"....... longevity is in the blood. So, too, is dedication to unceasing quality from chefs Peter Reschke and Nigel Rich, whose ideas and culinary style still seem as fresh as the day they started.

Why? Because this is some of the best food served by some of the most unpretentious staff, you will find anywhere in South Australia, including the capital.  Whether they’re playing with Mediterranean, Middle Eastern or Asian ingredients, the boys hit the sweet spot with generous, exuberant flavours and a special talent for seafood. Hugely enjoyable.”
- Weekend Australian Magazine - 50 Great Australian Restaurants