2nd time here. Is it as good as the 1st time?
To start off, Salmon rillette with pearls. Nicely done however its a preamble to the start of this degustation
SMOKED KINGFISH ESCABECHE
kohlrabi and cucumber salad, tom yum kha sauce, yuzu pearls, chili sago G. Spencer Gulf, SA. Great start. Very bright and fresh as the kohlrabi and cucumber salad was dressed nicely. Kingfish handled well and can be tasted. Tom Yum Kha sauce was rich with coconut milk. When put together, very harmonious. Big problem I found was the plating as it's in a bowl with a flat surface causing the diner to fish around to get a complete bite. Maybe a rounded bowl so one can get a whole spoonful of the sauce, fish and salad
White pudding, pear and vanilla puree, torched baby pears, hazelnut beurre noisette, pickled fennel salad - A very subdued course compared to the 1st course. Scallops cooked well. White pudding cooked well and good flavour. Pears added subtle acidity and when the radicchio was added to the bite, flavours balanced very well. Don't expect the bright acidity of the 1st course.
BAY BUG DUMPLINGS
Grilled bugs, chilli glaze, lobster bisque sauce, kaffir lime, fresh snipped herbs from the JW Garden - Absolutely delicious. Lobster bisque tasted of roasted bugs. Chilli in the bisque offset the richness. The bug itself has a glaze that was thick enough and the chilli came through. Dumplings were light and not stodgy. Stood up on its own right. When my leftover bread made a run through the bisque, the bread and butter softened the flavour making it more rich.
ROASTED DUCK BREAST
Sonfit duck leg and foie gras ravioli, beetroot puree, smoked baby beets, caramelized figs, beetroot foam, red witlof, mulled wine jus - Nice dish. Breast was chewy and didn't yield as much as I thought, however the skin was rendered nicely. Ravioli was nicely made. Beetroot provides a nice foil to the richness of the duck. I would argue more figs, maybe as a glaze to the duck as one quarter of it does not justify it on there. The part that was there was a bright note.
WAGYU FLANK STEAK
Heirloom baby carrots, carrot puree, pickles, truffle potato rosti, smoked sea salt, mustard jus GF - Solid dish. Flank cooked well and for a tougher cut, gave the right amount of chew. Good beef flavour. Jus well made. Maybe up the mustard flavour. Carrots were roasted well. Carrot puree was smooth and provided a good foil to the meat. Potato rosti was well made. The truffle cream lightened up the flavour and woke the palate.
1927 JW RASPBERRY ROOT BEER
Olive oil sponge, cassis confit raspberry croustillant and whipped chocolate ganache - A fitting end to this meal. Raspberries tasted as they should and acted a great foil to the richness of the cream and chocolate. Couldn't taste the olive oil in the sponge. Maybe a stronger scented oil. The chocolate cream was perfectly made and acted as the bridge to the chocolate and fruit which made the difference. The croustillant was crunchy and provided added texture. Maybe add some to the filling. Chocolate casing was tempered very well and yielded to the touch.
In terms of food, this was a well made meal
However, this was far from being a great restaurant experience.
1) Meals were not cleared and other courses were arriving at the same time. Once is a hiccup. This happened twice.
2) Water left empty for me. What's worse is that customers from another table had to hunt for water.
What should have been a great restaurant experience has had the smile soften with these mistakes.
If this was a busy Friday night, these mistakes may be forgiven as servers get busy and lose track. This was a Wednesday night with the restaurant 50% full.
These mishaps mean that there's a disconnect between servers and the front of house team.
I would argue this point. Maybe have a maitre d go specifically to every table and have a bit of banter. Someone who can put minds at ease. That can be the saving grace to these mishaps.
For this to maintain the best fine dining restaurant in the Gold Coast area, the service needs to be more in sync.
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