The chef at this upscale restaurant fuses native Aussie ingredients with dishes from around the world. If you’ve never tried kangaroo filet, rubbed with dukkah (an Egyptian spice blend) and served with pumpkin and wattleseed bake, sautéed baby spinach, and a port wine jus, then this is your chance. Maybe start your meal with a gumnut-smoked emu salad. A “game medley” plate combines kangaroo with camel, barramundi, and emu dishes. Although it might seem a touristy formula, the food is delicious. Dine in the contemporary interior fronting Todd Mall or outside in the attractive courtyard. Reservations recommended at dinner.