Quay, Sydney

Overseas Passenger Terminal, The Rocks, Sydney
+61 2 9251 5600
www.quay.com.au

Australia's highest ranking restaurant on the World Top 100 list (No. 27), Good Food Guide Restaurant of the year, Gourmet Traveler Restaurant of the year and the list goes on. This is almost universally (I use that word in the American sense - to mean that nothing exist is better or could exist outside the nation/community/imagined reality one lives in. e.g. universal healthcare) touted as the best restaurant in Australia. I have been twice before - one really good  experience and one average.So, after Attica a week earlier, this was the test.

This one was going to be a family dinner - my sister's birthday. After having studied the menu a couple of times at home, the four of us made the sudden strange choice of not going for the 4 course meal as we had planned, but doing the Degustation. I am glad we did this, it really did give me a chance to taste a few dishes I had not before. I don't however suggest you do that if you go. Each section probably has some very good dishes and some average ones.

1. Sea Pearls (Sashimi tuna caviar, sea scallop, smoked eel & octopus, mud crab, Dashi & abalone). Five balls arrive on a plate differently coloured and textured. The sashimi was very good, the sea scallop was juicy & exceptional, the dashi and abalone was an explosion in the mouth, the smoked eel and octupus was nice and even now I can barely remember the crab. It was a good dish, but except for the dashi and abalone pearl, nothing blew me away. Points for innovation, but wouldn't run there to eat it again. 6/10
2. Mud crab congee - Hand shelled mud crab, palm hearts,Chinese inspired split rice porridge. Delicious. The smell of the congee was intoxicating, the crab was sweet, succulent and delicious. The palm hearts adding a little texture. I wouldn't mind another few bowls of that! 8/10
3. Crisp confit of pig belly, green lipped abalone, silken tofu,Japanese mushrooms, chive flowers - The first bite of this dish was completely disappointing: the pork belly meat was dry and flavour just didn't come through. The dish improved as I combined the pig with the wonderfully silken tofu and the juicy mushrooms.  The abalone of course is almost the truffle of the seafood world and it just added the oomph required to pull the dish through. Tasting the dish with my second piece of pork belly (you get two small ones) was a completely different experience. The pork was wonderfully juicy, the top mildly crunchy and when combined with the ample amount of other ingredients given, the result was a symphony in the mouth. Textures: crunchy, silken soft, meaty, soft & squishy, light & fluffy, chewy. Flavours: sweet, bland, savoury, abalone (umami?!).  All this going on at the same time! Wow! I would like to eat that again! This would have been a 9/10 dish,  but the inconsistency (my sister's also was not juicy and crunchy) meant I had to downgrade to an 7-8/10. We had a glass of wine seperately with this. Unusually matched with a William Downie Petit Manseng. A white wine with Pork, I thought? Indeed. Great match. It was sweet and a little textured. Downie usually makes amazing Pinor Noirs (wax sealed bottle with a elements like orange peel coming through - wow!), but due to the Victorian bushfires last year, he had to innovate and made some of this instead.
4. Butter poached quail breasts, pink turnips and onions, white lentils, morels,truffle custard, bitter chocolate black pudding, jamon de bellota, milk skin. Ok, now this is where the chef turned it on. Succulent quail breast - I don't think I have ever had as succulent quail meat - The outside was almost silken smooth and it's meat was perfectly cooked. It was deboned. When combined with the silken smoothness of the truffle custard, the intensity (but a little too much saltiness), slight crunch & roughness of the chocolate black pudding. Peter Gilmore's style seems to need one to combine all the ingredients, and when I did this, the result was stunning. 9/10.
5. Slow cooked pure bred Suffolk lamb loin, young vegetables, comté-infused fresh milk curd, roasted quinoa, sunflower seeds, pine nuts, hazelnuts. I seem to have become more averse to meat. I was not really cooking forward to this course after having two meat courses and perhaps it's because of this I was disappointed. It was juicy and perfectly cooked, and I really enjoyed the textures of the various seeds/nuts but after the amazing few courses of intense flavour and texture, nothing amazed me about this dish. I should note that my sister thought the dish was very good. 6/10
6. Strawberry guava and custard apple snow egg - Not a bad dish, the the "egg shell" which contained the custard apple was a little too sweet for me. The granitine at the bottom was really refreshing. Marks for innovation. Overall,  7/10
7. Eight texture chocolate cake featuring Amedei 'Chuao' Chocolate - Very, very (too) rich. Too decadent at the end of the meal. I didn't realise it has Amedei Chuao chocolate (the world's most expensive dark choc), but that doesn't make me want to try it again - and I love dark chocolate. My sister was looking forward to this, but really didn't like it. She doesn't eat dark chocolate and wasn't warned that it would be so intense. 6/10

