If you find yourself at this restaurant then chances are you're here for one thing and one thing only: oysters. But don't let the fantastic marine fare here steal the show entirely from the rest of the stellar mod-Med menu.
First-timers here would be crazy not to try even a few of the oysters on offer before moving on to more substantial fare. To get a good indication of chef Luke Collins' skills, go for the Benchmark dozen tasting plate. Each of the 12 oysters has its own distinct flavours to experience.
Once your craving for Piscean produce is sated, move on to the main offerings, where regional produce reigns supreme. Cowra lamb, Southern Highlands beef, Hunter Valley quail and Macleay Valley rabbit are all top notch options to follow a set of superb oysters down your gullet.
Nick Eggert
Open
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Breakfast
Lunch
O
Dinner
O
O
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Late
Fri noon-3pm Mon-Sat 6pm-10pm
Mediterranean, Modern Australian and Seafood
Entree: $18-$25
Mains: $32-$36
Dessert: $14-$18
Payment accepted: MasterCard, Visa and American Express
Licensed. Wine is available by the glass. BYO (wine only) $5 corkage per person. BYO Mon-Thu only
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