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2022-11-22
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This is a small Australian restaurant which features their seasonal ingredient in an innovative and creative way. The menu here changes quite often so you will always find surprises here..🥂Marinated Japanese Egg $158Marinated Japanese egg served with courgette noodles combined with the mild flavour of the onion puree on the side and balanced well by the sea grapes and soy. Everything went perfectly together.🥂Cured Hamachi Tartare $208Combined with turnip, yuzu kosho, yamaimo and spring onion das
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🥂Marinated Japanese Egg $158
Marinated Japanese egg served with courgette noodles combined with the mild flavour of the onion puree on the side and balanced well by the sea grapes and soy. Everything went perfectly together.
🥂Cured Hamachi Tartare $208
Combined with turnip, yuzu kosho, yamaimo and spring onion dashi, the sauce brought a light sourness to the dish and was very refreshing.
🥂Grilled Australian Octopus $288
The nori cauliflower rice looked like mashed potato but just in green colour. Balanced well with yuzu beurre blanc and lemon zest, the octopus was very tender and I absolutely loved the charred edges. Side with mizuna to make it less heavy.
🥂Braised Wagyu Cheek $348
It was very tender and juicy with healthy pilaf rice beneath. Combined with roscoff onion, black garlic and soy citrus jus, it was very satisfying overall.
I liked how the chef uses different ingredients to mix and match together. Honestly I found it better than many Michelin starred restaurants and not very pricy. Would love to return and try out their newer dishes.
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Overall rating: 8/10
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