The entrance is like a fairy tale. Credit: Traci Tournoux
- The entrance is like a fairy tale.
- A scrumptious appetizer, these fritters are stuffed with ricotta and are served with sunflower-olive brittle and white balsamic vinegar
- Smothered in ginger and chilli water, this scallop ceviche is overpowered by the new plum/apricot hybrid fruit, pluot
- Fresh and bright, Imperial No. 9 offers a mix of East and West coast oysters.
- The best thing on the menu, this dish comes soaked in sweet and sour butter and crispy garlic.
- This side dish is a must have - a mix of golden and red potoatoes mixed with a shallot confit, cured lemon and just a smidge of sea salt.
- The special of the day, the butter poached lobster was tender and juicy, and came hidden under a sea of spicy butter foam.
- Though these scallops had a nice, golden brown sear, there was nothing special about them. They are served with summer corn, heirloom tomatoes and romano beans.
- The beef was overcooked, and tough, but the greens and white soy sauce were refreshing.
- The unappetizing presentation does nothing to help this bland, slightly gritty dish.
- This "pie" was so deconstructed, it was unrecognizeable.
- This dessert was light and luscious.
- Perhaps the strangest dessert on the menu, it was addictive. The popcorn powder mixed with the ice cream will make you think you're at a baseball game.
- More >
