WHY GO

A combination of inspired, daring yet delicious food within a personable and simplistic setting lures first timers and repeat diners to the tables of this restaurant.

The deluxe degustation menu is a good gauge of the chef’s talents, and it does not disappoint.

Starter of truffled coddled egg with crouton dust and fleur de sel is beautifully presented with the flavours of the dip being particularly outstanding. Next is the scallop ceviche with shaved salt-cured foie gras and coconut curry ice cream which is a refreshing yet robust combination of exotic AsianEuropean flavours and textures. The house-made truffled ricotta with honey and beef consommé is a wholesome broth.

For mains, the herb crusted NZ lamb with pumpkin sauce and stuffed canai is another unique infusion of local and European flavours and textures. Another main, the smoked Stanbroke Angus tenderloin with green tea hollandaise ‘steak frites’ features nicely done smoked meat beautifully presented in a lotus leaf.

The star dessert here is the pomelo Pavlova with vanilla bean cream, white chocolate and candied bitter lime rind.