Service: most of the staff, particularly the sommelier were very friendly. But, our main waitress had an upturned nose, was cold and make us feel generally a little uncomfortable. Luckily we did not have to deal with her all the time.

The bottom line: A very solid performance with some exceptional dishes. I can see why it is rated amongst the best restaurants in Australia. Did it beat Attica? In my opinion - No. Should it be rated that highly in the world? Debatable, although one thing to should taken into consideration: the location/view. Sitting at the end of the overseas passenger terminal at Circular Quay, the view looking to the Sydney Opera House and Harbour  is a delicious dish itself which would be hard to beat almost at any fine dining establishment.

Amazing Attica, Melbourne

I was skeptical. Why was this restaurant on the World Top 100 list and Vue de Monde wasn't? What about Est. or Rockpool? Politics I thought. The dislike by the reviewers for innovation and new age cuisine?  In any case, I left the booking too late and we didn't have one. Until Friday lunchtime that is - for a Saturday night showing!

In a quick summary: Wow! Boy was I wrong and the reviewers so right. After all El Bulli and Osteria Francescana were in the top 10, so the reviewers do like innovation and so they liked Attica - simple, but brilliant. "Vue de Monde, eat your heart out" is what my facebook status said while I was there. This is the best food I have eaten in Australia in the last one year, almost without doubt. Yes, big call, but if it isn't the best, it's very very close. I have not been to Tetsuya's but I have been to Quay, Vue de Monde, Est., Pier, Rockpool, Claude's, Jacques Reymond and many others and Attica was good, very good.

Attica is in Ripponlea - which I had never heard of. Assuming it was in woop-woop (despite Google maps telling me otherwise), I headed out early. That was probably a good thing. It's not that far from the city really, but once I got out of the train station and turned the wrong way, I knew this wasn't quite South Yarra. Eventually, with a few people giving me a look of - "what the hell are you doing around here", I turned back  going back to the train station and walked in the right direction. For those of you who go, turn right once you get out of the train station, past the train lines and then some of the suburbian looking shops. There I checked out some antique shops and waited to meet my dining companion Jag.

The minute we entered the restaurant however, the world changed around us. The warm ambience and the even warmer and very friendly service (perhaps the most friendly in fine dining in oz, Pier is pretty good though), just made us feel so comfortable. On offer was a standard degustation and a vegetarian degustation. Jag took the vegetarian and I took the standard. After umming and aahing for some time due to the recent Vue wine match disaster, I ordered the wine match. I was not disappointed.

There was some confusion as to why my first wine match hadn't arrived with the first dish, but it was in fact another amuse bouche of sorts. All good, I had my nice manzanilla in my hand for the selection of Heirloom Carrots with Yellow, White, and Red Carrot Juice, Aged Goat Cheese, Walnut Powder, and Nasturtium Leaves. Beautifully cooked carrots - really juicy, almost like I hadn't really had carrots before. It was a clean, simple, nice dish. 6/10

Next came another opener not on the menu, an Asian Style Broth, Raw Abalone, Purslane, Shiitake Mushrooms, and Crispy Chicken Wing. I don't have any notes in this dish, so I won't rate this.

