Unfortunately there was no menu so no descriptions below.
Category Archives: Australia
Melbourne – 3/16/18 – Cumulus and Lee Ho Fook
Cumulus
I could eat lunch here everyday!
marinated cucumbers, finger lime & buckwheat
raw fish, kohlrabi, creme fraiche & pink peppercorns
charred broccolini, black barley, tahini & barberries
Le Hoo Fook
Yet another great meal in Melbourne. I loved everything and only wish I could have ordered more.
raw hiramasa kingfish, ginger pickled kohlrabi, spring onion dressing
Buddha’s delight – charred sweet corn, garlic stem, peanuts and smoked daikon sang choi bao
duck
Birregurra, AU – 3/15/18 – Brae
In this case I think the pictures speak for themselves. Beyond gorgeous. Stunning drive from Melbourne, fabulous guest suites, and a fantastic dinner.
bonito cured overnight with kelp and mountain pepper
prawn, nasturtium and finger lime
Brae farm vegetables and grilled green tomato juice
herb toast and sea urchin
eggplant and salt grass lamb washed with sweet onion juice, fragrant and acidic plants
smoked eel doughnut
barbecued beetroot seasoned with Brae farm honey and rainbow trout roe
iced oyster
hapuku, cucumber and fermented cabbage, pressed chives and yoghurt whey
crayfish and shiitake with Brae farm egg yolk, meat broth and seaweeds
Sommerlad chicken wood roasted on the bone, zucchini ‘nose to tail’
today’s tomatoes
strawberry gum ice cream and frozen passionfruit
parsnip and apple
early autumn fruit from Brae farm and surrounding orchards
baked meringue and macadamia with ridiculously good cream
rhubarb and pistachio, blood and preserved blackberry
Melbourne – 3/14/18 – Attica
Love love love. Including the ants, grub type worms and possum.
Tac’Oz
Aged Santa Claus Melon
Pearl Cooked in Paperbark
Our Vegemite, Our Salada
Witchetty Grubs
An Imperfect History of Ripponlea
Green Ant Pav
All Parts of the Scampi
Chewy Carrots
Mutton Shell
Mystery Meat
Hand Picked Crab and Sour Damper
Red Kangaroo with Truganini
Pumpkin, Offal and Sour Beer
Grilled Marron with Desert Lime
Pests of the Neighborhood
Camel Milk Ice
Whipped Emu Egg
Attica Cheftales
Sydney – 3/13/18 – Automata
I debated between a few places to visit on my last night in Sydney and so glad I listened to one of my favorite Momofuku employees and went to Automata.
dried tomato, sheep’s milk curd, black plum, shiso, tomato vinegar
cuttlefish, pickled celery, shallot oil, fennel & ink
steamed murray cod, turnip puree, daikon, roasted kelp oil
pork neck, eggplant, fermented cucumber & mustard
manchengo, pickled carrot, wild thyme honey, fennel pollen
Sydney – 3/12/18 – momofuku seiōbo
The NYT review that came out right after this visit said it all more eloquently than I ever could. I do disagree that Seiobo has “less and less in common with the other Momofuku restaurants.” While there are not any typical Momofuku dishes, the entire experience felt identifiably Momofuku to me. And the marron was my favorite dish in Sydney.
mofongo – plantain, garlic, chicharrones
cou cou – corn, okra, sterling caviar
sea urchin, cassava, pepper sauce butter
green banana, creole, mullet roe
ducana – sweet potato, currants, caribbean x.o.
mamposteau – rice, beans, peanut
marron + coconut bakes
pernil – pork chop, choko, mango
passionfruit + roselle
pumpkin, burnt coconut, seeds
cakes – rum cake + cassava pone + guinness cake
Sydney – 3/11/18 – Saint Peter and Quay
Saint Peter
My first meal on this trip was off to a good start with a G&T with my favorite gin – Four Pillars – which I would go on to drink at every opportunity. I am so glad that I managed to fit this in and a bit mad that I didn’t come back everyday for lunch as it was that good.
raw diced 10 day aged Mooloolaba broadbill, sour onion & egg yolk
BBQ Coorong pipis, burnt tomato, lemon thyme & garlic mayonnaise
Berry’s creek blue cheese VIC
Quay
Is there another restaurant that has a more spectacular view? This was overall such a lovely experience and I am so glad I got to try the famous snow egg right before it was taken off of the menu.
Another Four Pillars G&T with an opera house backdrop.
And extra course that unfortunately I can’t remember
new season muntries, sheep’s milk feta, sour cucumber, herbs, pistachios, verjus
congee of hand dived scallops, heart of palm, black vinegar laver
bread & butter
slow cooked quail, fermented mushroom custard, green walnuts, brioche porridge, seed crackling
smoked confit pig jowl, southern squid, shaved shiitake, sea cucumber crackling
steamed coral trout, heirloom radishes, sake, lemon
Arkady lamb, barletta onions, ice plant, oca, lemon puree, roasted hemp seed
snow egg
oloroso caramel, muscovado, dulcet, muscatel, walnut
iwillmakeualist 