Salt Pepper Nutmeg makes unpretentious modern Australian with an emphasis on a home environment. Diners are invited to draw on the chalkboards on the walls, which also feature specials that change daily, sometimes twice daily, due to chef Paul Desmet’s obsession with buying fresh ingredients in small quantities. Desmet’s wife Marion looks after front of house, and Desmet’s is happy to adapt his menu for children and people with allergies. SaltPepperNutmeg breaks the mould of restaurants serving "mod oz" cuisine. Its classy, wonderfully inventive food would grace the tables of the swankiest venues the world over but is served instead in a simple bistro setting, complete with customer's Doodles, chalk boards and hard wooden chairs.
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