The Age Good Food Guide 2013
There’s a playfulness to the menu, in dishes such as ‘black and blue tuna’ and ‘crispy little pig’, in which golden cubes of crumbed and fried pig’s head are served with beetroot-stained watermelon and barbecue-style sauce.
Gabriella Coslovich, Epicure
A main slow cooked Marlborough King salmon fillet was brilliant- the fish silky, moist and deep pink in colour, with hints of citrus and served with a creamy bed of crab and sweet corn. I could imagine the chef had slaved for hours over the pizza-sized apple tart served with brandy cream, vanilla ice cream, and a jug of warm apple sauce. Luscious.
Sarah Weeks, Travel Digest New Zealand
My personal favourite dish is the cannelloni shapes cigar of beetroot filled with goat’s cheese and walnuts and the chocolate bar, peanuts and caramel dessert is not to be missed, its divine.
Hospitality National Magazine
Signature dishes include a modern twist on the nursery favourite of boiled egg and toasted soldiers featuring a duck egg with sourdough toast, and 16-hour slow cooked Gippsland raised saltbush lamb belly.
Australian Gourmet Traveller
The new restaurant features a dessert bar overseen by pastry chef, Daniel Fletcher and a revamped, more casual bar and lounge area.