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The Cacio e Pepe is served with salt, pepper, olive oil and parsley and then brought to the table hot in a pecorino cheese wheel imported fresh from Italy.
The Szechuan floured baby calamari came drizzled in palm sugar dressing and sprinkled with sesame seeds. This was a tender delicious dish.
This was a wonderful way to start our meal. The trio of dips came with a whole pizza Bianca. It was hot and fresh and went so well with the tasty dips.
The karaage chicken almost shattered when we bit into it, revealing tender chicken meat inside. It was another big serving with a tangy, spicy mayo.
This delicious dish was apple wood smoked ocean trout, pasture raised truffled scrambled eggs, watercress, toasted sourdough and lemon.
This chilli salted squid was coated in ground chilli salt and spices and deep fried till golden and tender. It had a tasty dipping sauce and fresh lime.
The arancini della chef is filled with whatever the chef decides on each given day. These golden balls of rice were a delicious starter.
The porridge was a tasty work of art that had warm spiced coconut quinoa, almonds, maple roasted pear and rhubarb with lovely edible flowers.
The plate was piled high with juicy tender duck coated in a lovely crispy skin. It was a big serving and we both dug in and loved it.
The yoghurt and granola was a colourful dish. It had toasted granola topped with a generous pile of yoghurt, fruits and a drizzle of honey.
The half beer roast chicken came with Norfolk asparagus, 48 month aged Parmesan and mushroom crunch. It was eye-catching and so tender and juicy.
Soft shell crab is an impressive thing. The Deep Fried Spice Battered Soft Shell Crab had lots of flavour and a lovely crispy spiced texture.