The place has had a facelift and looks better than it used to. The interior has been altered although the original structure is still evident.
The Greek columns outside and the brilliant views along St.Kilda beach from the window seats are unchanged.
|Their menu contains lots of their former dishes, denoted by a little line drawn house on the menu, and a lot that is new. There is also a heavy promotion of their name on glasses, plates|
and so on.
Starters include a variety of oysters from $4.57 to $5.5 each. For $5.5 I got a delicious warm oyster covered in a champagne veloute and crisp bacon, apparently pork belly.
Their 'crudo' selection was yellow fin tuna, finely sliced over a dome of vegetables dominated by avocado and a strong lemon taste. Rather unbalanced I thought.
|My preferred starter was the twice cooked soufflé of Beaufort and Reggiano chees with vineyard snails and parsley sauce $24.00 |
|Unfortunately the souffle was very bland. A pretty dish and the little garden of snails, cream fraiche and ?spinach puree was lovely to see and eat.|
Beef cheek in a very cheesy macaroni sauce was too rich for comfort.
On the other hand BBQ'd snapper could not have been more plain. No messing around with the hero of this dish. The fish did the talking.
It did come with potato wedges and a few lettuce leaves.
A linguini marinara was undistinguished and seriously overpriced at $52 as a main course.
The best looking dish we had was a bomb Alaska to share.
Ultimately I felt that they tried very hard but did not quite succeed in producing really good food.
Score: A bare 14/20