We went for the Sundat set menu at $62 per person plus wine. Our obvious assessment is the a la carte offers much more varierty and presents an increased opportunity to sample the cheh's delights.
The Sunday roast consisted of 4 courses: a beetroot, cos, fresh peas and egg salad with bayleaf powder and small saltbush leaf. Fresh, clean flavours. A small fillet of Rockling with tiny, salty seaweed served on top with beans, baby leek, shitake mushrooms in tempura batter on pureed smoked lentils; a roast leg of chicken (slow cooked for 8 hours in sous vide, then browned in pan and finished in the oven) baked onion, pumpkin and beans served with jus and french mustard; meringue with peach nectar clear jelly, caramel and honey specs.
Look all theses courses were beautifully served and tasted great - the freshness of the food which was locally sourced was signifiacnt to the experience. Yet, the two substantial dishes were not creative flavour wise. The length to which the chef went to cook the chicken was praiseworthy but at the end of the day what was served was a Sunday roast - not really a dining experience to rave about.
Price wise it was very reassonable. Certainly worth a return visit to experience the a la carte menu.
The wine list is small and just passable. Our white wine was served room temperture which was disappointing. It got marginally colder as it was served fro the ice bucket. We had the Stefano Lubiana Sauvignon Blanc fro Tasmania ($68).
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