Overall rating ⭐️⭐️⭐️ out of 5 stars
A place with a nice ambience, perfect for lunch. Not so fancy/casual. Staffs were very friendly and helpful
Went there for the 5 course lunch set
$142++

amuse bouche (9/10)
- beetroot snack: simply so nice, full stop!

1st course (8/10)
- WA marron with fresh curd, wild fennel pollen, pickled watermelon rind, seawater

2nd course (7/10)
- red braised Challans duck, eggplant cream, cantonese noodles, water chestnut, chinese jelly mushroom.
🤔tastes very chinese-y, I did not expect this coming from an Australian dining restaurant. Plating could be better.

3rd course (8/10)
- slow roasted iberico pork, scallop yin&yang, steamed shiitake custard, lotus seed, pork rib broth.
🤔although the dish tastes so clean, it would be better if the pork is cooked the other way, to add more texture in the dish. Scallop layer also doesn’t match the flavour of the pork. However, the shiitake custard highlights the dish. I imagined how nice it would be if the iberico pork is out from the dish, make the scallop paper thinner and surprise us with something crispy inside ✌🏿

4th course (6/10)
SA grass fed beef (medium rare), fermented black beans, raw mushroom, veal broth.
🤔 the fourth dish made me think of how they serve almost every course with broths/ consommés. I’d prefer thicker puree for this dish.

5th course (8/10)
Single Origin Peruvian chocolate, wood roasted coffee, Pedro Ximenez prunes, shaved macadamia nuts, frozen Chocolate.
🤔 not a fan with the peruvian chocolate cake and the portion is too big for a dessert for 1. The shaved frozen chocolate and macadamia on top is not necessarily needed as much. Coffee flavor could be stronger. I’d put a layer of light single origin manjari choco ganache if I were the chef💥😍

Overall food is OK. Nothing impressed me much and pointed out the experience.

Overall rating ⭐️⭐️⭐️ out of 5 stars
A place with a nice ambience, perfect for lunch. Not so fancy/casual. Staffs were very friendly and helpful
Went there for the 5 course lunch set
$142++

amuse bouche (9/10)
- beetroot snack: simply so nice, full stop!

1st course (8/10)
- WA marron with fresh curd, wild fennel pollen, pickled watermelon rind, seawater

2nd course (7/10)
- red braised Challans duck, eggplant cream, cantonese noodles, water chestnut, chinese jelly mushroom.
🤔tastes very chinese-y, I did not expect this coming from an Australian dining restaurant. Plating could be better.

3rd course (8/10)
- slow roasted iberico pork, scallop yin&yang, steamed shiitake custard, lotus seed, pork rib broth.
🤔although the dish tastes so clean, it would be better if the pork is cooked the other way, to add more texture in the dish. Scallop layer also doesn’t match the flavour of the pork. However, the shiitake custard highlights the dish. I imagined how nice it would be if the iberico pork is out from the dish, make the scallop paper thinner and surprise us with something crispy inside ✌🏿

4th course (6/10)
SA grass fed beef (medium rare), fermented black beans, raw mushroom, veal broth.
🤔 the fourth dish made me think of how they serve almost every course with broths/ consommés. I’d prefer thicker puree for this dish.

5th course (8/10)
Single Origin Peruvian chocolate, wood roasted coffee, Pedro Ximenez prunes, shaved macadamia nuts, frozen Chocolate.
🤔 not a fan with the peruvian chocolate cake and the portion is too big for a dessert for 1. The shaved frozen chocolate and macadamia on top is not necessarily needed as much. Coffee flavor could be stronger. I’d put a layer of light single origin manjari choco ganache if I were the chef💥😍

Overall food is OK. Nothing impressed me much and pointed out the experience.

Overall rating ⭐️⭐️⭐️ out of 5 stars
A place with a nice ambience, perfect for lunch. Not so fancy/casual. Staffs were very friendly and helpful
Went there for the 5 course lunch set
$142++

amuse bouche (9/10)
- beetroot snack: simply so nice, full stop!

