551D Hunter St
Newcastle West NSW 2302
19 November 2015
Cuisine: Contemporary

16.0/20 (SMH 2016)
Head Chef:
Beau Vincent
| Cured iki jime ocean trout: | hickory, white anchovy & yuzu |
| Confit chicken wings: | corn, sage & hay |
| Pasture fed cape grim scotch: | leek, zucchini & beef tendon |
| Green apple and buttermilk: | |
| A ‘Violet Crumble’: |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.7 | 7.5 | 8.0 | 7.5 | 7.5 | 9.0 |
Group Photo
Restaurant
Restaurant
CURED IKI JIME OCEAN TROUT hickory, white anchovy & yuzu
CONFIT CHICKEN WINGS corn, sage & hay
PASTURE FED CAPE GRIM SCOTCH leek, zucchini & beef tendon
Sides
GREEN APPLE AND BUTTERMILK
A ‘VIOLET CRUMBLE’