A small but interesting menu leaning towards minimalist but labour-intensive dishes. The kitchen aims high but can slip up. The pork belly, perfectly textured, was barely warm. The beer-battered onion ring atop the Wagyu eye fillet, unnecessary anyway, tasted of nothing but cooking oil letting down an otherwise very good dish. The green pea mousse and confit duck pithiver were pronounced excellent. At a minimum of $78 per person - order only two starters and you still pay the full two-course levy - this is very expensive food even with side dishes included in the price.
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