The Peacock RoomModern British
Adventurous modern fine dining in grand, Victorian surrounds. The Peacock Room shimmers with the flounce and frill of old school presentation yet the menu is far from dated under recently appointed head chef, Scott Evans. Taking in cuts from the restaurant’s own butchery, crisp British flavours are evident across the board with starters such as scallops with pheasant ham and game broth, or terrine of chicken and ham hock with pineapple and spring onion. Clever mains follow, along the lines of pan fried fillet of gilt head bream with smoked potato fritter, grilled broccoli, chervil root puree and crayfish sauce. Tasteful yet bold desserts could include passion fruit crème brulee or Black Forest parfait, with Morello cherry sorbet. Boutique Aussie wines are a feature of the wine list in a setting that’s pure Victorian fantasy.