If there’s one thing we love it is when a place describes itself as a restaurant AND a bar. It’s the perfect way to combine the two great loves of our life, seriously good food and quality cocktails.
The menu, courtesy of Executive Chef Joachim Borenius (think The Fat Duck, Marque and Per Se), is focused on sustainability. Tuck into Kinkawooka mussels with fermented kipflers and parsley, Muscovy duck breast with caramelised fig and radicchio and smoked chicken, farro and salsa verde and you'll be one happy customer.
Whatever your flavour, be sure to wash it down with a glass (or two) from the 300 strong wine list. There's also an aptly named bar, The Cellar On Bridge for a cheeky nightcap.