A Gault&Millau Australia TOP 100 restaurant
The dream team of Josh Lewis and Astrid McCormack deliver sophisticated, yet grounded, regional hospitality at its finest, showcasing the best seasonal local produce in an uncomplicated and inspired way.
Any reticence about communal tables is quickly cast aside once you sample one of the exceptional cocktails on offer and meet your new dining partners for the evening, who most likely have also made the culinary trip from afar.
The menu is a food lover’s roadmap to what is local and in season. The rye and caraway sourdough with house-cultured butter is a great prelude to the signature smoked mullet, served with potato and fish skin crisps in a deconstructed dip of sorts. The sesame-coated radish with honey and seaweed strangely works, as does the oyster with sheep milk yoghurt. The sublime squid with crustacean oil wows from the get-go, with its stunning presentation and layering of textures. The impossibly tender pork jowl is almost butter-like in texture, delivering a truly undeniable wow factor!
PSST! Keep an eye out for the Fleet team’s Mexican venture set to open in Brunswick Heads!
Reviewed for the 2019 Guide