This chic, simple, and meticulously designed restaurant has touches of a Japanese influence in both its color and style. White tablecloths and fine silverware create high expectations for a decadent meal, and the cuisine does not disappoint. Chef Neal Jackson incorporates his classical training into a modern Australian menu that keeps guests asking for more. Diners can order a la carte, or savor a bit of everything with the nine-course "Dego" degustation menu. The "Big Dego" includes three additional chef-selected courses. Jackson's signature of roast duck breast and leg confit with rosemary pear and black pepper sauce is not to be missed, and the soufflés come highly recommended for dessert.
Jackson's Restaurant is open Monday through Saturday from 7 to 11 PM. Entrees start at AU$39. The Dego costs AU$110 without wine. For more information: +61 8 9328 1177
