Australian chef Drew Nocente is best known for his cured meats, but it is his ‘minimum wastage’ menu that is noteworthy. Using unconventional cuts, he fashions in-house cured meats into rillettes and salami, paired with perfectly salted pickles. Highlights from the Josper grill include a smoky, soy-infused prawn butter grouper and pork collar served with a unique combination of celery, buttermilk and raisins. Indeed, his creative combination of flavours add to the charm of the restaurant. Finally, if you only have space for one dessert, make it the Jam on Toast, with burnt butter crumbs, fermented strawberries and homemade sourdough ice-cream.