Corella Bar takes flight in Braddon

But Corella is a refined little place, there's something almost European about it. Soft pastel greens, tactile furnishings, a mirror behind the bar, give it a homey feel, if your home was elegant and moody.

The afternoon sun is streaming in through arched windows, at night the subdued lighting takes over.

There are a few seats along a bar looking out on the street, the sash windows open up, a place to catalogue away for late summer afternoons when that time of the year rolls around again.

The 30-seat venue is somewhat of a passion project for the team from Assembly, just across the road.

Restaurant owner Wes Heincke has brought in Brady Scholes as venue manager; the pair literally built Assembly with their own hands.

They claimed the space opposite almost 12 months ago, wondering whether to put in a wine bar, or a restaurant.

"We originally thought a wine bar would work but then when we started trialling food with our chefs we realised it was too good for it not to be a proper restaurant," says Scholes.

Leading the kitchen team is Nemanja Babic who started his hospitality career as a 19-year-old washing dishes at Courgette, rising through the ranks to be a sous chef.

He's assisted by Brandon Hardimann, who's worked at Ainslie's Edgar's Inn and restaurants interstate.

"Nem just wanted a change from Courgette and approached us to work over at Assembly and we tried his food and said we might have something else for you," says Scholes.

The menu is what places Corella at another level. Refined, bespoke dishes that showcase native Australian ingredients and challenge the diner.

Think little share plates of lamb ribs with bush spices and yuzu; spatchcock with prunes and dessert limes.

Larger plates include a Ranger's Valley flank steak with charred lime and Davidson plum teriyaki glaze; and a native duck a l'orange with a bunya nut puree that tastes like a nutty bechamel, says Babic.

"Our main goal in the kitchen is to showcase the magic in native ingredients," says Babic.

"We're working closely with suppliers and producers to find ingredients that might not be on other menus and we love the challenge and it's what makes this job fun."

Scholes loves the nostalgic touches on the menu as well. House bread is served with "buttermite", where Vegemite has been whipped through the butter reminiscent of "school lunch sandwiches".

Dessert too highlights childhood favourites such as Coco Pops in a burnt honey mousse with milk sorbet, Nem's Coco Pops, macadamia and lemon myrtle oil; or the Corella cherry ripe with coconut ice cream, white chocolate and Milo snow.

There are also menus to please both vegetarians and vegans. The Jerusalem artichoke spaghetti with coral mushroom and saltbush salt a stand out here.

Scholes curated the wine list. There's a good mix of local, Australian and international wines, with options by the glass. The spirits list shines, with an extensive selection of whiskeys, gin, rum and vodkas.

Native ingredients appear again on the cocktail list, devised by Joel Shapiro.

There's an Underground Martini with Underground Spirits caramel vodka, Mr Black, espresso, macadamia and wattleseed; and a Native Negroni with Davidson plum apretivo, native amaro and Poor Tom's Sydney dry gin that sound interesting. The nostalgic nod here is a Frosty Fruit with Kettle one vodka, pineapple, passionfruit, lemon, prosecco and soda.

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