| Gills Diner's simple, rustic outlay is complemented by wholesome wooden furniture and a high ceiling, which adds to the general feeling of openness. The menu is part French bistro and part regional Italian, with a dabble in Lebanese cuisine.
The Euro-Mediterranean menu champions the locavore, with smaller producers from Victoria and Tasmania supplying the lion's share of the produce. The wine list is also food-mile friendly, with local boutique breweries featuring. The now-famous cotechino sausage is made fresh on the premises, and there's a lovely almond-infused clafoutis for dessert.
Chef: Chris Kerr
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