6/6 Cowper Wharf Rd
Woolloomooloo NSW 2011
14 May 2015
Cuisine: Seafood/Contemporary
13.0/20 (SMH 2015)
Head Chef:
Daniel Hughes
| Amuse-Bouche: | Arancini - pumpkin, pine nut and goats cheese |
| Course 1: | Yellow fin tuna bresaola, heirloom beetroots, goats milk fetta, baby cress, balsamic vinegar |
| Course 2: | Tasting plate of fried southern calamari, chilli salt, lemon zest, parsley, pickled fennel, roasted black garlic aioli |
| Course 3: | Jamon Iberico De Bellota - marinated olives, handmade grissini |
| Course 4: | Heirloom tomatoes, Italian buffalo mozzarella, basil, extra virgin olive oil |
| Course 5: | Spaghetti of hand-picked Alaskan king crab meat, garlic, chilli, white wine, grape tomato |
| Course 6: | Ocean trout, crispy skin, cauliflower puree, Alaskan king crab, baby golden beetroot, spring onion and hazelnuts |
| Manta 'angel' chips with truffle oil and parmesan | |
| Green beans, garlic, chilli and lemon | |
| Course 7: | Peppermint cake, yoghurt cream and textures of strawberry |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 6.3 | 6.0 | 6.5 | 6.5 | 7.0 | 6.5 |
Group Shot
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The Restaurant
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House Bread
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Arancini - pumpkin, pine nut and goats cheese
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Yellow fin tuna bresaola, heirloom beetroots, goats milk fetta, baby cress, balsamic vinegar
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Tasting plate of fried southern calamari, Jamon Iberico De Bellota, Heirloom tomatoes, Italian buffalo mozzarella
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Spaghetti of hand-picked Alaskan king crab meat, garlic, chilli, white wine, grape tomato
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Ocean trout, crispy skin, cauliflower puree, Alaskan king crab, baby golden beetroot, spring onion and hazelnuts
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Manta 'angel' chips with truffle oil and parmesan
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Green beans, garlic, chilli and lemon
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Peppermint cake, yoghurt cream and textures of strawberry
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