Sabayon revisted

We’ve been to Sabayon a few years ago and have good memories of the place. The decore of the place has not changed but the staff has.
The food is still good but lacks what I call the umami (旨味) factor.

Kevin had Tempura courgette flower filled with roasted red capsicum and persian feta, olive tapenade and pumpkin tortellini.
Favourable verdict from Kevin

I had  Seared Queensland scallops with confit duck terrine, Jerusalem artichoke puree and apple salad. It was very elegantly plated. I was amused by the  deconstructed apple salad and disappointed with the duck terrine. It was dry and did not taste of duck!

Kevin had Grass fed beef fillet with mustard and garlic rub, truffle spatzle, tarragon bearnaise, house cut chips. He asked for the beef to be rare and was please with the result.

I had Roasted lamb rack with proscuitto, black eyed peas and finished
with a garlic and rosmary jus. The lamb was nicely cooked and tender.