Chef Michael Hamilton prepares his interpretation of Sydney pub fare, which lands somewhere in the culinary landscape between the United Kingdom and Southeast Asia, all made with seasonal, local ingredients. What exactly does that look like? Think char-grilled whole barramundi with a soy-ginger vinaigrette next to beer-battered fish and chips with homemade tartar sauce. There is a burger, of course, gussied up with cheddar, truffle mayo and a sweet chili sauce. Sit at the copper bar and order some oysters on the half-shell or a cheeseboard to go with a cold Cooper's or one of the many specialty cocktails. The wine list features more than 70 bottles listed by country. The bustling dining room has an understated elegance to it with ivy hanging down from the skylight and gold-colored wallpaper stretching between white window frames. The large front windows let in plenty of natural light during weekend mornings when the restaurant serves up filling brunch items like a fried egg sandwich with prosciutto and Greek yogurt with honeyed granola and blueberry compote.—Keith Wagstaff
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