This place has some absolutely amazing things to it:
- First love the vibe. dark and modern with some brightness to it. youthful and classy.
- Love the story here. Three brothers. Oldest being the sous chef, middle being head chef and youngest being the sommelier.
- Loved the passion of the waiters bringing out the food. They all seemed excited to be sharing the restaurants menu with you. Made you feel like you were definitely a part of the experience.
My sis and I got the 8 course degustation for 110.
Bites:
Warragal greens with samphire powder charred
Pumpkin pickled with nut cheese
Tomato water
Dishes:
Zucchini risotto with slow cooked egg yolk on bottom - beautifully balanced dish both from a flavour point of view as well as a texture. The warm gooeyness of the egg with small crunchy bits with the perfectly cooked risotto.
Kingfish with fresh basil and lemon myrtle and spice emulsion - This was delicious. It reminded me of my mothers indian style fried fish, even though basil and lemon myrtle have ABSOLUTELY no place in an indian kitchen. More just how it was fried and presented was such a lovely way to have fish instead of a quick sear or cured like all
All things pumpkin. Roasted with garlic. Flesh into pasta, seeds and rind powdered down - My dish of the night.
24 hour pork with apple and pork stock concentrated jelly with Apple leaf dried - this dish was a let down for me. Pork was rather tasteless and underseasoned.
Warmed cucumber with goat cheese nasturtium - my sister didn't appreciate this dish. I found it weird but oddly appealing. A nice palate cleanser before the bigger proteins coming up.
Duck Ragu with salada crumb and plum sheet - Sister loved it. I didn't care for it as much. VERY rich, and almost needed some citrus to give it a bit of freshness. The plum sheet was a creative touch but didn't give me a fruit that helped to balance the dish; rather it was a bit too complimentary to the richness.
Dry ages beef with roasted tomato, bone marrow purée and carrot, Purple basil and honey - my sister's favourite dish for the night. I definitely enjoyed it but it wasn't near my top dish of the evening
Deserts: In short ALL delicious
Cracked pepper meringue with Oliver oil emulsion and balsamic gel -
House made licorice
Black cherries covered in chocolate with beetroot dust
Sous-vide peaches with peach gel and basil - now this dish i wanted to comment on because this dish represented to me what was "wrong" with O.My. When I hear sous-vide'd peaches i am counting on getting an almost poached peach which is easily cut through with a fork which isn't as soft and over done as a poached peach would be, but still have a nice consistency secondary to the sous-vide process. Instead what was served was cold and tasted, quite honestly, like a fresh peach.
Cucumber granita with buttermilk
10 spice ice cream
Pumpkin cooked in fig jus
Vanilla cookie with milk caramel and disk
Conclusions:
I think this restaurant is a fantastic first step for these young men and they absolutely should be commended for it. The food is fantastically inspired and I love some of the risks they took in terms of the dishes coming out. My only and "main" criticism would be that technique can't be present for technique sake. It must be a tool to bring something new to experience.
I felt like that happened in the "All things pumpkin" where they made the rind into part of the dish, and made a pasta sheet out of the pumpkin etc, but it completely fell short in dishes like the sous-vide peaches.
I hope that they continue to push themselves and continue to grow. For a trio of brothers all under 30 its amazing that they are producing this kind of experience.
Beyond that the only thing I would say is turn the music down a bit. A few times it was hard to hear the waiter in the context of how loud the music was. read more
