18 Barker St
Griffith ACT 2603
3 March 2017
Cuisine: Contemporary

16.0/20 (SMH 2017)
Head Chef:
Ben Willis
| One: | Bonito, wild rice, burnt mango, green mango & crispy fish salad |
| Two: | Roast garlic custard, semi dried carrots, miso, sesame & buckwheat |
| Raw kingfish, avocado, wakame, fermented daikon & horseradish | |
| Duck breast, purple carrots, grilled plum, shiso & ume kosho | |
| Tajima wagyu flank, black garlic, braised eggplant & sunflower | |
| Three: | Pork belly grilled over charcoal, pickled apple, shishito & galangal |
| Lamb rump, caramelised endive tart, broccolini & salsa verde | |
| Poached john dory, braised lettuce, grilled cucumber, mussel butter | |
| Potato & leek pithivier, parsley puree, silverbeet, zucchini blossom | |
| Cheese: | Délice des Crémiers, honey, dried figs & crisp bread |
| Four: | Brown butter ice cream, almond praline & frozen lemon verbena milk |
| Capsicum sorbet, rhubarb compote, strawberries & black olive | |
| White chocolate mousse, blackberries, fig granita & fig leaf oil |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 8.2 | 8.5 | 8.0 | 7.5 | 8.0 | 8.0 |
Group Shot
Restaurant
Restaurant
Menu
Amuse-Bouche
Amuse-Bouche
House Bread
Bonito, wild rice, burnt mango, green mango & crispy fish salad
Roast garlic custard, semi dried carrots, miso, sesame & buckwheat
Raw kingfish, avocado, wakame, fermented daikon & horseradish
Duck breast, purple carrots, grilled plum, shiso & ume kosho
Tajima wagyu flank, black garlic, braised eggplant & sunflower
Pork belly grilled over charcoal, pickled apple, shishito & galangal
Lamb rump, caramelised endive tart, broccolini & salsa verde
Poached john dory, braised lettuce, grilled cucumber, mussel butter
Potato & leek pithivier, parsley puree, silverbeet, zucchini blossom
Délice des Crémiers, honey, dried figs & crisp bread
Brown butter ice cream, almond praline & frozen lemon verbena milk
White chocolate mousse, blackberries, fig granita & fig leaf oil
Petit Four