Just off the footpath, tucked into the corner of Federal and Victoria St West sits The Glass Goose - a modern, concrete and glass establishment that might just be your new favourite after-work, Sunday lunch, or just-because spot.
Walk up the stairs to the rooftop bar and you'll be welcomed by an airy space reminiscent of a New York loft. Tall bar leaners, window seats and longer tables for groups show the diversity of the space and the range of shindigs it caters for. The bar is a stand-out feature; it’s decorated with ornate turquoise and gold tiles and draws your eye into the interior space, lined with wall-to-wall windows looking down on the city maze below.
The wine list is extensive and the cocktail lists tempting, especially after sipping the Fresh Pickings - a refreshing mix of Cachaça rum, fresh strawberries, lime and cucumber. The contemporary menu is designed for sharing and is split into bites, medium and large plates, as well as cheese and meat boards and a raw section. If you're wondering about portion size, a couple of bites, a medium and a large dish is a good starting point for two. Indecisive? One of the staff members will happily tell you their favourites. The dishes suggested to us showed off what the menu has to offer and were quick to arrive to the table.
A stand-out was the tomato salad ($12), a generously portioned mixture of a variety of tomatoes, with buffalo mozzarella, torn basil and green olives that delivered welcome hits of saltiness. The crumbed pork belly & pancetta ($3.50) is designed for one, and you definitely won’t want to share. The crispy cube gives way to succulent pulled pork belly that sits beneath a shard of pancetta - don’t let anyone stop you at just one. If you’re a fiend for the fried, go for the eggplant chips with pistachio dip ($14) or the moreish duck fat potato skins with garlic and rosemary ($10) - they’ve developed their own cult following and we can see why.
And if the daytime tunes are as good as those during the night, you’ll find yourself sauntering back there the following lunchtime for some of those duck fat potato skins.