Seriously high class. New chef and management have made a few changes, and WOW!
Meals were fantastic. My sugar-cooked pork dish was the best pork I have ever had, and something I had never heard of before, nor eaten anything like it. My husband's steak was perfectly cooked and so tasty; he described it as the second best steak he has ever had - the best being a recent meal at an Argentine restaurant in Shanghai. Entrée of salt and pepper squid was delicious, and dessert of palm sugar pannacotta with poached pears was one of the best desserts I've ever had - silky smooth, great flavours.
New menu has an Asian twist, particularly Vietnamese. Head Chef trained under Daniel Alps, and he is obviously very talented. Wait staff were great, friendly, helpful, and like all really good wait staff, unobtrusive yet attentive.
Only downside was, I our opinions, overpriced wines. But a good selection on Tassie wines, and others.
Will definitely be going back.