"Few chefs in the city are as serious about seafood as Australian native Beau Clugston, who works closely with local fishermen to source items for Iluka. The menu, which changes constantly, sees dishes like seafood tartare, octopus with oyster cream, and Danish sea snails. You can also opt for the set menu and let the kitchen make all the decisions. The wine program is devoted to organic and biodynamic winemakers, often showcasing smaller producers and lesser-known wine regions. The venue offers all the flexibility of a neighborhood restaurant: Book well in advance or swing by to grab seats at the bar." - Anna Norström, Gabe Ulla
Jason Lucas
