An eight course degustation menu ($195) looked like good value, if you can speak in those terms, since entrees are in the vicinity of $40 and mains around $50 and more. Matched wines add $65 to the bill. They are mostly Italian and some are grapes we do not see in Australia.
The meal began with a chef’s offering, 
a shot glass of a cream of celeriac soup, with a pleasant celery taste. There was a plentiful supply of bread and bread sticks with both butter and a very raw olive oil.
The first course was a seared tuna with avocado, called cucumber by the waiter, lemon, and set off with an extra virgin olive oil ice cream which made the whole dish quite special. The best way I have ever eaten seared tuna.
This was followed by a Russian Lobster Salad, Why Russian? Regardless it was excellent. Lightly cooked, firm and sweet it contrasted well with the sea urchin and a light horse radish cream accompaniment. An indifferent note was introduced by a black rice crisp which tasted like a bit of burnt wood.
The third course was a black wild rice risotto with a very fresh delicate, just cooked, Morton Bay bug with a Parmesan sabayon. 
Texturally more like wild rice than Arborio rice and possibly darker because of the inclusion of some mushroom, this interesting variation on the usual presentation was another very pleasing surprise.
Pine needle smoked quail had a distinct smoky flavour and again had an interesting blend of textures and tastes provided by the accompanying slice of ‘Jambon’, toasted pine nuts and pine nut oil, fegola and candied quince. Sweet, salty, smoky with a bit of nutty flavour it may not be for the purist but we both loved it.
Next came the renowned Glenloth pigeon, roasted breast and leg raviolio with cous cous, crème de tapa, cardamom and liquorice powder. 
Sandra loved this but, having had the same dish here a few months ago I opted to swap for a tender veal fillet with porchini lentils. 
I was hoping for milk veal but could find no fault with the slightly older piece they served.
The final main was a slow cooked Wagyu rump cap. Cooked sous vide it sat atop a slice of lightly pickled veal tongue with little cubes of potato, fennel and rosemary praline and a green salsa. Yet another really tasty dish. 
The wagyu was delicate and tender and superbly representative of what good wagyu should be like. It contrasted perfectly with the rich, almost meltingly tender, tongue balanced by the potato and salsa.
Three palate cleansing gelatos, lemon which was very tart, mango which looked the right colour but tasted only of passion fruit and strawberry which was slightly strawberry but very very sweet.
The final dessert was a fine souffle with a vanilla bean ice cream and valhronna chocolate sauce 
It was nice to not have to pay extra for a coffee/tea and some little sweets to complete what was a first class meal in first rate surroundings.
There was one significant deficiency. It was the service. They really try hard, to hard. Firstly it was in your face and bordering on obsequious. Secondly we had four and possibly five different waiters only the first remembered what we each had ordered. Sometimes they offered the matched wines to me when I had not ordered them. Our guest was offered a dessert that she had not ordered. It took half an hour to get a cup of tea and later another half hour and a reminder to get another and finally I had to seek out a waiter to order a coffee.
This is a two and a half hat restaurant and with better service well worth three
Score 16.75/20
which included an oyster, olives, a duck rilette, an excellent cellariac salad in acram sauce and a stack of green beans, some beetroot and a couple of cubes of a soft yellow tofu. ($28 for two) This was a nice tasting dish with good variety. I would have preferred two oysters though because you can’t easily divide an oyster! We followed this with a very tender serve of lamb straps with potato Dauphine and some greenery. 
We followed this up with an excellent pair of soufflés one mango and one Grand Marnier,
very sweet and flavoursome. Definitely worth a third visit and soon too.
the only feature near my table. Unclothed wooden tables, just big enough, quite close together, white cloth napkins and reasonable quality cutlery and crockery, but nothing special. It could be anywhere. Service is cheerful, unhurried unobtrusive but quite attentive. Again it's good but it could be anywhere. So what's the secret? It's all the above plus THE FOOD. That is something special. They have a four ($75 or $120 with matched wines) or five course ($80 or $120 with wines) degustation (the difference is a soup) or a la carte which is largely the same as the dishes offered on the degustation menu. Naturally we had the degustation but chose our own wines.
served with pita bread, were fairly simple, inoffensive, unfussy, distinct, lightly spiced, distinguished as much by texture as taste. The two that stood out was the duck pate, smooth as butter with indescribably excellent taste and the hummus. The beans, bean salad, olive selection and the other salads were pleasant additions.The soup was flavour of the month it seems - pumpkin 
Quail wrapped in a vine leaf, lamb ribs with just a touch of chilli and sesame seeds. a dish of grilled cheese gnocchi was exceptional. 
There fine soft consistency and light cheese taste were a great combination. 
Here'd a selection on my plate. There are a lot of spices in these dishes but they blend beautifully and none dominate. 
It was florettes of cauliflower, battered, deep fried and tossed in a special Indo-Chinese masala I enjoyed the crisp sensation of this very large entree which was pleasantly hot on the palate without destroying all taste sensation. 
was served with chutney and sambar without a mention that the chutney included chilli. A Theen Rukkha Murgh, boneless chicken pieces marinated in yoghurt, herbs and spices, cooked in the Tandoor and topped with three different gravies in Chef's unique style was yet another dish which contained chilli in part. Finally a prawn and vegetable dish in a gluggy sauce where the fried prawns had a light chilli batter sent us home looking for the the antihistamines having left almost the whole dinner on the table. 
I did not mind the chilli but the food so lacked distinction it left me quite shocked. There were plenty of happy customers, the place is pleasant enough and the waitresses very attractive BUT they provided grieviously incorrect information. It is probably great if you want nothing more than a vehicle for chilli so by all means go for that but not for the food. Sadly, too often Indian cuisine seems to be something fibrous, meat or chicken, concealed under some lurid coloured sauce dominated by HOT or sweet.
- fine slices of poached veal with tuna mayonnaise $17.00. We tasted a variety of mains. Fish of the day $33.50 
was a very lightl
surprised me wi
this is a good choice.
Two baby veal T bones marinated in sage and rosemary with cherry tomato relish $40.00. The most expensive main course it was tough and grisly. It was hard to cut even with a serrated edge steak knife and even harder to eat. Unfortunately we were
