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The best way to experience the massive Chef Nocente’s equally-enormous creativity is to order à la carte (especially starters and small plates). It is more expensive that way (and this is a pricey place, borderline on outrageous, unless you go for the set lunches), but worth it! The uni and caviar kueh pie tee ($12++), tripes ($16++), boudin arancini ($3++), quail ($24++), Mac and 3 cheeses ($18++), and kangaroo ($25++), are all scrumptious. The signature Grouper ($58++) can be given a miss. Good wine list. Friendly, knowledgeable, and proactive wait staff.

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