Harriot

Refined European cooking on Collins Street, anchored by serious technique and a standout wine list.

Warm, dimly lit dining room with timber panelling, banquette seating, crisp white tablecloths, and real candles. Ethiopian jazz plays during early evening service. The atmosphere is refined without feeling stiff. elegant enough for celebration, relaxed enough for a mid-week dinner with colleagues.

Named sommelier on the floor. Harry or Justin. curating an extensive wine list including skin-contact options by the glass. Seasonal tasting menus (summer, winter) available alongside à la carte. From the team behind Tipo 00 and Osteria Ilaria. DineSmart charity levy included on bills. Optional à la carte supplements including oysters, scallops, and foie gras toast.

Modern European in approach. classical French technique applied to Australian produce across a menu spanning duck, wagyu, sweetbreads, and fresh seafood. Influenced by French cooking but not bound to a single national tradition.

Set menus from around $140 per head; matched wines bring the total to approximately $200-$300 per person. The majority of reviewers consider this strong value for the calibre of cooking and service; a minority felt the tasting menu was under-portioned relative to its price point.

Summary drafted with AI from public reviews.