Wildflower – Perth – Thursday 28 December 2017 – Lunch

Whipped Bahen & Co chocolate, river mint, wattle seed cream

It was the best of food, it was the worst of service. Sitting four floors above St Georges Terrace, the main question I have is how does this happen? That, and “can we please leave now?”

Normally in situations like this I would describe how brilliant each dish tasted, and looked, to begin. This is one time where the level of uninspiring service cannot be tolerated when you are in one of the best restaurants in the country, Wildflower. The reason we want to leave isn’t because of the food, which was outstanding.

The reason is our friendly, but inexperienced, and ill-hired, waitperson, has taken all of ten minutes to correct the bill. It must have been a big problem; now he has then brought it back and I’ve found another mistake. He has disappeared for another ten minutes in a restaurant with two tables left. When he comes back he comps our tea and coffee due to the second mistake, which is a nice touch so I still leave a small tip hoping it gets split amongst the staff (including the kitchen) evenly. We say thank you and begin to leave.

Artisanal Western Australian cheeses with pink lady gelee, oat cakes & lavosh

However, the restaurant manager cannot work out how to use our Australian Gourmet Traveller vouchers (not the plastic card, but paper vouchers that we paid hard currency for through my work benefits program), so she asks a bar person to make us complimentary kir royales while we wait. At this stage of proceedings this was not an off-moment; it was a theme.

Wood grilled Arkady lamb, Jerusalem artichoke, salt bush, dripping emulsion, peppermint tree leaf dressing

Mistakes happen. It was the demeanor of the restaurant manager that was the issue, not her ability to try to smooth the matter by providing a drink while we waited, or the fact Mum saw her visit most other tables during our three hour sitting (but not ours or any of the other tables further to the west of the restaurant). And once she rectified the problem and used the vouchers to pay the remaining $550 of our bill, she didn’t come over and apologise and say “it worked now, thank you”. No, I had to come to her fifteen minutes later to see how it was going.

Strawberry gum cheesecake, candied outback lime, raspberry, coconut charcoal & bottle brush

This sounds like a rant, but anyone who has read my reviews more than a few times would realise I value food far more than service, and rarely have significant critiques. There were so many mistakes at this beautiful, expensive restaurant, that it really needs to be discussed. So many that only a list can be used without going to another page.

1. Sher’s water glass had lipstick on it. The sommelier didn’t apologise, left the water glass on the waitstaff table for most of the meal, and didn’t offer a new bottle of sparkling water (since the first glass of the Cape Grim bottle had to be removed).

2. Our waitperson was new to the restaurant (and we think to hospitality, which is not his fault, but is a mistake of the restaurant’s hiring policies). He was very nice and friendly, but just not up to scratch. Simple things that you take for granted in fine dining restaurants (like grabbing the menus as people ordered for example) were not done. Harder aspects were mismanaged as a result.

3. When my Mum asked him what jelly came with our first dish he had to be asked again an hour later, and still didn’t come back immediately to reveal it, but did eventually come back. It was the only ingredient we asked about the entire meal (we were not asking constantly in other words about everything, or being annoying customers in any way).

4. I asked for a 2015 Cape Mentelle Chardonnay and got presented with a Sauvignon Blanc Semillon, which was a fine error. But then the sommelier came back with the chardonnary and explained that only 2016 was available (fine again). Then we were charged $10 more for the Curly Flat 2014 Pinot Noir on the bill and it was blamed on the wine list changing (so check your bill). It took ten minutes for the wine list to be checked to confirm it was an error, in an empty restaurant at 4.30pm.

5. Three courses was $88. Because you order dessert after mains, the first two courses were correctly shown as $68 on the bill. However, underneath this item showed “4 @ $20” for dessert, but then had below it “$30… $120”. We were the last to leave the restaurant so it is quite possible that everyone who had the three courses got charged $10 extra per head because the error was automatic.

6. Catherine’s tea cup had pronounced coffee stains on it, which were blamed on “the finely made cups are difficult to clean” which would be fine at a dinner party, but seemed odd at a fine diner.

7. The sommelier seemingly refused to fill our wine glasses after the initial pour. This meant we had to ask our waitperson (the bottle is not on the table), which meant he was a bit torn (knowing he shouldn’t be pouring, but realising it had been forever since sommelier even batted an eyelid at our table).

