Lunch Fri noon-3pm
Dinner Tue-Sat 6pm-10pm
Scott Pickett's seductive showpiece takes northside dining to new heights. Under a sculptural light fitting, deep leather chairs flank generous tables and high-backed stools front an open kitchen. While Pickett takes centrestage at the pass, he hasn't resorted to theatrics. Instead, the dégustation melds native ingredients and contemporary technique. There might be snacks of smoky wallaby tartare, or cured kingfish anchored by crunchy radish and cucumber. Perhaps a Cognac-hued kangaroo consommé with saltbush and salted egg, or a curl of Moreton Bay bug draped in sweet jamón. It's one high note after another, building in intensity like a crescendo to the duck with spiced cherries and foie gras. Pickett hedges his bets with desserts, offering first an ethereal lavender cream with basil sorbet and burnt fig, followed by crowd-pleasing chocolate mousse with strawberry sorbet and coconut sponge. It's a polished, considered experience.
7-course dégustation $130
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