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This is the main course serves in the Restaurant Week Promotion, the beef cheek is fork tender, just the right amount of herbs & red wine to bring out the beef, is marbling, melt in yr mouth. Goes well with the butter potato cream. Love it
Wagyu medium raw $48
If you order the lunch set, just add$20 to enjoy this Wagyu steak.
Traditional Bouillabaisse with Fish, Seafood & Saffron Rouille
This tastes decadent - both rich and light with the essence of fresh seafood. I love how they pour the seafood stew over the generous mix of seafood - scallop, octopus, prawn, fish (Barramundi?). ($44)
Plus, most memorable was when Chef Francois came out and recommended the must have mussels, where it's cooked fusion french-asian, where 700g of tender mussels are cooked with tomato cream mixed with lotsss of garlic and chili bits. Chef kiss.
François never disappoints and the quality of his food is always excellent and consistent!! The burrata is locally made and all ingredients are fresh and incredibly tasty. Super worth visiting.
Delightful French cuisine with a Basque/almost-Spanish touch, ie....extremely flavourful. Living up to its Bar name, good wine list with some great-value, lesser-known wines, although the table of oenologists next to us took advantage of the generous $40 corkage fee to have some impressive bottles: Romanée Conti, Château Haut-Brion, etc. The only disappointing dish in our dinner was dessert, surprisingly not refined and a bit tough. Friendly and professional service.
Delightful French cuisine with a Basque/almost-Spanish touch, ie....extremely flavourful. Living up to its Bar name, good wine list with some great-value, lesser-known wines, although the table of oenologists next to us took advantage of the generous $40 corkage fee to have some impressive bottles: Romanée Conti, Château Haut-Brion, etc. The only disappointing dish in our dinner was dessert, surprisingly not refined and a bit tough. Friendly and professional service. No milling around the bar, but this Gem-mill Ln Bar us indeed a gem!
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