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Yarraville's two-hatted degustation room built entirely around native Australian produce.

An intimate, low-key room with an open kitchen on view from every seat, sophisticated but never stuffy, where chef Julian Hills works the pass and often stops by tables himself.

An open kitchen, a zero-waste ethos where peels, bones and shells are repurposed into the menu, a genuinely well-considered 0%-alcohol pairing alongside the wine list, hand-signed menus for birthdays, and gluten-free substitutions praised as seamless.

Built on a paddock-to-plate philosophy showcasing native Australian ingredients like wallaby, emu and kangaroo rather than any single imported cuisine tradition.

A genuine splurge at $190-plus per head before pairings, which most reviewers say is justified by the execution and occasion, though a few found the wine narration overwrought and portions on the small side for the price.

Summary drafted with AI from public reviews.