![]() ![]() There are shades of ‘fine dining’ throughout the menu, but these two are *chef’s kiss*.įinally, steak and chips to finish. ![]() The carrots were a standout dish and speak to the local and sustainably sourced seasonal ingredients found in every dish. We can’t speak highly enough of this pairing. It didn’t take long for us to decide on our ‘snacks’, opting for the Wagyu Tartare with Cucumber & Black Garlic ($26) to start, before moving on to Baby Carrots & Brown Butter Gribiche ($18), and Coral Trout Collar & Green Tomato Sambal ($18). Here, the Chef’s Table proudly surrounds the action with a high bench. ELE by Federico & Karl | Image: Samantha RoseĪfter finishing our drinks, we moved past the projector-lit dining room and into the kitchen. ![]()
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