Restaurants

Whenever I see a place offering crab cake I’ll always order. Their crab cake was indeed filled with crab meat however the batter was too thick and dry as there wasn’t any sauce to dip in.

Shrooms, Truffle Oil & Grated Parmesan Cheese. Flavourful and the truffle taste was strong. Enjoy this risotto but I think it can be more simmered so that it will be less watery.

Amazing fries and really enjoyed the thick chunk of fries. It was extremely crispy and the potato texture was amazing.

Served with salad and fries. Barramundi was extremely fresh and has a hint of sweetness to it. The batter was slightly too thick to my liking.

Free-range beef raised in the fertile Pampas plains - a region with adequate moisture, mild climate, rich soil and vast terrain, which makes for a tasty, tender steak

The porterhouse cut delivers two different cuts of beef in one. You get the deliciously marbled New York strip on one side and the ultra tender fillet on the other. Our Angus beef is raised in Darling Downs on the Kerwee Feedlot in Queensland. Hormone free, antibiotic free & GMO Free.

Flown in straight from Japan. Oysters were fresh and creamy. There was slight sweetness to it but slightly on the pricey side.

Bone marrow served with freshly toasted bread. This was extremely rich and I felt it was a little jelat. Bread was definitely needed to cut through the richness.

Pan seared foie gras served with lychee and mango purée. Everything complemented well and foie gras was so rich.

Mild spicy. Cooked with briny clams, white wine and fragrant garlic, this will have you dreaming of the seaside.

Back then when I ate, it was very good however I think they have changed their noodles as it’s a bit starchy now. However the broth was flavourful and seafood portion was generous.

Fresh prawns, garlic, chilli, olive oil

Pasta was alright but had a little flour taste to it. Prawns were fresh. Found that it was a bit too oily compared to aglio olio pasta. Might not be too eager to come back.

Toasted focaccia bread with ripened Roma tomatoes marinated in olive oil, garlic and fresh basil.
Extremely well done as the tomatoes were slightly sour which definitely added an oomph to the focaccia bread. The garlic and basil was just right. Would come back for this.