- 整體 4
- 食物 4
- 服務 3
- 氛圍 4
Overall: a very good experience as we can expect from a gourmet restaurant, however this is in our experience of fine-dining way too expensive.
Food: some courses were excellent, some others were less interesting to our paletes: to much sauce on the main meat skewer, one plate with ants but tasteless apart from this. The wine pairing will certainly be excellent for people used to young wines, however for us (French, used to aged wines) it was not good. It is to be noted that we had only one red wine among 6 or 7 in total. Apart from this, the drinks menu was huge and for sure you will find good things!
Service: most of the staff were friendly, except one or two acting like "robots" (neutral face, monotonic voice). For foreigners, despite being fluent, it was sometimes difficult to catch the course explanation due to the noise level in the room associated with the staff talking low and fast (we fortunately received the menu at the end of the dinner).
Ambience: very good, especially the pub experience.
Value: 1300 AUD for two including wine pairing. From our previous gastronomic dinners, similar experiences were generally around 300 to 400 AUD for two. Given the price, I told my wife when we arrived to the restaurant "it might be the best restaurant you have ever tried", finally it was a very good restaurant but clearly not the one we will remember.
Attica已於2024年11月5日回覆Hi Alexandre,
Thank you for leaving your comments here. While I'm pleased to read that you enjoyed the experience overall, I'm sorry you felt it wasn't worth the value, the ingredients we use are endemic and very rare and I'm sorry if this wasn't reflected clearly.
Indeed it seems the overall feedback suggests a few things were not to your liking in particular but I'm very sorry we weren't able to share more of the story behind the choices we've made for the food and wine pairings here. Each one intentional and a unique reflection of the land we are living on.
Regardless, thank you for taking the time to leave a review. We'll take your comments on board.
Kind regards
Claire
Restaurant Manager