Then the real menu started. Before it started, i met one of the most friendly sommeliers in the world - Ainsley (I have found out subsequently that she the restaurant manager). Not just for the first dish, but every dish, we discussed and debated the merits of a particular wine with a dish; Ainsley explaining her interesting choices and once or twice offering me a small taste of an alternative. The pouring was generous and this made the whole experience of the restaurant richer.

1. Snow Crab - crab meat, salmon roe, berries (unknown), puffed rice covered with horse raddish "snow". This dish apparently was made in the mould of  Mount Taranaki in New Zealand where the chef grew up. The flavours and textures were like an avalanche in the mouth. The cool/room temperature raddish melted on the top of one's mouth disappearing at times like an illusion. In one mouthful this coolness contrasted with the sweetness and cooked temperature of the crab meat and while salmon roe popped in your mouth. The puffed rice added another texture while the sourness of the berries once every few mouthfuls providing another source of contrasting flavour and texture. The champange served with it was beautifully textural. Amazing dish; never had anything like it. Would definately fly to Melbourne just to have this. Pretty close to 10/10
2. Light broth of osmanthus and chrysanthemum, abalone, cuttlefish - Very light broth and interesting strong flavour of the leaves of osmanthus or chrysanthemum (couldn't figure of which or maybe both). But I found the dish too salty and generally nothing special. Points for experimentation. 5.5/10
3. A simple dish of potato cooked in the earth it was grown in. The potato was cooked using the hangi method from NZ and the Pacific Islands.It was placed on fromage blanc, dried saltbush (and cured trout. I am not a potato person and this was one of the nicest potatoes I have ever had! The potato itself was delicate and did not crumble. The subtle sweet taste of the potato  when accompanied by the sweet, slightly sour taste of fromage blanc tasted like baked potato and sour cream. The saltbush leaves added a little zing and texture, almost Indian flavours. Another comparison for the fromage blanc for those of you with an Indian bent was almost the dahi you get with Dahi Wada. Great dish. 8/10
4. Blue eye, almonds, garlic - wow! one of the best fish dishes ever. In essence it was just simply cod  with almonds and garlic. But, what more do you need. The garlicky sauce, the juciyness of the perfectly cooked cod whereby you really could taste the fish,  hints or maybe a little more of garlic with chives and generous amount olf roughly chopped almonds which provided unbelievable texture. Truly an outstanding dish 10/10
5. Squab, beetroot, licorice, bitter onion - After the amazement of the blue eye, I didn't know what to expect as we moved into the meat section. The people next to us we chatted to while waiting for course 5 told us that it just gets better. It can't, I thought! And although it didn't, this dish was still very, very good. The combinations of flavours were again perfect, a little more texture would have been nice, but hey, you can't have everything. 8.5/10
6. Beef, seagrass, white cabbage - After the amazing flavours of the last two dishes, it was going to be hard to impress. Really good Angus beef, marbled, cooked perfectly rare. But, nothing amazing. Nice dish. 6/10
7. Terroir ( fromage frais sorbet, fresh and dehydrated berries, beetroot and almond cake crumbs, sorrel shoots and sorrel ice, avocado oil jelly, golden kiwi fruit, borage flowers, brewing malt and white pepper - I hope i have these right, I got them from the web, will confirm with attica ). Was this a dessert? Was I having breakfast of cereal and berries? Oh wait, there was beetroot. Was is it mirage? I dunno, but it was completely amazing. Flavours oozed my my mouth of sweetness of the beetroot and sourness berries, the crunchy cereal. I can still taste it in my mouth. 9-10/10
8. Apple, olive, warm shredded wheat - To make a final hurrah to a great meal, one of the pastry chefs brought us what was essentially a deconstruction of apple crumble. But what an apple crumble it was. He put the apple concoction on the warm crumbs and boy, even though I was full, it was so good! 8.5/10

We finished off with just the one deliciously dark chocolate. What a meal. As I understand it, Jag thought the vegetarian meal was extremely good too. What I liked is that the veg meal and the meat meal looked almost exactly the same for many dishes. They had simply replaced some of the meat ingredients with yummy veges. Like replacing the crab with cauliflower thus creating close to the same experience of taste and texture while not being "mock crab". For me, the highlight of Shrewy's food was most how much you could really taste the ingredients - almost like I had never tasted those ingredients before. The carrots, potatoes, blue eye, squab. These were just perfectly cooked ingredients and around it was amazing accompaniments which lifted the dish.

