Bar H

In a precinct that's wall-to-wall with hipsters, dive bars and tasteful brothels, Bar H offers a rare moment of family entertainment. Expect good food based around top-quality fresh produce presented artfully in a small room with bar counter, low tables, stools and a moody, Asian tea-house vibe. Since opening two years back, Billy Kwong-alumnus Hamish Ingham, wife Rebecca and second chef Alexis Noble have turned the menu sharply east with dishes such as housemade pork and prawn wontons, red-braised chicken feet, and a steamed fillet of impeccably fresh snapper with ginger and shallots. Bland braised beef short rib on a sesame leaf didn't raise the pulse, but excitement returns with a cooling dish of raw calamari, Chinese turnip and cucumber. Desserts are simple but refreshing, such as creamy tapioca with coconut and licorice. Sydney could do with more cute dining options like this.