When you dine at Artemis Grill, you’ll be served amazing views of the CBD alongside an inspired Mediterranean fare made from seasonal vegetables, ethically sourced seafood and grass-fed beef. At the helm is executive chef Oliver Hyde, whose signatures include sustainably wild-caught Fremantle octopus served with stracciatella, green olive, capers and basil; and line-caught roasted barramundi accompanied by bouillabaisse, Komachi rice and wild garlic velouté.
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