8. It wasn’t until the end of our meal that we realised the restaurant manager was not the person who greeted us. The restaurant manager was not the person who led us to the table, and the person who greeted us walked to the opposite end of the restaurant at a brisk walk, leaving my aunty Sher and Mum literally 15 metres behind. It didn’t dawn on me until later that it was not the best way to open proceedings, but the issues across the board brought it out.

There’s no justification for these issues in totality. It has simply not happened at a Gourmet Traveller top 100 restaurant that I’ve ever visited. So, besides company, what saved our experience?

Shark Bay Blue Swimmer Crab, avocado, kohlrabi, sea blight (blite), native basil dashi, finger lime

The food was inventive, beautifully presented, exquisitely executed, and absolutely delicious. Shark Bay blue swimmer crab is generously served under thinly sliced kohlrabi, in a gazpacho style of native basil dashi, and given zing with finger lime, and mild sweetness with a limey tomato jelly. Sea blite adds bite, and the avocado pairs with the gorgeous texture of the crab, which shows off as the star of the dish against the backdrop of competing, but balanced elements. It is absolutely superb.

Berkshire pork is incredibly tender considering the perfectly executed crackling, that somehow balances its salt content. While a little more jus could have been warranted, the soft sweet white onion, scattering of quandongs, and sides of bitter greens, and Paris style mashed potato, were all excellent.

Berkshire pork, sweet white onion, sour quandong and mustard

As if the savoury courses being perfect was not enough, the kitchen’s take on an after-dinner mint includes the best mint gelato imaginable. Sitting next to whipped Bahen & Co chocolate, and atop wattle seed cream, the combination is unashamedly classic, but still innovative, without breaking the modern movement in plating desserts.

Once we eventually received the right bottle of chardonnay, the 2016 Cape Mentelle was outstanding with restrained use of new French oak, and a refined palate. Just as spectacular was the 2014 Curly Flat Pinot Noir; an expression of this variety that seems to find the right part of the spectrum between fruit and game.

Food first. It is the reason I go to restaurants instead of staying at home. But there are natural elements you expect when paying $610 for lunch. I wouldn’t normally mention the amount, but it brings into view the importance of providing service that is fit for the food. I haven’t read other reviews (I rarely do before going to a restaurant to keep my own perspective) but if there are any themes here they need to be rectified quickly at this flagship of Perth restaurants that is thankfully not at the all-too-dominant Crown. Go for the food and all the best with the service. Did I mention the view?

Wildflower Menu, Reviews, Photos, Location and Info - Zomato

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Burnley Brewing – Richmond – Sunday 3 December 2017 – Dinner

Pale Ale

There can never be enough breweries. This is one statement that all my beer loving friends would wholeheartedly agree with.

Craft brewing has been exploding for years and like an extended fireworks display I don’t think we’ve seen the best of it yet. In recent weeks I’ve been to Mountain Goat in Richmond, and both Temple Brewing and Foreigner Brewing out Brunswick way. A few days ago I had a Stomping Ground pale ale at Canteen Pizza in Cottesloe on the other side of the country from where it is made in small batches in Collingwood!

The latest brewery to land in Richmond (well, the Burnley part at least) is Burnley Brewing on Bridge Road down the Yarra end. After a reasonably extensive renovation of the old Romulus and Remus site, BB took over but kept the R&R kitchen, along with its focus on Italian.

Pea and haloumi fritters and arancini

I can see BB being very popular. While it lacks a large outdoor space like the Bridge Hotel two doors down, it makes up for it with large windows fronting the street, and a big airy space with high ceilings, as you would expect from a brewery. The renovated room is clean and restrained, with good mixed spaces, and a long bar for the many who will have a drinking preference.

Eggplant parmigiano and salad

Tonight we are checking it out with Catherine’s sister Stephanie, and their Mum, Sandra. While it is an early dinner, there are plenty of punters both having a drink, and getting a bite to eat. We decide to share some starters and a pizza between three of us, with Sandra opting for the eggplant parmigiano, which she loved.

Capricciosa, ham, olives, artichoke, anchovies, mushrooms and fior di latte

The pizza hasn’t changed here, and it was always good quality, without being amazing. Our capricciosa is a good size, with plenty of topping, and is cooked right. The arancini is great, with a good dose of gorgonzola adding to the saltiness. On the flipside, the pea and haloumi fritters are a little bit weird with not a great amount of flavour.

