Fine Dining

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.

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.