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  • Loved my dining experience here. Service was excellent and food was phenomenal. Every dish was delicious. A wonderful restaurant for a special occasion or when you're looking to impress. Starters: The Raw Marinated Scallops ($23) were extremely fresh and sweet and melted in my mouth. The garlic buttermilk sauce was rich and creamy and the herb flavour in it was an interesting touch. The Albacore Tuna ($16) was absolutely delicious. Topped with brown butter, dill and capers, the flavour was bold and the warm toppings were a nice contrast to the cool tuna. Highly recommended. Mains: I can see why everyone raves about the Eurobass En Croûte ($39). A whole Mediterranean seabass is done in a Branzino style which is baked in a salt dough which seals in the juices. The fish is first presented at the table in its pastry crust and then taken back to the kitchen where it is carved, skinned and deboned to reveal the fish filet inside. The result is an incredibly moist and tender fish with great fresh sea flavour. The beurre blanc had a strong yuzu flavour and the acidity really helped to balance out the heaviness of the sauce. The zucchini were pared down beautifully and added a nice crunch and freshness to the dish. The Duck Breast ($29) was also delicious but less innovative than the seabass. The lean Muscovy duck is cooked to a perfect medium rare. It was super juicy with a crisp skin and had a perfect balance of fat and an interesting reduction. The charred endive and prune on the side paired really well with the sweetness of the prune balancing the bitterness of the endive. Dessert: It's a bit of a splurge, but the Ziggy Stardust Disco Egg ($50) is a pretty fun way to end the evening. Coming from Olsen's CXBO line, each egg is splattered by hand so that every egg is unique. It is then filled with hand rolled single-origin Peruvian dark #chocolate #truffles, dried apricots, ancho chillies and coffee beans. To eat the egg, you're given a spoon which you use to smash the egg and then you can eat the chocolate shell as well as the yummy treats inside. The concept is pretty unique and the egg is extremely Instagrammable. But over and above that, I really liked how the tiny pieces of apricot added a little bit of chew and acidity to the rich chocolate. Similarily, the flecks of chilli and coffee beans gave the chocolate that added oomph in flavour.
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