Chef Tristan Rosier has an impressive portfolio that includes such stalwarts as Biota and est. Teaming up with his partner Rebecca Fanning, they have designed a simple concept that delivers seasonal, innovative food.
The restaurant has an elegant fit-out, where both the bar and open kitchen are central features across the two small spaces. The balance of wood, white tiles, chrome and marble is chic, soft and welcoming. Service is exceptional.
Chef Rosier offers a set menu of 12 courses, albeit with some dishes naturally paired with others, which are served at a well-managed pace. And while many dishes seem deceptively simple, they are far from that in flavour and balance. The kangaroo tartare with pickled cucumber, tomato and potato is an impressive masterclass in balance across the entire spectrum of taste, texture and temperature. And the king prawns with romesco and hazelnut is the central dish that demonstrates the range and care across the entire menu. The perfectly cooked prawn meat with a bisque-infused romesco is a delight throughout.
PSST! For a 12-course meal, the $70 price tag is staggering value for money.