The Gong’s best restaurant deserves another gong for gorgeousness. Take the dramatic statement lettering at its entrance,a bar made of white marble and black tiles,chairs with polka dots,whimsical wall art and a chandelier made of salvaged glassware. Add to this the theatre of formal service and you have a hushed,plush space with a serious wine list. Chef Peter Sheppard’s degustation menu is heavily influenced by French technique and each dish is a nuanced combination of taste,texture,balance and flavour. Savour seven star dishes such as smoked rainbow trout,with a creamy trout brandade and school prawns,line-caught mulloway with spanner crab agnolotti,pork belly and loin with sage gnocchi,rolled veal fillet with sweetbreads,lardons and parsnip puree,and a whipped brie,apple and walnut salad. Finish dessert - chocolate bourbon biscuit with ganache and sesame ice-cream - with a contented sigh. 

And ... Learn advanced techniques,such as butchering,at the Caveau cooking school.

THE LOW-DOWN
VibeFor white-tablecloth occasions.
Best bitThe edible art on your plate.
Worst bitService can be less than relaxed.