Cobblestone Lane

A lovely lunch spot in a historic building. We thought the building was cute hence decided to have lunch in one of the places. We had the pasta of the day special and chicken baguette, they're both good, well made. The service was attentive and lovely. It was a fairly popular place with a nice view to the park opposite. Overall a great experience for us.

Disregard the late super menu. We arrived at 8.45pm on Saturday night looking for dessert, coffee and a coupe of drinks only to find a closed sign on the door. We asked the waitress if we could get dessert, she asked another staff member who simply replied 'nuh'. We asked about the late supper menu and said we saw it on the website only to be once again told 'nuh. So that's it for us. Based on our experience we won't bother again.

Not quite fine dining, more like a very upmarket form of casual, despite the white shirt wait staff. The food is a very contemporary modern australian style, and consistently excellent. My go to dish is usually the steak, as it's always perfectly cooked to spec. Desserts are also a highlight. I usually drink beer, so I can't comment specifically on the wine list, other than to say friends speak very highly of the selections available. Highly recommend it for a special dining experience.

We thought we would try a fine dining restauant tonight and was intrigued by a restaurant that was under european cuisine category in google yet its menu had a heavy lean towards asian. Firstly establishment was beautiful located within an old heritage building that was once a department store. It still has a well that is situated in the middle of the restaurant. So to the dishes. I had the Filipino style chichen adobo with wild rice while others had char siu pork belly as well as the baramundi dishes. All dishes work cooked to perfection. The flavour indicated hints of the original namkesake dishes but obviously the chef had their own take on the approach. The service was prompt and friendly but this is to be expected for a restaurant of this calibre. The place really started to fill up around 6.30 which along with smoke drifting from the open kitchen kind of gave the experience a more organic touch.