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Review - Ocean Room *UPDATED AGAIN*

‘Glamorous’ designer Yasumichi Morita has created a wood-wind cathedral of quivering Javanese wood batons inside this recently renovated space...

...but using your frosty cocktail glass as a make-shift snow dome over the Sydney Opera House is priceless.

Contemporary tradition meanders across the updated menu of Executive Chef Raita Noda. Start with the playfully tactile Chotto Collection ($23) of five tasty bar snacks including a curry pan and a mini cornet of marinated blue-fin tartare.

The memorable Sake Jelly Bar Cod ($21) drips umami as you unwrap smoky ribbons of konbu to reveal silky seared cod.

Our experienced server Iva Jezkova gently but firmly steers us towards the creative cubes and uniquely salted spoons of the Tuna Creation ($23) with a wonderfully confusing glass of the 2007 Chateau Riotor Rose ($11/glass, $58/bottle). She wins on both counts – the interactive dish has great palate length but isn’t built for sharing; while the salmon-pink wine contrasts sweet strawberries with reassuring dryness.

Lashing out on a Peppercorn Lobster ($19/100g, average weight 600-800g) proves a salty yet satisfying experience.

A steaming Ocean Trout Pot ($37) provides even more table theatrics plus a complex yet creamy foil to the extracted hunks of salty-sweet lobster. Chortling Japanese businessmen are also entertaining and entertained by the cuisine.

Sated and smiling I venture into the night, but not before we balance the salt with a sweet finale - this is the Apple Abstract ($17).

I also tried the Japanese inspired Petit Fours ($12). They won me on the savoury courses this time, well and truly. 

This is my third visit to this restaurant. You can read about my other visits HERE and even more recently HERE.

Ocean Room
Bay 4, Ground Level, Overseas Passenger Terminal, George Street, The Rocks
Ph: (02) 9252 9585

Ocean Room on Urbanspoon



( 5 comments — Leave a comment )
Nov. 3rd, 2009 11:40 am (UTC)
Oooh I have a hankering for seafood now, good seafood. It looks lovely.

I am very very excited by the Tuna Creations dish with the little spoons of stuff for altering the experience. OH yes. Very appealing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! *squirms* Yes please!

As for savoury dessert dishes - I am still not there yet. I guess it's a "growing up phase" to reach in terms of food? The idea of anything like cheese or basically anything that isn't sweet after a meal of any cuisine just doesn't hit me as appealing yet. When oh when?
Nov. 4th, 2009 01:19 am (UTC)
You would really like a lot of Ocean Room's stuff - a bit like Zenbu, modern Japanese.

Both desserts were sweet, but it was the savoury courses where the magic was this time. The only thing in the petit fours that wasn't sweet tasted of peanut and perhaps sesame.
Nov. 4th, 2009 11:45 am (UTC)
More notably it's been building in my thoughts about food and your delectable posts about food since the post about your dinner party... The "Cheese Platter" at the end, after reading about such rich foods blended with lovely wines, bearing in mind I am only READING about it, I'm not there - the mere mention of cheese after that meal made my tummy turn slightly.

I'm sure it was lovely, but it's got about as much appeal as someone asking if you'd like a pound of pork whilst Christmas Lunch/Dinner and it's trimmings is still sitting high.
Nov. 4th, 2009 07:13 pm (UTC)
The cheese was a bridge between savoury and sweet. After that there was dessert. Plus it was something to eat small amounts of with condiments like fresh blueberries, quince paste, pear paste... I now even eat blue cheese, never even liked the idea of it. I suspect in three years your taste will change once again, mine changed to include olives, artichokes, oysters and blue cheese.
Nov. 4th, 2009 07:22 pm (UTC)
I'm at blue cheese (with cider or beer, it was amazing, how I was first introduced to it ... then in pasta sauce and on top of steak as a sauce...) artichokes, I am there - various things from almost raw on the top of "Mediterranean pizzas" to ... well, pretty much raw. I love them .... oysters, I love them, but Kilpatrick is my thing. I still can't come at them raw.

So, I've conquered artichokes, avocados (early 20's), Gorgonzola blue cheese (late 20's), eggplant (always), even olives (green 30's). But I can't yet come at olives (like the taste, not the texture) nor savoury desserts. I kinda like that I've still got a lot of culinary growing up to do, actually.

It means I'm not yet the adult that everyone else is. I hope.

I want to grow wiser without growing up too much. Keeping the inner child in me is as important as remembering who my true friends are xx

I have the right mentor.
( 5 comments — Leave a comment )