1st course (8/10)
- WA marron with fresh curd, wild fennel pollen, pickled watermelon rind, seawater

2nd course (7/10)
- red braised Challans duck, eggplant cream, cantonese noodles, water chestnut, chinese jelly mushroom.
🤔tastes very chinese-y, I did not expect this coming from an Australian dining restaurant. Plating could be better.

3rd course (8/10)
- slow roasted iberico pork, scallop yin&yang, steamed shiitake custard, lotus seed, pork rib broth.
🤔although the dish tastes so clean, it would be better if the pork is cooked the other way, to add more texture in the dish. Scallop layer also doesn’t match the flavour of the pork. However, the shiitake custard highlights the dish. I imagined how nice it would be if the iberico pork is out from the dish, make the scallop paper thinner and surprise us with something crispy inside ✌🏿

4th course (6/10)
SA grass fed beef (medium rare), fermented black beans, raw mushroom, veal broth.
🤔 the fourth dish made me think of how they serve almost every course with broths/ consommés. I’d prefer thicker puree for this dish.

5th course (8/10)
Single Origin Peruvian chocolate, wood roasted coffee, Pedro Ximenez prunes, shaved macadamia nuts, frozen Chocolate.
🤔 not a fan with the peruvian chocolate cake and the portion is too big for a dessert for 1. The shaved frozen chocolate and macadamia on top is not necessarily needed as much. Coffee flavor could be stronger. I’d put a layer of light single origin manjari choco ganache if I were the chef💥😍

Overall food is OK. Nothing impressed me much and pointed out the experience.

Overall rating ⭐️⭐️⭐️ out of 5 stars
A place with a nice ambience, perfect for lunch. Not so fancy/casual. Staffs were very friendly and helpful
Went there for the 5 course lunch set
$142++

amuse bouche (9/10)
- beetroot snack: simply so nice, full stop!

1st course (8/10)
- WA marron with fresh curd, wild fennel pollen, pickled watermelon rind, seawater

2nd course (7/10)
- red braised Challans duck, eggplant cream, cantonese noodles, water chestnut, chinese jelly mushroom.
🤔tastes very chinese-y, I did not expect this coming from an Australian dining restaurant. Plating could be better.

3rd course (8/10)
- slow roasted iberico pork, scallop yin&yang, steamed shiitake custard, lotus seed, pork rib broth.
🤔although the dish tastes so clean, it would be better if the pork is cooked the other way, to add more texture in the dish. Scallop layer also doesn’t match the flavour of the pork. However, the shiitake custard highlights the dish. I imagined how nice it would be if the iberico pork is out from the dish, make the scallop paper thinner and surprise us with something crispy inside ✌🏿

4th course (6/10)
SA grass fed beef (medium rare), fermented black beans, raw mushroom, veal broth.
🤔 the fourth dish made me think of how they serve almost every course with broths/ consommés. I’d prefer thicker puree for this dish.

5th course (8/10)
Single Origin Peruvian chocolate, wood roasted coffee, Pedro Ximenez prunes, shaved macadamia nuts, frozen Chocolate.
🤔 not a fan with the peruvian chocolate cake and the portion is too big for a dessert for 1. The shaved frozen chocolate and macadamia on top is not necessarily needed as much. Coffee flavor could be stronger. I’d put a layer of light single origin manjari choco ganache if I were the chef💥😍

Overall food is OK. Nothing impressed me much and pointed out the experience.

  • 1 Like

Overall rating ⭐️⭐️⭐️ out of 5 stars
A place with a nice ambience, perfect for lunch. Not so fancy/casual. Staffs were very friendly and helpful
Went there for the 5 course lunch set
$142++

amuse bouche (9/10)
- beetroot snack: simply so nice, full stop!

1st course (8/10)
- WA marron with fresh curd, wild fennel pollen, pickled watermelon rind, seawater

2nd course (7/10)
- red braised Challans duck, eggplant cream, cantonese noodles, water chestnut, chinese jelly mushroom.
🤔tastes very chinese-y, I did not expect this coming from an Australian dining restaurant. Plating could be better.

