It is in Melbourne that the chef, Jacques Reymond, put down his suitcases and his stove. It was a daring challenge… Nearly insane. A French chef in the country of Ayers Rock, it was the antithesis of the local gastronomy. And yet, Jacques Reymond has been able to impose his personal touch. Slowly, he has initiated Australians to the most exquisite dishes. What can you say of his cuisine, if not that it is capricious, just like Australia? Contemporary, creative, pluralistic, it is to be tasted, nibbled at - here and there, with some dishes of a rare inventiveness. A visionary soul, Jacques Reymond married very early on “French flavours and Asian influences”, even before “fusion food” became fashionable. The taste of the oysters is brought out by a touch of wasabi, the crab ravioli are accompanied by a Vietnamese pancake, with a thin slice of tuna and its “tajine of spices”… The cellar is exceptional just as is the Victorian manor, in perfect harmony with the creations of the chef, passionate about his art.