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
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
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
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
oloroso caramel, muscovado, dulcet, muscatel, walnut