Tank

LOCATION
Beneath Santos Place on North Quarter Lane.

PROFILED BY DE GROOTS MEDIA
It's a beautiful thing when a restaurant makes its architecture integral to its soul. Not just the décor, but the building, the materials, the fibre of the place. Tank Restaurant, an exciting new venture from the team behind the successful Bretts Wharf, does just this. Designed by Donovan Hill architect Greg Lamb, the space makes clever use of its own limitations, to turn what could be an undersized venue into an intimate and elegant dining arrangement of clean lines and light wooden fittings. Environmental awareness is emphasised throughout; the lustrous Orazia gold marble and Maryborough spotted gum timbers are drawn from environmentally sustainable resources.

Head chef Alastair McLeod does not let these atmospheric surroundings down. He provides his guests with a contemporary Australian take on Japanese-style cuisine. He favours Japanese culinary principles over the “Michelin” stylings of traditional fine dining, preferring their “restraint, purity and balance”. The result is an exquisite fusion of Asian food philosophy with locally-sourced produce. The “cup of green tea” dessert (pictured) is a perfect example—a layered creation of green-tea flavoured sorbet, custard and jelly, served with a vanilla encrusted brioche. Unsurprisingly, this is fast becoming a customer favourite.

Tank is a holistic experience. The décor complements the food, the food the wine, and the wine the décor. With its discreet location, it would be easy to overlook this little gem of a restaurant, but to do so would mean missing out on an afternoon or evening of delicately-balanced enchantment. Restraint, purity, balance – and delight.


Aran Ward Sell