The room is split between booths and tables, glowed up with Murano glass sconces and art deco chandeliers. The space, previously home to chef Ross Lusted’s Bridge Room, has been revamped by architect Mike Hanna. Tyson has also curated a wine list that’s peppered with iconic international producers and Australian classics that pair perfectly with meat and seafood.
Expect New York classics such as the Martini, plus Tiki-inspired drinks including a Blue Daiquiri and a Jungle Bird, all served in exquisite glassware. On the drinks front, cocktails are a much bigger focus here than at the team’s other venues. Pair them with sides such as macaroni alla vodka or a Caesar salad. Steaks are all cooked on the bone in a state-of-the-art Josper charcoal oven, and are served with condiments and a choice of anchovy butter, sauce béarnaise, or sauce diane.
Spaghetti and clams – the restaurant’s namesake dish – stars diamond shell clams tossed through fresh pasta, chilli, garlic and white wine. Seafood features heavily on the menu, and the fish of the day is filleted tableside and paired with your choice of sauce (ginger and shallot, a chilli-garlic crunch, béarnaise, or brown butter and capers).
