Top two in tsv easy. The service is exquisite, with just enough by not too much. The atmosphere suits romance, simple business meetings, or celebration. An extensive wine is well matched to the carefully crafted cuisine. With the new owners a year in now they have ironed the kinks out, changed some systems and staff, they have now got it (may I speculate) spot on. Last night I had the well balanced citrus cured ocean trout, with horseradish creme fraiche, smoked caviar with parsley salad - some sneaky fennel dropped that subtle anise that rounded the dish out amazingly. Perfectly matched to an aromatic and enigmatic Coriole Fiano out of McLaren Vale. My Red Emperor main was perfectly pan seared, crispy skin and tender flesh, but the highlight of the dish was the stunning saffron & sweetcorn puree - wow! Again, the Fiano came to the party on this dish too, as did my companions perfectly cooked rib eye with Spanish onion & balsamic jam. Now the desert, this can't be oversold because it deserves so much praise. Seasoned has acquired a new pastry chef from Peru, truly a talented man. We ordered a selection. The menu did not do the food justice, our palates were dancing, as our jaws were on the ground in awe of greatness before us. Also of note though we didn't have a chance to try some of the impressive cocktail menu, one jumped to my eye, a smoked bacon Old Fashioned, with "liquid smoke". Having captured a desired burnt flavour into a liquid takes some talent - next time. To sum up, definitely recommended. They have the whole package. The kitchen was prompt, no wait time between courses. And icing on the cake, very reasonably priced. Not just for special occasions. A+