If you've never tried slow-roasted camel sirloin, or maybe dukkah-rubbed kangaroo filet with sour cream, shallot, and macadamia mash and a wild mushroom and quandong sauce, then this is your chance. The chef at this upscale restaurant fuses native Aussie ingredients with dishes from around the world. Although it might seem a touristy formula, the food is delicious. Dine in the contemporary interior fronting Todd Mall, or outside in the attractive courtyard.
- © Frommer's 2013
- Recommended 2010