Through the front doors of this converted Federation-era house is a very intimate restaurant, spread out across little alcoves, giving diners an aura of exclusivity. The wine list is nearly completely Australian, and the contemporary menu takes an international approach: the crayfish is served in a mornay, thermidor, or Americaine (tarragon, chilli and brandy) sauce, and the Atlantic salmon is Moroccan-spiced. The dessert platter is of grand proportions, including baked cheesecake, a French cream pastry swan, a chocolate basket filled with strawberries and pistachio ice cream, a pecan nut and dried fruit parfait, and chocolate marquis. The cocktail list is tiny, yet well-chosen as aperitifs.
Chef: Robert Pollerro
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