From international-award-winning team behind The Shortmarket Club, comes this no-fuss casual eatery where top-drawer meals the order of the evening.
Under the mentorship of Luke Dale Roberts, talented chef Wesley Randles of The Shortmarket Club heads the kitchen, with seasoned restaurateur Simon Widdison overseeing the front of house.
Located in the loft area of the space next to The Shortmarket Club, the colourful, contemporary restaurant, designed by Sandalene Dale Roberts, hosts just 45 diners at a time, and its busy, convivial atmosphere is well-suited to modern diners who have things to do and places to be.
Not your average hospital food
“A commissary is a basic provisions store,” explains Wesley, “which you find in the army, hospitals and prisons. And while we definitely won’t be serving prison fare, we’re taking things back to basics in a big way with this venture.”
As such, diners can expect casual, flavour-packed plates, such as wedge salad, fig-leaf baked ricotta, an octopus slider, beef tartare, Korean-fried chicken, Massaman lamb-curry roti, pork katsu slider, Juliet’s cookies, and panna cotta with peaches.
“I’ve had the idea in my head for a while,” says Wesley. “A space where people can come and enjoy seriously approachable, affordable food with big, unapologetic flavours.”
Opening times Monday – Saturday, 5pm – 10.30pm