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This small, popular streetside bar fronts Eichardt's Private Hotel on the waterfront. Both lunch and evening menus offer an innovative range of small dishes for sharing (recommended: the Cromwell parsnip and potato rosti with wild-thyme-flavored mushrooms and house-made black pudding). Chef Will Eaglesfield is knowledgeable about local produce, and his tapas include Bluff oysters (in season), rillettes of wild hare and duck, fig and goat cheese mousse, seared monkfish chunks on eggplant purees, marinated merino lamb with hummus—and the best potato chips (fries) in the south. Hand-cut, served with olive salt and a mellow garlic aioli, they’re sensational.