Newtowners and Inner Westies alike have welcomed this delightful oddball into the fold, along with its impressive menu of fermented foods and fizzy, funky drinks. Chefs James MacDonald and Jesse Warkentin have put together a menu of bold share plates where nothing is off the table.

Brik pastry cigars rolled with anchovy, olive and taramasalata deliver the perfect balance of cream and crunch. Don’t judge the chicken liver pate with fish-sauce caramel until you try it: this classic French bistro dish is brought to life by a puddle of sweet chilli and garlic caramel that’s just the right amount of weird and wonderful. It’s topped with a crown of potato crisps, because why the hell not?

While the restaurant portion can get rowdy upstairs, the vibe is spot-on at the bar. In fact, come here on a Friday night and virtually the whole of Newtown will join you for a drink. The wine list is made up entirely of natty labels, and for Newtown’s strong craft community, there are more than 150 sour, wild and lambic beers to choose from, with a further 12 on tap. 

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