MICHELIN Guide’s Point Of View
This understated plate-glass façade may seem lost in a sea of mediocrity, but the restaurant it houses is truly distinct. The soothing décor appears minimal, with splashes of orange from the seating, bare tables and Rodin replicas to fashion a space that is instantly likeable. A small painting purchased by the Chef and his wife on their honeymoon in Italy graces one corner of the room. Dishes are intricate and take time to be described, which may explain the relatively slow pace of dining here. The menu showcases classical edge and contemporary artistry. Start with a melt-in-your-mouth lobster tail puddled in citrus beurre blanc that is studded with tapioca pearls. Delicate, handmade tortellini are packed with maitake mushrooms and lovingly enhanced with mint and shaved Perigord truffles. This may be followed by a slice of consommé-poached beef filet, pan-seared to medium-rare perfection and paired with enoki mushrooms, nasturtium purée and drizzled with California olive oil. Just when you think it couldn't possibly get any sweeter, the Goosefoot experience ends with hand-crafted chocolates, a packet of seeds for your garden and a warm send-off from Chef Chris Nugent and his wife, Nina.