Leave it to an Aussie chef to come up with such imaginative combinations as fig, mozzarella and basil tart or asparagus wrapped in juniper-cured ocean trout. Perched high in the bucolic setting of Fort Canning Park, Christopher Millar’s restaurant is a warm cocoon of timber and comfortable food. The Sunday brunch is especially fun, featuring dim-sum-sized portions of scrambled eggs topped with caviar, shellfish bisque, and little cones of newspapers filled with tiny tiles of fish and fries.