11 Hickson Rd
Sydney NSW 2000
24 August 2018
Cuisine: Contemporary

15.0/20 (GFG 2018)
Head Chef:
Joel Bickford
| Glazed bonito: | with smoked bone cream, apple and horseradish |
| Steamed Murray cod: | with broccolini, almonds and rapini |
| Roast Little Hill Farm chicken: | with celeriac, hazelnut and chicory |
| Charcoal grilled Paroo kangaroo: | with pickled pear, radicchio and juniper |
| Garnet plum sorbet: | with beetroot, ginger and lemon |
| Chocolate: | with dulce de leche, buckwheat and cocoa nibs |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.5 | 8.5 | 7.5 | 7.5 | 7.0 | 3.0 |
Group Shot
The Restaurant
Menu
Table Setting
House Bread
Glazed bonito with smoked bone cream, apple and horseradish
Steamed Murray cod with broccolini, almonds and rapini
Roast Little Hill Farm chicken with celeriac, hazelnut and chicory
Charcoal grilled Paroo kangaroo with pickled pear, radicchio and juniper
Garnet plum sorbet with beetroot, ginger and lemon
Chocolate with dulce de leche, buckwheat and cocoa nibs