Modern, decidedly Asian and unlike anything you’ve ever experienced before, that’s Ms.G’s.
Enter through a door bathed in pink neon to find four floors of unexpected dining; including a graffiti wall, communal tables and even a veggie garden courtyard.
Join Executive Chef, Dan Hong, and Head Chef, Paul Donnelly, as they invent dish after mouth-watering dish. Then, explore the upstairs bar and indulge in kooky cocktails, wine, beer and sake.
2012, 2013, 2014 Sydney Morning Herald Good Food Guide Awards, One Hat
2013 Gourmet Traveller Wine List of the Year, Two Glasses
2011 Australian Bar Awards, Best New Venue Design
A dessert consisting of doughnut ice cream, peanut butter, raspberry jam, candied bacon, potato chips, mars bar slice, banana fritter. The secret ingredient of this dish was ‘the mind of a stoner’.
Mini Banh Mis
Crisp pork belly or chicken katsu in a mini Vietnamese-style roll.