Send to a friend

Print

del.icio.us this

Digg this

Siggi's at the Port Office

When Siggi’s opened in 1988, doom-mongers declared that fine dining would soon be dead. More than 20 years on, this elegant dining institution is more impressive than ever, complete with china finger bowls, fine wines decanted traditionally by candlelight, and crêpes flambéed at the table. The grown-up pleasures are not limited to great service and a serious, wide-ranging drinks list; the food is equally notable. Entrées are outstanding: an indulgent vine-ripened tomato tartare scattered with basil, fragile olive crisps and a topknot of creamy burrata; or crisp fried quail atop a banana leaf, with lime salt, lemongrass emulsion and a subtle kick of chilli. Mains include tender pink slices of Queensland pigeon breast, with foie gras, and Tasmanian lamb with figs, goat’s curd and potato and olive purée. To finish, a pine-lime splice, with Queensland pineapple, pops on the palate.