From the ex-executive chef of Public, Damon Amos (remember Kentucky Fried Duck? And salmon with apple and black ants?), Detour has been a long time coming, but is definitely worth the wait.
Whether you take a seat at the timber bar or in the bright, open dining area, you’ll have a birds eye view of all the action happening in the central kitchen, where chefs plate up orders in full view of diners.
You can expect a few dishes that hark back to Damon’s time at Public – the black ants are back, this time on gunpowder salmon with green curry. On the omnivore side, they’re joined by Texas brisket with black beans and tortillas, charcoal chicken with jalepeño corn bread and emu tartare. The herbivore menu, meanwhile, offers up plates like smoked maple pumpkin, cashew curry cauliflower with lentils, and another familiar dish, fossilized carrots with smoked almond.
Gluten intolerant? You’re sorted here – almost everything on the menu here is gluten free, with the few glutenous ingredients that are on the menu made off site.