Margaret

Yeh went for mrs bday. Customer service was great! Didnt know what to get so i asked chat gpt. The bread was some of the best bread i ever had in my life. Entrees was king prawns, oysters, Then after that has lobster and greens, then mains was duck, steak, and potatoes sort of like a sandwich potato. All was divine. The mrs was happy! Thanks guys 🙏🏼

Both my girlfriend and I were they're to celebrate her birthday and our anniversary. We were amazed at the service, the quality of the dishes brought out and the pace of the staff attending to a packed restaurant. For entrees, we ordered Lobster Ravioli with Black Vinegar and Chilli Oil along with Yamba Pipis with Mexican XO and Garlic Shoots. Both were brought out quickly - delicious and beautifully presented. Pipis had a nice kick of spice. Wish we had some bread to soak up all the left over juices from both entrees. The mains, we decided on the 800g Dry-Aged CopperTree 36 Month Grass-Fed Hereford Ribeye. The picture speaks for itself. Served medium-rare, with a side of Wentworth’s Twice Cooked Crisp and Creamy Potatoes. All paired with a glass of a couple reds from Barossa and Margaret River. With all that being said, it definitely reflected their recent accolade of named #1 in AU and #2 globally. Thank you to all the staff and chefs for making our night memorable.

This is my second time visiting this restaurant. Overall, it’s very good, though the environment is a bit too noisy. The tuna sashimi didn’t seem as good as the last time. The air-dried wagyu with figs was absolutely delicious, and the filet steak was also unforgettable, although the sauce might not be quite to my taste. The wedding cake was a little too sweet, but it paired well with the unsweetened black tea and milk. I’m very curious about the grapes on the cheese platter—they were really tasty, but the menu doesn’t seem to mention what variety they are.

Margaret is good. Very good. Albacore tuna sashimi was mild and literally melted in my mouth. The Top Mishima steak was beautifully cooked and so intense in flavour that friendly sommelier had to walk me through multiple strategies for pairing it with wine - which was quite instructive and fun. The soufflé came out not how I imagined it, but was also more delicious than I could imagine. Rafe and his colleagues at the bar offered most relevant guidance for the menu and could always find a minute to chat when libations got me into that kind of mood. A great place!

The restaurant was busy we had the pleasure of enjoying a nice meal and good quality. The attentive staff ensure felt well taken care of the begin. Highly recommend the dry aged copper tree 36 month was delicious and perfect texture cooked juicy.