Share and much to like
way to eat.
For mains I like a nice piece of meat and the 300g scotch fillet steak, sauteed baby spinach, creamy mashed potato, jus ($36.5), was cooked beautifully. Medium rare and so tender – it hit the spot.
Being the glutton I am, I could not go past Dunn’s signature dish, crispy skinned salmon fillet ($29.50), cauliflower puree, winter vegetables, toasted almonds ($29.50) and chocolate silken tart with hazelnut crumb and raspberry gelato ($12) for dessert – amazing.
150 East’s latest catchphrase is “time to change” and from all accounts it’s been a welcome change.
Assured: Modern Australian cuisine with an Italian influence.