est.

Lovely food and so was my French waiter ! ;) Seriously, heirloom tomato salad was like summer on a plate; and the cod with shaved abalone with ginger broth is a signature dish. 3 courses=$95 for lunch .

Moreton bay bug ravioli is fresh and covered in yummy lemongrass , coriander , roe & tomatos . Highly recommend but it's a "special" so not on the menu . Need bigger fork hehe

This is the John Dory . It was the best and had the cutest little turnips on the side. No need for mash (waiter will try to cross sell you) hehe

The service was amazing and loved all the food. Better than Marque and on par with Quay! Coming back next spesh occasion

Some of the city ’s best food; where an award-winning Australian menu is served in a soaring, pillared dining room, distinguished by delicate, tiered crystal chandeliers and a pressed-metal ceiling. Read more

Passionfruit soufflé goes better with the complimentary strawberry ice cream so make sure u say its a spesh occasion when u book !

The 7-course tasting menu , which features dishes like steamed cod with shaved abalone and roast squab with grilled figs , is remarkably light. Read more

Perfect crafted dishes, fancy ambient and outstanding wine pairing . Under rated in my opinion.

Sashimi of ocean trout was to die for & I'd definitely recommend the iced rhubarb for dessert !

food, service, and atmosphere 5 stars all the way. Chef Peter Doyle is a maestro in the kitchen! Order the degustation .

Entrée we ordered had a small caterpillar (alive) on the salad . Waitress took it away and came back later with a new one. Never was compensated in any way. A little upsetting for a 3-hat restaurant .

Came here for the soufflé , totally awesome!

The service is very attentive and the food quality is top notch albeit the portions are very small

This is a very special occasion place, we go once a year

You know the only wine this place is missing which would match the class of the Establishment...Sensi Collection ... From Tuscany Italia

Ask for extra truffles on the lamb or beef .... Worth it! Dom with entree, yes please!

Saddle of venison and black pudding to die for!

Scallops . Wow. Just wow. Can't fault them

Very elegant a bit pricey

Ask for a plate of "gold tarts " for dessert .

Awesome chefs menu and a dessert menu that's to die for.

On October 12 and 13, Marcus Wareing cooks with est.'s Peter Doyle as part of the Crave Sydney International Food Festival . Read more

31 Rieslings on the list. I suppose that's really 'nuff said, isn't it..

Omg!! Soufflé me up any day!

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