Mini donuts

With a little bit of room left, we shared the donuts with chocolate coated vanilla ice cream, which is simple but effective for a shared dessert. More importantly, at this stage I’d tried a couple of the beers, and they are good, with the IPA a little ahead of the pale ale in my opinion. The only disappointment was the double IPA running out, but it should be back early next year.

With enthusiastic and energetic service, a comfortable space, and some freshly brewed beers, backed up by a kitchen that has always done a nice job, Burnley Brewing should enjoy plenty of success.

Burnley Brewing Menu, Reviews, Photos, Location and Info - Zomato

Cafe Di Stasio – St Kilda – 8 November 2017 – Dinner

Classic should never be interpreted as boring, though in our fast-paced world, it sometimes has a double meaning. Done well, the classics, and classic places, reveal some of our favourite experiences.

It is certainly not that I forgot about Cafe Di Stasio. It appears year after year on the list of restaurants I want to go back to. Unfortunately it is a very long list, such is the quality we enjoy in Melbourne.

The cliches come thick and fast for touristy St Kilda. It’s one of those places that I’ve always enjoyed, but rarely get to. There isn’t the edginess that Fitzroy has, or the dynamic nature of the city. Perhaps it feels too much like the places I grew up in – beachy, safe and friendly like Perth.

Somehow, in the busiest part of Fitzroy Street, as you walk through the doors of Di Stasio you are transported thousands of miles to an Italian oasis. Yes, there is a St Kilda vibe of calm, but there instead of laid back beach charm, there is the sophisticated charm that only profession and experience can create. If it sounds like I am bubbling with praise for this institution, I am!

Capisante Gratinate – scallops baked in their shell with bread crumbs, parmesan and parsley

I’ve been here with groups, and by myself, but tonight it is with Catherine to celebrate the anniversary of our first date. Several years later we really combine well for dinner, knowing each other’s dining habits intimately. By virtue of that understanding, it doesn’t take long for us to agree to share a starter, pasta, main, and dessert. This isn’t for everyone, but too many times people miss the balance between trying several courses and dishes, and feeling uncomfortable at the end of the meal.

The first dish we select is the scallops baked in their shell, with a simple parmesan crumb. Done well this can be an outstanding dish while on the other hand it can be a good way to ruin a great scallop. Here, it has been done thousands of times and the result is delicious. After a great start we next choose the fresh pasta of the day with a mushroom sauce.

Freshly made spaghetti with mushrooms and sage

Draped with sage, this is the ultimate of mushroom sauces over a spaghetti that doesn’t get much finer when made fresh, though I wouldn’t have described it as angel hair like the kitchen had. The depth of flavour, without going overboard on seasoning, is exceptional from the first bite to the last. Sharing is not an issue to presentation either; the chefs happy to plate separately without being asked.

Agnello alla Romana – lamb slow cooked with white wine, anchovies, rosemary and garlic bruschetta

Our love of pasta means our main was never going to top our previous course, but the slow cooked lamb is beautiful anyway. With a generous grilled garlic brushetta to mop up the white wine, anchovy and rosemary sauce, this was a perfect expression of rustic fine dining. Halving the serve (again being plated separately) meant our final tastes were not stretching our stomachs and there was plenty of room for dessert.

Torta di Vaniglia – White chocolate and mascarpone tart

Throughout our meal I enjoyed some well selected wines by the glass, which is expected given Di Stasio has a bar that is as frequented as much as the restaurant. Service had been excellent too. The only exceptions were later in the meal trying to get a red wine before my main arrived, and organising the bill. These are only minor, and had a bit to do with our awkward table position, but still probably shouldn’t happen.

There are some nice sounding desserts, and while none jumped right out at me, Catherine had her eye on the white chocolate and mascarpone tart. Simple, not “deconstructed”, and full of flavour, I was glad to have tried the tart. It’s a beautiful dessert, and while rich, it is an excellent way to finish a superb meal.

Café Di Stasio Menu, Reviews, Photos, Location and Info - Zomato

The Modern Eatery – House of Aburi Sushi – Richmond – Wednesday 16 August 2017 and 18 November 2017 – Lunch

Omakase Nigiri – including salmon, tuna, snapper, kingfish, omelette

After an unsuccessful attempt by a burger chain, a new Japanese restaurant has taken up residence on Swan Street in a part of the street that has almost completely changed in recent years. The Modern Eatery – House of Aburi Sushi is a sister to two restaurants in Perth, and that foundation might be part of the reason that a few months on it is already more successful than the previous tenant.

