8 Verified Diner Reviews

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Total Dimmi Score

8 reviews
Value for money

dined on Sat, 1 Dec 2012

Fine food and friendly service

dined on Fri, 21 Sep 2012

For the amount of money we were spending, the service could have been a bit more attentive. The last time we went to this restaurant 2 years ago, the service was amazing

dined on Fri, 17 Aug 2012

Food is lovely but the portions are very small the cocktails are yummy but expensive a beer will cost u $16 the price of each meal is $40-$60 for the main . they do not have starters And the deserts are expensive also . In all the food is very good but for the price they are charging I've had better elsewhere . Just to note we had the duck and the boiled Angus

dined on Fri, 10 Aug 2012

Quite disappointing after hearing all the rave. The duck was too fatty, my broulee wasnt set properly, wine was served in what we thought were plastic glasses. Hardly fine dining. Couple dining were squeezed along the wall. We are international travellers/diners and this was very disappointing.

dined on Mon, 6 Dec 2010

Very good flavours and very nice setting but service was poor. The food and wine list very expensive. $25 for dessert and $15 for coffee.
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About Absynthe

This sleek and fabulously sultry restaurant is inspired by the favoured spirit of ear-lopping Van Gogh, as well as a host of other artists and madmen. While the potent drink is not pushed in the restaurant (perhaps to the disappointment of hardcore-booze aficionados), the complexity of flavours and the sense of occasion with which the dishes are served are certainly on a par with the stringent rituals observed by true absinthe addicts. Co-owner and chef Meyjitte Boughenout cut his teeth in several of the great restaurants of Europe before importing his expertise to Australia’s eateries. His menu combines his knowledge of French and European cuisine with his newfound love for Aussie produce, creating dishes ranging from barramundi glazed with wild Tasmanian pepper, to scallop pizza with a tapenade ice cube, or classically prepared sevruga caviar. Saturday nights are degustation only, when Boughenout presents a seven-course menu of his a la carte favourites and a few experimental surprises.

Absynthe Address

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