You wouldn’t expect a converted carpark hidden down a lane to be sleek and welcoming but, hot damn, they’ve done it. Ranged over two levels, partly underground, the dark interior is expertly lit, the backlit bar glowing jewel-like green. Being small and with an open kitchen it is loud, but that adds to the lively and energetic atmosphere. The food is edgy yet familiar and the wine list reflects that. Championing worthy ideals, they butcher on site and use the whole beast, source produce from local community gardens and do their own fermenting and preserving, with the aim of achieving zero waste. In a dish of venison rump, the meat is the star, elevated by the acid from preserved cherry, crunch and sweetness from walnuts and the fresh herbaceous pop of celery leaves.

IN BRIEF Vibrant laneway gem with a quality menu