HOT PLATES

Wharf Bar, Manly Beach

Sydney’s Manly institution Wharf Bar is up and running again after extensive renovations, including the addition of Bar Tropic, a Mediterranean-inspired restaurant and cocktail bar overseen by executive chef Francois Poulard (ex-Chiswick). Do order the cold seafood platter, which includes spanner crab salad, scallop ceviche, tiger prawns, kingfish crudo, freshly shucked oysters and flatbread. wharfbar.com.au

Rodd & Gunn

Purveyor of New Zealand style, Rodd & Gunn has expanded its offering from chinos to cappuccinos with the opening of The Lodge Bar at Myer Chadstone, Melbourne. After browsing the menswear, customers can take a seat at the terrazzo bar or relax into a comfortable chair and sample a raft of New Zealand wines, spirits and specialty coffee. Expect classic bar fare from chef Matt Lambert such as grilled cheese and tomato on sourdough. roddandgunn.com/au/the-lodge-bar

Garçon Bleu

The Adelaide foodie landscape continues to expand with another interesting addition in the form of Garçon Bleu on Currie Street. Head chef Gianni Delogu, formerly of Melbourne culinary landmark Vue de monde, is in charge of the menu – an innovative reimagining of traditional French fare – while the dining space by P49DEESIGN is also considered and stylish, including staff kitted out in bespoke uniforms by Paolo Sebastian. garconbleu.com.au

Shōmen

Shōmen (pictured), the latest offering from chef Adam Liston and restaurateur Simon Kardachi, the creative duo behind popular spots Shōbōsho, Shō and ShoSho, has also enlivened Adelaide’s food scene. The hole-in-the-wall ramen shop on Leigh Street riffs off the takeaway ramen served to much acclaim next door at Shōbōsho. Shōmen’s menu offers up a quick-dine or takeaway version of its sibling’s menu such as noodles and duck rice, and an interesting take on Hainanese chicken rice. shomen.com.au