Sake

A glam riverside location, funky soundtrack and city views reflected in flattering banquette mirrors make Sake a restaurant dressed for a party. Big-flavoured food joins in - bite-sized popcorn shrimp is tossed in spicy sauce, musky miso-marinated chunks of Patagonian toothfish are cupped in lettuce, and prawn dumplings are encased in a tangle of noodles. As you sit at chunky timber tables and eat from beautiful ceramics, it's easy to spend up big on morsels of finger-sized grilled chicken skewers, or crisp-topped barramundi with ponzu buckwheat (tricky with chopsticks). Kingfish sashimi with a coriander leaf, a sliver of jalapeno and a pond of yuzu soy is the menu's rock-star dish. The sushi is stellar - executive chef Shaun Presland learnt the craft from masters, including Nobu. Service can swing from competent to charismatic, the crowd from cocktail to post-theatre. Dessert kicks on nicely with runny-hearted chocolate fondant and white sesame ice-cream.