King Clarence

If you're going to eat pan-Asian food, Australia is the place to do it. Brent Savage and Khanh Nguyen's cooking references China, Japan and Korea but it's not kitsch or pastiche. Push past the Instagram hits, like their fish finger bao bun, and dig into the creativity of dishes like their squares of amethyst tuna with paperbark oil and a beef tartare that gets an audacious remix from crushed peanuts, chilli crisps, tarragon and pickled celery. Nick Hildebrandt's obsessively-collected wine stash (which can be accessed from all of their venues around the city) is quite possibly the best in the country.