Tomislav Restaurant
Image: Fall down the rabbit hole with the whimsical dishes of Tomislav Martinovic. At thirty-five he’s already cooked with Matt Moran, Guillaume Brahimi and Heston Blumenthal (The Fat Duck).
Fall down the rabbit hole with the whimsical dishes of Tomislav Martinovic. At thirty-five he’s already cooked with Matt Moran, Guillaume Brahimi and Heston Blumenthal (The Fat Duck). While his cooking is progressive, there’s still a foot firmly planted in the camp that allows good produce to shine. Your exercise in trust begins with the understated menu, best contemplated on the balcony with clever Smith’s Crisps inspired Rice Crackers ($6) and the 2006 Rymill Coonawarra Sparkling ($12/glass, $55/bottle). Follow the three squirt advice religiously. Sydney Rock Oysters ($12/22) explode between contrasting layers of lemon sorbet and soy. Roast Red Gate Farm Quail ($19) is teasingly Thai with chilli, coriander and roast pineapple. The biodynamic Poached Comboyne Hen’s Egg ($18) with smoked potato cream and Kurobuta sausage is comfort anew. With the restaurant pass on show, watch as Tomislav applies uniform beetroot smears with the speed and skill of a Japanese calligrapher; before you mop them up with surgical precision using the airy olive oil sponge with the Burrawong Duck Breast ($32). The O’Connor Scotch Fillet ($30) with bone marrow and grilled mango puree is a strangely compelling collision. Desserts are just fun, from the popping Dark Chocolate Mousse ($14) to the airy enchantment of a deconstructed Cheese Cake ($14) with the best rhubarb sorbet in Sydney.
Tomislav Restaurant
2/13 Kirketon Road, Darlinghurst www.tomislav.com.au
Ph: (02) 9356 4535
Modern Australian $$$$
