We arrived slightly earlier than 8pm, and were seated in no time at all close to the entrance. The lighting was dim, with a small oil lamp on each table, soft music in the background, and a small, pleasant crowd. Out attending waitstaff soon came with our menus.
For our mains, KT chose the eye fillet of Tasmanian grass-fed beef, and I chose the roasted duck.
We also decided to share a dessert, so we chose a vanilla and butter-roasted peach.
Then came the entrées, KT's looking like a creation inspired by the autumn forest floor, and my oysters bobbing in a citrusy liqueour, waiting to be slushed into my mouth.
I was in such state of euphoria that I dared not take a sip of water for fear that I would lose the wonderful taste still lingering in my mouth. The entrées won us over, made us buzz with anticipation of the mains.
Before leaving, I asked KT if he could get the chef to autograph the Australian Traveller magazine, which the chef happily did so. :)
Situated in Ritchies Mill at the bottom of Paterson Street across from the Penny Royal Hotel
03 6331 4153