It’s all about the wood-fired oven, which takes up so much room in the kitchen, it practically is the kitchen. A proudly natural wine list and Mat Lindsay’s ingredient-driven comfort food, such as silky potato pasta with dashi, twice-cooked quail and charred cauliflower, have made it such an industry favourite, it’s basically a chef canteen.
Voted in the NSW top 100 restaurants for 2018, is this local gem.