Modern Australian$$
Three storeys of renovated 100-year-old flour mill have been transformed into a hot inner-city public house that is part New York deli, part Spanish bodega, part cocktail bar, part bakery and part butchery. There's house-baked sourdough bread, of course, and an impressive charcuterie board from chef Matt Carulei. After that, it could be maple-glazed pork jowl, asparagus with egg yolk and puffed wheat, and char-grilled snapper cooked over paper bark.
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