The location and view is Chesterman's Beach and Frank Island is stunning, and the building is cleverly designed as a part circle which maximises the number of tables with a stunning view. The window seats were obviously popular, but I would recommend sitting one row back from the window as this means that you are looking out at the whole sweep of the panorama.
The food was obviously high cuisine with some unusual combinations that worked very well. The dishes seemed to have several strong flavours which were perfectly and expertly balanced to give a stunning overall impact. In less capable hands one flavour would have dominated, but strong balanced flavours gave very interesting and novel tastes - saying "I haven't tasted anything like that before" is pretty uncommon for me, but happened with just about every dish at the Pointe. I would pick out he chilled scallops with pickled strawberries as the top dish of the meal.
If I had to look for negatives - the wine was not sufficiently chilled when served so although the ice bucket did the job the first couple of glasses were too warm. The octopus was not sufficiently tenderised, but the compressed watermelon and sauce still made a great dish.
At about $140 per person for three courses, cocktail and wine this is certainly one of the most expensive meals that I have ever eaten - but it was also one of the best. Fine dining at the end of the road.
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