Sashimiso
  • Home
  • Blog
  • Location
    • Sydney CBD & Inner City
    • Sydney North
    • Sydney East
    • Sydney Inner West
    • Sydney North West
  • About
  • Contact
  • SUBSCRIBE
  • Home
  • Blog
  • Location
    • Sydney CBD & Inner City
    • Sydney North
    • Sydney East
    • Sydney Inner West
    • Sydney North West
  • About
  • Contact
  • SUBSCRIBE

SASHIMISO - A SYDNEY FOOD BLOG

Koi Dining & Dessert Bar, Chippendale

24/1/2019

1 Comment

 
Koi, established by Masterchef alumni Reynold Poernomo, is well known for its beautiful desserts and I've had the opportunity to try many of the cakes and pastries. This time, I was here to visit the upstairs restaurant where they do a mix of savoury and sweet.

We opted for the 5 course set menu at $80pp which consisted of one entree, one main and three desserts. The meal kicked off with a savoury snack, a Confit duck donut with berry jam. The donut was fluffy and I enjoyed the pairing of the duck and berry flavours.
Picture
Confit duck donut with berry jam
For entree, we had the BBQ Moreton Bay bug with pickled kohlrabi and crispy sweet potato. The Moreton Bay bug was beautifully cooked and soaked up the delicious curry sauce. The crispy sweet potato added a great textural element to the dish.
Picture
BBQ Moreton bay bug with gulai, kohlrabi and lime
The Sous-vide quail had a crispy skin and the eschallot and quail jus packed a whole lot of flavour. So far the savoury dishes have exceeded my expectations.
Picture
Sous-vide quail with caramelised eschalot and quail jus
The Crispy duck breast was very tender, however, the purple carrot could have been cooked for a tad longer. The beetroot puree added earthiness to the dish.
Picture
Crispy duck breast with purple carrot, beetroot puree, smoked pine nuts and duck sauce
The Murray cod was beautifully steamed but the highlight for me was the poached mussels. They were plump and juicy, and took on the umami flavour from the shallot dressing.
Picture
Steamed murray cod with smoked white fungus, white radish, shallot dressing and poached mussels
Onto desserts and we started with the Deconstructed carrot cake. I'm not usually a fan of carrot cake but in this instance, I enjoyed the interpretation. It was very light, not overly sweet and had so many different textural elements.
Picture
Textures of carrot with apricot, passionfruit whipped ganache and milk meringue
Next was the Vanilla mousse with Calamansi. Firstly, the dessert looked stunning as it hit the table, with the burnt honey mango resembling honeycomb. The mango sorbet was silky smooth and I enjoyed the pops of flavour from the compressed cumquat and pepperberries.
Picture
Vanilla mousse with calamansi, pepper berry compressed kumquat, burnt honey mango, citrus nitro and mango sorbet
Picture
Avocado gelato with espresso, chocolate jaconde, barley soil, salted caramel jelly
All in all, I was impressed by the quality of the dishes but would have preferred the ratio of savoury vs sweet to be reversed for a more balanced meal.
KOI Dessert Bar Menu, Reviews, Photos, Location and Info - Zomato
1 Comment

12 Micron, Barangaroo

4/6/2017

1 Comment

 
12 Micron is an establishment situated in the new dining precinct of Barangaroo, complete with its own dessert bar helmed by Darren Purchese. First thing I noticed about 12 Micron was the enormous, modern space (able to seat more than 220 patrons) with a brilliant harbour view. 

