I’ve blogged about RiseRestaurant twice previously, and so I was sad when I heard that it had closed down at the end of 2010. Thankfully, it was re-opened by Kevin Seo, who was worked previously as a sous chef at Yoshii. Rise has always been a great value restaurant and despite the change in ownership, it has stayed that way, with a 7 course tasting menu being offered for $65pp.
Tonight we’re dining on a Groupon voucher, which is $69 for two including the 7 course tasting menu and a glass of bubbles. The first course is a gratin oyster, and I’m pleasantly surprised to find out that we get two oysters each! The oysters are quite large and blanketed in a miso-flavoured, cheesy and creamy gratin. It’s a delicious start to the meal and has me waiting in anticipation of what is to come next.
I’m sure many of you will recognise the signature starter of Tomislav. Even though we’ve been here before, it’s hard to forget Tomislav’s quirky and fun take on food which begins right from the start of the meal. Tomislav’s rice crackers are made from rice paper that is deep fried to a light, crispy pappadum-shaped cracker, and the sea salt and vinegar version is served with a spray bottle containing a vinegar solution. It’s hard not to delight in the unusual experience of spraying liquid onto your rice cracker, and it allows the diner to control how much or how little vinegar they want on the cracker.
Tonight we’re at Tomislav for one particular reason – to pig out on scampi! Those that know me will know that I am an absolute seafood fiend, and scampi (also known as langoustines) is something I’ll always choose if I see it on a menu. I remember the first time I tasted scampi was at Makoto, and I fell in love with the sweet flavour and plump texture of the raw scampi. The first dish of the scampi degustation ($95pp including matched wines) tonight is a scampi carpaccio and it reminds me of the first time I tasted scampi. The scampi flesh is sweet and slippery, and obscured by a sheet of parsley puree, nubbins of white onion and caperberries. The fresh flavours of the onion, parsley and caperberries are balanced enough as to not overpower the delicate flavour of the scampi, and there is a hint of wasabi to add a little kick. A baton of fried bread also sits on the side as a buttery accompaniment to the dish.
I love it when people get excited about food! For as long as I’ve had this blog, Sir D has been my dining companion, occasional photographer when my hands are unsteady and also very patient as he waits until I finish snapping away before digging in. It’s not often that he will actually get excited about what we’re eating or where we’re going, but when this steak, chips and bone marrow dish was placed in front of him, his eyes widened and he grinned at the prospect of devouring it all.
We’re dining at the East Village Hotel tonight as guests in the warm, comforting decor of the dining room. It’s located one floor up from the bar area below and is decorated with wines along one wall and banquette seating along another, complete with homely cushions.
As soon as we’re seated, the waiter brings out some warm cheese and tomato scrolls from the kitchen with some extra virgin olive oil for dipping. The dough is soft and light, making it the perfect start to the meal. Continue reading →
It’s a treat to be served freshly churned butter with sourdough upon your arrival to a restaurant. Not only is the butter churned in house, it’s whipped until light as a cloud and sprinkled with onion powder. This is what is laid on our table when we sit down at Tomislav.
The restaurant is named after Head Chef Tomislav Martinovic who has worked with chefs such as Matt Moran, Guillaume Brahimi and Heston Blumenthal. It comes as no surprise then that while the menu reads as normal, there are quirky molecular gastronomy elements to each dish which delight me with each bite. This quirky-ness is reflected in the decor of the small restaurant, which includes an eclectic mix of Japanese-themed wallpaper, dark brown wooden tables and chairs, and bare light bulbs hanging from the concrete ceiling.
We start with the rice crackers – paper thin crackers which are made from rice paper brushed with egg white and deep fried. It seems as though the crackers will be far too fragile for the dense-looking sour cream dip, but we find that this too is airy and light like a foam so that the crackers scoop up the sour cream and chives with ease. All in all it acts as a great starter with the lightness in texture and flavour, whetting our appetites for the dishes to come.