MACA

Formerly a line cook at Tetsuya’s in Sydney, Rishi Naleendra now helms MACA. The restaurant strives to strike a balance between comfort food and experimental cuisine with dishes such as beef tongue with zucchini and soy ($22), and blackberry ice cream with coconut cream ($15). Co-owned by the director of Swiss Butchery, diners can look forward to a selection of USDA ($48) and Japanese Matsusaka beef ($90) to premium Iberico pork ($36). They have an extensive drinks menu as well, featuring premium wines from France, Italy, Spain and Australia ($70-$260/bottle) and sakes ($90-$140/bottle) sourced seasonally. Signature cocktails include the Mexican favourite of plum bitters and tequila, Plum Paloma ($20), and the Togarashi Old Fashion, concocted with a pepper-infused liqueur ($24).