Young hip Chef Dan Pepperell (ex-Pinbone and 10WILLIAMST.) puts his take on the French classics at Restaurant Hubert, operated by the successful Swillhouse Group. The spectacular atmospheric basement space, entered via a spiral staircase, even includes a stylish theatre space for functions, and features two well-stocked bars. Considering at full tilt, Restaurant Hubert seats around 150, the service remains impressively attentive.
The expansively designed sharing menu features French favourites, such as chicken fricassee and côte de boeuf, prepared with a modern twist. By way of example, a large plate of beef tartare, showcasing prime wagyu topside, is presented with a swathe of French fries. Decadent boudin noir and rich potato puree is a well-executed combination that works perfectly. The pièce de résistance, canard à l’orange, a whole duck serving three to four diners, easily steals the show.
PSST! With dinner bookings only accepted for six or more diners, arrive early; however, keep in mind the tables are generally turned after two hours.