Our drinks took a little while to arrive but wait staff were genuine and hospitable. The menu was explained to us and we opted for the feasting menu at $65 per head which seemed good value. It was explained to us as a showcase of the small plates and entrées and a shared main along with some sides. Sounded wonderful and the waiter went through the entrée dishes and they were the ones we wanted to try so easy decision. He left us to ponder but we pretty much knew what was on the cards.
The waitress we were talking to who actually took our order said we could choose our main sharing dish if we liked so we opted for duck and subsequently chose a pinot noir to have with it and we settled i for a feast.
Next came Torched Mackerel, Green Gazpacho and Caviar. What delicious chunks of fish. The mackerel had the lovely smoky flavour, the texture was soft and yummy. Not sure we could taste the caviar. The green gazpacho tasted of mint and looked great against the black plate but definitely this dish was all about the fish.
We also enjoyed a plate of little green peppers. They weren't spicy but had an intense green capsicum flavour to them and that hint of bitterness was a nice contrast following the salty oyster and oily fish. So far, so good!
Kingfish sashimi came next with a recommendation from the waiter that it was his favourite dish. It came with dehydrated olive and other dried bits of stuff that I can't remember. It wasn't our favourite dish really. Whilst the fish was fresh I didn't particularly like the olive tones and found it overpowered the fish and the finishing flavour in the mouth was a bitter taste. Little bit strange and not our thing especially compared to the mackerel.
The wagyu, bone marrow and morcilla quickly put right the wrongs of the kingfish sashimi. The wagyu avoided the often strong salty flavours of charcuterie and was just right. It had a soft texture and when eaten with the bone marrow and dusting of morcilla was just the right combination of flavour hits. Another win!
We had a lamb rib each with pea and lemon in a dust form. I guess the right term is dehyrated or powdered? Anyway the lamb rib was good but Steve still thinks the lamb ribs from Red Spice Road are number one. This managed to be lighter and I did enjoy it. Not easy to make a lamb rib feel light. Steve summed it up that with Red Spice Road lamb ribs one is not enough, that's one bowl is not enough let alone one rib whereas here one rib was enough. I liked it that it wasn't as "deep fried" as Red Spice Road but perhaps pea and lemon are a touch too delicate for such meat and flavours like chilli and garlic are better accompaniments.
Slight disappointment but by this stage we knew the food was good and we would return so next time duck. The flounder was delicious. The crumb was crispy and light with hints of garlic and the fish was perfectly cooked and tasted so fresh.
Our side dishes of a bean salad with hazelnuts was nice with a citrusy vinaigrette but perhaps a little overpowered by too much dill. The beans themselves were crunchy and full of flavour though so we picked out the dill.
The duck fat potatoes were just so tasty. Garlicky and then an after taste of actual potato. Gave the potato course at Attica a run for its money!
We really enjoyed the fish, potatoes and beans medley...kind of a spin on fish, chips and peas so the disappointment from no duck was alleviated...not quite eradicated but getting there.
We opted for peaches poached with cinammon and star anise, strawberry sorbet, dehydrated raspberry and Cava.
So the pretty little dish arrived and some Cava poured into the bowl and we tucked in. The strawberry sorbet mushed into the Cava was delicious and the peaches tasted of Christmas and there were sharp hints of raspberry here and there piercing through. A great end to the meal.
As the evening progressed the dining hall did get noisier and the lights went down so perhaps not great for a big group of people as I assume hearing the other ends of the table would be difficult but it's fun for a small group with pretty delicious food.
Next time we have a to do list: cocktails in the rooftop bar, duck duck duck and chocolate doughnuts...perfect!