Momofuku Seiobo, Pyrmont

You know a meal has been phenomenal when you still reminisce about it months later and that is exactly how I feel about Momofuku Seiobo at The Star. The 14 course Carribean-inspired tasting menu,  the brainchild of Paul Carmichael, was creative and the flavours extraordinary. For something different, we opted for the non-alcoholic beverage pairing which was delicious in its own right.

We started off with the very tasty morsels of Bakes, abalone and lardo: Thin slices of tender abalone from Bateman's Bay, drizzled with pork larder and accompanied by a very light and fluffy Jamaican bread. 

Bakes, abalone, lardo

Sitting atop a collection of sea shells are three plantain tarts filled with finely shaved snail meat. It delivered both in presentation and in taste. 

Military snail, escabeche, plaintain

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The Short rib with pickled onion was one of my favourite dishes of the night. The Rangers Valley beef rib had been cooked for 36 hours so not surprisingly,  it just melted in my mouth. The olives and pickled onion was great to cut through the fattiness of the short rib. 

Short rib, onion

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The next dish of Pickled pumpkin, caramelised pumpkin seed, zucchini and raisins were tied together by a special hot sauce. Hot and sour, it was a great pla on textures and flavours.

Zucchini, pumpkin, hot sauce

The Curred rice with crab smelled divine as it hit our table. There were plenty of crab meat and the curry emulsion was strong without being overpowering. The crispy bits of rice added a nice crunch to the dish.

Curried crab, rice

I didn't document all the drinks from the non alcoholic beverage pairing but have to make a special mention of this Blood orange shrub. I discovered a shrub is not just a small tree. It's also a type of preserve, sweet and vinegary - made in-house, this blood orange version is one of the best drinks I've tasted.

The Marron cooked in koji butter on the charcoal grill was another exceptional dish. The marron flesh was so succulent and there was just the right hint of smokiness from the charcoal. The coconut flesh added a nice tropical element to the dish and I could have easily eaten another one!

Marron, young coconut, koji butter

To accompany the marron was the most buttery and flakey roti - I would rate it even more highly than the famed ones from Mamak. The other accompaniment was an onion dip with mini apples, adding a hit of sweetness. It was not what I expecting from this fine dining restaurant, but was very pleasantly surprised. 

Busted roti, onion, muntrie

To round off the mains was the Pork loin with crackling, served with a side of Spiced pumpkin and split peas, and a Cabbage salad. The blushing pink pork loin had been aged over four weeks and carried incredible flavours, and the crackling had the perfect crunch.

Pork, sides

Onto desserts and we start with the palate cleanser of Yoghurt sorbet with banana leaf oil and powder. Served in a coconut bowl, the yoghurt sorbet was delightfully refreshing and I loved the addition of the pink sea salt. 

Yoghurt, banana leaf

The Roast coconut ice cream with cocoa nib and a cashew crumb was divine. The ice cream had a great intensity of flavour, with more nuttiness than usual, and the crumb and wafer all worked well together.

Coconut, cashew

I would have been happy to end the night at this point as I found the next desserts of Rum cake, marzipan and raisin ​too sweet for my liking.

Rum cake, marzipan, raisin

The last sweet was a molasses toffee with coconut, lime and ginger. The waitress told us that half the diners love this and half don't. We fell in the latter category - I found it strange that they would end with such a divisive dish but aside from this hiccup, the entire meal has been amazing.

The staff was friendly and professional and I loved being able to look into the open kitchen to see the team of chefs at work.  The flavours are bold and creative, and it was one of the most memorable and exciting meals I've had, different to any degustation I've had before.