Advance planning is the only way to secure a place at this 10-seat, omakase-inspired 'it kid', one of Australia's hottest eateries. Behind its compressed-stone counter, powerhouse chefs Tim and Sarah Scott serve up knockout Mod-Oz creations like venison-tartare spring rolls or mont blanc with roasted artichoke caramel, Italian meringue and salted Chantilly cream.
Reservations usually open a couple of months in advance and book out immediately; see the website. Vegetarian options must be requested when booking.