Alex Greig serves up Australia’s hottest new restaurants.
The food: Fancy Hank’s is a new, more grown-up version of the American barbecue joint, as well as a rooftop bar. The focus is, as you’d expect, pulled pork, brisket and ribs from the custom smoker, pickles, cold cuts and dishes such as Cajun boudin.
The drinks: The rooftop bar, Good Heavens, serves retro cocktails, local wines, a curated list of Australian and American craft beer, plus great views.
The atmosphere: A stylish 100-seat restaurant with leather banquettes, Windsor chairs and a modern country feel.
The location: Busy Bourke Street in the Melbourne CBD.
Levels 1 and 2, 79 Bourke Street, Melbourne
Pascale Bar & Grill
The food: The brand-new QT Melbourne plays host to Pascale Bar & Grill, a Euro-centric bistro. Head chef Paul Easson’s dishes include mud-crab cakes with polenta, capers and lemon. An impressive glass case displays house-made cakes and desserts.
The drinks: Pascale’s bar has a lengthy list of French wines, sophisticated cocktails and a selection of Cognac that even Napoleon would approve of.
The atmosphere: The chic dining room has that signature QT quirk but the real theatre happens in the open kitchen.
The location: Near the “Paris end” of Collins Street in Melbourne’s CBD.
￼133 Russell Street, Melbourne
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The food: Hong Kong-style street food is the remit at Honki Tonki, a new eatery from the crew behind Vietnamese favourite Sit Lo. Expect noodle soups, inventive dumplings and snacks such as prawn toast with sesame chilli mayo.
The drinks: Honki Tonki doesn’t have a liquor licence but the drinks menu is replete with exotic beverages – think Hong Kong milk tea, iced chrysanthemum tea and soy drinks.
The atmosphere: Casual, catering to an in-and-out crowd, with a quirky kung-fu, manga-inspired fit-out.
The location: Smack-bang in Adelaide’s city centre on historic Hindley Street.
38 Hindley Street, Adelaide; 0456 659 841
The food: A fruitful partnership between chef Brent Savage and sommelier Nick Hildebrandt has produced some of Sydney’s best restaurants. Their newest endeavour is a seafood affair with a focus on sustainability and excellent wine.
The drinks: Hildebrandt has compiled a white-wine-heavy list (chenin, Chablis) to complement Savage’s seafood. Lots of options by the glass or carafe.
The atmosphere: Relaxed and convivial, the steel- and wood-filled space has 70 seats inside and 50 outside.
The location: The former Noma pop-up site in the harbourside Barangaroo precinct.
Anadara building, Wulugul Walk, Barangaroo, Sydney￼￼
Top image: Cirrus
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