The Point Albert Park

Don't dismiss the Point as another waterside function space - this is a serious restaurant with a team that knows what it's doing. The dining room is smart and generously spaced, with stunning views across Albert Park Lake to the city. Prices sit at the higher end of the spectrum, but with that comes an amuse-bouche and pre-dessert extras - and plenty of great produce in between. You can take the tasting menu or a la carte path, with meat a real focus, as emphasised by the glass case at the entrance, filled with hanging slabs of dry-ageing meat. To start, maybe a delicate Western Australian marron tail with a simple twirl of linguine, or technique-heavy quail galantine with figs, mushrooms and chicken liver farce. The beef is all good - whatever your cut or price point - as is suckling pig with blood plums and licorice sauce. Desserts, perhaps rhubarb terrine with clotted cream, are all listed with an expert wine match for a sweet send-off.