Flying Brick Original, Pear, Draught and Pachinga (chilli, lime, ginger). They were all ok but I didn’t particularly love any of them. Not sure exactly why.
Scott had a non-alcoholic apple cider that was quite nice.
Mussels in a Moroccan cider broth with toast. The mussels were good. The bread was meh.
Fancy hot chocolate goes down great on a drizzly morning in Forrest. I had regular hot chocolate and Scott had a mocha. You had to assemble it yourself. Put the chocolate ganache sphere and the extras into the cup, pour the hot milk in, and stir a lot. It was tasty, although maybe it could be a little more chocolatey?
And we finally got to try ruby chocolate! Ruby chocolate is a new type of chocolate that was introduced in 2017. It tastes fruity, like berries, but doesn’t contain any fruit. I really liked it!
Mama’s Mojito made with Vietnamese mint
Smokey Eggplant and Vietnamese Salt and Pepper Squid. The eggplant was super smooth and sticky and yummy. The squid was nice and tender.
Crispy Fried Soft Shell Crab with papaya salad and prawn crackers. My first soft shell crab! I liked it! Makes you feel like a real apex predator when you’re biting right through a crab. I didn’t like the papaya salad as much as I usually like Thai papaya salad. It didn’t have very much sauce, and I’m not sure it actually had any papaya? It seemed like it was mostly made out of apple or pear.
This place has been on my To Eat list for a long time but they don’t take reservations and always have lines. We went around 6PM on Australia Day and waited about 15 minutes for a table, which is better than usual I think. They have a bar area at the back where you can start drinking while you wait.
Salmon Nori Taco (grilled salmon belly, sushi rice, spicy napa cabbage, Japanese mayo, chilli oil) and a Sanchez Does Kyoto Japanese marg (tequila, yuzu, agave)
They are most famous for this taco. And it was actually really good. The deep fried nori makes a surprisingly good taco shell. The whole thing was pretty hefty with tons of great flavour and texture. I would definitely like to have another one sometime. I love salmon so much.
Tofu Bao (beetroot bao, tempura tofu, carrot remoulade, creamy spicy sauce, picked coriander). A nice fluffy soft bao with tasty crunchy fillings.
Pork Belly Pancake (48-hour miso glazed pork belly, sesame slaw). Sorry for terrible photo. It was different than what I expected and I forgot to take a picture until after I’d already ripped it in half to share with Scott. I don’t recommend trying to share this one.
The pork belly tasted kind of like peking duck. Delicious. Too small.
Scott enjoyed it.
House Hand Roll. Can’t remember what this had in it, but it was yummy and well made.
David Chang’s Ramen Gnocchi (wagyu bolognese, ramen potato gnocchi, salted buffalo ricotta). This was the one dish we were disappointed with. It was just so boring and soft. This dish definitely need a crunch element. It was just soft gnocchi with rich bolognese that had no defining texture, covered in soft cheese. It was also overly salty.
Pumpkin Toast (white chocolate and pumpkin ganache, honeycomb, yoghurt sorbet, spiced pumpkin ice cream). I don’t know why they call this “toast”. It was more like a blondie. Every part of this dessert was delicious. It was fun to try various elements together in different combinations. i loved the ganaches especially.
Scott loves fried chicken so I thought it would be a good place for a quick birthday dinner but apparently when you turn 40 you suddenly lose your appetite. Everything was delicious but he barely ate anything. Strange.
We got tteokbokki (one of the things we fell in love with on our trip to Korea), chips, and boneless chicken (1/2 sweet chili, and 1/2 spicy).
This was way too much food for us, haha. And far too spicy. The tteokbokki was awesome and bouncy and saucy but also quite spicy, especially when your mouth was already hot from the chicken. The chips were good and the cold banchan was somewhat relieving from the spice.
I want to go back again soon and order better. I would still get tteokbokki but for the chicken I would get soy garlic sauce instead of spicy, and ask for the sauce on the side instead of slathered.