We were excited to get to the desserts but decided to have some savoury dishes first before the sugar hit. The menu is focused on Australian produce and we start with the Lobster omelette. It was a classic dish done well, with generous servings of lobster.
Picture
Lobster omelette $25
The Moreton Bay Bug rice paper rolls were disappointing in flavour and serving size, given the price charged.
Picture
Moreton Bay bug rice paper rolls with lemon aspen nam jim $23
The Goats cheese tortellini, on the other hand, was beautifully executed. The tortellinis were plump and the burnt butter sauce was spot on. 
Picture
Goats cheese tortellini, charred radicchio, local walnuts, raisins, burnt butter sauce / 21
The Flinders Island lamb was beautifully cooked. I quite enjoyed the texture of the damper and the seared sweetbreads were very tasty.
Picture
“Homage to Flinders Island” Lamb, spinach, Iron Bark honey, damper / 29
The Suckling pork came with crispy crackling and the preserved riberries added a nice touch, though serving size is again a little small.
Picture
Suckling pork, caramelised garlic and onions, preserved riberries / 38
There were a number of dishes on offer from the rotisserie, visible in the open kitchen. We picked the Duck with duck fat potatoes. The duck was good, without being spectacular. By this stage, we were ready for the dessert onslaught and this is where 12 Micron really shines.
Picture
1/2 Crossland’s Duck from the rotisserie, duck fat potatoes, spinach, jus gras / 37
There's an option for a 3, 5 or 7 course dessert degustation but we opted to go a la carte. We started with the Pistachio, green tea and yuzu creation.  The Pistachio and green tea mousse was delicate and pillowy, as was the green tea sponge. The gelato was smooth and creamy and the pops of yuzu and blackcurrant added some bold colours and flavours to the dish. 
Picture
Pistachio: Yuzu | Green Tea $20
The glass of Coconut, passionfruit, ginger and mint was delicious in every way, and it was fun searching through the layers to discover all the different elements.
Picture
Coconut: Passionfruit | Ginger | Mint $18
The deconstructed Gin & Tonic dessert had more components than I could remember. There was the lime and lemon curd, frozen cucumber and lime parfait, white chocolate mousse and marshmallows just to name a few. Somehow, all the ingredients work together and really delivered on the flavour of a G&T.
Picture
Another favourite of the night was the Smoked Vanilla ice cream with plum, Barossa Valley Wanera and Thyme Sable. It's the first time I've had ice cream with a slice of cheese, and surprised to say, it worked amazingly well together! The cheese manages to temper the sweetness of the plum sauce and the honeycomb.
Picture
Smoked Vanilla Ice Cream / 20 Plum | Barossa Valley Wanera | Thyme Sable
Olive oil, chocolate, toast ice cream and smoked salt was another exciting combination that worked beautifully. The olive oil jelly was light and creamy at the same time, the chocolate ganache was incredibly rich with the bread ice cream providing some much needed relief. 
Picture
Olive Oil / 18 Dark Chocolate | Bread | Smoked Salt
The Rose, Apple, Strawberry and Beetroot dessert definitely caught out attention with its striking red colour and wonderful fragrance.  The crystallised rose petals was a bit too sweet for my liking, but I did enjoy the apple sorbet which was very refreshing and the moist beetroot sponge cake. 
Picture
Rose, Apple, Strawberry and Beetroot
Just when we thought we had conquered the desserts, a plate of complmentary petit fours (actually, threes) arrived on our table. I found the raspberry jellies much too sweet, but the mint biscuit was tasty, as well as the dark chocolate truffle. 
Picture
Petit three: caramel chocolate truffle, mint and white chocolate biscuit, raspberry jelly
Picture
The design of the restaurant is impressive, from the segmentation of the space down to the beautiful cutlery and crockery.  The desserts are clearly the star of the show and why you should pay 12 Micron a visit. Not only do they look amazing, but the creations are playful, imaginative and full of unexpected flavour and textural combinations. 
12-Micron Menu, Reviews, Photos, Location and Info - Zomato
1 Comment
    Find me on instagram:
    ​
    @sashimisoeats

    Never miss another blog post - get it delivered to your inbox:

    RSS Feed

    Categories

    All
    Artarmon
    Asian
    Brunch
    Burger
    Cafe
    Cambodian
    Canberra
    Carribbean
    Casual Dining
    CBD
    Chatswood
    Chinese
    Chippendale
    Coogee
    Cremorne
    Crows Nest
    Darlinghurst
    Degustation
    Desserts
    Drummoyne
    Fast Food
    Fine Dining
    French
    Greek
    Hatted
    Hawaiian
    Indian
    Italian
    Jamaican
    Japanese
    Korean
    Lane Cove
    Latin American
    Lobster
    Macquarie Park
    Melbourne
    Mexican
    Modern Australian
    Morrocan
    Mosman
    Nepalese
    Neutral Bay
    Newtown
    Nordic
    North African
    North Sydney
    Paddington
    Peruvian
    Portuguese
    Potts Point
    Pyrmont
    Redfern
    Ryde
    Scandinavian
    Seafood
    Spanish
    St Leonards
    Surry Hills
    Sydney
    Sydney CBD & Inner City
    Sydney East
    Sydney Inner West
    Sydney - Inner West
    Sydney North
    Sydney North West
    Taiwanese
    Thai
    The Hills
    Turkish
    Vegetarian
    Vietnamese
    Waterloo
    Willoughby
    Woolloomooloo
    Yum Cha

    Archives

    February 2019
    January 2019
    November 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    December 2017
    November 2017
    October 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014

    Australian Food Bloggers Ring
    List Random Join
    Site Ring from Bravenet
Powered by Create your own unique website with customizable templates.