With such a great view over Albert Park Lake, a lesser restaurant would rest on its laurels, letting the views compensate for a below-average menu. But not The Point. Sophistication is the order of the day, from the extensive wine list and the imported beer to the classic cuisine. The Point has an unabashed admiration for meat, and the menu features such dishes as the 500-600-gram pasture-fed chateaubriand from Cape Grim, Tasmania, with bourguignon garnish (for two - or one if you're brave and hungry). If you are not a big fan of beef, the melt-in-the-mouth texture of this dish may just change your mind. As the perfect end to a great meal, the desserts are fit for a king. And that, my friend, is The Point.
Chef: Scott Pickett
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