Summer or winter, this basement venue has a good feel – cool and sleek when the mercury rises, cosy and welcoming in the cooler months. Chef and co-owner Teage Ezard’s individual style of contemporary ‘freestyle’ cuisine is worth lingering over. While the menu is constantly evolving, some things never change – like Japanese-inspired oyster shooters, fried pork hock with chilli caramel, and the signature Sichuan duck. Desserts are knockouts: crème brûlée with Jerusalem artichoke and truffle oil, pineapple tart with coconut sorbet, and honeycrunch ice-cream with toasted gingerbread. Staff are knowledgeable and professional, and a full vegetarian/vegan degustation menu is available.

Contact information

187 Flinders La; (03) 9639 6811; open weekdays for lunch and Mon–Sat for dinner


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