Less than a year since the official opening of five-star hotel The Calile the hotel’s adjoining micro-precinct Ada Lane started to welcome its anticipated restaurant residents. The first of these to arrive is Beaux Rumble – a two-level cafe, restaurant and bar spearheaded by Darkhorse Hospitality Group (Pony Dining) and internationally acclaimed Michelin-starred chef Alan Wise. The Victorian-born chef has a stellar resume, with a career boasting stints at Dublin’s Chapter One and New York restaurants Rouge Tomate, Picholine, Juni and Public. Before spending eight months of 2018 driving across sub-Saharan Africa raising awareness for clean cooking issues, Alan scored a Michelin star of his own in 2017 during his tenure as executive chef at Rouge Tomate Chelsea. Inspired by the Beaux-Arts architecture of New York’s Grand Central Station and famed Queensland pottery makers Gilson & Rumble, Beaux Rumble blends international and local elements for the design, with designer Sally Taylor of s.t.udio helming the visual aesthetic. Sally has taken cues from Grand Central Station’s myriad of hidden pockets for Beaux Rumble’s spaces, ensuring there is always something new to discover across the venue’s terrace, main dining room and private dining suites (named the Biltmore Room and the Vanderbilt Room). Finer design touches include Monaco Brown marble bench tops, custom-designed marble tiles inspired by Art-Deco stained-glass patterns, domed ceilings and hand-made subway tiles in the main dining room, Art-Deco-inspired bathroom ware, oak flooring and brass fittings – all materials chosen for their ability to age over time. As for the food, Alan is overseeing the open-plan kitchen, cooking up modern Australian wood-fired cuisine with a focus on seafood and plant-based dishes. Inspired by the global scope of New York’s dining scene, Beaux Rumble’s menu boasts unusual flavour profiles and quirky dishes, with a Sunday brunch offering to be unveiled in November.