You would have to stretch pretty far to label Vileroy dull or boring. On any given night (or day) the joint is jumping. Not in a jazz-and-jive kind of way, more in a the-patrons-sure-do-love-this-place kind of way.
Grant Pickham of Adelaide's stunning Scampi's on the Beach fame heads up a pleasantly social, yet efficient, roster of serving staff who happily lighten the tone of the Vileroy dining experience, which they achieve without detracting from the quality of service. They smile in the face of seemingly stuffy wait-staff rules, but follow them to the letter nonetheless.
Chef Kris Sorensen created the dedicated all-day breakfast menu and the lunch selection crosses over into the after-dark to some extent. Overall, all three menus confidently weave elements of Asian cuisine with African and European. This intriguing combination typifies the flippantly thrown about moniker of modern Australian. Thankfully, in this case it seems to have been accurately applied.
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