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A chandelier of 1,100 suspended glass tubes catches the light above the dining room at this fine dining restaurant on the ninth floor of Le Méridien, run by Australian chef Sam Aisbett. The name is an Aboriginal word for flowing water, and the Australian thread runs through the room, from the paintings down to the bread course, where pan-fried dampers arrive plump and beer-enriched. It holds a Michelin star.
The awards strongest first
- Michelin Guide 1 Star
- The 50 The 50 Discovery
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Dampers
“the terrific bread course, with its pan-fried, beer-enriched 'dampers' (Aussie-style campire-cooked rolls)”
The 50
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