This elegant spot for after-work dinner and drinks in the CBD just got a little swankier with a menu refresh.
New culinary director Daniel Sia, formerly of The Disgruntled Chef, has added gems to the menu like roasted cauliflower steak ($26), a delightful combination of tender, chunky slabs of cauliflower, puffed grains, black truffle, slow-cooked egg and maritake.
There are also mouth-watering options on the chophouse selection to keep carnivores happy, such as the 28oz Stockyard Angus porterhouse steak ($134 for 2 to 3 persons) beautifully grilled and charred with the option of adding on foie gras or bone marrow, an 8oz Brandt USDA choice tenderloin ($60) or 8oz Tajima wagyu striploin with a marbling score of four to five ($60).
For dessert, we’d recommend the Cookies & Cream ($16), a deceptively simple dark chocolate shortbread encrusted white chocolate ganache, which comes with a spiked milkshake.
19 Cecil Street. Tel: 6438 3757
Cover: Smoked eel pate and caviar from Black Swan
This was first published in Wine & Dine’s June 2017 issue, ‘Restaurants’.