Oysters, abalone and fine meat at Mandarin Grill + Bar

The Terence Conran-designed Mandarin Grill has a minimalist look with a cool colour palette, putting the focus on executive chef Robin Zavou’s creativity. The finest seasonal organic ingredients are used to interpret grill classics. The grill menu features Italian Gruppo Vercelli veal rack and Tasmanian Robbins Island wet-aged, grain-fed Wagyu tenderloin. Other mains are oven-roasted whole red partridge and pearl barley onion risotto. Starters include a variety of oysters and steamed abalone with braised short rib. There is an extensive cheese and wine list. Don’t leave without dessert: the eight-hour poached “king of the pippins” apple with quince and raspberry is a good ending.