REVIEW
Escoffier would surely applaud Mayflower’s “classic hotel fare” – lobster bisque, chateaubriand with béarnaise sauce, chicken Kiev – just as he’d commend the plush velvet chairs and large gilt mirrors that transform this hotel basement into an elegant, welcoming dining space. White tablecloths, silver napkin rings and monogrammed aprons echo scenes at the Savoy, with an Australian informality underscoring textbook-correct service. Attention to detail is obvious in fine glassware and excellent wines served at correct temperatures. King George whiting Colbert, the fish split and boned before being crumbed and fried, is impeccably cooked and presented with maître d’hôtel butter. Crisp, light pastry encloses a tender piece of young lamb or tangerine-flavoured duck in the restaurant’s signature pie. To finish, the dessert trolley, laden with fruit-studded tarts, Sacher torte, crème brûlée and crème caramel, is as irresistible as a Parisian pâtisserie.
Phone:
(08) 8210 8899
Website:
Bookings:
Bookings recommended
Features:
BYO
Licensed
Bar
Vegetarian-friendly
Wheelchair Access
Private room
Impressive Wine List
Accepted card types:
American Express
Diners Club
Eftpos
MasterCard
Visa
Chef(s):
Bethany Finn
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Wine: ★ ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
