The team at The Grill at The Four in Paddington, led by Executive Chef Daniel Menzies and Head Chef John Collins, are delivering contemporary cuisine at this modern-looking venue that attracts a wide demographic. The front of house staff are friendly, knowledgeable and happy to discuss cocktails or help you match your wine to your meal.
Sourcing as many ingredients as possible locally, the menu is a solid example of well-executed techniques. Kangaroo tartare is a French classic given an Australian twist, with capsicum and parsnip chips providing the right amount of texture. Perfect cubes of yellowfin tuna are served with avocado puree, thinly sliced jalapeños and crunchy prawn crackers, making this dish a sure hit with a crisp glass of white. Rangers Valley flat iron steak comes with tender, full-flavoured bone marrow, black barley scattered over the top and bright green kale to soak up the meat juices.
PSST! Tuesday is BYO night, so bring along your favourite bottle of wine to enjoy.