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L'avis de Gault&Millau
Leigh Dundas has honed his craft by working with industry leaders right across the world. His culinary skill elevates Dish to much more than a simple hotel restaurant, allowing the food here to display a contemporary take that highlights the produce. Located within the Royce Hotel, the restaurant has recently been refurbished. There are now black lacquered floors, banquette seating, upholstered dining chairs and views into the open kitchen through slatted screens. The warm and comfortable ambience is complemented by friendly service.
The menu features a range of seasonal dishes with flavours and techniques that have been borrowed from around the globe. House-cured ocean trout gravlax with horseradish, young fennel and rye certainly tickles the palate, and it boasts an excellent balance of flavours and textures. Applewood-smoked duck breast is perfectly cooked so that it remains succulent on the inside. It is served on a smooth sweet potato and maple custard alongside golden beets, and finished beautifully with jus roti.
PSST! From Monday to Friday, Dish offers a fabulous two-course lunch special – including a glass of wine – for just $35 per person.
Reviewed for the 2017 guide.