French and Asian flavors blend delightfully at this glamorous, century-old Victorian mansion-turned-eatery, which has picked up some prestigious awards in recent years. The wine list is the stuff an oenophile dreams of, and the Burgundian-born chef uses the finest Australian produce to create such classics as seared venison and tamarind sauce, and crispy ravioli of blue swimmer crab. There are two-, three-, and four-course menus (ranging from A$75 to A$125) and seven-course degustation menus (A$140) which can be teamed with wonderful wines (A$215). There is also a vegetarian seven-course degustation option.
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