Amuse - Buffolo mozzarella, white peach sauce, peach
Entree - Warm marron tail with bella rosso tomatoes and lemon verbena
- Murray cod with finger limes, fennel and succulents
Main - Steamed Bass grouper with spanner crab, Coorong pipis and smoked dulse
- Grilled Rangers Valley flat iron beef with watercress, yuzu and soy dressing
Predessert - Moscato granita with apricot yoghurt and blue berry powder
Dessert - Mango and passionfruit souffle with roasted rice ice cream
- Valrhona chocolate ganache with cherries and warm chocolate doughnuts
Very well executed, strong flavours.
Both entrees good.
Steak soft and good flavour, quite red but not bleeding so we think that's attributed to the cooking technique (probably sous vide).
Grouper was grossly undercooked/raw the first time but great after we sent it back.
Souffle probably better at .est, ganache was good
The Two Hat concept has challenged us for a while. Three hats usually means something spectacular or successfully creative in some form. At One Hat places we expect solid flavours, strong execution and perhaps some attempts at pushing the boundaries. To us, Two Hat places tend to underwhelm and sit in a no man's land.