REVIEW
With its picture postcard views, white Mediterranean-via-Hollywood Hills façade and impeccably curated interiors, Raes is very much a scene. But it's what happens on the plate here that you'll remember beyond any aesthetics. Parfait choux buns and granita-topped oysters set the tone for the meal to come: indulgent but clever (and available to enjoy at the more casual Cellar Bar downstairs if Raes is booked out). To follow, you might find sweet lobster meat dressed in garum butter and served in its shell, alongside a tangle of tagliolini. Or just-seared coral prawns with 'nduja crumb served atop a thick garlic emulsion. It would be easy for this Byron mainstay to rely purely on its good looks, but chef Jason Saxby brings genuine substance to the table; balancing bold and unique flavours that are presented as beautifully as the room which surrounds them.
ABOUT
Chef Jason Saxby
Price $$$
Bookings Essential
Wheelchair access No
Price $$$
Bookings Essential
Wheelchair access No
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.
