Le Pub

Haute cuisine at a pub? Yes. Superbly presented dishes fly past, city slickers discuss promotions and mull over wine, and the sleek furnishings create a moody yet welcoming tone. A special of 250-gram Cape Grim pasture-fed steak is a little underwhelming, but tangy, fresh chimichurri sauce saves it. Lamb neck comes crumbed in quinoa and herbs, beautifully garnished with colourful sprigs. But it’s the desserts that elevate the evening. Crumble is a delicious deconstructed concoction of poached apples, blueberries and brioche, while the chocolate pot de creme is so lusciously rich that you can’t help licking your lips in the hope you accidentally left some there.