The restaurant Arthur is named after a great man, chef Tristan Rosier’s grandfather, and the title sums up all that the restaurant stands for.

It is a place that respects the past in its decor. It celebrates provenance and seasonality in its cooking. It exemplifies love and sharing - family style, in its hospitality.

Tristan and his team deliver a progressive seasonal menu of around 11 plates, all shared, some bigger and some smaller. The set menu is informal and vegetable led with unique cooking techniques and exploration of new flavour combinations. The food is clean, simple and thoughtfully laid out but not over styled. The focus is Australian produce, which is cooked with love.

And as you would experience at a dinner party, the chefs also bring the food to the table, with each table positioned so all diners can see right into the kitchen, also assisted mirrors incorporated into the design. It’s informal and personable and the front of house team look after everything else including the all-Australian wine list.