Send to a friend

Print

del.icio.us this

Digg this

Vanitas

The surrounds are fit for an emperor, the wine list has enviable depth and the staff are attentive and knowledgeable but the star attraction is the confidently cooked food. The kitchen takes premium produce and unashamedly adorns it to ramp up the flavour. Foie gras mousse with Madeira ice-cream and brioche is pure indulgence. Prawn tortellini share a plate with Moreton Bay bugs dressed with truffle and celeriac vinaigrette. Mains include a luscious confit pork belly with seared scallops and zucchini, lobster foam and pancetta. Beef tenderloin is served with a snail beignet, adding interest and sass to a straight, but very agreeable, dish. The friendly sommelier is keen to chat about wine and make suggestions from the ample arsenal at his disposal. From the napkins delivered with silver tongs to the passionfruit soufflé with coconut ice-cream, this is a superior dining experience.