Drive down Martin Road in Robertson Quay, and it's hard to miss Graze at Martin, the sister restaurant of popular Australian eatery Graze at Rochester. What catches our eye is the panoramic view of the restaurant, which can be seen through the floor to ceiling windows running along the entire length of the restaurant. We love the "shabby chic" décor (chalkboard signs, cutting boards on the wall, and old books) combined with contemporary features (track lighting, elegant tables sans tablecloths and sleek grey furniture). All this makes for a beautiful interior, which combines elements of elegant, rustic, and modern to create a relaxing yet refined ambience – a versatile setting ideal for gatherings as varied as chilling out with friends, business meetings, and romantic dates.

Graze at Martin has recently revamped its menu – fresh, wholesome, and creative are the dominant themes. The menu offers an abundant selection of creatively prepared dishes like grilled jumbo tiger prawns served with sea urchin butter, chopped parsley, and ruby red grapefruit and pan-seared barramundi with chorizo broth, watercress, ruby red grapefruit, avocado, and mint. Meat-lovers will surely enjoy the "on the bone" section of the menu, which features satisfying portions of Australian cuts, like a 300g pork chop, lamb chops, and a jaw-dropping 1kg black 250 day grain-fed Angus rib).

Finally, it's quite apt that a restaurant named "Graze" would have a menu ideal for those who enjoy leisurely meals grazing over shared platters of food. Graze welcomes you to its pastures, where you can relax over some wine and slowly make your way through a platter of charcuterie (Graze's selection is quite extensive), house-marinated olives, and a board of fresh New Zealand oysters.

"Graze at Martin 38 has touches of Australia in more ways than one – aside from the airy light interiors reminiscent of Australian bistros, their new Executive Chef Chris Donnellan, also hails from the land Down Under. Picking up the coveted Yong Chef of the Year Award in 2009 at the age of 26, this culinary talent has also unveiled a revamped menu for the eatery." -Asia Tatler Dining

"Thanks to floor-to-ceiling glass windows, it's a refreshingly bright and airy spot. They've been careful to retain quite a few of the classics from the original Rochester venue. Aside from it being in the ever-popular Robertson Quay area, it's a good option for casual yet delicious food in a relaxed environment." -I-S Asia-City

Graze at Martin offers a slightly different menu that its sister restaurant at Rochester. For starters, we love Graze at Martin's roast butternut pumpkin tart – fragrant shallots, tangy Persian feta, and aromatic hazelnut salsa add an extra level of complexity to the savoury and sweet flavours of the tart.

For mains, we love the 1 kg black 25-day grain-fed Angus rib from Rangers Valley Cattle Station in New South Wales. Offered on the "On the Bone" menu and large enough to serve two people, this simple cut of Australian beef is incredibly flavourful. We could have enjoyed such a high quality cut of meat without the accoutrements, but we certainly loved the kick from the chimichurri sauce, as well as the lovely combination flavours and textures from the other components on the plate: mash, crispy spring onion, chopped parsley, and rocket salad.

Finally, for those who love a great marriage between fruit and chocolate, the "black and white" dessert may just be for you. Valrhona dark chocolate cream and vanilla bean ice-cream take on an interesting twist when served with a compote of freeze-dried mango, rambutan, mangosteen and a sesame snap.

"If you've fallen for Graze at Rochester's Sydney charm, be prepared to crush on it's little sis. Nestled in the hip, nouveau warehouse-turned-residential loft, Graze at Martin No. 38 embodies Melbourne's casual breezy vibe instead: think floor-to-ceiling panoramic windows, warm wood finishings and kooky touches like a chair wall display. While you'll get to savour favourites from the Rochester Park menu, don't miss out on new exclusive additions, such as confit duck with baby potatoes, sauteed spinach and maple pan juice, created by New Zealander Jason Dell. On a slow afternoon, artisan brews from the all-day coffee bar will go down a treat over a friendly in-house board game match." -Time Out Singapore