Visited on a Wednesday evening when restaurant opened at 6-00pm. Had read about the no reservations policy so got there about 5-45pm and were only ones there at that time (could have had something to do with the cold) but there were a number of people behind us by the time the restaurant opened and people waiting for tables at about 7-00pm.
By choice sat up at the bar area which gave us a great view of the chefs cooking and preparing the dishes. Other option was to sit at a number of long share benches. On offer was a 3 or a 5 course set dinner the latter for $85 pp. There is no a la carte menu. It appeared as if you both had to have the 3 or 5 courses. We opted for the 5 courses which included a starter of venison (plus a number of other delicacies), followed by a mix of calamari and sea urchin, a corn puree with duck egg, silver trevally and a delicious mousse for dessert. Our favourites were the corn puree and dessert followed by the trevally but all of the dishes were beautifully presented, tasty and with good textures. Wine list was extensive.
Service was excellent, good spacing between dishes and waiters/waitresses explained what were in the dishes.
Good atmosphere and great being near all of the action in the kitchen.
Would have rated this restaurant higher but no reservations policy and lack of even a limited a la carte option I thought were drawbacks notwithstanding that these were known facts before we visited.
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