If you go to Melbourne, book ahead and check this restaurant out.  I am off today to once again check out what is claimed to be it's highest competitor - Quay. Let the battle begin!

Tapas at Movida Aqui

Thought I would have a few quick snacks at Movida for lunch, so called up for a booking and was told that they were fully booked in both the original Movida location and the new location on Bourke street. However, the Bourke street location was bigger and thus had a bigger non-reserved area. Was the food the same in Movida Aqui as the original, I asked. Yes, she said, plus the new place does more. In fact, the head chef was at Aqui.

Movida is one of those places which is so casual. So casually brilliant that is. This is what Tapas should be (take note all restaurants who claim to serve Tapas). Two hated tapas at wonderfully affordable prices. We ended up ordering more than we could eat, but as usual it was oh so yummy.

The new place is bigger, but sitting in the non-reserved area overlooking the small plaza and Little Bourke street, I and my lunch companion felt comfortable, cosy and happy.

1. Pescadillo (White bait fried in semolina) – comes out quickly. Delicious enough that you can’t stop snacking on it served with perfect aioli. As my lunch companion said – it’s like eating chips but much more tasting and probably more healthy! ($14)
2.  Erizo de mar (Live Sea Urchin with quail egg and caviar on brik pastry toast) – Wow! Sweet, savoury, salty, spongy, crunchy, popping, liquid. What did this dish not have?! Tiny, but amazing. Almost was tempted to order another 10 of these!! ($8). 9/10. I am tempted to give it a 10/10!  
3. Butifarra (Housemade Catalan pork and pepper sausage with braised black beans, piquillo peppers) – Succulently delicious peppery sausage whose heat was somewhat balanced by the black beans. The piquillo peppers did little. Just a yummy dish! 7.5/10
4. Pedriz (Pot roasted partridge with braised cabbage and pomegranate) – This should be come out before the big peppery flavours of the above. This is a delicate dish which - once our palates adjusted – was succulent and delicious. The pomegranate really pulled the dish together yet contrasted it with the popping texture. The meat however was a little fidgety. 6.5-7/10
5. Conjeo Agridulce (Andalucian braised rabbit leg in a sweet and sour sauce with almonds and raisins) – I was pretty full by now, but the flavours of this dish were beautiful and delicate. I felt that some parts of the rabbit were a little dry and overcooked. Sweetness of the raisons went very well with the sauce & meat. Almost added nice texture, but I would have liked to see smaller slivers and maybe slightly less cooked. 5.5-6/10

A great meal with a couple of glasses of nice of light-ish Mencia all done in just over an hour. If you are in Melbourne and need a quick lunch, go in, just order a few of bigger plates. You probably need less than us for two, considering we didn’t eat much of the very nice bread too. 

Lunch at Vue de Monde

As I waited for my lunch companion and sipped on my dry sherry, I felt completely at home. Aaahh...Vue de Monde. A view of the world. Yes indeed. I make sure I go there everytime I am in Melbourne for more than a couple of days. I am always reccomending this to people as the one restaurant in Australia you must visit. So, this being my 5th or is it 6th time that I have been , I felt excited and yet at ease. But unfortunately, I was to walk out of there rethinking it as my first choice in Melbourne. 


