Surrounded by nature-inspired accents, head chef Takuya Yamashita shows his mastery of presentation and taste with inspired menus that take diners on a gastronomical journey
The modern Australian restaurant boasts an Instagram-worthy decor of whimsical, nature-inspired accents in pastel hues. Service is attentive and the small numbers mean that a peerless attention to detail is given to each course, from presentation to taste. Chef Sam Aisbett shows his mastery of flavours with a five-course menu that takes diners on a journey. The first course of raw Japanese yellowtail and radish is stellar; the freshness of the fish and the surprise with each bite is delightful. The next course shows his playfulness, as he adds cornflakes for added crunch and sweetness to a salad of violet artichoke with a slow-cooked egg (at 63 degrees for an hour), Iberian ham and hazelnuts. Mains-wise, the Japanese sea bream is flavoured ever so lightly, triggering the taste buds to recall the comforting yet fresh flavours of steamed fish, Teochew-style. Meanwhile, the South Australian organic grass-fed beef is tender, and perfectly seasoned with a veal broth and refreshing mushrooms.
|Accept Credit Card||Yes|
|Private Room Description||1|
|Dress Code||Smart Casual|