10 Feb 2018

10 Feb 2018

Lunch menu. From top: Rice crisp, smoked eel, finger lime; beetroot and goats curd; pig's tail and Japanese mustard; mushroom and wagyu tartare

I had the premium (4 course) omakase at this restaurant tonight for the first time. The first course is a Crumb fried pacific oyster, creamy egg-Mayo tartare, tobiko. Second course photo is Kazaguruma style Chirashi Sushi Salad, Line caught snapper, Ruakaka farmed king fish, Southern blue fin tuna Ora king salmon, New Caledonian prawn,Hokkaido scallop, Sea urchin, Salmon roe, Southern king crab. Third course photo is Fiordland crayfish, Miso Américaine, Boiled seasonal vegetable. Last course photo is Teriyaki Ora king salmon enhanced with red wine, citrus, butter ginger and sansho Japanese pepper, Agria potato, Gomaae shungiku, Kusuda EV olive oil. $90

4 May 2018 breakfast time!

15 March 2018

Looking forward to lunch. First time to visit since they moved premises.

This is the first of 4 chef collaboration dinners I booked during the WOAP festival this month. I couldn’t post all the dishes because there’s a limit of 5 pictures. The best dish for me was the dessert but maybe because I’m partial to light and citrusy desserts lately. Overall the whole meal was just ok with some dishes a bit disappointing. I hope the next chef collaboration meal on 17 Aug will be better.