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.