Before the waiter offered us any lunch options, my lunch companion offered him his decision - "5+1". Five courses plus one dessert that is. Great value for lunch at $120/pp. The interesting thing at Vue de Monde is that you don't get a menu and don't get told what you are getting until it arrives. Wonderfully mysterious unless you are a control freak - luckily I am not. Well, at least not that much! You just simply say what sort of ingredients or dishes you don't like and "wallah", the dishes arrive. We also choose  to do the wine match per course which we were told would be about $10-$15 per tasting of a measly 60ml. 

1. Kangaroo charcuteri on a wooden bread plate. The tartare with nashi pear had wonderful gaminess of the meet and some sweetness that connected nicely with that of the pear. The pear texture contrasted nicely. The sausage was ok. Would not mind again. 5/10.
2. Truite  Fumee(Ocean trout with horseradish and baby beetroot, smoked at the table). The dish comes out covered. Once opened, a not too heavy smokiness drifts out. After the spectacle of the smoke on the table which entices the palate as the smokiness drifts into the nose a juicy trout of sashimi consistency is to be found. The sweetness of which went went nicely with a foam. The smokiness of the foam contrasted nicely the sweetness of the beetroot elements. The sweetness of the beetroot especially went with the trout.  Texture added with the horseradish (which tasted more like apples!) 7/10
3. Risotto aux truffes -  This is a Vue classic. Wow! This is no doubt still their star dish. Amazingly perfumed dish which should be eaten hot - 8+/10.
4. Écrrvisse Rotie - Roased marron with bisque glaze served on hot river stone.  This dish had potential, but the Marron really came out at a consistency which was too soft and not juicy enough. I really couldn't get the flavour of the marron despite being told that the cooking method enhanced the flavour! The glaze and other elements (cucumber etc) went well adding texture and flavour. This dish however never made it. Almost famous. Probably wouldn't go far to eat it again.  5.5/10
5. Trou Perigourdin. Palate cleanser. Vanilla yogurt with elderflower graninte. Unbelievably good pallate cleanser; I could have another few bowls of this. Perhaps Vue Du Monde could start a Yougart chain??!! 
6. Porc Aux  Saveurs  De La  Terre  - Western plains pork with flavours of the earth -Pork neck, loin and rib - We were explained that they were using some techniques that kept the flavour in.  As far as the neck and ? was concerned however,  they definitely kept  kept the flavour out for the most part! The neck was particularly disappointing considering how juicy and wonderful it can be (just go down the road to The Press Club and despite it not being to the standard of Vue, the Pork neck is ridiculously good - well was last year before Masterchef  started!). Most of this dish  was dry (except in the middle), two of the three cuts might as well not been there. The rib was juicy, tender and tasty. The skin was slimy  compared to the inside giving this part of the dish a good balance. 5/10 (saved by the leg?)
7. Wagyu Boeuf De Blackmore. Blackmore wagyu beef with dried berries & earl grey parsnip. Ok, well, yum! F1x, marble 9 beef cooked perfectly (that is to say rare), this maintaining the fat. The amazing flavours, especially sweetness (in a good way!) popping out through the meat went well with the ??(green sauce) accompaniment. The dried berries - i thought they were sultanas - also articulated well, while the parsnip(?- crunchy savourly/bland vegetable) contrasted well with the Beef. Really good dish 8-8.5/10
8. Pallate cleanser - Semi-frozen mango with lemonade (something ?). Another great pallate cleanser. I really think starting a pallate cleanser shop out front could be good business. Think about it - "Oh honey, I think we have just had too much of the KFC. Very oily stuff these aussie produce" -  "Yes dear, perhaps we could have a palate cleanser at Vue de Cleanser"! lol
9. Deconstructed carrot cake (Carrot patch) - It did indeed look like a carrot patch. Not too sweet, a balanced desert with really nice textures and flavours. 7/10 
10. Chocolate Soufflé- Chocolate soufflé with chocolate mousse and crème anglaise. Well cooked, but too sweet for me. 5/10
11. Pistache Soufflé - Demoulded pistachio soufflé with crème anglaise.  light, creamy with lots of pistachoes. Very enjoyable. 6.5-7/10

