Too much of a good thing? Not a chance with these tasting menus, all of which have a singular focus.
014 French press
People queue around the block in Fitzroy, Melbourne, to nab Kate Reid’s croissants at Lune Croissanterie (lunecroissanterie. com) but it’s only a lucky few who score entry to The Lune Lab. The keenly soughtafter golden ticket (released online up to two months in advance) secures one of eight seats overlooking the chefs at work in their climate-controlled glass cube and a pastry flight of a classic croissant with two experimental treats, savoury and sweet.
015 Beef it up
The encyclopedic menu at Rockpool Bar & Grill Sydney (rockpoolbarandgrill.com.au) has been known to induce major attacks of indecision over its stellar collection of dry-aged beef from celebrated producers such as David Blackmore and Cape Grim. So leave the tasting choices up to Neil Perry’s steak dégustation (only offered at the Sydney restaurant), which samples different breeds, ages and cuts. Just add fried onion rings.
016 Indigenous insight
The food at Perth’s glamorous Wildflower (wildflowerperth.com.au) changes every two months to reflect the six seasons of the local Noongar calendar. The five-course menu, designed by executive chef and native-food enthusiast Jed Gerrard, marries seasonal foraged ingredients with a modern sensibility. Expect dishes such as woodgrilled Arkady lamb with saltbush and garlic emulsion or raw scallops with beach banana in Geraldton wax dressing.
The Waluigi – cassis, white chocolate, blackberry, long pepper sorbet, mixed berry gel and umeshu – at Koi Dessert Bar
Wildflower’s South West marron with river greens, puffed seaweed, avocado and head cream