Qantas Magazine 2011

Peter Forrestal, June 2011

A five minute cab ride from the CBD, this elegant room has classy modern Brit cuisine, showing a mastery of classical technique, whether it’s a roast partridge breast with speck wrapping or braised partridge and mushroom pie.  A compact list of wines balances exotic and local, superstars and emerging players. Clever choices by the glass and bargains in the reserve list.