Spring

Step through the buzz of the popular market table cafe, crowded with city workers indulging themselves in some of the freshest and cleanest produce to be had in the CBD and Spring's bistro opens up behind white shuttered doors; a quiet retreat, softened with cotton napery, comfortable seating and a relaxed subtropical plantation vibe. The placemats are the menus, which alter with the seasons, never failing to surprise and delight. On our visit, the menu was still produced under young gun chef Josue Lopez and included a glistening brick of octopus terrine with paprika chips and two dollops of dark black, salty squid ink mayo, as well as a deceptively simple risotto of Gatton cauliflower, watercress and chunks of golden brown pangritata. Under new chef Kym Machin, the focus on produce driven, seasonally appropriate dishes is likely to be even sharper. We just hope he sees fit to keep the Valrhona chocolate and salted caramel bar with ice-cream.