"Jacques Reymond the chef and Jacques Reymond the restaurant are both Melbourne treasures. The latter combines formal and relaxed elements in a stylish, seemingly effortless package, with all the classic fine-dining accoutrements - quality glassware, snowy linen and spacious tables - harmonising with the room's modern, clean lines. Service echoes this balance: friendly, informative and attentive, but absent when you want it to be. Chef Reymond continues to masterfully blend ingredients and influences in unexpected ways. All dishes are served entree-size. Gorgeously textured smoked and poached salmon might be topped with tomato jelly, salmon mousse and a sweet and spicy nougatine and teamed with oysters spiced up with wasabi pearls; a deconstructed lime and coconut blue swimmer crab ravioli might be capped with a disc of sliced tuna mixed with a 'tagine' spice paste and served with a Vietnamese crepe. Tastes and textures continually surprise - a quartet of brightly coloured citrus desserts arrives looking as playful as painted toys. Combining stylish precision with passionate creativity, Jacques Reymond remains one of this city's best dining experiences."
- The Good Food Guide 2008