Mr Collins of Leura — Restaurant in Sydney

Dinner sitting at 8:00pm. We were served our entree very quickly but we had to wait an hour for our mains which was a huge shame and just made it frustrating doesn’t matter how good the food is. The food was very lovely. Husband had scollops and I had duck breast and both were delicious. Mains were a very long wait and my husband had ocean trout which was rare which would of been finer if the fish was warm but it wasn’t and it was sloppy which is a huge shame and ruined a good price of ocean trout fillet. I had the pork and that was lovely but difficult to eat with a butter knife, perhaps more attentive cutlery service is needed depending on the meal. The staff were somewhat friendly but it seemed like our table service was neglected especially when I compared other patrons table service to ours, they were very attentive with wine tops ups and water tops up with other patrons but I found myself doing my own water top up so I as abit disappointed that the fine dining experience was non existent for us. Was even more annoyed when another tables dessert came out before ours did when we ordered before them. If the mains didn’t take an hour I would of been a better experience but we were ready to go at 9pm as it’s fairly late to eat dinner and still hadn’t had our mains yet. No one should have to wait that long for dinner and there was no acknowledgement of the wait either. No body explained the meals so the fine dining experience really lacked in all departments. The seats were hard with no cushions and it was a shared bathroom which is just awkward, I mean yes we are In 2022 but as a female I don’t appreciate walking into a toilet that has piss spots everywhere over the floor where my feet go because men shake afterwards and don’t clean up after themselves… I was literally standing in urine in shoes that were quite expensive, in a supposed fine dining restaurant. For the amount of staff they had on the floor, someone should be ensuring the bathroom is sanitary for the customers. The decoration and ambiance of the restaurant was lovely and modern. All in all pretty disappointing in some aspects. The food isn’t that good that I’d go back and put myself through all that. I hate leaving bad reviews but sometimes the feedback leaves room for...

Nice glasses, table ware and cutlery. Lovely friendly owners or the waiters who look like they own and love their place, which is very appealing. Classic interior with old fashioned style dining, like Normandy or English upmarket brasserie type. Doesn’t feel old but classy. Tablecloths are there which is not very common for brassiere.

Upgrading charming, classy atmosphere, you want to dress up a little for this place. Slow eating experience is not very common now, but if you want to enjoy it, come here.

Good cocktails. Nice short menu. I missed the duck unfortunately as it is the most popular dish. Chicken pate was a bit healthy but the jelly on it was amazing. Barramundi wasn’t bad, not overcooked with crispy skin and basil and lemon sauce. Pillow with tomatoes and olives was a bit over-worming for me, maybe because of the intensity of olives but the fish was quite elegant by itself and worked well with the side flavors. Kipfler potato was good but a bit separated, however I’m happy that this was an experience to talk about.

This is definitely a heritage of Leura. Not long but descent wine list, even by glass. Some rare wines are there. Pino gris from Orange was a good match for the fish.

At least this is the dining experience you want to share. Very good brassiere but with fine dining atmosphere. I suppose still family owned...

Rarely do I experience a duck confit that rivals that found in Paris and tonight I can say bravo Mr Collins I was transported! We celebrated our 30th wedding anniversary and were greeted with a fruity and delectable Prosecco. Entré was a house cured salmon generous in portion lightly cured with fennel paired so brilliantly with the Venetian Pinot Grigio. (I will never underestimate the clean crisp delight of a northern Italian white. Mains we enjoyed the famous beef cheeks (served with a ginger marmalade and cauliflower mash) and the unforgettable duck confit with potato purée and burnt orange. A side of rocket with apple and walnuts was the perfect accompaniment. I was transported to Paris where just months earlier I had enjoyed a duck confit of this calibre and savouring the moment was required! Dessert could not be ignored as I reluctantly moved on from the duck but this was welcomed with pleasure by the chocolate marquis with roasted rhubarb and white chocolate soil. I will not wait to enjoy this slice of European...