5 /5
Évaluation
★
★
★
★
★
One of Sydney's top dining experiences and unlike anything being served elsewhere in the city fine dining Caribbean food with a laid back atmosphere. Every one of the 10 courses last night was outstanding in its own way. Some highlights included plaintain dumplings in corn sauce topped with caviar, sweet potato dumplings with housemade XO and banana leaf foam and, of course, the marron main course (mindblowing). This time round, the marron was accompanied by, essentially, caribbean doughnuts. While delicious, I prefer the roti, which is one of the best in the city (if you ask on the night, chef can likely accommodate an extra serve of roti). Service here is always friendly and on point. The experience is best enjoyed from the bar/kitchen counter so that you can watch the chefs at work. Fascinating, precise and professional. I am still not swayed by the wine pairing. Many would find it challenging. The sherry option in particular is bone dry and would not be to most people's taste (sherry seems to be a theme with Momofuku pairings, and not necessarily welcome). Otherwise, the pairing including one sparkling white, a bordelet cider, a yuzushu (delicious), with the remainder rounded up with an interesting mix of natural leaning white and red wines. I still think better value can be had ordering from the list. Overall, this is a unique dining experience that should be at the top of all food lovers' lists. Exceptional stuff.