Ocean Room: Petit Tasty Photos
May 9th 2011 06:15
Time again to share some pretty pictures. This time from the lovely Ocean Room, which beautifully presents modern Japanese cuisine.
The quality of the food was impressive even on (or perhaps because of) my burger and fries palate. I savoured every last bit of it and this is coming from someone who, usually, isn’t a fan of raw fish.
Staff were attentive, professional and courteous. Top marks
.
We had the Autumn 2011 Petit Tasting Menu ($68 per person), and here are the photos.
OCTOPUS with CITRUS GELÉE
flame seared fremantle octopus habanero & mandarin ponzu gelée
From front to back:
Oil Blanched with CHILLI SALT, fresh ginger & corriander
Fresh Raw with SOY SALT light, wasabi & lemon zest
Seared with SOY SALT 3yrs aged, five peppers & salmon roe
Fresh Raw with BLACK SALT, jalapeno & yuzu zest
Marinated with TRUFFLE SALT, fried garlic & fresh chilli
I’ve forgotten exactly what kind of fish they were… oops.
For more info, please see: www.oceanroomsydney.com
The quality of the food was impressive even on (or perhaps because of) my burger and fries palate. I savoured every last bit of it and this is coming from someone who, usually, isn’t a fan of raw fish.
Staff were attentive, professional and courteous. Top marks
.We had the Autumn 2011 Petit Tasting Menu ($68 per person), and here are the photos.
flame seared fremantle octopus habanero & mandarin ponzu gelée
ANCHOVY & SORBET
marinated anchovy fillet, smoked vine ripened cherry tomato sorbet
marinated anchovy fillet, smoked vine ripened cherry tomato sorbet
SOFT SHELL CRAB TACO
cajun spiced soft shell crab , pickled beans sprout, crispy taco shell
cajun spiced soft shell crab , pickled beans sprout, crispy taco shell
TUNA CREATION
prepared in five styles with five condiments – an OCEAN ROOM signature
prepared in five styles with five condiments – an OCEAN ROOM signature
From front to back:
Oil Blanched with CHILLI SALT, fresh ginger & corriander
Fresh Raw with SOY SALT light, wasabi & lemon zest
Seared with SOY SALT 3yrs aged, five peppers & salmon roe
Fresh Raw with BLACK SALT, jalapeno & yuzu zest
Marinated with TRUFFLE SALT, fried garlic & fresh chilli
SAIKYO MISO COD
grilled sweet miso marinated cod, ginger risotto, orange miso sauce
grilled sweet miso marinated cod, ginger risotto, orange miso sauce
KAMO-ROSU DUCK
Japanese style triple cooked Aylesbury duck breast, soy-mirin jus
Japanese style triple cooked Aylesbury duck breast, soy-mirin jus
SUSHI COLLECTION
three ways of nigiri sushi – chef’s daily recommendation
three ways of nigiri sushi – chef’s daily recommendation
I’ve forgotten exactly what kind of fish they were… oops.
SWEET POTATO MONT BLANC
sweet potato mash, espresso cream angel cake, seasonal fruits shot
sweet potato mash, espresso cream angel cake, seasonal fruits shot
For more info, please see: www.oceanroomsydney.com
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Comment by Anonymous
Comment by Anonymous
Flick Wit
Comment by The Rusty Can
Everything
Thanks for dropping in twice, Mich!