3rd course (8/10)
- slow roasted iberico pork, scallop yin&yang, steamed shiitake custard, lotus seed, pork rib broth.
🤔although the dish tastes so clean, it would be better if the pork is cooked the other way, to add more texture in the dish. Scallop layer also doesn’t match the flavour of the pork. However, the shiitake custard highlights the dish. I imagined how nice it would be if the iberico pork is out from the dish, make the scallop paper thinner and surprise us with something crispy inside ✌🏿

4th course (6/10)
SA grass fed beef (medium rare), fermented black beans, raw mushroom, veal broth.
🤔 the fourth dish made me think of how they serve almost every course with broths/ consommés. I’d prefer thicker puree for this dish.

5th course (8/10)
Single Origin Peruvian chocolate, wood roasted coffee, Pedro Ximenez prunes, shaved macadamia nuts, frozen Chocolate.
🤔 not a fan with the peruvian chocolate cake and the portion is too big for a dessert for 1. The shaved frozen chocolate and macadamia on top is not necessarily needed as much. Coffee flavor could be stronger. I’d put a layer of light single origin manjari choco ganache if I were the chef💥😍

Overall food is OK. Nothing impressed me much and pointed out the experience.

  • 1 Like

Overall rating ⭐️⭐️⭐️ out of 5 stars
A place with a nice ambience, perfect for lunch. Not so fancy/casual. Staffs were very friendly and helpful
Went there for the 5 course lunch set
$142++

amuse bouche (9/10)
- beetroot snack: simply so nice, full stop!

1st course (8/10)
- WA marron with fresh curd, wild fennel pollen, pickled watermelon rind, seawater

2nd course (7/10)
- red braised Challans duck, eggplant cream, cantonese noodles, water chestnut, chinese jelly mushroom.
🤔tastes very chinese-y, I did not expect this coming from an Australian dining restaurant. Plating could be better.

3rd course (8/10)
- slow roasted iberico pork, scallop yin&yang, steamed shiitake custard, lotus seed, pork rib broth.
🤔although the dish tastes so clean, it would be better if the pork is cooked the other way, to add more texture in the dish. Scallop layer also doesn’t match the flavour of the pork. However, the shiitake custard highlights the dish. I imagined how nice it would be if the iberico pork is out from the dish, make the scallop paper thinner and surprise us with something crispy inside ✌🏿

4th course (6/10)
SA grass fed beef (medium rare), fermented black beans, raw mushroom, veal broth.
🤔 the fourth dish made me think of how they serve almost every course with broths/ consommés. I’d prefer thicker puree for this dish.

5th course (8/10)
Single Origin Peruvian chocolate, wood roasted coffee, Pedro Ximenez prunes, shaved macadamia nuts, frozen Chocolate.
🤔 not a fan with the peruvian chocolate cake and the portion is too big for a dessert for 1. The shaved frozen chocolate and macadamia on top is not necessarily needed as much. Coffee flavor could be stronger. I’d put a layer of light single origin manjari choco ganache if I were the chef💥😍

Overall food is OK. Nothing impressed me much and pointed out the experience.

  • 1 Like

Overall rating ⭐️⭐️⭐️ out of 5 stars
A place with a nice ambience, perfect for lunch. Not so fancy/casual. Staffs were very friendly and helpful
Went there for the 5 course lunch set
$142++

amuse bouche (9/10)
- beetroot snack: simply so nice, full stop!

1st course (8/10)
- WA marron with fresh curd, wild fennel pollen, pickled watermelon rind, seawater

2nd course (7/10)
- red braised Challans duck, eggplant cream, cantonese noodles, water chestnut, chinese jelly mushroom.
🤔tastes very chinese-y, I did not expect this coming from an Australian dining restaurant. Plating could be better.

3rd course (8/10)
- slow roasted iberico pork, scallop yin&yang, steamed shiitake custard, lotus seed, pork rib broth.
🤔although the dish tastes so clean, it would be better if the pork is cooked the other way, to add more texture in the dish. Scallop layer also doesn’t match the flavour of the pork. However, the shiitake custard highlights the dish. I imagined how nice it would be if the iberico pork is out from the dish, make the scallop paper thinner and surprise us with something crispy inside ✌🏿

4th course (6/10)
SA grass fed beef (medium rare), fermented black beans, raw mushroom, veal broth.
🤔 the fourth dish made me think of how they serve almost every course with broths/ consommés. I’d prefer thicker puree for this dish.

