Posts
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| Three types of chocolate - the Varlhona dessert offers hazelnut, date and banyuls. |
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| 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. |
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| Surf and turf - lobster and duck in a warm entree. |
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| My mains - Squab, with endive, onion, cabbage and foie gras. |
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| Compliments of the house, between courses. |
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| Serving the soufflé, with style, engagement and concentration! |
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| Mud Crab meat finely presented on top of truffle base. |
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| What Kim had - my fellow diner in a group of eight. |
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| Fineness, flavour and presentation personified . |
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| And what a lovely evening! |
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