Inhabiting where The Basement once was, Mary’s Underground has brought live music right back into the middle, with larger than life brass bands playing five nights a week. The intimate restaurant has…
Inhabiting where The Basement once was, Mary’s Underground has brought live music right back into the middle, with larger than life brass bands playing five nights a week. The intimate restaurant has built a menu on a strong palate, solid execution and imitative twits on the classics, Mary’s Group Executive Chef Jimmy Garside and Head Chef Joel Wootten have designed an evolving European menu including Rôtisserie Duck, Lobster Australienne and King George Whiting.
The restaurant boasts a Clam Bar, a 30-seat wine and oyster bar down the back of the room. The plush bar has a dedicated chef shucking and slicing Australian-sourced seafood with a Cloudy Bay Diamond Clams, Tasmania Uni, Caviar, Oysters and a Grand Seafood Tower. Mary’s Underground also has an extensive eight page wine list designed by Mary’s Group Wine Director and 2018 Sommelier of the Year, Caitlyn Rees. The wine list changes from week to week, with over 300 wines by the bottle and over 25 years by the glass, each selected to be paired with the decadent food menu.
The extensive and decadent wine list at Mary’s Underground won this year Gourmet Traveller’s Wine List of the Year.
