The restaurant was packed and buzzing, but the staff sat us down with a couple of beers in no time. I started with a kingfish carpaccio that had the most unique flavour combination I have ever experienced, and a glass of Chandon bubbles from the Yarra (which was about $8!) which started the night really well. I had the dukka-crusted big eye tuna steak, that had sat on wicked heat for just a second. (04/11/2008 08:34:39)
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