Comme

Comme is a glamourpuss, a Victorian-era beauty given a white-on-white makeover accessorised with designer furniture. The grand building incorporates a beautiful function space upstairs, bustling bar downstairs and a dining room tucked in a quiet corner. Here chef Daniel Southern turns out sophisticated modern French fare to suit the surrounds. The compact menu lists five entrees and five mains. Meals kick off with quality bread and French butter - from there, maybe a delicate jumble of braised snails with Crystal Bay prawns and cos hearts or roasted yabby tails on sweetcorn cream with dehydrated corn. Flavoursome John Dee beef rump might come with a gorgeous marrow-flecked bordelaise sauce. A fillet of wild barramundi shows how good this fish can be, with a salad of heirloom tomatoes and crab. Dessert might be refreshingly tart poached peach and rhubarb with champagne, crushed meringue and sorrel sorbet or granny smith souffle.