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Bacash

Surf and turf to exacting standards.

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Melbourne’s Southern Suburbs
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Bansho brings together French and Japanese cuisine.

Bansho

Stylish amalgam of two cuisines.

Bar Carolina’s rabbit ragu on pappardelle.

Bar Carolina

Well-executed favourites with a few twists.

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Celeriac pithivier with onion and stout gravy poured tableside.⁠

Auterra

So much more than hors d’oeuvres.

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Original URL: https://www.smh.com.au/goodfood/vic-good-food-guide/review-headline-20240418-p5fkvf.html