In the heritage building with lofty ceilings, chef Brock Coffey cures his own bacon, coppa, pastrami and speck, smokes fish, and makes his own creme fraiche, mascarpone and butter.
Modern Australian$$
The waitress is amused observing our indecision. The kids can't choose between spaghetti and meatballs or the croque madame, eventually going for both.