Sunday, August 07, 2005


Introduction: A unique elegant restaurant set on 5 levels at the Park Hyatt
Ambience: Sophisticated breathes quality

Service: Unobtrusive suits the venu

Food: The starters are excellent. we had Chilli flour dusted cuttlefis, Wood roasted herb bread and Prosciuto, olives and reggianno parmesan - all excellent

The Shellfish soup with blue swimmer crab fritte and rouille was very tasty but for those who can afford the cholesterol the Chicken liver parfait with Pedro Ximenez jelly was to drool over
Unfortunately the main courses were not that fantastic. I felt the slow cooked pork scotch filllet needed a few more hours although the crackling and the quince paste that accompanied it were excellent. The ocean trout was not distiguished.
Desserts looked good but again were not really special The liquorice sorbet most interesting and the panacotta laced with cognac (I think) was also quite good
Wine: A very pleasant Punt Road Pinot Noir at $50 went well with our meal

Price: On the expensive side Around $75 plus wine

Comments: I found the quality of the meal somewhat uneven but this is a fine venu and a good place to take a visitor

Score: /16/20

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