This narrow, timber-panelled nirvana for food and wine lovers (book ahead) is split into separate bar and bistro areas. Its sharing-style menu showcases superb Australian produce in nuanced, modern dishes like Spencer Gulf kingfish carpaccio with goat's yoghurt, black garlic and green tomato. Thoughtfully chosen wines focus on European drops and New World vino produced in an old-world style.
Should you opt for a Roussanne, Marsanne and Viognier blend from the Barossa Valley or a Gamay from Beaujolais? Thankfully, knowledgeable, affable waitstaff are happy to guide the indecisive (or overwhelmed) towards the perfect pour.
