Always a place that showcases Melbourne dining,Etta has been reinvigorated by a new chef bringing Asian-influenced flavours to the fore.
The co-owners of Brisket Boys travelled to the US to try every style of American-style barbecue. Now they’ve brought melty slow-cooked meats to Penrith.
Dismiss Donovans as outdated at your peril. The classic food and charming service make it ideal for young and old.
There’s no chicken schnitzel,but there is a juicy pork chop at The Dry Dock. Just don’t wear your thongs.
Bloody delicious cocktails. Hyper-elevated bar snacks. Friendly staff. All this wine bar needs is a crowd.
Up-and-coming talent Jamie Robertson works with former Sepia chef Martin Benn to create a seasonal menu that’s wood-fired and Japanese-inflected.
Two- and three-course set menus deliver surprisingly good value at Mosman’s luxurious seaside fine-diner.
Don’t miss the delicate hoppers,killer hot butter soft-shell crab and push-the-boat-out lobster at this new restaurant and wine bar in Sydney’s east.
There’s safety in the elevated chicken parma,meanwhile other plates showcase modern Asian flavours from the chef’s time at Coda and Tonka.
The menu needs a gentle tweak but it’s already one of Melbourne’s loveliest classic pub experiences.