Watt

A mighty crowd gathers at the Powerhouse; thankfully Watt caters for pre- and post-prandial theatre drinks and meals so the hungry audience doesn't go unfed. The transformed power station, now a riverside performance hub, is especially beautiful in the light of dusk. With a new menu designed in house by the executive chef, diners now have a better representation of local and seasonal produce to choose from. They aim to please a wide cross-section of diners, with firm pub favourites such as the beer-battered fish and chips made with local flathead, and porterhouse steak from Tasmania. There's a distinct Arabic detour in the twice-cooked spatchcock and Iranian jewelled rice topped with a cracking green chilli yoghurt. The bird could be more moist but no complaints on the flavour front. Ocean trout is cooked perfectly to medium-rare topped with crisp, salted skin. Moscato jelly dessert promises an uncomplicated refreshing finish. Service is knowledgeable and friendly.