Earth-tone walls lined with Aboriginal artworks are a fitting backdrop for chef-owner Bryant Wells' native-inspired Modern Australian cuisine, featuring a range of lean local meats (seared wallaby, kangaroo, emu, croc tail, and possum) and seasonal produce, deliciously fused with native Australian herbs and spices. One excellent option is the entrée platter of cured meats and flavorful indigenous berries and flowers, all served on a rustic wooden campher platter. The
wine list showcases top vintages from boutique wineries around Australia. You can also buy Tukka's own line of spices, cured meats, glazed fruits and sorbets, or ask for a "taste and smell" tour of the restaurants on-site back garden.