The atmosphere was very classic with nice background music. We ordered a la carte dishes for dinner. The amuse bouche was not really amused as the fish meat was not very tender. Nevertheless, even before we finished the complimentary plate, the waiter and waitress was each holding one soup waiting to serve a foot behind us. We were so shocked as this has never happened to us in every fine dining experience we have had.
The dark truffle soup infused with fresh foie gras was tasty, but could be a bit hotter, maybe due to the waiting time.
The wild Tasmanian trout was average but the slow confit duck leg was superb with tender meat, cripsy skin and marvellous sauce.
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