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The Manse

After upheaval in the kitchen in 2007, the Manse has settled into a smart regime that complements its reputation for high quality. Ayhan Erkoc (previously at Marque and Pier in Sydney) takes bold risks but they work impressively. Seared scallops with boudin noir and drizzles of white chocolate? Yes! Wagyu rump and escargots topped with horseradish foam? Yes! While he may be too enthusiastic with those foams, Erkoc’s technical finesse enables great harmony on the plate, and ornate presentations are also a feast for the eye. Such prettiness suits the elegant restaurant interior – a mod black, pink and silver fit-out in a stately 120-year-old former manse. With efficient, informed staff and outstanding attention to detail, it’s the fine touches – such as decadent dark chocolate olive bread and beetroot meringues served with cheeses – that set this dining experience far above ordinary.