Burdock & Co

These vegetarian eclairs feature chicory with a caramel sweetness, balanced by creamy cheese and apple sauce, offering a surprisingly meaty flavor.

"we were won over from the first bite. The chicory carried a caramel sweetness with no bitterness, balanced by creamy cheese and apple sauce—a vegetarian dish that tasted like meat."

Evelyn W

Sunseeker oysters are perfectly balanced with Salt Spring Island finger lime/yuzu vinegar gel and a hint of chili.

"The Sunseeker oysters were paired with Salt Spring Island finger lime/yuzu vinegar gel and a hint of chili for flavor. Perfectly balanced."

Evelyn W

This crudo is elevated by a macadamia nut sorbet on top, providing a magical texture and rich, nutty aroma that complements the citrus vinegar sauces.

"the macadamia nut sorbet on top—a magical texture and pairing! It added a rich, nutty aroma, complemented by various citrus vinegar sauces, yet different from the fruity acidity of the oysters."

Evelyn W

A unique broth with a five-spice powder flavor, reminiscent of Lanzhou beef noodle soup, served with brioche and butter.

"The kangaroo pho was great considering it's not really pho, though a bit flat if you're expecting pho, and the eclairs were to die for."

Dal Y.

Exceptionally well-prepared lamb loin with a clean flavor, paired with homemade Vegemite and a pumpkin tart.

"I am not usually a fan of lamb but it was actually my favorite dish. Very tender and paired well with the sauce."

Tub Zits

A vanilla custard with a tart, hawthorn paste-like layer on top, finished with a honey sorbet.

"The vanilla custard had a layer on top that I initially thought was red bean paste, but it turned out tart, like hawthorn paste. Topped with a honey sorbet."

Evelyn W

This dish has been a menu staple for 13 years and is considered a must-have by many regulars.

"Every course was fantastic and the fried chicken is a must have, and has been on the menu for 13 years !"

Brenton Nichols