For mains the gnocchi were unusually soft and very bland. They were mixed with duck meat and outstanding duck liver and celery salad ($24)
I would have preferred a firmer texture.
Very tender with a light smokey taste and aroma rising from the plate it was delicious. On another occasion we tried a couple of other dishes. An entree of grilled quail with fine barely, soft duck egg and shimeji mushrooms ($17)
was hard to identify from its presentation. The quail had been completely boned making it an easy dish to enjoy but the taste was extremely mild and modified by its accompaniments. A poached quince amuse
before the main was very pleasant. We then enjoyed a slender fillet of King George whiting with braised rice, chorizo and cuttlefish with a light mussel sauce,
a very delicate dish ($33), and a good example of slow cooked beef with swiss chard, fregola, radichio and blood orange. ($32)
This was so tender one would hardly need teeth to enjoy it and tasted great too. A serve of fried organic potatoes ($8)
was also much appreciated. Another palate cleanser appeared before the cheese. We shared a plate ($25) of French and Italian cheeses. Good size and good variety, one goats milk, one sheep and two cows milk but I could have done without the peccorino which I prefer grated on pasta.
Unfortunately the dessert, panacotta, with macerated figs and apricots with almond biscuit ice cream
softened and more or less melted before we got to eating it.
Prosecco still at $9 a glass was a pleasant accompaniment.
I think the dearest item on the menu is $33 and we ended up paying about $145 before the gratuity. It defies my imagination to come up with the answer to the question How do restaurants set their prices. Why is this dish $17 and that one $18 or $32 or $33 or whatever. I would be pleased to be enlightened.