Gaea

Gertrude Street’s boldest culinary flex. An ultra-intimate, moody dining room where Chef Mo commands an omakase-style counter—just a handful of seats, mere centimetres between you and the plating tweezers. The draw here is a fiercely creative, ever-evolving degustation. Asian technique colliding with native Australian ingredients. Crocodile tarts. Off-menu kangaroo test bites. A bonito course that permanently rewires your brain. Serious gourmands point to the beverage program as a masterclass, pouring rare sakes and hyper-inventive temperance infusions that easily rival the boutique wine list. The flavor profiles? Unapologetically bold. Expect intensely smoky, complex seafood notes crafted for the adventurous palate. Thrilling, highly experimental, and distinctly Fitzroy.