Treasury |
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| This opulent restaurant is in a heritage bank headquarters that has been converted into a boutique hotel. Each dish is based on the best produce available, such as baby barramundi fillets with marinated scallops, crisp prosciutto and grilled zucchini, or roast Barossa Valley chicken breast with sweet potato pancake and tarragon jus. The modern Australian menu changes seasonally, and the wine list is as impressive as the decor. Chef: Darryl Hand |