Philippa Sibley has a stellar history in the kitchen, starting her career with Stephanie Alexander, and then working with Tansy Good and Marco Pierre White, among others. Her menu focuses on quality local produce, and her dishes allow the hero ingredient to sing. The restaurant has the charm of an old English club, with tall ceilings, elegant archways, grand chandeliers and enormous wine racks.
The diverse seasonal menu is based on many classic European dishes, with an Australian aspect. Saffron-scented sweetcorn and Cloudy Bay clam ‘chowder’ has a superb flavour, heightened by a touch of Pernod®. Al dente kipfler potatoes and thin slices of toasted baguette add delightful crunch to this dish. Navarin of lamb is perfectly matched with ricotta gnudi (semolina-coated ricotta balls) and black olives. Sprigs of marjoram give the sauce some intensity.
PSST! Many wines are offered by the glass. A special technique is used to extract the wine from the bottle so there is no oxidation.