The aspects I like about TME speak volumes of what I don’t like in many casual Japanese restaurants and cafes around Australia. Those behind this place have put some thought into the menu, and the fitout. It doesn’t feel cheap, but it is still casual. The space isn’t plain, with some nice high tables to make it feel like a place to eat, and not a takeaway joint or foodhall.

Love Me Tender – deep fried chicken tempura, cucumber, sliced avocado with house made tartare sauce and seared panko on top

Most importantly, the couple of times I’ve been for lunch I have found some good quality food, that is reasonably priced. The omakase nigiri consists of fresh sashimi, that goes beyond the usual tuna and salmon to include some kingfish and snapper. The rice is good, and the wasabi is about right.

Chicken katsu bento

The handmade sushi is well constructed, although the size is a little too large in my opinion. It is a reasonably classic combination (in these parts), with the ingredients all well prepared. The chicken katsu bento is again good value, though the star of the bento is not far above average.

With so many average Japanese outlets across the city and the suburbs, any place that is marginally better will get some attention. The combination of nicely prepared food with some diversity, a comfortable and good looking space to eat, and some friendly service, should see this push from Perth over east see some degree of success.

The Modern Eatery Menu, Reviews, Photos, Location and Info - Zomato

RyuGin – Tokyo – Tuesday 13 June 2017 – Dinner

Normally I write about a three star meal in the few days that follow the experience. There is a degree of excitement and anticipation that keeps alive when you get to deeply think about the meal that was. Occasionally, especially on holidays, it is just too hard to find the time. That is not to say a serious delay is a negative measure.

After a great meal you have a glow. You can still almost taste some of the most exquisite dishes and smell the scents. Over time you lose many aspects, and those that last are often with you for life. Add in the travel element, and you are much more likely to remember some dining experiences with even more fondness. They are connected to holidays; less stress; more indulgence.

The weight of evidence suggests tonight is going to be an experience to behold. Good friends have been here and recommended it, but it wasn’t just them. In Tokyo, many restaurants do not accept foreign bookings, so our hotel was responsible for organising our visit to RyuGin. Walking up to the door there is nothing that suggests this is one of the best restaurants in this huge city.

As in all Japanese establishments, the welcome is warm and respectful. We are early to make sure there are no hiccups travelling to the quiet part of Roppongi, so we are shown upstairs to wait for our sitting. Funnily enough, with some nice green tea and a splendid room (more on this later) we suggest getting here early is a good idea.

Once led into the dining room we realise that the restraint of the entrance is no different here. It is very nice, and there are some dominant features, but it is certainly not elaborate. Given we are in a non-English speaking country we don’t expect to understand everything, but generally the staff deal well with our lack of Japanese.

Sea urchin, broadbean, green soybeans

Our first course is sea urchin packaged in crispy batter and seaweed, with broadbean and edamame soup. It is quite sensational. The sea urchin is unrecognisable and brings out softness and that subtle flavour, while the broadbean is beautifully seasoned. The soup is simply stunning. Salt is around the edge of the cup and I can’t stop until it’s gone, continuing to run my finger around the edge for more of that salty hit! The abalone in the second dish is the best I have ever tasted, in a deep cloudy broth with a white paste we’ve seen elsewhere but have no idea what it is.

Abalone, lettuce, yam, water chestnuts

Earlier we had been sitting in the waiting room admiring firstly the gigantic owls and then the video of the head chef’s exploits with cooking amazing produce. The dish we were presented with showed fabulous technique in the form of divine knife skills allowing eel to blossom like a flower. The flavours, especially the broth of Mt Fuji water, and glutinous vegetable scattered throughout, were probably too different to fully appreciate, but it was still a tremendous dish to eat.

Pike eel, eggplant, water shield, green yuzu

Our sashimi course has challenge, beauty and intrigue. The challenge is the crab which is chewy and not everyone’s cup of tea, but I like it all the same. The Benito is absolutely gorgeous with not one flaw. It is the equal of the ootoro tuna sushi I earlier tried near the fish market as my best fish for the visit. The intrigue is the flat fish which is again a different texture to what you associate with sashimi, but is delightful and beautifully matched to the accompaniments, this one being salsa like.

Ocean delicacies

The frightening looking fish, called Ayu is served next in the theatrical style some love and others despise! I love it, the challenge in presentation, and the impact it brings. The instructions given are three bites – one over the head to the wing, the next over the wing, and the last over the tail. Wow, the first bite is scary. Then you taste the impact of the char, reminiscent of great squid or sardines over charcoal in say Portugal. Then you calm and the next bite is delicious and all of a sudden you are dipping into the watermelon based sauce like a pro and absolutely loving it, trying to work out the next time you will eat Ayu again!

