The upmarket Onyx restaurant is mainly powered by woodfire, with a Mibrasa grill and charcoal oven pushing out grass-fed Angus, grain-fed Wagyu and an assortment of other meats that have been dry-aged in-house. (Diners will be able to select their preferred cut and age of meat.) Old wooden sleepers from the original Anzac Bridge, decommissioned in 1995, have been worked into the design of the restaurant too.
Read more
