Vietnamese-born Minh Le established himself as an innovative chef at Medusa Dining and Deer Duck Bistro before opening The Foraging Quail in 2014. Here he creates modern Asian dishes that are complex and exciting. With its contemporary black-and-white interior and sleek furniture, The Foraging Quail is a fabulous place to dine. Service is friendly and informative, with Chef Le often in the dining room to explain his dishes to guests. The degustation menu is available as seven or ten courses, and can be vegetarian if requested. Octopus is slow cooked for six hours, then pressed and thinly sliced. It is served with a piquant lemon puree, small gherkins and a tasty prawn salt. Saltbush lamb belly is soft and salty, and is teamed with a deconstructed ratatouille and peas three ways – whole peas, pea puree and an earthy pea dust. Incredibly tender bo kho Vietnamese stewed beef sits on a bed of wild rice with seasonal vegetables and a tangy chilli snow for a touch of spice. PSST! Make an early reservation (for before 6.30pm) on Wednesday, Thursday or Friday night to receive a discount.