|NSW premium rock oysters, served with lime and rice vinegar $5/each|
|Oba leaf, Emporador, Sudachi|
|# Course 1, 2 and 3|
|# Course1: Sashimi of Yellow Fin tuna, steamed Japanese omelette, white soy, wasabi and sheep yoghurt|
Funny flavour combination, with salty tuna and slightly sweet steamed omelette. The omelette's texture for me, is more like a mousse. It wasn't bad but not great either.
|# Course 2: Carid prawns, heirloom tomato white cucumber, creme fraiche, tempura batter, Matcha tea oil|
This dish was one of my favourite. I tried each single items on the plate on it's own and it was yumm. Then I spooned all small bits and pieces together from top until the bottom of the plate and have them on one go and it is like heaven in my mouth. Great flavour and texture. Especially those little popped of tempura batter, I totally loved them, would be great if I can have more of these little though.
When the waiter put this butter on our table, first glance I thought it was an early pre-dessert of white chocolate sapphire. But I was totally wrong, it is actually a ball-shaped butter. Ehmmm... Very interesting.
|# Course 3: Poached bone marrow, smoked salmon roe, bamboo, roasted onion thyme and mustard, nasturtium|
When I heard that the next dish is bone marrow, I'm so looking forward to it as I really love bone marrow. When the dish came in front of me, I was so exciting. It looked nice and smelt delicious too. Once I tasted the bone marrow, it was just melt-in-my-mouth but lack of flavour and the mustard was a little too salty on its own but gorgeous when eat them together.
|# Course 4, and meat course 1 and 2|
|# Course 4: Crab rice, egg yolk, tarragon, Japanese land seaweed|
|# Course 5: Wagyu rump, hatcho miso, sea urchin and wasabi butter, garlic chives, potato and kelp|
|# Course 6: Seared Mandagery Creek venison, boudin noir, chocolate crumb, coconut yoghurt, blackcurrant, shichimi|
|Optional dish and 2 pre-desserts|
|# Optional dessert: Saint Agur and mascarpone cheese, crystallised macadamia's, celery cress, roasted chicory granita (optional) $18|
|#Pre-dessert: Lemon meringue, candied lemon aspen, lemon leaf granita, fennel pollen|
|#Pre-dessert: Peach cream, raspberry and yukari|
|"Summer chocolate forest"|
#Course 7: Soft chocolate, hazelnut and almond, lavender and honey cream, sour cherry sorbet, rose and violet jellies, green tea, licorice, chocolate twigs
For saturday meal, they serve only degustation menu which not from their everyday menu. They create special degustation menu that keep changing every week. I found that their meals are heavily influenced by Japanese cuisine. With 2 pre-desserts in the house, it left me extremely full by the end of our meals.
We had an enjoyable meal with some even exceeding our expectation. However, the whole lunch would be better if we got a different waiter to serve us. He just lazily told us what was the dish that he brought to our table. Very softly and very in hurry. Only few words I can catch and finally I understand more of what I had put in my mouth by the end of the meal when he handed the menu lists to us. I overheard that our neighbour table also complained the same thing.
Pretty shameful for a three Chefs Hats restaurant which serving excellent dishes but been let down by their waiters. Regardless with their service, they put up a fascinating delicious dishes. I am not a small minded person, so I will definitely come back to this restaurant again, just hoping we will get a better waiter next time.
201 Sussex Street, Sydney
Ph: 02 9283 1990
#Degustation menu $350 for 2 people