Herringbone

Herringbone is by Peel St co-owner Ben McLeod and former Stone’s Throw head chef Quentin Whittle, and manager Paul Tripodi.

Individually the trio’s reputations precede them. But Herringbone is its own beast entirely.

Starters include fried Ortiz anchovies in herb crumb; new-season artichokes with peas and skordalia; and hiramasa kingfish sashimi.

For something bigger, you might get slow-roasted lamb shoulder with smoky eggplant; buttered spätzle with cotechino sausage; or roasted cauliflower with mejadra (a Levantine dish of lentils, rice and onion) and hummus.

Of around 30 wines most are local. A climate-controlled wine cabinet holds potential for a back-vintage wine list. D’Angelo coffee is available from 9am before the kitchen opens at midday.

There is on-street seating, and inside a white-walled dining room complete with a feature herringbone-tiled bar, which overflows into a bright atrium with a ceiling-height tree at its centre.

Updated: December 20th, 2018

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