Lunch Mon-Fri noon-3pm
Dinner daily 6pm-9pm
Escoffier would surely applaud Mayflower's "classic hotel fare" - lobster bisque, chateaubriand with béarnaise sauce, chicken Kiev - just as he'd commend the plush velvet chairs and large gilt mirrors that transform this hotel basement into an elegant, welcoming dining space. White tablecloths, silver napkin rings and monogrammed aprons echo scenes at the Savoy, with an Australian informality underscoring textbook-correct service. Attention to detail is obvious in fine glassware and excellent wines served at correct temperatures. King George whiting Colbert, the fish split and boned before being crumbed and fried, is impeccably cooked and presented with maître d'hôtel butter. Crisp, light pastry encloses a tender piece of young lamb or tangerine-flavoured duck in the restaurant's signature pie. To finish, the dessert trolley, laden with fruit-studded tarts, Sacher torte, crème brûlée and crème caramel, is as irresistible as a Parisian pâtisserie.