Miss Amelie — Restaurant in Wodonga

I'm usually a cheap eats person so going here with work friends was a special occasion, and I'm so glad I did. The menu is online for you to see prices in advance, in case cost is an issue. Dress code is at least smart casual. I ordered the pork belly for entree and lamb for main. I also had sides including the salad, green vegetables and french fries. Each bite was heaven, crafted to perfection (and I'm not someone who usually likes fancy pretentious restaurants). Each dish consumed on our table of eight people appeared to be amazing - I just wanted to return another night to try everything else. The servings are not very big, but I think the ingredients must be very rich because I couldn't eat another bite when I was done with only two dishes. Be aware the food comes out slowly and in order (so if only one person orders an entree, everyone else waits while they finish before they will bring out all the mains together). We booked for 6:30pm and had not yet received our mains at 9pm, due to the staggered waves of dishes (starters then entrees then mains then dessert) so don't have any booked plans for afterwards (one of our party had night shift from 9:30pm and the staff accommodated for this by bringing out his main early). Service was very professional, polite and formal. I'm planning to return during my few months...

I made this stop during my trip from Sydney to Bendigo and it was worth every effort. This place was an amazing experience for me and I highly recommended it. You just need to make sure you book early to ensure you can enjoy their meals. I had a six-course meal and each course beat the one prior to it. The service was very professional and they made a special drink for me when I asked for a non-alcoholic drink. They even went out of their way to make the drink taste the way I wanted it to. One thing that really impressed me was when Jess, the Chef de Partie, came out to explain the dish's elements to me. I was also struck by the humility and openness of the owner and head chef David Kapay. I noticed how warm and welcoming he was to the guests and I was pleased to see how he oversaw all the different parts of the restaurant - no job seemed too small or insignificant for him, at one point I even observed him helping to roll serviettes - I admire this in his leadership. For me, the beef tartare was the best starter out of the two that I tried, particularly the top layer with the wakamé. The lamb scotch was the signature dish and perfectly cooked especially the rhubarb. Definitely will be worth trying for functions and...

This was my third time to this beautiful restaurant but unfortunately it was nothing like my first two visits. The drinks menu was given to us on arrival and we ordered a bottle of wine only to find that there was a wine option with the three course dinner option. When we were given the dinner menu, I couldn't believe how dirty it was which was quite perplexing as there is no food that is anywhere near it. The thing that I found quite odd with our dinner was that the waitress would pour maybe a mouthful of wine (if we were lucky) that accompanied our dinner but my wife and I had wait a considerable amount of time for the food to come out, at least 15 minutes for each meal. At no stage during dinner were we asked if we would like a drink and we had to get a waitresses attention to do so. We asked for a wine that came with our main course and the difference between what was initially poured to the glass we requested was significantly larger. Unfortunately at no stage were we checked on to see how we found our dinner or if we required refills on beverages. I would have to think hard if I was asked to come back I'm afraid as the experience did not...