2 Salamanca Square, Battery Point.

If you’ve strolled through Salamanca Square, you’ve likely spotted Suzie Luck’s. Its large windows allow a glimpse into a cool-lit interior and vibrant decor in reds, browns, yellows, and greens.

At the entrance, the image of the maneki-neko (beckoning cat) – a Japanese figure thought to bring good luck to business owners – greets you. Don’t be misled by the Japanese-inspired mascot, this is an Asian fusion restaurant and cocktail bar that draws inspiration from across the continent.

This is a jack-of-all-venues – perfect for a date night, but also accommo­dating for families and groups. The atmosphere is fun and bright with a little cool edge. The staff are friendly and attentive, ready for a chat if you have questions. If you’re feeling festive, start the night right with one of their creative cocktails, such as the Pink Panther, made with pomegranate liqueur, prosecco, citrus, and pink pep­percorns. As electrifying as it sounds.

The menu is like a greatest hits of classics and mostly done with a twist and done well – think kingfish sashimi, chicken and coriander dumplings, pork and prawn pad thai. The massaman curry is rich, creamy and aromatic, and the wagyu beef shin falls apart. The Mandarin braised duck pancakes are beautifully presented and a hit with all parties and Vietnamese cabbage slaw is a light touch on the plate.

Book online at www.suzielucks.com.au. Vegetarian, vegan and gluten free are well catered for.

RECIPE: SIMPLE TOMATO RIGATONI

This quick and satisfying pasta is perfect for a simple midweek comfort dinner.

Serves 2

Ingredients:

1 brown onion, finely chopped

2 cloves garlic, crushed

1 tbsp olive oil

1 tbsp tomato paste

Splash of white wine (optional)

400 gram tin chopped tomatoes

400 grams of rigatoni pasta

¼ cup cream

Salt and pepper to taste

Chilli flakes (optional)

Method: In a large fry pan saute the onion and garlic in the olive oil over a medium heat until they are soft. Add the tomato paste and a splash of white wine (but it’s not essential). Fry the paste for a minute then add the chopped tomatoes. Stir through then lower heat to a simmer. Meanwhile, start cooking your pasta while the sauce simmers. Drain the pasta once it’s cooked al dente. Add the cream to the fry pan (if you prefer a stronger tomato flavour, use less cream), stir through, add the pasta to the fry pan and season to taste with salt, pepper and chill flakes. Serve topped with parmesan cheese and parsley.

WINE: RIESLING

Exploring one wine variety, with a local bottle and one from afar.

HOME

2023 Haddow + Dineen ‘Sensucht’ Riesling ($45): This beautifully textured Tasmanian riesling is made from grapes sourced from a tiny vineyard in the Coal River Valley. It’s managed by Nick Haddow, of Bruny Island Cheese, and Jeremy Dineen, who has led the wine­making team at Josef Chromy since 2005, who partner under this label. Everything is handpicked and harnesses wild yeast to do lots of the hard work – it’s unfined and unfiltered, with a little bit of skin contact. ‘Sensucht’ is German for longing or yearning, which is exactly what was felt once the bottle was finished.

Set the vibe:

Music: Losing You by Solange

Food: Thai green curry

When: Friday night

AWAY

Pikes 2023 ‘Traditionale’ Riesling ($28): While pike is a handsome choice for a fish mascot, this wine isn’t named after the fish; rather the Pike family, who founded and run the winery. Located in the Clare Valley of South Australia, they are best known for their riesling. I’m happy to report that this elegant riesling – their flagship bottle – is far from fishy. Instead it carries crisp acidity and a vibrant splash of lime and other citrus fruits. Unlike a fish, this wine is dry, and sure to be a delightful com­panion to a seafood dish.

Set the vibe:

Music: Ocean Man by Ween

Food: Fresh Tasmanian oysters

When: After a good day of fishing