A recent change in chef has done nothing to diminish the success in delivering a thoughtful, creative menu populated with taste-forward dishes designed to share. Chef David Bryson, already well versed in the Solera ethos, has concentrated his menu on fresh seasonal foods with touches of the South Asian flavours that have become something of a signature. High on our recommendations list is the scampi tart – a blow-you-away custard packed into a crispy wonton and dressed in a kimchi glaze. David’s take on tartare elevates venison into the compelling category while his grilled, take-no-prisoners snapper with buttermilk and yeast reveals the confidence to challenge typical ways to deliver a favourite fish. Here is a chef who knows how to harness subtlety. Regulars will be comforted by the direction he is taking while newcomers will be delighted by a menu that works in complete harmony with a fascinating drinks list and attentive service. Check website for opening hours MAINS: $24-$38