Stanley Pl
South Brisbane QLD 4101
2 November 2018
Cuisine: Contemporary

15.5/20 (GFG 2019)
Head Chef:
Douglas Innes-Will
| Course 1: | Reef fish, radish, cashew, mirin |
| Course 2: | Hervey bay scallop, tamarind, chilli, kaffir lime |
| Course 3: | Whitsunday Islands Spanish mackerel, mussel, smoked onion, oyster cream |
| Course 4: | Noosa Earth mushroom, celeriac, raw milk fontina, prune |
| Course 5: | Mallow Organic lamb, pepita, sorghum gremolata |
| 9Dorf Farms chicken, black rice, black vinegar, black garlic (non-Lamb option) | |
| Course 6: | Blood plum, amaretto, macadamia, black sesame |
| Course 7: | Banana, caramel, chocolate, pistachio |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 8.1 | 8.5 | 7.5 | 7.0 | 8.0 | 8.5 |
Restaurant
Restauarnt
Garley & Sammy
Michael & Teresa
GOMA
Amuse 1
Amuse 2
Amuse 3
Bread
Reef fish, radish, cashew, mirin
Hervey bay scallop, tamarind, chilli, kaffir lime
Whitsunday Islands Spanish mackerel, mussel, smoked onion, oyster cream
Noosa Earth mushroom, celeriac, raw milk fontina, prune
9Dorf Farms chicken, black rice, black vinegar, black garlic (non-Lamb option)
9Dorf Farms chicken, black rice, black vinegar, black garlic (non-Lamb option)
Mallow Organic lamb, pepita, sorghum gremolata
Fig and yoghurt
Blood plum, amaretto, macadamia, black sesame
Banana, caramel, chocolate, pistachio
Petit Four 1
Petit Four 2