South Australia’s finest produce meets time-honoured Japanese techniques at this rooftop bar and restaurant with a roof that opens up on warm summer nights. Sip on yuzu spritzes, wasabi margaritas and lychee southsides while you pick from a menu that features the freshest Eyre Peninsula seafood, handmade dumplings and wagyu served in a delicate tozasu (fishy, Tosa-style vinegar) jus.
Split across two levels, the 400-person venue also includes a dancefloor with a DJ booth and a vault stocked with cigars and large format Champagnes and incredibly rare aged whiskies so the party can continue long into the night.
