Three types of chocolate - the Varlhona dessert offers hazelnut, date and banyuls. |
Cold entree - squid, Diamond Clam, sea urchin, oyster and mussel, inspired by Spencer Gulf South Australia. |
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A French classic in the exterior as well. |
Surf and turf - lobster and duck in a warm entree. |
My mains - Squab, with endive, onion, cabbage and foie gras. |
Compliments of the house, between courses. |
Serving the soufflé, with style, engagement and concentration! |
Mud Crab meat finely presented on top of truffle base. |
What Kim had - my fellow diner in a group of eight. |
Fineness, flavour and presentation personified . |
And what a lovely evening! |
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