Food:

The ever-changing menu features things like salad of blue cheese mousse; granny smith apples and candied walnuts; three kinds of tartare (tuna and two beef with Asian and classic dressings); duck spring roll, and steamed queen scallops in the shell with Asian-style grapefruit sauce vierge. All are totally delicious, served in bite-size offerings. More substantial options include crispy pork belly with Luke’s XO dressing, red cabbage and apple slaw, and smoked beef fillet with the most superb truffle sauce this side of France. Finish up with tapioca and mouth-puckeringly tart passionfruit sorbet, or fresh summer berries with heavenly fig leaf ice cream.

Wine:

An excellent list with some superb little numbers at a price.

Service:

Relaxed but speedy. This is a different kettle of fish entirely to the neighbouring Test Kitchen, so expect to pour your own wine.

Ambience:

Coolly modern, with polished steel-top tables, dark painted walls and artworks (which are for sale) on the walls. The kitchen is open and right there so you can watch Luke’s talented band at work.

And...:

This works best with a small group so you can try many dishes. Take friends and have fun.

(Greg Landman, January 2012)





Mark Brown
2-Feb-2012

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