This Barangaroo restaurant led by Justin Wise is all about delivering dishes that focus on the differing elements of the air, land, sea and earth. Wise has also taken inspiration from local Australian farmers to create a menu that showcases their produce, including pork jowl with black pudding, riberries and chestnut; lamb neck with potato and broad beans; and duck wih beetroot, macadamia and alpine pepper.
At the bar or with dinner you can order up tricked up Tommy Collins (with the addition of plum jam) while the Espresso Martini gives the pick-me-up-cocktail an injection of salt caramel. The restaurant also boasts a specialty dessert bar where you can choose à la carte or go for a three, five or seven-course dessert tasting menu.