Hard to fault, polished service original distinctive cocktails, great open look of restaurant. to top it all lots of interesting food of level that has converted us self confessed foodie fans to put it in our top three Favourite hatted restaurants we have visited in Brisbane along with Gerard’s and gauge , our personal highlights were the kingfish crudo served on its own smoked tail with ants, and the koji aged steak served with the theatre of waiter shaving bone marrow tableside elevated the whole dish to our groups all time favourite, flavour and tenderness like nothing we have tried, as a group we have been on a hatted restaurant dining trail and look forward to our next visit. Great time and fun had by all.
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