Lunch or dinner taken in Stokehouse Q's riverfront dining room is a treat indeed. The menu, created under the expert watch of executive chef Richard Ousby with his keen eye for local, ethical and sustainable, is compiled from the good stuff of land and sea. See the specials board for daily steak sourced from Australia's best producers. It's delightful teamed with Stokie's twangy mustard emulsion. Add a side of roasted Falls Farm Beetroot with creamy goat curd and you're set. Following the restaurant proper is Stoke Bar where the snacks are worth a dabble. Try sand crab on toast garnished with avocado, salty bursts of trout roe, dill and cress paired with a glass of cold chardy.
