Unobtrusive and polite service; the non-alcoholic drinks served to match each dish were a revelation in careful and thoughtful analysis, with some definitive masterpieces having been created!
Amuse bouche
Tartlet of salmon mousse topped with crisps
(...crunchy pastry base, suddenly exploding with a crescendo of smokey salmon mousse flavour, before finishing with the clean pastry again...)
Potato with smoked leek (...intense smokey flavour resolving to tasty fried potato...)
Crisps with John Dory roe, parsley and egg yolk (...extremely crunchy slice of crisp with John Dory roe, smoothed by the parsley and the egg yolk...)
Medley of citrus cocktail with effervescence
(...plethora of different but separately noticeable, clean and refreshing, intense citrus fragrances...)
King prawn and pomelo and yuzu kosho
Mushroom consomme with sesame and thyme
(...delicious mushroom and thyme flavour to match with the kangaroo, served at room temperature to complement the kangaroo carpaccio...)
Kangaroo carpaccio, pickled onions, plum and freekeh
(...beautifully tasting raw kangaroo contrasting well with the sharpness of the pickled onions, the sweetness of the plums, and wonderfully accented by the crunchy texture of the fragrant freekeh...)
Ginger, chilli oil, black pepper, pink grapefruit and mandarin
(...wow, the fragrant acidity of the pink grapefruit, together with the zing from the ginger and the spices, were a perfect complement to the rich duck - and the sweetness of the mandarin soothed the bite from the kohlrabi. So creative!...)
Duck, comte, pickled muntries, kohlrabi
(...strong duck ham flavours, made more unctuous by the creamy Comte cheese sauce, complemented by the sweet, pickled muntries and contrasting with the sharp, pickled kohlrabi...)
Lemon, honey, charred lemon zest, Darjeeling tea and tarragon
(...the lemon zest has been charred to match the charring on the chicken, the tarragon adds a gentle bite and the Darjeeling tea gives the drink some tannin structure...)
Holmbrae chicken, pine mushroom, celeriac and saltbush
(...are you kidding me? This is THE most tender chicken that I have eaten in my entire life! The pine mushrooms were smokey and sweet in flavour. Delicious...)
Verjus with apple smoked over hickory and charred rosemary
(...wow, the hickory smokey aromas and tastes inside the glass were powerfully intoxicating and entrancing! The flavour was superb and complimented the pork perfectly with enough acidity to cut through the fattiness of the pork cheek. A wonderful masterpiece!...)
Pork cheek, garlic and yoghurt puree and radicchio
(...meltingly tender pork cheek, made even richer by the garlic and yoghurt puree, balanced by the charred and bittersweet radicchio...)
Beetroot and bayleaf
(...matched the lamb very nicely...)
Dry aged lamb rump, fennel and toasted sesame
(...perfectly cooked, tender lamb, with the bitter fennel cutting through the richness, and the toasted sesame seeds providing crispy textures...)
Blueberry, bittersweet orange 'dai dai' and licorice
Apple sorbet, lilly pilly and native thyme
(...refreshingly cool with the lilly pilly and the native thyme providing contrasting textures...)
Caramelized white chocolate, passionfruit and licorice
Soy milk, grains, wattleseeds and mushroom oil
(...comfort-food style "breakfast cereal" type drink to end a complexly constructed meal...)
Chocolate covered honeycomb and cookies with cep mushroom cream
(...wow, the cep mushrooms took the cookies and cream to another level...)
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