PROFILE BY BEST RESTAURANTS
Owner George Kasimatis muses, "I love what I do…I want you to love what we do" – and many do. His restaurant wins plaudit from politicians, to power suits, to sporting legends. A subtly lit room of contemporary rusticity, you know you are going to be well looked after the moment you step in. Knowledgeable staff professionally host your dining experience. Duck in on break from the office for a sneaky espresso over the day's paper, or invest time to enjoy a very pleasurable meal.
Changing with the seasons, the menu may offer you ceviche of scallops with squid ink crumble, or duck breast with Pedro Ximenez jus. Daily house-made pasta sees Moreton Bay bug tortellini with peppered yoghurt, gingerbread crumbs and prosciutto; linguini with blue swimmer crab and fennel or tagliatelle with braised rabbit and cumquats. To round things off, a plum doughnut with rhubarb, orange, saffron and sauce anglaise, should surely please.