It is hard, if not impossible, to come up with a more spectacular and iconic setting for an Australian restaurant celebrating the finest and freshest produce that the country has to offer.
Peter Gilmore, the widely acclaimed Australian chef, delivers he essence of Australian cuisine, taking guests on a gastronomical journey through the diversity of the country’s home grown flavours. The menu was created in conversation with passionate and dedicated Australian farmers, fisherman and breeders. Some noteable dishes include Arkady grass fed lamb with Jerusalem artichoke, borad beans, brown butter and scorched leaves or the Wild Cape york barramundi with crisp parsnip, hazelnut and whole lemon puree. The restaurant celebrates Australian wine too, with the judges describing the list as “mouth watering” with “clarity” and “verve”.