Kitchen at Bacchanalia, The

Tucked away on Hong Kong Street with just a tiny sign on its door, this restaurant aims to provide the full culinary experience in a relaxed, homely atmosphere. The open kitchen allows diners to view chef Luke Armstrong as he cooks and plates dishes alongside his able team. The food is anything but simple; it’s complex and full of flavour, leaving you wanting more. Take the Japanese fruit tomato, layered with quinoa salad and elderflower cream and served with cold gazpacho; it’s sure to turn any doubters into tomato converts. With the well-cooked Australian lamb, every bite is rich and slightly fatty. The pièce de résistance, though, is the Sicilian pistachio parfait. White chocolate cream is hidden inside a crispy doughnut-shaped shell and topped with wild berries, making for a visually appealing and delicious dessert.