Lorraine Elliott

"The raw selection includes Hiramasa Kingfish Carpaccio with celeriac, apple and salsa verde. The delicate flavours go well with the kingfish and the salsa verde's parsley gives the dish a lift and a freshness."

Sarah Lian-Han

"The dessert sharing plate ends our meal on a high note. The pavlova is served deconstructed, and modernised with different elements like lemon curd, passionfruit, Chantilly cream, mango purée and a refreshing quenelle of strawberry sorbet. It was devoured with glee."

Jenny Wong

"For a fine seafood starter, try the Alpine salmon carpaccio."

Jenny Wong

"The desserts are delicious. I love their pavlova with mango & lemon curd."

Life of a Travel Czar

"The dish is a wonderful mix of contrasting flavours and texture between each taste experience. Very well rounded with fresh produce being the key to the dish."

Luke Calopedos

"The Ocean Trout Carpaccio finished off these delicious tasters with a great mix of subtle and strong flavours. The creaminess of the trout was brought out by the horseradish creme fraiche, while the white balsamic and herbs gave it a nice kick."

Angela Law

"Their tasting menu is the main event, from the organic sourdough to start, to the grilled silver dory and the pavlova (with mango & lemon curd, passion fruit, Chantilly cream and strawberry sorbet), bringing it home as the final course."

Corinne Mossati

"Work your way to the Atlantic Scallop Ceviche, with chilli, garlic, finger lime, baby coriander and topped with crispy eschallots. The thinly-sliced scallops pack a punch with the chilli and citrus while the fried eschallots lift the flavour. This is by far the pick of the three."

Corinne Mossati

"Start with the Kingfish Carpaccio with pomegranate, spring onion, white balsamic, hazelnuts and baby herbs. The flavour is fresh and delicate."

Cream Magazine

"Highlights of the bar menu include the Manta Raw Plate. One taste of the King Prawn Ceviche with garlic, chilli, lime and basil, and I swore I would be ordering one as main on my next visit."