For those who are not into food and dining as an art form, don’t go to Restaurant Andre. The complexity of the dishes would be apparent to top chefs and food critics, and to those of us who pursue gastronomy with a passion beyond mere eating. If you are one of those people, expect to be delighted, curious, impressed, and at the end very satisfied. (Don't get me wrong; my wife and I eat at local cafes and holes in the wall across SE Asia from which we also get great pleasure.)
Including the three dishes that were served prior to the first course (they called these course zero), there were 12 dishes in all with three of those being desserts. At least 6 of the savoury dishes were of a quality and presentation that we had not experienced at other fine dining and world-ranked restaurants in Australia. The rest of the dishes were merely wonderful.
From the attentive though not intrusive service, the taste sensations, the presentation of the dishes, the after-meal visit to our table by Andre, the walk-through of the kitchen area and chef’s table setting (solid wooden table which is sanded back every night!), to the final securing of a taxi, all were done with excellence and a personal touch.
The dishes themselves were very different using a touch of molecular gastronomy but not to the point of losing the natural flavours. The seawater foam disappeared in the mouth but tasted just like the sea and was the perfect accompaniment to the seafood. There was no lamb, beef, duck, or chicken served in any dish, yet it was not missed at all. In its place were predominantly seafoods utilising whitebait, sea urchin, caviar, and other fish but used as a component of the overall dish, not necessarily the centrepiece.
As stated by other diners, Restaurant Andre is expensive but this is a genuine global player in the finest dining stakes and the experience was worth every cent. Sensational in the truest sense of the word.