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Thursday, July 9, 2015

Omakase Sokyo Restaurant

Hands down best omakase experience in my life and I can't wait to go back!

Chef Sano is super attentive and paces the meal impeccably. Luckily, it's also truffle month at the star so we got to try some uber luxe sashimi and truffle combinations during the meal

28 dishes later, I am STUFFED and so very satisfied. Dreaming of the next time I go back for omakase!

The omakase chef's table

Snapper muscle w plum paste and jelly

Uni with toro and ikura on sushi rice

Sano working away on his dishes!

Scallop muscle

Asparagus tempura with spicy edamame sauce

Grilled mushroom sides

Ginger pieces to accompany our sushi

Snapper sushi

Imperador - kinmedai sushi

Pearl shell sushi

Yellowfin Tuna sushi

Chutoro Sushi

Ootoro Sushi - yes, there is one better than otoro and this one melts in your mouth!

Ocean troust with salted seaweed sushi

think this one was the Mackerel Sushi

Spanner leg crab with honey yuzu sauce and white soy essence

Kingfish belly sushi

Scallops aburi sushi

Seared scampi sushi

Pork belly robata

Marinated Norway mackerel and konbu sushi

Cuttlefish with salted seaweed sushi

Marinated Norway mackerel and konbu sushi

The set up for Sokyo's chase special sushi...

Introducing: Uni, Toro and Truffles sushi extravaganza!

Salmon belly with dried plum, radish and ponzu sushi

Crispy tuna sushi - we ordered this one in addition because it's our favourite!

Tamagoyaki

Look at that fresh fresh sashimi!

Super negi toro handroll - without the rice. I was THAT full

Green tea mochi with strawberry milkshake ice cream

Another special truffle dessert of the night - Mont Blanc. Black truffle mont blanc with chestnut, chocolate and black truffle ice cream


Sokyo Restaurant:
Address: Level G, The Darling The Star/80 Pyrmont St, Pyrmont NSW 2009

Saturday, June 27, 2015

Sepia Restaurant

I can't believe it's taken me so long to try this amazing restaurant. Finally, I made the decision to visit SEPIA - voted #1 Australian Restaurant 2015 (including the industry chefs and restaurateurs award) and boy was I happy about that decision!

I've had my fair share of fine dining experiences over the years - and last night blew me away. The textures, the flavour combinations were all exquisite and absolutely delicious in every single dish. The presentation and concept all divine. 

Overall, an amazing experience and I can't wait to go back!




Amuse Bouche - think it was tuna sashimi on top and tofu at the bottom

Sashimi of Yellow Fin tuna, Jamon Iberico cream, avocado, baby radish, ponzu, pork crackling

Bonita, fried potato, poached quail egg, caviar, roasted chicken powder

Sake Martini with twist of Lemon 

Japanese milk bun

Charcoal grilled black lip abalone, yuzu, dashi sabayon, roasted chicken skin

Soy cured black cod, sheep yoghurt, apple and yuzu, nasturtium, horseradish

Seared sea urchin, smoked bone marrow, cauliflower, toasted milk bread, citrus soy, sobacha

Tasmania black truffle sushi (I removed parts of the truffle to show what's inside)

David Blackmore wagyu karubi, hot miso mustard, Japanese pickles, ice plant

Palette Cleanser - I believe yuzu based

Winter chocolate forest - soft chocolate, hazelnut and almond, lavender and honey cream blackberry sorbet, elderflower and Meyer lemon jellies, green tea licorice, chocolate twigs, bronze fennel


SEPIA Restaurant:
Address: 201 Sussex St, Sydney NSW 2000

Sunday, May 17, 2015

Vue de Monde

In the same weekend that I experience Fat Duck, I also dined at Vue de Monde. Everyone that I had spoken to said VDM was mind blowing and amazing so I was really excited to try this out. Of course, I had booked VDM the day after Fat Duck - so how was this place going to top that?

It's nothing like the Fat Duck experience - but the food quality is absolute top notch. The inventions, the settings and the flavours were amazing (and that's having had Fat Duck the day before) so you can imagine how good it would have been if it was my first meal in Melbourne!

I would highly recommend this restaurant and I am shocked that it has not been given a michelin star because it truly deserves one

Table settings - rustic with a hint of medieval (Game of Thrones inspired perhaps)



The kitchen - watching them make and smelling the food is all part of the experience!

Compressed apple crisps & macadamia pureƩ

Part of the entree


Salt cured Flinders Island wallaby

So delicious!

Smoked eel candy & eel w/caviar

Oysters - just hidden!

Lamb hearts

The full entree selection

Duck tongue with black pepper

Oh there, that's the oyster I had!

Salt and pepper rock - of course


Barramundi, potato, chicken, caviar




Kangaroo meat

Complete dish!

Blackmore Wagyu, smoked bone marrow, saltbush

God, it's good!

Liquid nitrogen poured over flowers/morrel




Duck, yolk, pear, truffle


Look at that perfect egg yolk

Marron with lemon gelee wedge. So good! I could eat that lemon wedge on and on. And the marron was absolutely delicious 

Ox tongue, beetroot, bone marrow



Appetiser in between - think it was strawberry sorbet on icing sugar? Whatever it was, it was delicious!

Mango dessert

Chocolate souffle - to die for

So soft, so flavoursome. I could eat this on and on

Petit Four - Lamingtons

Menthol Lollipops


Jelly pennies

Vue de Monde:
Address: Rialto, 55/525 Collins Street, Melbourne VIC 3000