This grillhouse boasts incredibly modern and eccentric twists, and all the bells and whistles that chef David Higgs brings to the table. Local, seasonal ingredients appear in well-balanced dishes with subtle smoky notes. The menu is a journey, with flavours from Mediterranean to Thai and Argentinian. Much thought goes into each texture, colour and scent. Consider wood-fired asparagus with seaweed butter; prawn tails with wasabi and prawn crackers; or, for the more adventurous, octopus hot off the coals, with anchovy and a quail egg. The pork main is also sublime. The dessert menu is small, but clever and enticing. Try the passion fruit crème brûlée with lime meringue drops and macerated berries.
Read full article at: