With head chef Hayden Ellerton (who worked under Sydney’s Peter Doyle for seven years) now leading the charge, the food at Tipsy Bull has taken an exciting new direction – if you can drag your attention away from the 175 different kinds of gin.
This share-plate venue has some perfectly executed dishes keeping diners on the outside terraces buzzing. Start with roll-your-own betel bites (pork belly and cashew with a pinch of chilli and galangal) while deciding what to try next. The eight-course tasting menu is a great way to explore Ellerton’s expertise – evident in desserts such as the Tipsy Mess, a happy jumble of gingernut biscuit, mascarpone, meringue and strawberry coulis.
Gin is served on paddles with lemon, lime, juniper berries, a matching tonic and a tailored botanicals range that may include star-anise, dried fig or finger lime.
Open Tuesday-Sunday for lunch and dinner
Best for: A shared meal
Stand-out dish: The small-plate menu changes often but the hunk of lamb shoulder is a sure-fire winner
Fab factor: The G&T list clocks in at an impressive five pages
Address: 2/5 Lonsdale Street, Braddon
Phone number: (02) 6248 7999