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Life on Mars

Contemporary$$

Moody pitch-black walls may give this cafe an otherworldly feel but it’s the food that catapults it into a stratosphere of its own. Chef Fletcher Zane’s impeccable pedigree includes stints at Stokehouse and Sydney’s Icebergs: expect cheffy touches like melting braised beef brisket with tangy sauerkraut in the reuben sandwich, or delicate leek and cauliflower omelette crowned with brioche crumble and house-cured prosciutto. Giant muffins, perhaps passionfruit and mandarin, fly out the door but steal five minutes, take a seat and savour a slice of berry ricotta cheesecake. With its thick chocolate crust and sugared curls of rose petals, it’s out of this world.

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