I ordered the beef cheeks which looked deceivingly like a posh meat pie. The french beef pie called Pithiver was a UFO shaped golden pastry. The beef within was cooked beautifully and went down very well. It sat on a delicious pile of caramelised onions and was devoured very quickly. I'd recommend this entree.
My work colleagues commented that the barramundi was beautifully cooked and the mushrooms and lotus chips were perfect textures to accompany the fish. They suggested that the spinach puree would have been better as just steamed spinach.
The kingfish entree was fresh and went perfectly with the accompaniments which included avocado, peas, mayo and pickled daikon. To round out the meal, we shared some steamed asparagus which was topped with poached egg, parmesan and a very mild truffle oil.