As classic rock songs blare over the stereo, tuck into Tim Ross-Watson’s less-than-classic creations. With novel dishes you won’t find anywhere else, the chef upcycles ingredients and makes sure nothing ever goes to waste. Not Just the Tip ($14) is a good example of this philosophy in practice. Every part of the celery is used: the root is cooked over low heat for six weeks, the leaves are deep fried and the raw stem is diced and sprinkled on top for an added crunch.
Also try its ‘chef-driven’ cocktail menu. The ginger Julie ($18) is a blend of Monkey 47 gin, homemade Japanese shiso sake and grapefruit juice. You start by licking Japanese pink ginger sugar and Monkey 47's proprietary herb blend off the side of the glass, then let the combination party in your mouth. From 10.30pm, savour the cocktail selection with a selection of bar treats like the Pigaroon ($3): a beetroot macaroon swirl served with a skewer of pig skin, pork belly, smoked bacon and cream cheese.