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3 Weeds Kitchen
L'avis de Gault&Millau
Chef Darrell Felstead has worked in leading restaurants in both the United Kingdom and Australia. At 3 Weeds, his main menu is supplemented by daily specials or themed dining experiences.
The dining area is spacious with the atmosphere informal and relaxed. It is attractive for groups and kids with ample space around the tables and central communal table. The interior is purposely half finished, with exposed stud walls and canvas-covered ceilings.
There are plenty of favourites on the menu, including gluten-free and vegetarian options. The crispy chicken torta is not a Mexican cake but a well-put-together chicken burger with Latin flavours. It is served in a milk bun, with slaw, chipotle sauce, avocado and sour cream and accompanied by a side of chips. The kitchen team is proficient in cooking steaks and can cook your 250g grilled scotch fillet to the appropriate doneness of medium–rare and top it with their 3-mustard butter. A variety of menu items are ideal for sharing such as pizzas, lamb shoulder and marinated wagyu inside skirt.
PSST! There’s a dedicated children’s menu; on Thursdays, kids eat for free.
Reviewed for the 2019 Guide