Gaea - Tisch resevieren

Even though I totally messed up GAEA still made it a night to remember. It is a small restaurant that seats a set number of people each night and thanks to the front of house we were still allowed to dine there when at one point it looked like it was not going to happen. So the service is top notch. Now the food. The moment the snacks hit the tongue with the salty mackerel with the rice paper all my tension melted away. It set the stage for the superb meal to come. What I liked is that the flavours while being familiar also left a bit of thinking. What was that I tasted? It’s ikura but eating it like this makes it better! Just as I think each course cannot be better, it is better! The absolu...

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My second visit to Gaea, over three years since the first and it’s even better than I remembered. The décor has had a refresh; the brighter lighting is now replaced with a more intimate, moodier atmosphere, which I personally really enjoyed. What continues to impress me is Chef-owner Mo Zhou’s dedication and creativity. Not many people realise the amount of thought and work it takes to completely change the menu every month. Some may come in expecting a more “traditional” fine dining experience, yet Gaea offers something more thoughtful and unique, showcasing sustainable Australian produce paired beautifully with Asian ingredients. I dined during Menu XXXVI. Winter brings truffle season, and...

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Very disappointing with the food I don’t know where to start the pancakes was very salty, the abalone was taste less, the fish was okay but the lamb was very rare still bloody not worth the money. Food: 2 Service: 5 Atmosphere: 5 Price per person: $200+

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