Specialty swimming ayu fish

As Catherine would describe, the first half of our meal is different and confronting. But the second half is basically just awesome.

Noodles and broth

We are almost onto our beef course and we’ve already gone through about $160 on 4 glasses of premier cru Montrachet so spending another $130 on two glasses of red was a stretch but you only live once. If I had a critique it would be that the wine, as sublime as the limited options are, is nevertheless very limited and all very expensive. Finding some glasses to offer that are nice for $30 would really help our wallet! We only had the choice of two reds and both were very expensive by the glass.

One of the incredible owls in the waiting area

Prior to the beef we had a surprise in the form of noodles and broth, a dense egg yolk sitting atop the noodles, looking very proud, and eating wonderfully. The terrific floor staff directing us to dip the noodles into the broth, which is consistent with the way connoisseurs would eat their noodles here in Japan.

Sanuki olive beef, onion, white asparagus

The beef course was something to behold. Presented over a steaming contraption, it was completely rare and slowly being cooked above an onion, with a semi-glutinous broth and asparagus. It was so delicious it was gone in a flash, even with trying to have a sip of red between each taste. Left behind, the onion was about as great an onion I’ve eaten. And I never ever finish an entire onion portion.

Chicken rice

We were really getting into a groove. This is thoughtful modern Japanese food and maybe a bit above our abilities, but intriguing and indulgent at the same time. The next course was chicken rice with a miso soup. The miso has an ode to the chrysanthemum flower which is a Japanese icon, and you could not believe it is tofu! Not only that, the miso is wonderful. The chicken rice has intricate knife skills being shone on the dish, but the flavour, whilst very nice, is not one of the better profiles of the evening. The chicken is fabulous though.

Chrysanthemum soup

This took us to dessert. Absolutely no offence to Asia, but desserts here are different, and often more savoury than many other cuisines. So imagine our surprise when a deliciously balanced but sweet mango ice dessert with sweet mango concentrate comes to our table. It is hard to describe how good this was, but knowing this combination well, I can honestly say it was the best I’ve ever had, including several goes in Hong Kong.

Shaved ice with mango

Then to follow up and smack it out of the park comes a double take on sake, leading to me having a double take on how good these desserts were! A soufflé of sake and a sake ice cream hit the high notes. The soufflé is perfectly constructed and deep in the vessel, with a textured top, and soft bottom, with just the right balance of egginess. The ice cream keeps its form and actually tastes of the key ingredient. Knowing how difficult it is to achieve this I take my hat off to the chef and his team.

Sake souffle and ice cream

We finished with a matcha green tea as the night was ending, reflecting on a second half that was definitely more settling. It goes to show that in both Western and Eastern fine dining, being brought to the edge of your tastes by the chef is part of the experience. Sure, it should still be comfortable on the whole, but a few dishes outside your comfort zone brings the meal to an entirely different level. Several months later I look back at our time at RyuGin with fondness and respect.

 

Three Bags Full – Abbotsford – Sunday 29 July 2017 – Breakfast

Three Bags Benedict – Poached eggs on a truffled rosti with green hollandaise, apple cider ham hock and herbs

When I reflect on some of the cafes that have opened early on during my time in Melbourne, and realise they’ll be breaking ten years soon, it is a little scary. I associate Three Bags Full with the same vintage as Proud Mary. While I have kept on going back to Three Bags Full, it remains what I would say is an underrated cafe in comparison.

This is not to say the owners are struggling with this business. Many years ago it expanded to the premises immediately next door, and it has continued to be full ever since. Besides that, I haven’t notice a huge amount of change. With a great menu, a fashionable vibe, excellent coffee, and knowing staff, why should it?

Today the same ingredients that made TBF successful over many years are still going strong. My Benedict with ham hock and green hollandaise over perfectly poached eggs is terrific. This dish is now quite a modern Melbourne breakfast classic, and this particular one is nicely done.

Sweet potato and carrot fritters – two poached eggs, whipped goats curd, shaved pickled fennel and pomegranate salad, almond dukkah and herb oil

Catherine’s sweet potato and carrot fritters with goats curd, and a fennel and pomegranate salad, are great too. The almond dukkah is not overpowering but adds distinct flavour. The fritters were expertly cooked to the right consistency, and the freshness of the salad added the right amount of zing.

