We have been to plenty of hatted restaurant in Australia, and this was our first (2) Michelin star experience and it was everything that we expected. I would recommend when you are booking to request the table in front of the kitchen, its great watching the chef's at work, and you also get a sneak peak of what is to come. All the food was packed full of flavour, standout dishes were the Hokkaido Uni - the langoustine tartare - so beautiful; the colourful Heirloom Beetroot Variation; the Wild Atlantic Turbot and the Lemon Tart. The chef also came out and served one of the dishes, which is a great touch. It is the most expensive restaurant we have ever been to, but worth every cent.
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