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Wy­che­p­roof young pi­geon grilled with honey and szechuan pep­per

Bul­tarra salt­bush dou­ble lamb cut­let and back­strap with liquorice

Coral trout with dashi broth and new-sea­son choko

San­cho-coated zuc­chini tem­pura, cau­li­flower with horse­rad­ish dress­ing and beet­root glaze (veg­e­tar­ian)

Trop­i­cal fruits dessert: pas­sion­fruit and co­conut delice, caramelised pineap­ple, ly­chee jelly and mango sor­bet Th­ese dishes, cho­sen from the main menu, are priced at $98 for three cour­ses, $125 for four cour­ses and $150 for five cour­ses. and red onions sit­ting along­side a lightly cooked (blow-torched) piece of tuna with a se­same and gin­ger dress­ing.

Space should def­i­nitely be re­served for dessert. We split two be­tween four, one a se­lec­tion of ice creams and sor­bets made from the best fresh fruit of the day at the lo­cal mar­ket (ours in­cludes a fan­tas­tic rich, red straw­berry ice cream). The other is an en­sem­ble of four dif­fer­ent tastes of chocolate, in­clud­ing a creme brulee, a sor­bet and a mini-souf­fle. Pre­sented on a long rec­tan­gu­lar plate, it is like a piece of art; ac­cord­ingly, we ad­mire it for a time be­fore de­vour­ing.

Jac­ques Reymond prom­ises a fine­din­ing ex­pe­ri­ence and it cer­tainly de­liv­ers. It won’t look pretty on your credit card bill at the end of the month but, for a night at least, sit back and be treated like royalty. All Ta­bles vis­its are unan­nounced and meals paid for.


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