With only 40 seats, Nero is all about quality over quantity, a philosophy that extends to the neat one-page menu. Featuring a selection of modern Australian share plates with Spanish and Italian influences such as jamon serrano, beef carpaccio with smoked turnip and gnocchi with pumpkin and mushroom, Nero is designed to deliver an elegant dining experience. The plates are adorned with scatterings of edible flowers and swathes of colourful sauces however it’s the taste that will really leave a lasting impression. Everything, including the complimentary bread and burnt butter, is made fresh on-site daily. The new venue is the work of father son duo, Andrew and Jayden Barker, Jayden heads up the kitchen whilst Andrew oversees front of house.