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THIS RESTAURANT IS CLOSED LUC'S Restaurant Review: Chef Steven Smith offers a jaw-dropping menu of dishes like flatbread of golden chanterelle, butter-braised leek, peppadew Comté and extra-aged Gouda; and sweet tomato jam-ricotta salata chicken roulade. Hold court in the sleek turquoise, white and cocoa dining room, or perch at the bar, sipping a cocktail and watching the rotisserie spin with a fire-roasted chicken. It could take weeks to eat through the menu, with its mind-blowing riffs like the crispy-skin barramundi trilogy, which salutes the sweet, mild fish. Then, just when you think you've got the menu figured out, wham, Smith sends out another surprise. Desserts include a lemon coconut cake with vanilla lemon sabayon.