Careful culinary execution is evident in a contemporary Australian menu with native elements. The strong, distinct flavours of native herbs and meat can need an experienced hand, and fortunately owner and chef Bryant Wells is just that. Each dish is restrained in its elements to emphasise the star of the plate, whether it's crocodile, scented with lavender and served with watermelon and lemon myrtle: salty, aromatic and sweet; or wild boar, tenderised and enhanced with caramelised sugars from its roasted beetroot accompaniment. Saltbush-crusted snapper, inspired by the chef's trip to the Top End, is finished with lemon oil, and offers up herbaceous lemony flavours. There are more mainstream menu items - lamb, steak, fish - but an adventurous palate is rewarded with unique and delicious flavours. The degustation is recommended for sampling, and all dishes on the menu come with a wine and beer suggestion. Tukka remains an impressive dining fixture of West End and Brisbane more broadly.