Make a reservation or arrive by 6:00 pm. I dine here approximately once a month. This month, it was three times. It is very rare that I am disappointed. The staff really want to know what you think and if there is an issue they will deal with it.
The food is nuanced, well put together and tasty. The menu is manageable but requested, Chef Trevor Bird will put together something special or will cater to diet restrictions. I have seen off-menu delights such as pork platters and veggie dishes.
The highlights: the Canned Tuna - tuna confit with preserved lemon and fondant potatoes; the Chickpea Fritters - can be over sauced but is tasty; the Salads - Brassica and now Beet Tartare; Lemon Meringue Parfait - pie in a glass; Macarons - innovative and unexpected combinations.
The staff are well trained and knowledgeable about the best wines to accompany the dishes selected.
The starters are around $9-13, mains are around $18-28 and desserts are around $8-12. It's not cheap but is good value for excellent food.
The room can get noisy. Acoustic panels have helped but not completely rectified the problem.
It's a well-run restaurant with attentive staff and hands on management and excellent food.
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