This was our first visit to the Royal Mail restaurant since the new chef took over. It's good. really good. The service, I found to be a little more informal than in previous visits, that's neither good nor bad, just an observation.
There were two menu choices on the night we dined. There was a 7 course Chef's menu for $150 (if I remember correctly). The other option was the 5 course Kitchen menu for $100 - entirely different from the Chef's menu, not just the budget version of the same thing. We chose the Chef's menu and it was so good I would have happily gone back the next night to sample the other one.
The food is quite 'cheffy' in that there is a lot of technique on display. For example, 'charcoal' served with the BBQ brisket. Those sorts of visual tricks on a plate are great fun if they actually add something to the dish, and this one did. Some of the ingredient matches sound like they won't work - rock flathead with white chocolate - yet they do. One or two things didn't quite work, but that's what happens when a chef is trying new things and the hits certainly outnumbered the misses. The rabbit loin in particular was a magic bit of cooking. Wine list as others have remarked is really quite extraordinary. We're already planning our next visit!
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.