Backlighting, a streamlined design and primary colours lend a contemporary feel to this vaulted, wood-floor bistro and wine bar, with ever-exciting fusion cuisine. Dishes range from the Austro-exotic such as 24-hour-smoked pork belly with wild garlic and cream cheese, to the Australo-exotic kangaroo steaks (albeit with Spätzle) and beef flaps 'Caylend style'. There's a huge selection of Austrian wines to match.
Caylend
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