Scott Picket and Joe Grbac, combined their impressive restaurant backgrounds and have partnered up to open the restaurant and kitchen they've always wanted.
At St Crispin it's all about beautiful plates and seasonal ingredients. The menu is comprised of elegant and bold flavours at good value with 2 courses for $50, 3 courses for & 60 and a 7 course chef degustation for $120. If you're lucky they might test some new desserts on you, like the banana souffle I had.
I always enjoy sitting at the bar. There I can sip on some refreshing cocktails whilst I watch all the action in the kitchen where chefs are serving up some succulent Bannockburn chicken or fresh yellowfin tuna with watermelon and caramelised yuzu.
A noteworthy dish is their wild mushroom dish with slippery jacks, a hen's egg, wild rise and parmesan. An absolutely luxurious and flavourful creation and undeniable proof that vegetarian food can taste good.
You can also go upstairs to their bar, Thomas and Olive for some liquor and snacks.
