Chef's Table by Chef Stephan Zoisl

Red prawn lightly seared with fried buckwheat for texture. First starter of the 6 course dinner @$128

My vegetarians friends swore by this place for a creative vegetarian menu too!

Had a great wine pairing dinner with their 4-course Omakase Dinner with Marques de Casa Concha wines as part of the Marques Perfect Match which runs till the end of October!

The fun part of the dinner is that we don’t know what dishes to expect, except that it will be from a set of ingredients available. This dish is one of our favourite, the Halibut fish with Lobster bisque sauce and bits of cauliflower, paired with the Marques de Casa Concha Merlot. It’s quite interesting as we didn’t expect a red to be paired with this fish!

We also tried other types of the Marques de Casa Concha like its Chardonnay and Cabernet Sauvignon.

My friend and I had a very enjoyable dinner here two nights ago. We had walked in not knowing what we‘d be eating but had walked out completely satisfied.
The concept by Austrian Chef and Owner Stephan Zoisl is essentially degustation or as the Japanese call it: omakase, but with a bit of a tease because we got to see the list of 28 ingredients (a curation of the best of the season for that day) he, Chef Lorenz Raich and team would draw from to create our meal.
We picked the 6-course option and every time a dish was served by one of the chefs, that beautifully-plated item was carefully explained to us in great detail. I was too busy chatting with my friend so I didn’t take notes, but one thing’s for sure - all the food was executed impeccably in the restaurant’s distinctive modern European style.
Our first three courses featured seafood starting with a cured mackerel accessorised by tiny chanterelle mushrooms and burrata, followed by a sweet prawn with butternut pumpkin and crispy rice crackers, then finally, the last Alaskan halibut of the season appeared in a milky foamy sauce. This third course triggered instant exclamations of delight as we both found its flavours sumptuous yet superbly comforting. The next dish to arrive was another winner - Duroc pork done in three ways. We were impressed by the amazingly delicious results from the different preparation styles. Wagyu beef starred in our fifth course, and again, the richness of the flavour knew no bounds thanks to the skillful cooking of the chefs. The sauces in all of these were also perfect complements.
For pre-dessert, we were given a refreshing popsicle of mango sorbet coated in white chocolate and dehydrated raspberries to nibble on. The sixth and last course was a rum and raisin ice-cream coated in sabayon (if I recall correctly) accompanied by cubes of almond cake and crisp tuille - a lovely and not-too-heavy finale.

My 3rd visit and each time with different surprises. Chef never fails to bring different taste and visual delights to the table.

This is definitely a highly recommended place to return.

The dining experience here is like an omakase. Chef decides what to serve based on the daily sourced ingredients. You can inform them if there’s any ingredient you don’t take.

The dining experience here is like an omakase. Chef decides what to serve based on the daily sourced ingredients. You can inform them if there’s any ingredient you don’t take.