Pneuma Restaurant

Up a narrow flight of stairs off George Street, Head Chef Matt Blackwell turns out inventive degustations in a calm, sunlit room. Diners make the climb for focused, artful plates—think pristine oysters, savory eel, and sharp seasonal contrasts. The real move is tailoring the lineup: order the short course or settle into the full tasting, then fold in the optional cheddar tart or an audacious gorgonzola ice cream for the cheese course. Attentive floor staff steer pairings with deep bottle knowledge, keeping the whole progression grounded and easygoing right through dessert.