Charcoal Lane

Good food and service in an innovative atmosphere We went here on the advice of a friend who dined with us. The menu (in fact, the whole restaurant) is based on native Australian fare and the food is delicious. We only had mains but they were superb. We can definitely recommend the oven-baked duck breast, which comes with pistachio sausage, a very innovative wattleseed crumbed potato that's dressed up to look like a little apple, pear and plum compote and a delightful sauce. As well, the twice-cooked lamb shoulder with saffron pink peppercorn mash and orange jus was wonderful. The pan seared emu fillet with beetroot and lemon myrtle risotto and shallot salad was also well received. Presentation of the food was very appealing and service was generally good. This is a "training restaurant" for indigenous Australians and, in our opinion, it works well (of course, there's lots of senior staff on at any given time). The decor is filled with aboriginal art to complete the experience. Prices are on par with other restaurants that serve this quality food (mid-thirty dollars for mains), although the entrées are a bit pricey in the high teens. Would definitely recommend trying it.

Absolutely beautiful food, fantastic service and a gorgeous venue. Well worth a night out for, easily 10x better than any food I've had in the last 12 months.

Amazing food and friendly staff to go with it.

Recommend this to any visitors from out of town - especially overseas. A unique experience, beautiful interior, smiling staff & fantastic food.