seeds.
PSST! If you’re travelling overseas, avoid the inevitable disappointment, and enjoy a pre-flight meal in the new Kitchen by Mike at the T1 International Airport terminal.