Overseas Passenger Terminal
Sydney NSW 2000
17 March 2010
Cuisine: Modern Japanese
14.0/20 (SMH 2010)
Head Chef:
Raita Noda
| Oyster duo: | rock oyster with fresh chilli & lemon vineigrette pacific oyster with shiso basil sorbet and konbu |
| Tuna cornet: | marinated blue fin tuna tartare in wrapped nori cornet |
| Anchovy & sorbet: | marinated anchovy with smoked tomato sorbet |
| Wasabi prawn: | crispy king prawn with wasabi aioli petit wasabi croquette |
| Soft shell crab taco: | spiced soft shell crab, pickled vegetables in a taco shell |
| Sake jelly bar cod: | seared bar cod with sake & plum jelly, sheer konbu |
| Tuna creation: | tuna five ways, with five different condiment |
| Saikyo miso cod: | sweet miso marinated cod fillet with ginger scented risotto |
| Prawn sizzle: | pan seared green king prawn with corriander citurus sauce |
| Sansho pepper beef steak: | grain fed rib eye steak with sansho peppercorn jus |
| Sushi collection: | three chef ’s daily recommendation three nigiri sushi |
| Ocean room assiette: | selection of intense miniature desserts |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 6.4 | 6.0 | 7.5 | 7.0 | 6.5 | 6.0 |
Group Shot
Oyster duo: rock oyster with fresh chilli & lemon vineigrette pacific oyster with shiso basil sorbet and konbu
Tuna cornet: marinated blue fin tuna tartare in wrapped nori cornet with Anchovy & sorbet: marinated anchovy with smoked tomato sorbet
Wasabi prawn: crispy king prawn with wasabi aioli petit wasabi croquette
Soft shell crab taco: spiced soft shell crab, pickled vegetables in a taco shell
Sake jelly bar cod: seared bar cod with sake & plum jelly, sheer konbu
Tuna creation: tuna five ways, with five different condiment
Saikyo miso cod: sweet miso marinated cod fillet with ginger scented risotto with Prawn sizzle: pan seared green king prawn with corriander citurus sauce
Sansho pepper beef steak: grain fed rib eye steak with sansho peppercorn jus
Sushi collection: three chef ’s daily recommendation three nigiri sushi
Ocean room assiette: selection of intense miniature desserts