Watch out for the new hit from chef Shaun Arantz, ‘Honey, I Shrunk the Menu’. Now it’s just four entrées and four main courses, plus a charcuterie platter and four desserts. But no complaints, because every dish has been perfected. Arantz marries seemingly incongruous flavours and textures with impeccable grace – snapper with wheat berry, zucchini and salt-baked celeriac, for instance. Venison with black barley, watercress and beetroot, and smoked ocean trout and carrot escabeche with almond and white quinoa. The menu’s standout, rippling with flavours, features pressed duck with heirloom carrots, apricot, braised black lentils and a fig vincotto glaze. Both the food and the setting are seductive and stylish. Artworks, music and tableware contribute not only to the experience but also to raising expectations of regional dining. Service is friendly and brisk. And the drinks list, creative while observing a sense of terroir, is far from abbreviated.
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.
