Weekend afternoon drinking never looked so attractive. Tread the well worn boards and pull up a stool at the long bar for the likes of a Club Cup (mandarin and mint stirred with Canadian Club and Campari) or a Dirty Pash (Cuervo tequila shaken with passionfruit, Tuaca liqueur (a type of Italian citrus flavoured liqueur) and vanilla syrup). Look for the bright yellow sign. Chef Jared Ingersoll's food has a focus on fresh modern Australian ingredients with a classic bistro touch. Try the braised ox tail soup with chilli and parsley or cassoulet (flageolet beans baked with Toulouse sausage, duck confit and a chunk of speck) - the wintriest of all dishes. Licensed, around $70pp, including wine.