H O S T E D
Confession: Before this, I had never dined here. You can blame it on the “pricey fish & chips” story that made the rounds when they opened about a year ago. But now I feel rather silly to have pegged a restaurant on hearsay about a single dish. Especially after finding out first-hand exactly how exceptional their food is. Executive Chef Andrew Bennett has had time to polish the menu since and it shows. So yes, this place has really come into its own and I think it is brilliant.
T.H. and I had the “Sunday Traditional Roast Set Menu” (2-course: $55++, 3-course: $65++) and were impressed with the quality of the specially-imported ingredients as well as the exacting execution of every dish.
We were told by Chef that we needed to give one of their roasts a try, so shortly after, the “Roast Pork Belly with Crackling” arrived in the company of a large Yorkshire pudding, roast potatoes, seasonal vegetables and pickled onions. The meat wow-ed with juiciness and the craziest of crunchy skins, and was simply astounding when eaten with the icy-cold slushee-like sauce made from Granny Smith apples and butter.
Highly recommended.

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