Here it had been going on for 10 courses already, every last one of them packing some similar trick or unexpected flavour that pushed boundaries without disturbing a familiar structure. Or just went somewhere altogether new that worked beautifully. It was a virtuoso show of imagination and technique. And the product of not one head chef but two, Daniel Hadida and Eric Robertson, who clearly enjoy an intense and symbiotic collaboration.
“We like to make really comfortable flavours in a very unconventional way, or use a conventional way to arrive at something uncomfortable,” Chef Hadida affirmed of their shared creative outlook.