The story
Jane in Surry Hills presents Modern Australian cuisine grounded in technical precision and locally sourced ingredients, a standard reflected in its inclusion in the Australian Good Food Guide. The kitchen incorporates native botanicals such as saltbush, lemon myrtle, Davidson plum, and green ants to introduce distinct regional flavors. Dishes balance raw preparations with cooked elements, showcasing spanner crab with crab butter alongside Sydney rock oyster dressed in guava vinaigrette. Premium proteins like wagyu mb9+ flank are served with vegemite butter and jus, demonstrating the versatility of the Modern Australian approach.
Flavor profiles frequently merge contrasting elements to create complexity. Kangaroo tartare features harissa and potato crisps, adding heat and texture to the lean meat. Zucchini flowers pair with smoked eel and salted tomato, blending delicate florals with umami depth. Pork neck is cooked with fermented chilli and caramelised pear, balancing spice and fruit sweetness. Asparagus accompanies bone marrow and braised wagyu for a rich combination. Lamb dumplings appear with saltbush, chilli, and yoghurt, offering a touch of freshness against the savory filling.
The set menu guides diners through a structured sequence of dishes designed to highlight the kitchen's range. Service begins with brioche and cultured butter, leading to stracciatella topped with figs and preserved lemon yuzu. Pickled mussels come with sweetcorn and saffron chilli oil, highlighting briny and spicy notes. Squid ribbons are served with horseradish, peas, and lemon aspen. Duck breast moves to a walnut sauce with autumn greens, followed by potato with whey and cured yolk. Desserts conclude with Jersey milk pannacotta featuring beetroot, rhubarb, and Davidson plum, rounding out the Modern Australian meal.
Recognition
Ambience
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