Restaurant
West
October 9, 2009
In his second year at the helm, Warren Geraghty (formerly executive chef at L’Escargot in London) has hit his stride, infusing his dishes with concentrated flavours and exploiting the potential of local ingredients in the service of West Coast tastes. Standouts include the tian of spot prawns and mint couscous served with chilled white almond and lemon gazpacho, which is fresh with concentrated flavour. The boneless quail with poached lobster, sweet corn, and toasted brioche is a masterful equation. Pastry chef Rhonda Viani performs dessert magic, and bar manager David Wolowidnyk serves up some of the most imaginative, satisfying cocktails in town.
Open for lunch Monday - Saturday.
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