From one side it looks like a bottle shop -- and it is. From the other it looks like a modern bistro, serving chateaubriand in an opened-out hotel space -- and that it is, too. Here, Chef Paul Wilson redefines the art of eating out with a casual Aussie ambience and loads of flavor. Retro touches mix effortlessly with 21st-century choices; note the menu changes daily but may feature sticky pork salad with Vietnamese herbs, green papaya, and chilli caramel.
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