This elegant, pillared dining room is the perfect setting for showing off chef Peter Doyle's modern, light touch with Mod-Oz cuisine. Anything Doyle cooks with scallops is divine as is his salad of spanner crab, cauliflower, white radicchio, and nasturtiums. Seafood lovers will relish the Murray cod with shaved abalone, or they can opt for the tantalizing caramelized pork belly teamed with a bug tail (that's a small crayfish). Finish off with a dessert of intruiging tastes—Earl
Grey ice cream with blood orange citrus curd donuts and blood orange sorbet. The seven-course tasting menu (A$175) is a heavenly experience. There's also a four-course chef's menu (A$150) and various two-, three-, and four-course lunch options, but no à la carte menu.