In a world awash with rich and heavy flavours, these venues bring clarity and contrast with dishes that pop, sizzle and sing. Whether it’s a spritz of lemon, a splash of vinegar or a masterstroke of fermented sharpness, these kitchens wield acidity with elegance.
Here’s where to find citrus-forward brilliance across the country.
For more than four decades, Steki Taverna has stood as a bastion of Greek celebration in the heart of Enmore. From the moment you walk through the doors, the scent of grilled seafood and the sound of bouzouki create an atmosphere that’s as immersive as it is inviting. Stone walls and timber finishes echo traditional tavernas, offering a rustic charm that feels worlds away from the bustle of the Inner West.
While the menu is built on classic Mediterranean flavours, it’s the citrus-kissed dishes that linger longest. The signature slow-baked lamb is infused with garlic and bay leaves then finished over a charcoal flame with a generous basting of lemon and olive oil. It’s a dish that balances richness with brightness, bringing age-old techniques into sharp, contemporary focus.
Tonic & Ginger – Fremantle, WA
Located within the iconic 1902 Fremantle Synagogue, Tonic & Ginger layers Southeast Asian flavours with the architectural gravitas of its heritage surrounds. The interiors glimmer with hanging pendents and a moody palette, setting the stage for a lively dining experience crafted for connection and discovery. Under Head Chef Don Park, every dish is a sensory deep dive into the hot, sour, salty and sweet tapestry of Asian fusion.
From the first bite, the kitchen’s affection for citrus and sharp notes is unmistakable. A standout is the salmon sashimi dressed in blackened chilli oil and topped with crisp green apple slivers - a vibrant dance of heat and acidity. Share-style mains like steamed ling with pickled mushrooms and fragrant shallot oil continue the theme, each dish calibrated to awaken the palate.
Hidden behind tall limestone walls just off Henderson Street, Emily Taylor feels like a well-kept secret waiting to be uncovered. Indoors, a bustling hum surrounds communal tables; outside, colourful umbrellas shade diners in the leafy courtyard. Named after a ship that traversed from the East, the venue channels tales of faraway places through its spirited menu and stylish setting.
The kitchen doesn’t shy from bold contrasts, exemplified by the master stock-glazed beef cheek. Charred to smoky perfection and paired with a zingy sambal matah, it’s a dish that turns heads. Elsewhere, dipping sauces laced with citrus, like the hot and sour pairing for five-spice pork rolls, keep the profile sharp and intriguing.
Tucked in a quiet laneway in Carlton, Oxi Tea Room reimagines the High Tea experience with a contemporary Australian lens. This isn’t your garden-variety scones-and-jam affair. Here, whole-leaf teas - sourced from Kenya to Taiwan - are served alongside a parade of inventive small bites that are both visually and texturally stunning.
The afternoon tea takes a chromatic turn with a 'red' themed session featuring everything from pickled beetroot to pomegranate waffles. Expect playful yet precise pairings, like tomato paired with lemon myrtle or green ants offering an acidic crunch. With every pour and plate, the focus remains on balance and brightness.
Step out of the ordinary and book your High Tea indulgence now; don't forget to leave a review.
Mr. Vain Bar & Dining – Fortitude Valley, Qld
A sleek, sultry hideaway on Ann Street, Mr. Vain Bar & Dining brings together the flavour palette of Pan-Asian cuisine and the sophistication of an urban wine bar. Dim lighting, live music and a curated list of boutique wines set a tone that’s both intimate and indulgent, where every course feels like part of a perfectly choreographed tasting experience
The menu’s standouts lean into citrus with confidence - take the whipped kingfish doughnut, for example. Crisp, airy and filled with kingfish mousse, it’s given an electrifying lift by mandarin gel, jalapeño and caviar. Follow that with hibachi-grilled prawns in kombu butter, subtly sharpened with black garlic. It’s an orchestra of umami and acid, executed with elegance.
Dive into flavour - book your next night out now; review your experience after the meal.
These five kitchens are leading a flavour revolution, proving that acid-driven dishes aren’t just palate-cleansers - they’re scene-stealers. Whether you’re sipping Oolong in Carlton or devouring duck in Fremantle, these menus are designed to delight. Add some zing to your dining routine.
