Ocean Room
Image: Returning to the domain of Chef de Cuisine Raita Noda was a pleasure. I found the menu even more cohesive with mains like Baby Snapper Acqua Pazza ($42) served with Summer Truffle French Fries ($12) matching the flare of his entrees.
Returning to the domain of Chef de Cuisine Raita Noda was a pleasure. I found the menu even more cohesive with mains like Baby Snapper Acqua Pazza ($42) served with Summer Truffle French Fries ($12) matching the flare of his entrees. I’m still a fan of the Wasabi Prawns ($19) and the cheese ice-cream on the Cured Ocean Trout ($19) but the Calamari Pops ($16) also impress with their crab enriched fluffy texture. You haven’t experienced Sydney unless you’ve shared an Ocean’s Eleven ($29) with your partner. Simultaneously slurp delights like briny Rock Oyster with Sea Water Jelly from a set of eleven shot glasses presented on ice and guess which is which. It’s romance overload with the lights of the Sydney Opera House glimmering behind your cocktail glass – try the light, sherbet fuelled fizz of the unusual Iichiko Mule ($15) flavoured with Szechuan pepper, lime and shiso leaves. Nigel Gladstone our sommelier for the evening suggested a 2007 Domaine Pichot Vouvray Chenin Blanc ($68) which matched the delicacy of the seafood beautifully. The sharing Ocean Room Assiette ($34) is the only way to get your hands on a tiny serve of Raita’s crème brulee. I propose we campaign until he makes it in size large!
Ocean Room
Bay 4, Ground Level, Overseas Passenger Terminal, George Street, The Rocks
Ph: (02) 9252 9585 www.oceanroomsydney.com
Japanese Fusion $$$$
