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Despite the rough-hewn décor, the backyard deck with its surfer-dude vibe, and the fact that the food is served on paper plates, this Australian barbecue shack isn’t your typical outback cookhouse. Unexpected touches abound in dishes like pepperberry-rubbed grilled shrimp with fresh-corn-and-jalapeño salsa, and roasted leg of lamb with a winning mélange of haricots verts, oven-dried tomatoes, olives, and pecans. Even the brief, all-Australian wine list impresses, with bottles topping out at $55. — Rob Patronite and Robin Raisfeld

Sat.–Sun., noon–4 p.m.

Note
Reservations are only accepted for parties of 6 or more.