Crocodile tongue isn’t something you see every day – at least not paired with a luxurious shellfish bisque and chicken skin furikake. Then again, Como The Treasury’s fine-diner isn’t your everyday restaurant, especially following the appointment of key personnel with strong CVs. Former Geranium sous chef Paul Wilson has a knack for showcasing native flavours in ways that feel both novel yet natural. He’ll juice whole sunrise limes to brighten the jus accompanying impeccably roasted duck. He’ll decorate airy wakame crackers with dabs of pepperberry emulsion and lardo-esque swatches of cured swordfish. And he’ll use fragile native violet flowers to beautify honey parfait. Dapper restaurant manager Ryan de Villiers brings a similarly worldly presence to the glass-encased dining room. Whether he’s explaining dishes in forensic detail or walking guests through the drinks list – a heady mix of liquid Australiana and global superstars – his elegant service turns visits into experiences.
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