Courgette
Editorial
After some refreshment in the form of a crisp white wine, choose from some truly sensational dishes to start with, like the assiette of quail or the orange and Szechuan pepper pressed confit duck with seared scallops, apple and fennel puree. The menu is rich, creamy and smooth - French to its core - but it touches delicately on the palate and celebrates every ingredient. As a main, I can never pass up a great steak, especially 90 day grain-fed fillet, but if you're in the mood for something a little more adventurous try the New Zealand venison or the lovely cous cous lettuce dumplings. And if you've got room, don't hesitate to order dessert - like everything else about this restaurant, it's well worth it.
Russell Buzby, April 2008
User Feedback
simon
December 02, 2009
waste of money small portions, finger prints on glasses, wait staff seemd to be in own world at times, how ever loved the dessert.
roemanner
July 04, 2011
Something happened here over the last 18 months that brought it from a FIVE to a THREE. Maybe it's a change in the head waiter or a change of control in the kitchen or ownership. Food is still quite good. Decor is very good. Service mechanical. Ambience not much better than average for a place that is pretty pricey. A place to be seen in, not so much to eat in.
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