This is fancy pants food at its best. Ocean trout pastrami comes with quinoa and almond cream jelly; lamb cutlet is cooked sous-vide then presented with potato galette and creamed spinach; quail is marinated in herbs then pan fried, accompanied by whipped goat cheese and truffle oil powder. Salivating yet? Better still is the presentation, perhaps inspired by the art coating the restaurant walls; the bistro hosts regularly changing art exhibitions. Degustations,
available daily (on request; A$120 with wine, A$90 without) are when the kitchen team really hits its stride, taking you to foodie nirvana with the six-course menu.