REVIEW
When it comes to cooking seafood out west, Adam Rees is in a school of his own. He'll slick ruby tiles of bigeye tuna with a supercharged fish sauce, then arrange them on a plush ajo blanco alongside roasted pepitas. He'll dress noodle-like squiggles of blanched squid with an alluringly green herb sauce. And he'll use black garlic and shiitake jus to help convince meaty bass grouper that it's been reborn as prime rib. Just as the menu detonates expectations, so too does the setting: a no-fuss, cliché-free zone whose sandstone walls and patio-style furniture say "neighbourhood casual." That relaxed attitude carries over to the laissez-faire service as well as the upstairs bar with views out to the ocean. It's an excellent setting to sign off with a chocolate mousse tart and other beloved sweets, or to take a closer look at the wine list, which flies the flag for all things lo-fi and gluggable.
ABOUT
Chef Adam Rees
Price guide $
Bookings Recommended
Wheelchair access Yes
Open Lunch Fri-Sun; Dinner Wed-Sun
Price guide $
Bookings Recommended
Wheelchair access Yes
Open Lunch Fri-Sun; Dinner Wed-Sun
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.
