The Commoner

The Commoner Review

The street-facing dining room here is packed with young couples enjoying some of the town's best and most eclectic food. Chef Matt Donnelly's menu features "small food" taste sensations like boccerones (Sicilian white anchovies on crostina with sweet pepper and aoli), and more substantial offerings such as rabbit, prune, and pinot pie or groper and wild mushrooms, rolled in Savoy cabbage with smoked cauliflower. There's a roast every Sunday lunch, and regular set-price theme nights, such as "A Duck's Tale." The wine list has depth in both Aussie and international selections. The space itself is cozy, featuring original art, and there's an enclosed garden out the back.