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Era Bistro

The name may specify bistro and the tables eschew linen, but everything else, from accomplished service to an adroit wine list, suggests “restaurant”. The menu offers wine matches for each course. Try a Nautilus sauvignon blanc with your oysters, served on crushed ice with a separate shot of cider and seaweed vinegar, and hear those babies sing. Or sip a Queensland verdelho, a brilliant foil for the Campari-spiked jelly cubes accompanying your rich salmon tartare and smoked trout. It’s difficult to ignore blue-eye trevalla served with a saffron-heightened bouillabaisse essence, feather-light croutons and rouille. So don’t. There’s also a seasonal five-course discovery menu monthly ($75) which can be teamed with wines ($45). Widen your smile before departing with a glass of Cookoothama botrytis semillon and the vacherin, with its raspberry sorbet and berry coulis. Seamless.