The tiny bar celebrates wine in all its glorious, unpretentious forms and the snacks it’s mates with. The wine list was put together by sommelier and manager Josh Begbie: think “fresh and energising” whites, “lighter, brighter” reds and even obscure “orange and macerated” drops. Don’t worry, helpful staff will point you in the right direction without judgement.

Young chef Zackary Furst (whose impressive resume includes Attica and Ides) builds his short food list around Begbie’s selections. Start with tanned, sea-salt sprinkled wholemeal sourdough, served with scissors for snipping (and sharing if you dare), swiped in cultured kefir and served with a weighty yet crisp Heathcote fiano. Don’t underestimate the posh-looking kangaroo tartare, cured in apple mustard and black lime, crowned with pickled turnip ribbons – it’s outrageously good.

Bar Liberty gives Furst the freedom to flex his classical training with modern flavours seamlessly. 

To read our full list of reviews for Victoria, head here.