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L'avis de Gault&Millau
From the renegades who brought you Mary’s Burgers and Mary’s Pizzeria comes Mary’s Underground. Head Chef Joel Wootten (ex-Rockpool Dining) presents a menu of incredible Euro–Australian cuisine with the freshest ingredients from across the state.
In the former The Basement location, you’ll find the famous Mary’s neon red lights as you take the stairs down to the dimly lit restaurant and bar that is bustling with happy people while a live band plays. There’s a long bar and high stools as you enter the Clam Bar and plenty of tables for intimate and group dining.
Expect to be surprised by a burst of different and fun flavours, such as a hint of citrus in the most delectable pasta dish with truffles, Wiseman organic egg and pecorino. The star definitely comes off the rotisserie with a wonderfully presented Tathra Place pasture-raised duck! This cheeky Australian twist on duck à l'orange is moist and has enough acid from the persimmon and anise myrtle to cut through the fat of the duck. Perfection!
PSST! Don’t leave before trying the boozy chocolate and mandarin bombe Alaska ... covered in smoky mezcal.