This elegant, pillared dining room is the perfect setting for showing off chef Peter Doyle's modern, light touch with Mod-Oz cuisine. Anything Doyle cooks with scallops is divine; the crisp-skin John Dory fillet is also a sure bet, as is the lamb with sautéed spinach and eggplant caviar. The warm caramelized peach tart with peach-pistachio-nougat ice cream will test any dieter's resolve.
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