Ok, so, you're thinking - it wasn't a bad meal, some average scores. So, why did it possibly drop of as the recommended choice in Melbourne ? Well, the reason came after the food in the form of the bill. As I said, I have been here many times before, but after being told the rough estimate for our wine, we certainly weren't expecting a wine bill of $220 per person. Yes, ladies and gentlemen, $220 per --person. We did not even drink much! I am sure that whatever they served was genuinely worth that much, but it is about choice. If we had simply been told that the matching wine was $x, we would have been able to choose whether we wanted that or not. Or order at least 3 very good bottles! As I was explained by another sommelier who worked previously at Vue, it gave him incredible flexibility to serve wines from the cellar that would never be served by the glass. He is probably right, we did have some good wine, but I would still like a choice. 

This left a bad taste in my mouth after a reasonable meal. You live, you learn...I guess ! If you do go and I still suggest you do, make sure you ask the sommelier to limit your wine bill or order by the bottle. 

Mr Chow's Peking Duck

Another day, another duck! Another Peking Duck Group of Sydney meeting organised & researched by the supreme quack himself Suren (sorry Suren, couldn’t help that joke!). The ambience and decor was better than most Peking duck restaurants we have been to. Being at Miller’s Point may explain it.

After some deliberation we decided to order the whole smoked tea duck and some other dishes. Unfortunately, there was no more whole smoked tea duck, so it was back to the Peking duck along with the boneless and deep fried tea smoked duck (yes, an inversion of name!). I had started to do the unwanted by  lining my stomach with Yering Station Pinot Noir we waited...and waited for to get any food on the table. Reminding the waitress that we did not necessarily want all the food at once did not help as she told us that it would come out a little bit at a time anyway. Hm...more waiting and we were starting to wonder if they were popping down the BBQ King to pick it up and had got stuck in traffic or we should pop down to BBQ King! Finally after 45 minutes, maybe an hour, our duck arrived – first as whole for a showing and then as the first course.

• Peking Duck – Passable, but likely not fresh duck whose second course reduced the rating. The skin in the first course was crisp(-ish), but the meat gave away the likely reason why it had taken so much time for it to come out – they were probably trying to defrost it. The meat was not particularly impressive - well cooked and tender, but not succulent and flavoursome. The second course was offered with vegetables or with noodles (unusual in my experience). We took the second option. I felt that the oiliness of the noodles really took away from the delicate nature of the duck, although I did like the softness of the noodles and tenderness of the meat as a textural experience. Overall maybe 4/10. Passable Peking Duck, but there’s plenty of other quacks in town!
• Duck webbing with chilli sauce – A few people at the table cringed at ordering this, especially when the waitress questioned “with or without feet” to which we answered encouragingly “with, definitely”. This is almost purely a textural dish, served cold to increase that sensation– the rough bumpiness of the outside, the cold yet almost squid like chewiness (when squid is cooked perfectly) of the inside is an interesting sensation. It was done well enough so as not to be very hard to chew through at all. The chilli sauce was just chopped chilli, garlic and shallots. I definitely needed to add soy sauce and that really gave some balance to the dish with saltiness and acid to the relative blandness of the actual webbing. It’s hard to rate something like this, but I would say 5/10. I would definitely have it again especially as almost a palate cleanser dishes like Peking duck.
• Tea smoked duck – Fried with crispy and tender elements. The smokiness drifted to our noses as soon as the dish arrived. Although the duck was smoky (or rather, the batter was), the fried nature of it meant that the tea flavour really did not come through. Being fried however added nice texture. It came with a good sauce. 5/10. May consider ordering again, but not as a first choice. 

We also had some other dishes which were quite good – maybe 6/10 dishes, but I am not quite sure what was ordered and didn’t eat enough of them, so I won’t rate them. The banana “soufflé” and Toffee banana were nice enough desserts. I am keen on going back and having the whole tea smoked duck and Sea Cucumber with Shrimp Roe in Shallot Sauce. I have just realised (as I look at their website) that they do Beggar’s chicken which has to be ordered 24 hrs in advance too. Definitely going back for that!

