When I was at 5th Quarter for lunch with my team some time ago, we grazed across three menus, one of which listed the "Chef's Specials" and another which had economically priced sharing plates at a flat rate of $10++ each. It was such a thrill each time a new dish was placed in front of us. The overarching theme of Chef Drew's cuisine is "Modern Australian" but I felt he boldly ventured far from the beaten path. Here're my picks from the lunch...
"Wagyu Intercostals, Spinach & Onion" ($16++): The beef was unbelievably juicy and so very tender, while the spinach surprised us in the form of a sauce. Being the crowd favourite, we had multiple orders of this item.
"Half Roast Chicken, Grains & Corn" ($25++): Another dish that had everyone crowing with delight. The chicken was impeccably grilled and accompanied by a tasty side of sweet corn cooked with couscous.
"Oyster Blade, Beans & Guanciale" ($10++): This not-so-common cut of beef had a strong flavour and veered towards the slightly chewy but I thought it's enjoyable in its own way.
"Mushroom Textures" ($10++): Fun for fungi lovers.
"Coco Nib, Beetroot & Smoked Caramel" ($14++): This dessert may not have appealed to everyone but I personally liked the palate-cleansing blocks of deep purple ice-cream. Especially when combined with the other elements on the platter.

Not pictured above but no less pleasurable:
"5th Quarter Dog" ($10++): They make their own sausages here! Enough said.
"Greens, Hazelnut, Pancetta": Recommended as it helps to balance off the richness of the other dishes.