Review

At Age the pace slows to allow the finest cuts time to tenderize, producing inherently the most flavourful meat. The polished dark wood, rusted steel restaurant design is the quirky style of local Australian designer John Underwood. Check out his manual bottle opener, which is a masterpiece of invention. Begin with Age’s signature, “parmigiana,” chargrilled eggplant set on a mature Parmesan sauce, sprinkled with lightly smoked ricotta. Follow with aged-beef tartare, prepped table-side. Hand-chopped Angus beef is melded with capers, shallots, garlic, quail egg, mustard dressing, green onion, dialed up with whisky, drops of Tabasco, Worcestershire sauce and drizzled with olive oil. The Saladini family are master knife-makers since the 19th century operating in Scarperia, a small Italian village. They create exquisite, unique pieces, assembled with meticulous craftsmanship. Details not lost on the Tajima wagyu, charred to perfection on the Josper grill, tender and succulent. One of multiple cuts of premium imported beef, accompanied by enhancing sauces and sides including black truffle sabayon and a silken potato purée. For non-beef lovers, options include smoked dry-aged duck in rich, port wine, chicken liver ragout, or pan-roasted lamb rack coated in Moroccan yoghurt. Complete your dining experience with decadent chocolate souffle, theatrically prepared at the table. The wine cellar has many premium vintage and new world wines on offer.