If budget is no concern, this is a flight of fancy for the taste buds. Tables are a tad close and decor is spartan, but elegant. Dinner was a degustation dinner for 6 and with only two bottles of wine between us, we paid AUD460 a couple. Ouch. Irksome was a ridiculous added AUD5 per person charge for water explained as THEIR "environmental initiative" of installing an on site water system! There were some splendid dishes - an outstanding mushroom broth/ squid noodle, good use of the Murray cod and a stunningly complex composed delicious cheese course (optional, but you'll be hungry if you don't take it). I was left a tad wanting when the final and only red meat course was a raw venison concoction (very tasty), but I expected a follow up of lamb or beef or even duck before the sweet courses. The boys had to fill up on the fabulous sour dough bread. The chef seems to have a thing with "charring" which were the two let down dishes in my opinion- a warm tiger prawn (gooey by being neither cooked nor 'sashimi') served with a piece of well burned avocado (yuk). Another dish spoiled by a need for ash was the charred rhubarb and blueberry soup which some of us struggled to eat. Overall, we enjoyed our 5hr dinner, but the credit cards took a work out!
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.