Owner Andrew Whiting is committed to delivering the best quality ingredients in unique and interesting ways, while keeping things affordable – and the share-style, Modern Australian menu at Sparrow Eating House is proof.

Just like its clean, white, industrial setting with pops of turquoise and cobalt blue, the dishes are simple, light and fresh. Take Moreton Bay bugs, for example, simply grilled, split in half and slathered with a mild jalapeno and lime butter to let the seafood sing; or pan-fried scallops floating in a luminescent pea puree with segments of pink grapefruit for acidity and a crumble of hazelnut praline for nutty crunch.

Bigger plates extend from buttermilk fried chicken to a bright and elegant fillet of salmon with remarkably crisp skin on a lightly dressed salad of celery, orange, beetroot and macadamia, garnished with a quenelle of wasabi crème fraiche for subtle heat. While a signature is their take on the classic roast pork – the shoulder cut cooked overnight until tender and topped with a jumble of green veg, crumbled goat’s cheese, roasted potatoes and perfectly crisp strips of bubbly crackling.

The wholesome menu allows for a little wickedness when it comes to dessert and the Oreo creme brulee is all silken custard suspending melted, oozing bites of chocolate biscuit.

Clever cocktails and an affordable, yet interesting wine list, plus pleasant service make for a venue that lends itself to everything from a long weekend lunch to a boozy night of fun.

Must-eat dish: Oreo creme brulee
Instagram: @sparrow.eating.house