We elected to try the five course degustation menu. The first course included a scallop ceviche that arrived suspiciously quickly (likely straight from the refrigerator). It was far too salty. In fact, salt would be peppered (apologies!) throughout the five courses. It prompted me to wonder whether the chef sees the sprinkling of salt flakes as some sort of 'condimentary' shortcut to culinary high art. If this is the strategy, it's a failed one.
The first course also included a single quail leg with some (apparently) kimchi mayonnaise on the side. The quail leg was done in a 'KFC' style. It was nice enough. It just wasn't anything special.
I might also add that, in keeping with the quest for culinary high art and a five course degustation menu, the serving sizes are by no means generous. That said, we left feeling satisfactorily full, though we are also not big eaters.
The second course was a single small piece of pork belly topped with some julienned garnish. The pork belly seemed as though it may have spent quite some time 'resting'. Additionally, the garnish needed to be fresher and with a zestier taste profile to contrast with and cut through the fat of the pork.
The third course was a smoked cod and egg yolk ravioli that arrived with some bread on the side. I actually this dish. Maybe it was because the serving size was less miserly, meaning I could finally stop eyeing off the chicken shop across the road. The salt encrusted 'focaccia', however, was unpleasant. It was a sweetish brioche-style bread with the texture of a dry sponge cake. And it clashed with its accompaniment of olive oil and balsamic vinegar. I suppose it served its purpose as a volumetric 'filler'.
The fourth course was a small oval of wagyu beef. The flavour was good, the sauce very nice and it was cooked to perfection. However, it was rather sinewy. Not on par with wagyu beef from Costco a week earlier.
The dessert of salted creme caramel was fine. It was fine as far as a pretty standard creme caramel goes. Perfectly pleasant enough but, again, nothing special. In the absence of forensics, the alleged Japanese whisky was undetectable. I would recommend swapping in an Islay whisky and would further recommend one from the Laphroaig distillery for its complementary custardy and smokey flavour. However, I can at least, and at last, say that the serving size of this dish was generous, almost overly so.
Further to the food, the service was pleasant and friendly and reasonably efficient. It was not in the same class of attentive and knowledgeable professionalism as a restauarant such as Les Bistronomes in Braddon. Lastly, and it's one of those seemingly small but surprisingly significant factors in how a restaurant is perceived, the attire of the staff was not quite in keeping with the rather more lofty aspirations of the establishment.
Overall, the food was good. It's just that similar expenditure delivers so much more elsewhere. read more
