A handsome dining room on the upper floor of Brooke Street Pier, with floor-to-ceiling windows looking across the harbour to Mount Wellington. The cooking is modern Asian with strong Japanese and Cantonese influences: house-made silken tofu with sea grape and bonito, char-grilled scallops with fermented chilli, slow-cooked Wagyu short rib, and a particularly good crispy duck. The presentation is precise but unfussy.
The wine list is short but excellent, with a smart focus on Tasmanian whites and Burgundian reds that match the food. Service is calm and well-paced. Excellent for a slow dinner at sunset — book a window table.