This small, intimate restaurant is a finely crafted jewel, having fire, depth and brilliance at its core. Its sublimely subtle setting enhances the experience all the more. The understated décor, muted tones and soft lighting make every diner look good even after he has gorged on everything on the menu.
Each dish on offer is a wonderful culinary experience, especially the Roast Duck Breast with celeriac purée, root vegetables pave and cranberry maple jus and the Grilled mulwarra Beef Tenderloin with roast Jerusalem artichokes, spinach and confited garlic jus. However, nothing can top the tasting menu that highlights the restaurant's new dishes. The Salad of Smoked Duck Breast with roast Anjou pear, fresh pomegranates, walnuts and truffle honey; the Roasted Portabella mushroom with guanciale, thyme, truffle oil and parmesan veloute; the Ocean Trout with tomato, saffron and spinach orzo; the Slow-Braised Wagyu Beef Cheek with clapshot, bacon and parsnip crisps; the Apple and Treacle Tart with burnt butter ice cream are all delightful. The descriptions alone will make your taste buds scream for satisfaction! You can also order wines that have been paired with each course of the tasting menu.
Gravlax of Ocean Trout
Portabella mushroom Ravioli
Rhubarb Creme Brulee