Intimate woodfired diner focused on quality produce.
Let your nose lead the way to this tiny, 20-seat oasis on Oxford Street. Chef-owner Pepe Dart oversees the restaurant’s centrepiece, a Jarrah-fuelled oven. From Tuesday to Thursday, Daph’s offers a compact a la carte alongside the five-course set menu. Quality seasonal produce cooked with care and live-fire results in hearty but uncomplicated dishes. Think barbecued flank steak, the tender smoky slices accompanied by pavé potato, pepper sauce and roasted Torbay Asparagus, or slide-off-the-bone lamb ribs with gochujang, toasted sesame seeds, and that all important carrier of flavour, lamb fat. While barbecued proteins are the focus, it would be remiss to overlook the bluefin tuna tartare, generous and perfectly seasoned, with pickled jalapeño salsa and ample crisp wonton crackers for scooping. A neighbourhood restaurant that’s well worthy of a spot on your dining roster.
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