So much to say! This restaurant provides a stellar experience down to the little touches (like L’Occitane products in the bathroom) and a million dollar view. Start with a signature Peach Bellini ($16) complete with a touch of molecular gastronomy (the aroma of orange peel); and a plate of their carefully selected Coffin Bay Pacific Oysters ($18/ half dozen), delivered fresh daily. Though they have great small plates, I recommend skipping to the entrees of Jamon Iberico with Figs and Leaves ($18); a trio of Seared Sea Scallops ($20) presented three ways with pea puree, pork belly, and most interestingly with chicken confit; and perfectly al dente Wagyu Beef Cheek Angnolotti ($17). Save room for a main of Lamb Loin, Cutlet and Braised Breast ($32) ‘ it’s a revelation with superbly cooked lamb, baby carrots, peas, potato fondant and wood ear! The small list of seven cheeses held surprises even for a cheese snob like me, particularly the Artavaggio ($22/3 cheeses). There’s a designer element to the warm, intimate space with superb original graphic art by Mark Stott. Service is warm and professional; and owner Steve Wales is particular informative about wine ‘ I loved the blush pink 2007 Carlei Pinot Gris ($62).
70 a-b Campbell Parade, Bondi Beach
Ph: (02) 9300 8898
Modern Australian $$$-$$$$
Edit – CLOSED for Winter 2008