Whitegrass

"The biggest star is Aisbitt’s Japanese inflected menu of slow-cooked cubes of Mangalica pork with diced abalone and lotus yam, and scallops flavoured with muntries, a native Australian bush berry." Full review

"The cooking is ambitious and the techniques bear the hallmarks of a pro. Find proof of that in the fluttering leaves of skimmed and baked milk skins that shroud a main course of quail. " Full review

"Chef Takuya Yamashita’s style is to use French techniques to bring out the best of the mostly Japanese ingredients. The resulting tasting menus are inventive and intriguing " Full review