The room seats twenty. The fire holds through service. A single menu, moved by the season, built around finger lime, saltbush, wallaby and whatever came in that morning from the coast. Bookings open six weeks out.
The tasting
Five courses
- I
Kingfish, finger lime, sea grape
Cured line caught kingfish, native citrus, kelp oil.
- II
Wood fired bread, cultured butter
Sourdough baked over ironbark, whipped local butter.
- III
Roasted beetroot, saltbush, macadamia
Slow roasted, smoked yoghurt, toasted native nuts.
- IV
Wallaby loin, native pepperberry
Grilled over coals, wild jus, pickled quandong.
- V
Wattleseed cream, burnt honey
Aerated wattleseed, dark honey, riberry crumb.
- Five courses, 145Matched pours, 85
Visit
Address
48 Reservoir St, Surry Hills
Hours
Wednesday to Saturday, from 6pm
Walk-ins
Available at the bench