Smokey eggplant and burrata salad is a popular dish at the restaurant featuring indigenous Australian specialties.

The "table bites" section of the menu features dishes meant to be shared. We tried the potted chicken-liver pate (HK$118) and the butter-fried cauliflower (HK$128). Both were good choices. The sweet and slightly acidic onion jam that was served with the plate was the perfect complement.

From the table salads section we ordered the smoky eggplant and burrata salad (HK$158). The cheese was very fresh, as burrata should be, and the smokiness from the eggplant and beef-tomato chunks made this a refreshing and filling salad.

The "bigger bites" section is where the mains are. We had the Barramundi cooked in aboriginal paperbark (HK$298) and the grilled kangaroo loin on smoked hay (HK$298). The fish was served with charred carrot and finger lime. The bright pinkish lime flesh made this dish stand out with just the right amount of citrus edge. The smoked hay under the grilled kangaroo was still on fire when it arrived at the table and we were told to "make a wish".

Kangaroo meat is very lean and therefore should be cooked to about medium-rare. This dish was served with a raisin-chocolate sauce that lent a bit of richness to the lean meat. My dining companion did not like the bush wild thyme used on the meat, but I thought it was a good combination. The roasted potatoes were slightly crispy on the outside, soft and sweet on the inside, and were a hit with everyone.

One of the most popular desserts is the sticky-date pudding. Served with a warm brandy caramel sauce and vanilla ice cream, this is a lovely comforting dessert and was a good end to the meal.

If you go:

The BellBrook 2/F, 77WyndhamStreet, Central, Hong Kong. 85225301600.

Cost per head: HK$500600 ($6477).

Recommended: Potted Chicken Liver Pate, Smoky Eggplant and Burrata Salad, Grilled Kangaroo Loin on Smoked Hay, StickyDate Pudding.