5th course (8/10)
Single Origin Peruvian chocolate, wood roasted coffee, Pedro Ximenez prunes, shaved macadamia nuts, frozen Chocolate.
🤔 not a fan with the peruvian chocolate cake and the portion is too big for a dessert for 1. The shaved frozen chocolate and macadamia on top is not necessarily needed as much. Coffee flavor could be stronger. I’d put a layer of light single origin manjari choco ganache if I were the chef💥😍

Overall food is OK. Nothing impressed me much and pointed out the experience.

  • 1 Like

Overall rating ⭐️⭐️⭐️ out of 5 stars
A place with a nice ambience, perfect for lunch. Not so fancy/casual. Staffs were very friendly and helpful
Went there for the 5 course lunch set
$142++

amuse bouche (9/10)
- beetroot snack: simply so nice, full stop!

1st course (8/10)
- WA marron with fresh curd, wild fennel pollen, pickled watermelon rind, seawater

2nd course (7/10)
- red braised Challans duck, eggplant cream, cantonese noodles, water chestnut, chinese jelly mushroom.
🤔tastes very chinese-y, I did not expect this coming from an Australian dining restaurant. Plating could be better.

3rd course (8/10)
- slow roasted iberico pork, scallop yin&yang, steamed shiitake custard, lotus seed, pork rib broth.
🤔although the dish tastes so clean, it would be better if the pork is cooked the other way, to add more texture in the dish. Scallop layer also doesn’t match the flavour of the pork. However, the shiitake custard highlights the dish. I imagined how nice it would be if the iberico pork is out from the dish, make the scallop paper thinner and surprise us with something crispy inside ✌🏿

4th course (6/10)
SA grass fed beef (medium rare), fermented black beans, raw mushroom, veal broth.
🤔 the fourth dish made me think of how they serve almost every course with broths/ consommés. I’d prefer thicker puree for this dish.

5th course (8/10)
Single Origin Peruvian chocolate, wood roasted coffee, Pedro Ximenez prunes, shaved macadamia nuts, frozen Chocolate.
🤔 not a fan with the peruvian chocolate cake and the portion is too big for a dessert for 1. The shaved frozen chocolate and macadamia on top is not necessarily needed as much. Coffee flavor could be stronger. I’d put a layer of light single origin manjari choco ganache if I were the chef💥😍

Overall food is OK. Nothing impressed me much and pointed out the experience.

  • 1 Like

While its known as a good lunch spot, it is the pure decadence of the dinner menu that makes it perfect for a "Treat Yourself" night. Gather three friends, and expect to get your hands greasy. Be wise and order four things to share. The two must-trys are the heart-stoppingly delicious Patty Melt on Rye ($16), and the delightful Cured Meat Sandwich ($16) — cool, creamy mozzarella atop a stack of assorted cured meats between brioche buns. Dunk the sinfully oozy Grilled Cheese ($14) into the roasted tomato dip and into your mouth — cue inappropriate noises. Finish off with the PB&J ($8) that is crusted in cornflakes then fried. Wash this all down with an ice-cold pint — you'll need it.

This Iberico pork rack is surprisingly moist even though the loin part was used, and this is testament of Chef Bryce @brycelimg13 culinary skills.
🔸
It is grilled to a nice smoky finish before serving with apple cous cous, natural pork jus, sautéed garlic chives with dried shrimps, and topping off with Asian chimichuri. The pork loin also has strips of fats that's flavourful and melty, though more guilty. I like to cut through and have both the lean and fatty so I get both the fragrant fatty oils to mix through the leaner parts of the pork.
🔸
Thanks Chef Bryce for inviting us to taste your wonderful new menu. I love the new lineup!

Kaya toast $8?! yes, we really ponder what is so special and glad that we tried. The combination on the plate is good. A refreshing way of having kaya toast.

my friend told me there is this Atas Kaya Toast.. which has gula melaka.. maybe i should try that when i am back here again

The fried cauliflower, all crunchy and as meaty as a True Fitness free weights user, was coated in a sauce that was more char kway teow chilli-esque than gochujang. 3.8/5