Relaunched under new chef Joel Bickford (Biota Dining) in October 2015, The Gantry has been one of the true surprise packages of the last year.

It combines progressive, inventive food which draws from both Australian and European influences — plated in the most eye-catching way.

Expect a starter of sliced raw scallops with pickled daikon, veal intercostal and nameko mushrooms or pan-fried duck with mead jelly and fermented pear. There’s also pan-fried butterfish with corn sprouts, shaved raw mushroom and slow-cooked leak hearts.

A wine bar overlooking the harbour provides the perfect pre and post-meal spot while an excellent drinks list caps off an all-round culinary adventure.

Must eat: Butterfish with corn and sprouts