In this vast light setting imbued with contemporary Australian elegance, dining rooms overlooking a waterfall and gardens are testimony to dedication and patience. Qualities held by Tetsuya Wakuda, a Japanese chef, who has been in Sydney for more than 20 years. He draws great inspiration from French and Mediterranean cuisine in order to enhance his own traditions. Discover his daring culinary delights like the signature dish «confit of Tasmanian ocean trout with konbu and unpasteurised ocean trout caviar».