If you’ve not yet had the pleasure of perching yourself at the bar at Eddy + Wolff, consider this the invitation you’ve been waiting for. The new seasonal menu switch-up dropped last week and holy heck, it’s next level. Teleport your tastebuds to the hidden back-street dining dens in Tokyo and Hong Kong with a selection of snack-sized plates including the brand-new crispy barramundi with spicy nam jim jaew, roasted cashew and fresh herbs. The Seoul wagyu encapsulates the Korean-style charcoal barbecue experience in one bite – lightly charred wagyu sitting pretty atop a sesame leaf and crowned with ssamjang, kimchi, a slice of garlic and chilli. Wrap it up like a taco and dip generously into the salt-and-pepper sesame oil – delish! The Nam Tok, which is translated to mean ‘waterfall beef’ is another must-try. The eye-fillet beef is seared and left to rest so the juices pour out like a waterfall (hence the name) and is mixed with a flavoursome Thai salad that packs an extra umami bomb with fermented fish sauce, mint, lemongrass, sawtooth coriander, red onion and roasted-rice powder.

Of course, some of the enduring crowd-favourites have remained such as the devilishly crispy eggplant with red-vinegar chilli caramel, shallot and sesame, which has been on the drawing board even before the concept for Eddy + Wolff was finalised. Meat-free mates will love the Thai-style stir fry loaded with chilli and green peppercorn – be warned though, it packs some heat! Finally, if you’ve still got room, the Banh Xeo Mini is based on the street classic but made tiny. Break pieces off, wrap with herbs into the lettuce leaf and dip. Eddy + Wolff ‘s bar is equipped with an enviable collection of Japanese whisky, a considered array of Australian wine (with a nod to Canberra producers), and a concise list of cocktails to sip while you snack.

Ready to feast? Hit up the Stumble Guide for opening times or just jump over here and book a table, stat. 

Images: supplied.