Bone marrow, again

Oh I just can't help myself.
I had so much fun first time around, I've now eaten this dish again, in Melbourne and again it was attributed to Mr Fergus Henderson himself.
No tricks, it was not at the European again and no, I did not have the pleasure of seeing Fergus cook at the Melbourne Food and Wine Festival.
So where did I eat his dish of roast bone marrow with a parsley salad and croutons, a la 'St John'?
Any ideas?

Bone Marrow, St John

You never get offered bone marrow as a special at a restaurant. So someone like me feels an obligation to make the chefs night, by ordering the dish that they wished they could sell but doubt will. The thing is it is likely to be the dish of the night...

The dish was described as Bone marrow, St John. Implying a reference to a similar dish served at St John Bar and Restaurant in London and the chef/owner, Fergus Hendersons commitment to 'nose to tail' dining, using the whole animal.

The marrow was rich and messy to eat, I guess it's one of those dishes that you shouldn't order unless you are happy to 'get amongst it'. Essentially two large roasted bones with charred bread and and a parsley, red onion and caper salad. Very Henderson...

So what does one drink with bone marrow on toast?

PDC was insistent on me having a glass of oloroso sherry. A medium dry, aromatic sherry that has a nutty, oxidative quality about it. The flavours together were intense but fitting, the fat of the marrow balanced against the sweet, caramel viciousness of the sherry. Delicious.

So if I wasn't in London last week, where in Melbourne could I've eaten this?

As an additional hint, this clafoutis was from the same evening. Perfectly cooked, still soft in the middle and unfortunately the stones removed...unlike the one I ate in Lyon. This was one of the most delectably, simply fantastic desserts I've eaten in a Melbourne restaurant in ...ages.

So which restaurant was I at?
Jack