Fodor's Expert Review Pearl

A change in owner and chefs seems to have only increased the luster of this decade-young restaurant, which remains a favorite hangout for Melbourne's beautiful people, and continues to hover at the top of the list in the annual Age newspaper Good Food Guide. Glamour aside, it's also home to some truly innovative (and excellent) dishes. There are strong Asian influences (wok-fried pearl meat with shiitake mushrooms and chive buds, and coconut-braised red duck curry) and hints of the Mediterranean (Harissa spiced lamb rump with preserved lemon, currant and pinenut couscous, tagine of eggplant and pickled watermelon rind).