The discreet entrance and stairway may appear shabby, but the lofty, retro restaurant space on the upper floor of this heritage building (1937) is nothing short of sublime. The short Australian-inspired menu features over 10 appetisers and mains, made using organic produce from local indoor farms and its own garden. The speciality is seafood, and the crayfish and prawn étouffée tagliatelle stands out for its deep umami. Reservations are a must.