The smoking section at Senses feels like a different restaurant altogether. We kinda prefer the non-smoking side, but this section has some quirky charms.
Beetroot macarons and foie gras pralines. The best amuse bouche in town.
Wild-caught Spencer Gulf prawns in spiced chorizo oil with coal-grilled pimento & aubergine, chilli, confit tomato and basil. We couldn't tell the difference between "wild-caught" prawns and regular prawns, but this was still a succulent pleasure.
Pan-roasted Loch Fyne Scottish salmon with pressed new potatoes, smoked cod & dill and grilled razor clam with garlic butter. Salmon may seem like a boring choice, but not at Senses. Moist, delicate and subtly flavourful _ all the attributes of a superlative salmon.