and functional of course. Service is impeccable.
Food, the freshest ingredients, is presented beautifully in unusual and unexpected combinations which delight the eye and the palate.. As usual we took the menu gourmand which is approximately a 10 course meal although it is hard to define quite what a course is at times. After chips with salt and vinegar served with a macadamia puree and apple three or four amuse bouche,
David Blackmore Waygu strip loin, roasted onion, pickled mushroom,oyster mushrooms, pine mushrooms, onions and truffle jus. Although it does not look like it the waghu was medium to medium rare and rather unexpectedly tough.
And lots of petit fours