Using unusual ingredients, such as black ants and mealworms, Chef Matthew Le-beau continues to excite diners at this cool, sophisticated bar and restaurant.
Public is popular for after-work drinks and is a great venue for lunch and romantic dinners, with its innovative and creative menu designed for sharing. The service is professional and efficient.
Start with some curried cashews served with crunchy mealworms. The scallop, boudin noir and corn custard is beautifully presented – soft, moist scallops topped with a slice of sausage sitting on a creamy custard made from sweetcorn, with crisp popcorn and ribbons of seafood jelly. Tender, thick slices of pink lamb, tossed in a crisp coating of harissa and pumpkin seeds, are presented on a bed of earthy pumpkin-flavoured hummus with charred radicchio and crisp fried poppadums. And, of course, you can’t go past their signature ‘KFD’ – tender pieces of duck fried in a crunchy breadcrumb coating with a spicy cardamom flavour, teamed with a corn cobbette smothered in lime butter and parmesan.
PSST! On Tuesdays you can BYO wine for a $10 corkage fee.