People tend to check in during these times:
Very elegant a bit pricey
The food was delicious with flavors that tantalized my taste buds. The quality of the food was outstanding and it tasted as good as it looked. We enjoyed the Chef's Menu which was 4 course experience.
Entrée we ordered had a small caterpillar (alive) on the salad. Waitress took it away and came back later with a new one. Never was compensated in any way. A little upsetting for a 3-hat restaurant.
Came here for the soufflé, totally awesome!
Saddle of venison and black pudding to die for!
Sashimi of ocean trout was to die for & I'd definitely recommend the iced rhubarb for dessert!
The service was amazing and loved all the food. Better than Marque and on par with Quay! Coming back next spesh occasion
Passionfruit soufflé goes better with the complimentary strawberry ice cream so make sure u say its a spesh occasion when u book!
This is the John Dory. It was the best and had the cutest little turnips on the side. No need for mash (waiter will try to cross sell you) hehe
Scallops. Wow. Just wow. Can't fault them
Moreton bay bug ravioli is fresh and covered in yummy lemongrass, coriander, roe & tomatos. Highly recommend but it's a "special" so not on the menu. Need bigger fork hehe
You know the only wine this place is missing which would match the class of the Establishment...Sensi Collection ... From Tuscany Italia
Avoid the specials they do such as march Into merivale. Felt like I didn't get the food or service to do this place justice
Ask for extra truffles on the lamb or beef.... Worth it! Dom with entree, yes please!
Be there in Oct when the highest-ranked chefs toss out their regular menus and have a little fun for the night.Tuesday nights only, $160, not including drinks (unless stated) as part of the CSIFF 2011
On weekdays in October, get a set main course, a matched glass of Brown Brothers wine, Coopers beer or San Pellegrino sparkling or Acqua Panna still mineral water, plus coffee, for just $38.
food, service, and atmosphere 5 stars all the way. Chef Peter Doyle is a maestro in the kitchen! Order the degustation.
Ask for a plate of "gold tarts" for dessert.
31 Rieslings on the list. I suppose that's really 'nuff said, isn't it..
Omg!! Soufflé me up any day!
Awesome chefs menu and a dessert menu that's to die for.