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I have to give this restaurant a perfect 10/10 rating. From the chefs and kitchen staff to the waiters/waitresses and front of house team, everyone was exceptional. My wife, daughter, and I thoroughly enjoyed our meal and have dined at many places in Hunter Valley, Sydney, and Melbourne. We have our favorite spots that are hard to beat, but this restaurant has now become a new go-to for us. The three of us shared 4 a... View all feedback.
6 out of 5. excellent aromen, immaculate service, beautiful decoration and unspoiled German and Austrian staff that makes their ass! this restaurant has everything. location, fantastic eating, an amazing wine list, ambiente and impeccable service. the dinner menu is a set price for three courses with five or more options to choose for each course. my wife had pubs, kingfish and an indescribable desert. I had scallops, linguini with prawns and chocolate goose. the tastes, textures and presentations were to die for the entire board. literally, soouo goouod! our wein was selected from the normal list: a simple smooth and tasteful gruener veltliner 2017 by bernhard ott. for the desert we had a port style wein and a vin doux naturelle. if in port macquarie that is one! xo
Excellent fine dining.. Comprehensive wine list. Well worth a visit if you're in Port Macquarie.
I have dined twice here, with standout service from rob and Tom. Expertly matching wines to any course. Very passionate and knowledgeable ! Toothfish and beef special were definitely standouts in the food department! Thanks again for a great dining experience.
Excellent food, on par with the highest quality restaurants in Sydney Very COVID safe as well Always an essential when we visit Port
The restaurant uses quite a few Asian' ingredients but is not bound by the rules. They have their own interpretation the result was overall good although not always outstanding. I always order Patagonian toothfish in a restaurant when it is on the menu. Here they steamed it, and the quality of the fish itself shone through. I did feel that the fat was still locked in the flesh, which, although very tasty, would be even better if the fat was released. I must admit my favourite way of cooking toothfish is still something similar to Saikyoyaki' (to marinate it in miso or koji then grill it), which can release the fat from the flesh and highlight the sweetness of the fish.
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