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Please refresh the page and retry. The food, with its focus on local produce, is equally appealing. It really is magic sitting under those lantern-lit trees. Known as a venue for a reliably good night out, Char is an upmarket surf and turf restaurant where the beef and barra i. From day grain-fed rib Wagyu rump to the flavoursome rib, each piece of meat is cooked to your personal idea of perfection as helpfully illustrated by the pictures on the menu.
Accompaniments are selected for you; watercress tarragon butter or perhaps blood orange, balsamic figs and baby spinach salad. A gripe I share with other diners is that despite the hefty prices, simple sides such as a red wine sauce or fries must be ordered separately.
Vegetarians are also barely catered for, with only one suitable starter and main dish on the menu. Char is uncomplicated but consistent, with a wine list that is expensive, but still regarded as one of the best around town.
Imagine eating dinner high up on a sand dune, and sipping champagne while the sun sets over Uluru. The diverse menu has a focus on indigenous ingredients, and dishes might include native thyme and garlic grilled wagyu fillet, wattleseed-rubbed kangaroo carpaccio, and bunya nut and shallot-crusted polenta with bush yoghurt foam. As dinner concludes, guests gather around a camp fire with cognac and hot chocolate, and listen to an indigenous story-teller. Hanuman is the inevitable dinner choice if you ask locals for their top pick.
The restaurant, situated on the DoubleTree by Hilton Hotel forecourt, is always buzzing. Sit outside on the attractive, well-lit deck and cool down with a cocktail while nibbling on spicy Bombay pakoras. Known for its delectable mix of Thai, Indian and Nyonya flavours, there are plenty of winners such as the Hanuman prawns, and the signature clay pot oysters.