Sydney, Australia

With raw wooden surfaces smoothed by local craftsmen and understated linen curtains, the decor of this intimate restaurant hints at the food to come. Produce-led tasting menus conceptualised with confidence and executed with aplomb are the order of the day. Chefs James Parry and Dan Puskas have impressive backgrounds, with stints at renowned international restaurants such as Noma, Alinea and Mugaritz under their belts, and approach home-grown ingredients with modern techniques. Menus change daily, although mud crab intriguingly paired with macadamia milk and camomile has become something of a signature. The organic and biodynamic wine list alone justifies the journey to this sleepy Sydney suburb.

Key Information


83 Percival Road, Stanmore, Sydney, NSW 2048