A late-trading Greek institution in the heart of the city. Since 1987, it's been serving traditional, uncomplicated food including fresh dips, chicken and lamb giros from the spit and a famous range of souvlaki that punters keep coming back for – regardless of the time of day (or night).

Springy, hand-pulled noodles and deeply aromatic broths are the drawcards at this excellent chain specialising in northern Chinese dishes.

An elegant Australian steak restaurant championing sustainable, grass-fed beef sourced from the likes of Blackmore Wagyu and Cape Grim. Various cuts are dry-aged in house, enhanced by a selection of classic sides, raw seafood and pasta. There's also a tome-like wine list to rival any in the country.