What to pair it withDropping in for a drink can easily turn into dinner when you see the food being ferried to tables. Chef James Cornwall has the minimal-ingredients, maximum-impact formula down pat, as evidenced by the Sydney rock oysters with shiso vinegar, finger lime and pink peppercorn or the little brown butter and seaweed madeleines capped with smoky pops of trout roe. Wagyu steak tartare takes on a Japanese accent with wasabi and furikake chips, while fat wodges of fried potato gem go bougie with pickled mussels and black garlic. Cinnamon doughnuts with dark-chocolate sauce finish with a comforting flourish.
Why we love it Can we say the glassware? Yes, really. Depending on which cocktail you order, you’ll be sipping from a light-refracting glass goblet or the daintiest coupe that practically demands the crooking of a pinkie. Along with the artistic dedication to different garnishes, whether dried in-house or just plucked straight from a willing flower, it makes even a quick drink feel like a swellegant occasion.