Amuse Bouche - Tuna tartare with smoked eel tapioca & horseradish creamThe amuse bouche was the perfect teaser for the meal to come. Firm cubes of beautifully fresh tuna, matched wonderfully with the smokiness of the tapioca pearls and a very light & fluffy horseradish cream. It had my mouth watering.
Crisp confit of pig belly, gentle braise of abalone and cuttlefish, handmade silken tofu, Japanese mushrooms, chive flowers ($10 supplement)A's entree was a delightful mixture of textures and flavours and I had to resist leaping over the table to steal his dish for myself. The pork belly was just right, with that extremely satisfying crunch as you bit through the crackling. The tofu was the best tofu I think I've ever had in my entire life. The flavour of soy beans was much more intense and pure, and it melted smoothly over your tongue. That was sexy tofu.
Confit of Riverina lamb loin, young vegetables, comté-infused fresh milk curd, roasted quinoa, sunflower seeds, pine nuts, hazelnutsA's lamb came sans hazelnuts, so that I could share :) Though he was a little surprised that his main was quite small in size, he quickly got over it once he tasted it. The lamb was amazing, pink and so tender it almost melted in your mouth and made your eyes roll into the back of your head. The quinoa added a great bite to the dish, and I resisted stealing too much of his main since he was already wishing his portion was bigger.
Crisp pressed duck confit, kabu turnips, winter melon, hasuimo, garlic chive buds, sea scallops, duck juicesIt probably would have worked out better if A had ordered my main instead, because he loved it so much that ended up eating half of it. I gave it away reluctantly, because it was SO GOOD. The duck confit was golden and crisp on the outside, but yielded easily under my knife and fork to reveal the juiciest, most flavoursome duck meat underneath. Paired with the lusciously rich duck juices at the bottom of the plate, it was so incredibly satisfying. The wintermelon was a curious vegetable that I haven't seen used very much outside of the usual Asian dishes, but was a bit of a revelation. I particularly enjoyed the sweet garlic chive buds but found that the delicate flavour of the sea scallops was a little lost amongst all the other intense flavours of this dish.
Eight texture chocolate cake (Featuring Amedei ‘Chuao’ Chocolate)And finally, the eight texture chocolate cake. Everyone has probably seen it before, on countless blogs, so I will save you the long description and let you enjoy the show.
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Circular Quay West,
Sydney NSW 2000
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