On arrival we were knocked out by the decor - really fabulous outdoor area with tons of heaters. Because it was a beautiful night, the owner (or one of them?) Peter Polovin opened the fabulous fabric roof so we could enjoy the night.
We had a drink and a couple of tasters whilst waiting for our other guests. We ordered the 'Lolli Pork' (Zhenjiang Black Vinegar Toffee with Cumquat Preserve and a hint of Horseradish). Fabulous.
And the 'KFQ!?' (Fried Quail Kentucky Style with Watermelon Relish, Ancho Chilli, Cilantro and Ranchero Dressing. Really amazing.
The feature wall with the fireplace is extraordinary.
Clarence River Jumbo Prawns
Lemongrass Marinade, Cucumber & Pomelo Salad, Peanut, Nam Prik Dipping Sauce
Duck from Tinder Creek
Free Range Duck over the fire with aromatic Spices, Watermelon, Witlof and Apricot Jam
Lamb Loin by Murraylands Farm
Cooked to pink, Red Cabbage Puree, Beetroot, Pumpernickel, Dill, Caraway
Ranger Valley 7+ Wagyu Beef
Hangar Steak, Aztec Spices, Papaya Mojo, Posole of two types of Corn, Ox Tail Tamale
Gnocchetti of Potato
Hand Made, Edamame, Sweet Corn Brown Butter emulsion, Tarragon, Shemiji Mushroom
Japanese 'Wafu' Salad
Oak Lettuce, Wakame, Daikon, Cucumber
Home Style Rustic Fries
Red Aioli, Green Ketchup
Really fabulous food.
But back to the floor staff. There just weren't enough. It was very hard to order wine, and in fact to order the meal or even attract someone to get the bill. Shame. The waiters had the ability to look right through you. Annoying.
Interesting toilet decor. Maybe make sure you have your IPhone with the Torch App!
Around $100 per head. So, service aside - would have to give it
9/10 Highly Recommended.