TBF is always busy, so as much as we’d prefer the main room of the cafe, we always accept the likelihood we will be in the second room. It is still nicely fitted out, and there is something satisfying about being in a pre-Scandinavian movement cafe, complete with warehouse surrounds in Abbotsford.

The only reason we are not here more often is the depth of new, and closer, cafes in our area. But there’s little doubt we will keep coming back from time to time to enjoy the familiarly great offerings here.

Three Bags Full Menu, Reviews, Photos, Location and Info - Zomato

Oter – Melbourne, City – Wednesday 6 September 2017 – Dinner

Tamarillo Millefeuille + Vanilla Bean Ice Cream

Time passes by so quickly. Now almost three months back, Catherine and I had our first experience at Oter since it replaced Yu-U. Across from its sister restaurant, Coda, the space has been thoroughly renovated.

The feel is not dramatically different thanks to the large bar focussed seating space, and the fact the restaurant is partially below ground. Back in the Yu-U days it was a little claustrophobic though, but now it is quite open and airy. We are happy to sit at the bar, which seems to be the place to be, not to mention the view of three tarts of the day is close to irresistible!

Moulton Sea Urchin + Kohlrabi Noodle

The menu is interesting in its diversity, and the prices are reasonable for some sophisticated dishes. Service is knowledgable and quite attentive, though the whole bar dining concept is a bit confused here with the majority of service coming from the floor, rather than from behind the bar. The bar does give the chefs (largely working further back and not right in front of you) the opportunity to present dishes to you, which has a charm to it.

Blue Spanner Crab + Pickled Cucumber, Hazelnut

To begin we tried one of the Moulton sea urchin on top of a bundle of kohlrabi noodles. Served cold, the sea urchin has that soft texture that can put people off, but when paired next to the firm vegetable noodles, the subtle flavour was able to show itself off. Next we shared the blue spanner crab with pickled cucumbers and slithered hazelnuts. Presented with a cucumber foam, the dish looks delightful, and the flavour is its equal. At this early stage we were growing in excitement for the dishes to come.

The wines by the glass have many points of interest. We started off with a champagne by Piper Heidsieck, before moving into a Chardonnay by Salo. I hadn’t heard of Salo before but it is made by two of the best winemakers in the Yarra Valley, as part of a project to make natural wines. As we got towards our mains we chose a Cabernet Franc by Crawford River. All three glasses were fantastic, pointing to a well thought out wine list.

Alsatian Bread Dumplings + Onion Sousbise, Boudin Noir

We had to ask our waitperson a bit about the Alsatian bread dumplings because they were something we hadn’t encountered. There was just something about bread dumplings, onion sauce, and blood sausage that really piqued our interest. In the end it was a very hearty and satisfying treat prior to our shared mains.

Kurobuta Pork + Confit Celeriac, Lardo

We decided on two mains that we would share to avoid any menu envy. The Kurobuta pork was served perfectly pink, with a whole slow cooked confit celeriac really making its presence felt. The Gippsland duck was served with a pretty beurre blanc sauce, scattered with charred baby leeks. Both were excellent, with some nice contrasting features for us to enjoy while sharing. The pork soft and tender; the duck with that crispy skin around the drumstick, and a more generous sauce.

Gippsland Confit Duck + Charred Leek, Beurre Blanc

Earlier in the night we were craning our necks to check out the amazing looking tarts of the day. One of the floor staff saw us and instantly brought them closer to us, sitting them on the bar touching distance away (we refrained!) There was no doubt one of us had to order one of those slices of heaven. With Catherine keen to try the tamarillo millefeuille, it was up to me to chose a slice, and I went with the chocolate, pistachio and blood orange. As delicious as the tart turned out, with some reduced milk ice cream accompanying it, the millefeuille won the day for its taste and immaculate presentation.

Tart of the day – chocolate, pistachio and blood orange + reduced milk ice cream

Reflecting on our experience at Oter provides memories of some beautifully executed modern Australian dishes that walk the tightrope between bold rusticity and fine dining pizazz. Eating on the bar is not for everyone, but it is the way modern dining is going. With a few tweaks to give some more life behind the bar, Oter could deliver and even tighter experience. It’s not out of the question to go past just for the tart of the day, but stopping in for several courses like we did is well worth it.

Ôter Menu, Reviews, Photos, Location and Info - Zomato