We visited this restaurant early in June, 2013. We ordered a starter and a main each. The scallops were the best we have ever had - beautifully caramelised and set on a delicious risotto. The four hour braised chermoula lamb shank, smoky eggplant, pomegranate, tomatoes, mint labne was superb - the chermoula really sang!. For the mains we choose the venison and beef. The swiss chard didn't quite 'click' with the other ingredients in the 'Mandagery creek venison in green peppercorns, swiss chard, local pine mushrooms, creamy polenta' but the beef was really really good. The chef showed some great techinique - he is has a knack for bringing out the flavours in food - he really knows how to caramelise food to achieve a delicious flavour. We enjoyed trying the matching wines with each dish. The service was good and the dining room was quiet, relaxing with nicely spaced out tables. It is the most relaxing dining room we have experienced for ages. We had a very nice time HIGHLY RECOMMENDED
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