Tel: 61 3 9347 3312
Concierge.com's insider take:
Three, One, Two is the latest endeavor of Circa exec chef Andrew McConnell (he oversees Circa's menu, but works the stove here). McConnell's inventive modern-European-meets-Australian menu changes frequently: On a given day, there might be an appetizer of seared scallops with ginger vinegar, shaved abalone, and wasabi, and entrées such as seared venison with pumpkin and coffee. The modern dining room is warmly elegant, with chocolate banquettes and cowhide rugs on terrazzo tiles. You can also eat upstairs, beside open fires in winter, or, by arrangement, in a red-leather back-room booth next to the open kitchen.
Dinner Tuesdays through Saturdays; breakfast and lunch Fridays, Saturdays, and Sundays only. Closed Mondays.