Suffering from a huge identity crisis with a chef whose ability far outweighs his ambition. That pretty much sums it up. It isn't bad, it just isn't good. So you walk in: it's clean, it's big, with a large dining area in the back. We get a table for 2. We sit down. There's 3 chefs in the service window stood there, glaring at us from under the hot lights like pissed off mannequins. I move tables so we're not in each other's eyeline. It's worth mentioning that we're the only people here to eat, the other 30 or so people are noisily drinking in the front of the place where the bar seating is and we're seated in this wannabe fine dining restaturant all alone. I tell you that because we moved table (to a table the exact same size), and we're told we "can't move table, that's for 4 people, yours is for 2. You can't move". That seemed a little drastic given that, again, in a space that probably seats 70, we're 2 people and there's zero difference between the first and second table apart from its location. Probably the wood grain too but I didn't look into it. Glaring chefs are an interesting foible, the menu is not so much interesting so much as bemusing. It makes zero sense. L37 is very proud of their beef and lamb awards, but there's one dish of each on the menu and both sound unappealing. The rest of the menu is a bizarre fusion of French, Japanese, Thai, traditional UK style food, and a token pasta dish. There's no theme, no style, no identity and looking across the menu the whole thing feels like the chef flicked through a food mag, saw some pictures and thought "yeah, I could do something that looks like that". And while yeah, he probably would there's no rhyme or reason, or indeed skill, for anything to be on the plate that was on there.I mean, I had the fish & chips. Easy, right? It's fish, and it's chips. The chips were the best part of the entire meal for me and the other diners. The fish was grey, bland, and soaking wet, the salad was bland and 100% sans dressing, the chips were OK but when everything else is sub-par, anything just OK is like the Mona Lisa in a kindergarten art class. It stands out.You eat it because you're hungry and by some cruel twist of logic this pile of stuff in front of you is $30. Now interestingly, they say everything is "fresh without compromise". Fresh out of the freezer maybe? Fresh out of the microwave? Certainly not fresh out of the ground, sea, air, or from wherever the particular foodstuff hails. That right there irks me enough to call this place "bullshit" because it bugs me man, it really does to overcharge for just-about-average food. Now the service... it's not bad, but it's not good, and there's that unmistakable feel that nobody here is really trained. Our waitress was chatty to the point of 'will-you-please-go-away-I'm-eating-here'. The plate is down, she walks off, you pick up your fork, she comes back: "how is everything?" "Erm, yeah, looks great, cheers". And it's the same at the end. I'm still chewing, my fork is in my hand but the plate is mostly cleared. "I'll just take that out the way!""But where will I put my fork?" which kinda comes out as "buwhawlllkeemafor?" and she smiles at me like you would a toddler whose learning to speak but so far can only make noises. It's kinda pernicky, but we're the only guys in the restaurant, you're not busy and you don't need to hound us. Hang back, instill a sense of calm relaxation but her nervousness and just plain not shutting up just left me wishing we didn't have to be so very polite. Damn these British genes. A good restaurant with a good maitre d'/head waiter would call that kinda stuff out in a second but alas, nothing like that exists here and it suffers for it. Dessert. Remember right back at the start I mentioned the ambition of the chef far outweighs his ability? Nowhere is that more evident than the dessert menu. It comes out looking utterly bewildering. It's all smears of this, and desiccated that, and deconstructed stacks (people still do that?) of adjective-loaded food and it just plain and simply doesn't work. Again, it's like he saw a picture, decided anyone could do it, and did it with absolutely zero thought as to actually construct a dish and what works with what in terms of flavour and texture. Forget presentation, that's the last thing you consider, not the first. I had the 'brownie' which was a 2x2 inch hockey puck of bitter brown stodge. Alongside that bitter brown stodge were a bitter brown brittle cookie thing, bitter crumbs of chocolate, a bitter smear of some skidmark looking thing along the bottom of the plate, and then some overly sour tryhard orange sauce stuff. It wasn't sweet or smooth or indeed actually nice, it was chewy, bitter, sour, chalky and just plain bad. Yet somehow, in some way, this mistake of a dish finds its way onto a very limited menu where one would presume competition would be fierce... then you remember that at this place nothing on the menu seems to actually have any identity or direction or conviction about what it is, just a lot of very badly balanced dishes seemingly made by a chef who can maybe cook, but can definitely not design a menu. It's wayward, pretentious with no backup, meandering with no clear intent, and when the best part of the 3 course meal is a plats of chips you know you've got problems. The atmosphere is uncomfortable. We got there at 5:30. The place is packed with beer drinkers after work (no problem) watching the sports on the big TVs they have. It's like a sports bar that wants to play at running a restaurant but honestly it was hard to hold a conversation, the staff are picking their nose and bickering back and forth within clear ear/eyeshot and it's amateur stuff that shouldn't happen at a place asking $60 for the venison. At a bar? Sure no worries, but c'mon that's one of the pricier places in town and it's not how you treat customers. It needs to make its mind up. They probably make more off the bar than they do from food, but the food is meh and the drink is plentiful so no surprises there but they don't coexist peacefully, they nag at each other and spill over - diners trying to hold a conversation, and tradies calling the referee a ****, 10m away from each other. Man I could write all day about this place. It needs a lot of help: a new chef, new menu, better trained staff, and more self-awareness to know how it looks from the outside in. Apologies for maybe missing the point, but I've done reviews of restaurants for 11 years all over the world for some newspapers you've probably read and I'm gonna stand by what I said here. It's not bad, but it certainly isn't good. And btw the total bill was $107. Never again.