Sandikala
Australian-born chef Luke MacLeod welcomes guests to this old farmstead, which has been done up in a tasteful country chic vein. He concocts generous seasonal cuisine that allies local produce with Asian ingredients, in a nod to his travels: pan-fried foie gras and kimchi; spaghetti squash tempura and fresh wasabi. The ingredients are firmly rooted in the terroir, and the seasonings are a blend of tangy, sweet and spicy flavours.
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