Australian chef Sam Aisbett has made quite a mark with his gorgeous restaurant clad in dusky shades of pink, beige and mint, and tasteful gilded accents. His food— best described as modern Australian—is a creative melange of flavours that draw from his experience working in some of his native country’s best restaurants including the award-winning Quay and Tetsuya’s, and from the Southeast Asian produce he buys from a nearby wet market.

At Whitegrass, he serves tasting menus that feature dishes like Korean-inspired bimbimbap, comprising compressed cucumber, smoked salmon gelee, chrysanthemum petals, trout eggs and seaweed. He also uses some uniquely Australian produce like freshwater marron, which he serves with frozen pomelo, lemon cream, yuzu, and a ‘boiling’ cold tomato consommé with herb oil.

The service at this fine diner is impeccable, and the wine list holds plenty of options from some of Australia’s best vineyards.