As I said with the Mamak review, it’s hard to know how to fit Asian food fits a pure out of 10 ratings system as it’s difficult to compare an incredibly good produce and technique at Aria with flavour explosions here. That’s why I have been trying to use my tentative qualitative ratings system as a comment just before or after the quantitative one. E.g. “Would definitely order again” or “Would be order as a first choice”. 

Aria

A last minute decision, finding out that the Sepia super degustation starts only next week and not getting a booking at Rockpool Bar and Grill resulted in a strange decision to go to Aria. I thought, well, I haven’t been for a few years and it was quite good last time. Stuff it. Don’t think about the money, let’s just go! In hindsight, it was not the greatest decision as it turned out to be a pretty average experience.

The problems started right at the beginning. I ordered my usual dry sherry. I think it is the sweetest *dry* sherry I have ever had. After questioning this, the sommelier eventually came out and told us that it had a dry finish with lots of fruit up front. Hm...Well, the problem for him was two part: our palates were a slick of sweetness by the time the first dish had arrived (the amuse bouche had arrived almost at the same time as the sherry) and after an initial discussion with us, he got busy with some other people and didn’t get around to even taking our wine order. Perhaps the sommelier was too slow or more likely the food came out too quickly. Disorganisation abound like 10 seconds before the first dish (Goose) came out in two plates (split in the kitchen for us), someone came with two empty plates for us. Small, but representative.

I initially didn’t want to eat the goose without any wine. After another 5 minutes of waiting and the partly hot dish getting cold, I decided to try it. It tasted pretty poor. After another 5 minutes the sommelier finally took our order – a bottle of Bindi composition and two glasses of the Albarino. We had ordered the later partly as a test to see whether the very textual grape would go with the dish as the sommelier thought (I wasn’t sure). It came out almost immediately and improved the taste of the goose. It took some time to clear the sweetness of the sherry and the texture worked a little. But it was not until the gorgeous pinot came out another 5 minutes later that I could really taste the goose dish. In fact, as time went by, the pinot was, as Hayden put it – a “continuation of the food”.

1. Cured goose breast with chicken liver parfait, poached rhubarb, black pepper and ginger bread –light and smokey. Its savouriness combined well with the saltiness of the chicken liver parfait which contrasted nicely to the sweetness of the poached rhubarb while articulating to the Goose meat itself. Good textures with small things like the crispy cabbage too. Would willingly eat again. 7/10
2. John Dory roasted with crushed kipfler potatoes, crab, peas, poached quail egg and minted hollandaise. The fish itself was tasty, crispy skin, perfectly cooked. Lots of flavour. When combined the peas, it was also very good. The rest of the dish did not really come together. It seemed all over the shop. The quail egg was average. Adding some salt improved it and the potates. Would eat if given. 5.5/10
3. Barramundi sourdough crusted fillet of barramundi with silverbeet, smoked eel and horseradish. Decent dish. The horseradish came in a hard pastry cylinder which you could break. That really added some texture and loved playing with the fish and horseradish combinations. The eel was a little bit disappointing and did not seem to sit perfectly with the dish. Everything well cooked. Would eat if given. 5.5-6/10
4. Spiced roast duck breast with smoked duck tortellini, turnips and figs. Maybe it wasn’t our day. The duck was very strangely gamey. If I had blind tasted it, I am sure I would have thought it was a gamey pigeon squab or something else. Something else, not duck. So, the turnips and the figs didn’t really complement the gaminess. The tortellini was very tasty and went well with the other ingredients, but too small part of the dish to bring the whole dish through. Would probably order something else. 5.5/10

Solid technical performance, but no wow factor. For the price ($400 for two people including a $100 bottle of wine), I would go elsewhere.