Run by Matt and Tania Bouterey, this restaurant takes its cue from South East Asian street stalls and hawker markets, pairing Asian-style cooking with regional wine and beer. Matt picks much of the vegetables himself from the farm, and dishes arrive from the kitchen as they're cooked, meant for sharing rather than ordered in courses. Sake and fruit-based cocktails, drawing on old Shanghai and Singapore, open the meal. There are three areas: a raised Chef's Dining space and a Chef's Dining Room, both bookable for six or eight o'clock sittings, and an open hawker-style section that takes no reservations.