Adam D’Sylva has created what many consider Australia’s best Indian restaurant. A narrow laneway (hey, it is Melbourne) leads to the old Honkytonks nightclub site, where shelves of spirits have been replaced by subtle spice. Friendly waitstaff will guide you through the eclectic wine list but it’s D’Sylva’s creative take on curry that’s carving a new path. Eaten a Rajhastani curry before? At Tonka, the moreish sauce coats a confit duck leg. Feel like something from the tandoor? Here, it’s Petuna ocean trout. Sexy and refined, Tonka is the very model of modern Indian.

20 Duckboard Place, Melbourne


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