Chef Brett Graham grew up in Newcastle, Australia, and earned his stripes at a simple seafood restaurant before heading to Sydney. Graham’s tasting menu is a love letter to British produce, with crowd-pleasers that may include a starter of tomatoes, lobster oil and mustard sorbet, and clay-baked white beetroot served with caviar salt and cured mackerel. There’s a surprisingly reasonable lunch menu that allows diners to taste Graham’s culinary fireworks without feeling a financial burn.
Special Dishes: Tasting Menu
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