Flint

Out with modern ovens, in with fire, smoke and charcoal. Using old cooking methods to impart exceptional flavour to each and every dish, Flint Restaurant is making the case for the caveman kitchen.

And they're matching their restaurant to their kitchen with a moody colour scheme that also hints at the very cooking craft you're about to experience. Everything here is spick and span with charcoal furniture and booths matched by soft lighting to build an aura of mystique. The effect is quite wonderful and transforms Flint Street into a schmoozy lounge in which to indulge in cocktails and premium eats.

The menu is compact in order to preserve the sheer quality of all the dishes available. Innovation and culinary craft have informed these creations, starting with the shared plates that include venison tartare alongside buckwheat and pickle, kingfish crudo with beetroot and charred cucumber, and a really unique ox tongue skewer that is complimented by the tanginess of fermented capsicum and pickles.

The bigger plates are also designed to share. Using only the finest products, they present a sublime braised duck breast dish, 5+ wagyu and mackerel all the way from Spain. Can you just imagine these meats having been smoked to perfection? The mind boggles, and it positively implodes upon tasting. Here's to high-end caveman cooking; long may it live.