The duck confit pasta was amazing! The duck meat was chewy and meaty and complemented the light hazelnut cream that coated each strand of pasta perfectly. A sprinkling of lemon zest brought a zing to the dish (way better than just a lame squeeze of lemon) and chopped hazelnuts lent texture to the dish. It was crazy how perfect the portion of cream to pasta was! Plus the cream kept all the hazelnuts coated to the pasta so I never had to use my spoon to pick up extra bits. Each strand gave me the perfect mix of pasta, duck, lemon and hazelnut. The dish was honestly light (yet flavourful) enough to fill me up but keep me from feeling stuffed and heavy. Where to find!! Plus the place: bright and airy. Just like Australia. Plus the chef's love and dedication for food was really inspiring. Really.