This award-winning restaurant offers a clean, contemporary dining space and a menu with a difference: you can get a choice of three or four of the smallish-sized dishes for the price of one whole main. Not unlike tapas, this indecisive-idiot-proof and FOMO (fear of missing out)-proof system means you get to pick all the things you want from the menu and skip the usual food envy anxiety.
Chef and co-owner Leonie Mills (with husband Damian) cooks up morsels like grilled quail served on chicken and lentil ravioli with a tapioca pearl jus, osso buco and parsnip puree vol au vent topped with asparagus, and grilled North Sea scallops on a polenta cake with guacamole and a lemon foam. In its first year, Jack & Jill has won itself a spot in The Age Good Food Guide as well as a Golden Plate Award for excellence in hospitality, so it's one to look out for.
Open
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Breakfast
O
O
O
O
O
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O
Lunch
O
O
O
O
O
O
O
Dinner
O
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O
O
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O
O
Late
Mon-Fri 10am-late Sat 6pm-late
Modern Australian
Entree: $12.50
Mains: $28.50-$33.50
Dessert: $12.50
Payment accepted: MasterCard, Visa and EFTPOS
Licensed. Wine is available by the glass.
This venue accepts bookings. Group bookings are supported.
Wheelchair access
and wheelchair-accessible toilets
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