Executive Chef Fabien Wagnon distils his northern French savoir faire with thoughtful, traditional Gallic flavour combinations. The restaurant is situated within the five-star Hotel Realm, and it is the glittering jewel in the hotel’s crown. Dark-wood banquettes contrast with blond bentwood chairs, and the atmosphere is chic and contemporary.
The exciting yet accessible menu places local and seasonal produce front and centre. House-made duck liver parfait gleams on a black slate, and is accompanied by puckering pickled grapes and a stack of torched brioche soldiers. The house-made parfait has a velvety texture and a brilliant flavour. Butterflied sand whiting is an expertly deboned whole fish coated with a crisp golden crust. The fish is anointed with herb and almond butter, capers and pine nuts, while the accompanying salad of mixed leaves is a perfect foil for the richness of the pan-fried fish.
PSST! The wine list has by-the-glass options, but you can also order 375ml carafes of French and Australian wines.