The food and drinks here are outstanding, and the waiters love to help you navigate the seasonal menu of shared plates and entrees. Whether you order roasted prawns in miso butter or charred lamb, you’ll leave happy and full. If there’s a wait, which is likely on the weekend, order off the ‘fancy beer’ list at the bar—maybe something Tasmanian. Batch Brewing Company is doing a mini-collaboration with the owner, Mitch, to make beers he can use in his cooking. Whether it’s made from koji rice, miso, or foraged wild plums, it’ll be brewed for a specific Bloodwood recipe.