There is something to be said about finding a location in the heart of the suburbs with an unassuming foreground that always tantalizes the imagination. How could a place like this exist so far away from the city centre? And with all it’s exclusivity, you know you’re in for a treat.
To start with, I ordered the Chargrilled Quail with sweet potato puree, kohlrabi and button mushrooms. To be honest, I had no idea what to expect having never eaten quail before.
The presentation was well done and I found the little bird to be filled with quite a few bones. That said, it was quite succulent and moist and the puree enhanced the quail’s natural flavours.
Mains consisted of Pork Belly with poached quince, carrot and ginger gel and currant.
I found the crust to be a little thick for my liking but the meat was well cooked and melted in your mouth.
The gels were a great addition to the meal and I felt horrible for destroying something so beautifully presented as this dish. Whilst the meal was satisfying, I definitely felt like I could fit in another course.
And lo and behold the dessert menu.
I chose to go with the Blood Orange & Szechuan Parfait with Meringue and Orange Sherbert. I was wondering how they would infuse the two and boy was I surprised!
First of all the Sherbert was exactly that, sherbert and not something I was expecting. The little powders exploding their massive flavours was a real delight to the pallette. The parfait was exquisite with the crumble base bringing an new sense of excitement to the meal.
The extra gel flavours really kicked up the taste a notch as it had orange and sherbert mixed into them.
All in all it was a delightful meal. The only thing I can fault with this place is their service. It was tad on the slow side and for the price and quality of food, you need this extra pillar if you’re aiming for a high end dining experience.
Having said that, they often change their menus and I’m willing to overlook the service issue to taste the next creation that they have on hand.