There’s a contemporary urban atmosphere at this level one warehouse diner in the refreshed Chippo precinct. Chef Stanley Wong combines modern Australian sensibilities with his fine dining credentials from time spent in New York and Hong Kong, serving up a menu divided into small, hot and raw categories, with heat coming from the Japanese white charcoal grill.
The menu evolves with the season, relying on sustainably sourced and local ingredients. Explore new avenues of flavour with dishes like the harissa-braised free-range lamb shank with crushed Jerusalem artichokes and an orange gremolata. Or experiment with your raw and wild side and order the ceviche of prawns, swordfish and trout served with chipotle aioli and sweet potato chips.
The rich furnishings – all brown leathers and brass light fixtures – enhance the 100-year-old bones of the building. You can enjoy these Brooklyn basement vibes at one of the exclusive monthly curated dinners – it’s an innovative five-course meal shared by 16 lucky guests around the community table. Or book in for a leisurely weekend brunch from noon, for some hair of the dog and late breakfast treats.
