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Glebe Point Diner Restaurant Review: Although this is chef Alex Kearns' first solo gig, he already knew how to coax the best results from produce, much of it grown in the garden out back. The success of this compact place (it seats only 55, and that includes outdoors and the bar) testifies to the profound pleasures of simple cooking. Earthy, homespun dishes range from Cowra lamb rump with garlic yogurt, porcini broth and fried enoki, to the bit more adventurous starter of stracciatella with asparagus, peas, rhubarb and candied walnuts. Almost all the food used in the restaurant is organic or biodynamic and most things are made on the premises, including the pasta and bread and butter. Décor is contemporary, with specials written on chalkboards. There’s a cheerful, friendly sharing menu well worth trying, too, even if just for the desserts. Do try the burnt Alaska of gingerbread, ice cream and pear jam. Don’t overlook the idiosyncratic wine list, with its many organic and biodynamic options and wines by the glass.