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