Famous Australian restaurateur Luke Mangan has transformed his New-York style wine bar Mojo into this modern Australian eatery, now serving breakfast through to dinner and drinks.
There’s a commitment here to creating simple, high quality dishes, with the menu changing seasonally and French and Asian influences. Signature meals include the Tasmanian ocean trout sashimi with nam jim and coconut yoghurt, and the roasted organic chicken with cauliflower purée, asparagus and preserved lemon.
And if you came here looking for the old warehouse wine bar, don’t be too disappointed – there’s still plenty of wine by the glass and a balanced cocktail list. The Dank is a spicy sensation, mixing Cachaça (Brazilian sugarcane spirit), apple liqueur, pineapple juice, agave, fresh pineapple and coriander root.
