General Public Restaurant

A hearty burger featuring a substantial patty, melted Red Leicester and cheddar, caramelized onions, and a tangy Branston pickle, served with perfectly crisp fries.

"The burger was stacked with a hearty patty, melted Red Leicester and cheddar, caramelized onions, and a punch of tangy Branston pickle. The fries were perfectly crisp on the outside, tender inside."

Rhea V

A fresh and inventive tartare with a delightful combination of citrus, almonds, and a strong butter undertone.

"The citrus and almond combination for the rainbow trout tartar, and the perfectly seasoned crunchy exterior protecting a pillow like potato fries."

Paul Paquet

Delicately poached black cod with an herb bread crumb crust, served with a rich and creamy buttery parsley sauce.

"The black cod was poached to perfection and covered in an herb bread crumb crust giving the silky fish some crunch. What really made it shine was the buttery parsley sauce that tasted like a creamy bisque."

Gastro W.

Thick-cut fries, perfectly crisped on the outside and milky on the inside, served with an indulgently perfect beef fat mayo for dipping.

"I'm not joking or being snide when I say this was my favourite dish of the meal. The chips were thick, perfectly crisped on the outside and milky on the inside. The beef fat mayo was an indulgently perfect dipping sauce."

David Y

A rich dessert with a thick ganache base in a graham crust, layered with banana, caramel, and whipped cream.

"The banoffee pie ($16) incorporates a thick ganache base in a lovely graham crust, so much chocolate that it could have been described as a chocolate tart. Layered with banana, caramel, and whipped cream this is a rich dessert that must be shared."

Gastro W.

A refreshing and highly praised lemon dessert, known for its bright and balanced flavors.

"Consequently, it went perfectly with the lemon posset ($15). I wasn’t going to order this but after Corey, our server, described it as the best lemon dessert he’s had for a person who doesn’t like lemon desserts, I knew I had to try it."

Gastro W.