Meat lovers find a slice of heaven at Rhoda
Enjoy hearty farm-to-table Western fare in a relaxed atmosphere
For a relaxed, casual dinner, Rhoda offers a farm-to-table concept with homestyle Western fare. The interior is industrial chic by Joyce Wang, with warm mood-lighting and tables set apart to allow privacy. Best seats are at the bar facing chef Nate Green and team preparing dishes.
We recommend the whole suckling pig with apple, celeriac, chestnut and black pudding – pre-ordered 48 hours ahead – whipped bone marrow on toast, smoked eggplant with Fourme d’Ambert, walnut, salted pear and honey, and 45-day dry aged Ranger Valley 5+ wagyu ribeye steak. End with vanilla cheesecake with seasonal fruit or chocolate mousse. An extensive wine and cocktail menu is available.
345 Des Voeux Road West
Red snapper baked in kombu, oregano, lemon
Smoked eggplant, Fourme d’Ambert, walnut, salt baked pear, honey
Brink’s farm free range chicken, spring onion, ginger
Semi-private 16 ppl
See more of 2018’s 100 Top Tables here