REVIEW
Mind-blowingly complex snacks launch the high-kicking, overachieving culinary performance that takes place in this moody 24-seat basement diner. Perhaps paper-thin wagyu beef wafers dotted with shiitake and chestnut mushroom creams, or dry-aged marlin sashimi brightened by shiso vinaigrette and yuzu kosho. There's free-flowing smoky duck consommé, too. Larger plates, delivered by the chefs, display the same honed skill and reverence for flavour. Like hand-cut fallow deer tartare with crisp folds of celeriac on top and a roasted sesame base. Or gloriously marbled wagyu yakiniku glazed in fermented cherry sauce with brown butter and heirloom corn. A Thai tea and salted coconut milk dessert with mandarin oil is equally well-tuned. While stellar drink pairings double down on the sense of adventure, shooting the breeze with affable sommelier Jemima Phillips is a joy all its own. A truly world-class Exhibition.
ABOUT
Chef Tim Scott
Price guide $$
Bookings Essential
Wheelchair access Yes
Open Dinner Tue-Sat
Price guide $$
Bookings Essential
Wheelchair access Yes
Open Dinner Tue-Sat
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
