The furniture is a bespoke design, of which the leather was selected to complement the masonry,” they continue. The interior’s elegance is complemented by the dishes on offer, executed by chef Nick Korceba—examples include an oven-baked black tahini salmon filet with pumpkin purée and crunchy purple kale, polenta with wild mushrooms and pecorino, and the classic Australian brunch dish of a poached egg, avocado, and feta on toast, with beetroot hummus and za’atar. A unique hospitality experience in one of the country’s most renowned culinary areas.
