Milquetoast

Two top-flight hospo talents teamed up in 2024 to open Milquetoast, a wine bar and dining room with a creative edge. Operated by George Curtis of Before + After and sommelier James Horsfall (restaurant manager at Blume), Milquetoast has transformed a gritty laneway garage space off Elizabeth Street (right next door to Alice) into a spot to sip fine wines and innovative cocktails. James has curated a tight wine list of approximately 50 bottles, encompassing small-scale independent producers from across Australia and the globe. On the cocktail front, Aidan Perkins (formerly of Exhibition, Hôntô and Agnes) is dispensing a range of creative concoctions that champion seasonal ingredients and utilise contemporary techniques ranging from fermentations to house-made tinctures and sodas. Milquetoast’s British-inspired food menu is concise, but is elevated by the use of quality ingredients and top-class cooking from head chef Solenn d’Heilly. Appetite whetters like house pickles and Riser bread with honey butter help prime the pump for the likes of Deviled eggs with bacon and leek cream and crumpets with cured fish and curry aioli. Larger plates include Urban Valley mushrooms on toast, cauliflower gnocchi with pomegranate caviar and Cumberland sausage with puy lentils and gremolata. The Milquetoast pudding – a must-try sweet finisher – boasts amaro-soaked raisins and custard.