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L'avis de Gault&Millau
Head Chef Tristan Hodge draws inspiration from ‘The Silver Spoon’ cookbook, taking the recipes of great chefs and giving them his own interpretation, culminating in a fine dining experience to be enjoyed.
An elegant design and fitout, the restaurant delivers a feeling of comfort and sumptuousness, with soft furnishings, banquettes, intimate lighting, and layered caramel and chocolate tones with gold and bronze highlights. Service is warm, and attention to detail is ubiquitous yet discreet.
Commence with a stellar representation of the classic Piedmontese dish – vitello tonnato. Thin slices of poached White River veal are wonderfully tender and strikingly pink in colour, perched atop a Russian salad, all in a delicious pool of tuna sauce, and finished with fried capers and a rustic lemon pangrattato. The Neapolitan icon of spaghetti vongole is another standout. Long ribbons of al dente pasta are intertwined majestically throughout an abundant catch of vongole, combined with chilli, white wine, basil and lemon pangrattato, the result is an absolute symphony of flavours and textures. Bravo!
PSST! A wine list of genuine class, distinction and diversity awaits all diners at very reasonable prices.
Reviewed for the 2019 Guide
Fairfield RSL, 14 Anzac Avenue, Fairfield