Gum Bistro

Honest, produce-led cooking is at the heart of Gum Bistro, a smart 40-seat restaurant in the former Pasta Club space.

For the diner, that could mean textbook duck liver parfait with Riser sourdough; and a cold salad of squid, fennel, chicory and lemon to start. Then it’s onto vegetable pot pie with caramelised onion and gruyere, or the fan-favourite sweet corn agnolotti for a main. Chef and co-owner Lachlan Matheson sources as much local produce as possible, and is all about letting the ingredients shine.

And while there are excellent (and stiff) cocktails named after obscure guitar tracks from the last 50 years, you come to Gum Bistro to drink wine. Co-owner and sommelier Phil Poussarts has previously done stints at Pilloni, Essa and Hobart’s Fico, so expect an interesting list with plenty of rare finds by the bottle.

The chef-somm duo – both Pasta Club alum – reopened the site with a much brighter look, featuring white-painted panels and touches of greenery. Flowers from Avalon Florals, stamped Gum Bistro napkins and local artwork contribute to a cosy, considered space.