Table settings have not changed in decades,
and their show plates are gorgeous.
They have an extensive menu and also offer a six course degustation menu ($190) to which you can add $75 for matched wines and an extra $30 if you swap the eye fillet for a waghu sirloin, which we did and I regretted as it did not improve the dish.
Here is the menu:
Crab Meat Crystal NoodlesHand picked mud crab, spring onion served on clear
mung bean noodles with sesame sauce.
Wok Fried Fillet of Blue CodWild blue cod from Chatham Island, New Zealand,
filleted and wok fried. Served with seasoned soy and spring onion.
2013 T Gallant ‘Tribute’ Pinot Gris, Mornington Peninsula Vic
Live Tasmanian crayfish coupled with king prawn, scallop and pearl meat,
stir fried in a wok with ginger and spring onion.
2011 Kooyong 'Estate' Chardonnay, Mornington Peninsula VicSome how I think I missed a course here!
dressed in a spicy Sichuan sauce. Served with seasonal vegetables.
2012 Langmeil ‘Valley Floor’ Shiraz, Barossa Valley SA
A very nice but very expensive uninspiring meal