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.
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.
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.
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.
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.
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.
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.
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.
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