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Review - Ocean Room *UPDATED*

Does My Bomb Look Big In This?

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It seems time flies between Yuzu Lemon Mojitos ($18)!

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Stopping in for one recently, I was told that Executive Chef Raita Noda’s latest twelve course Tasting Menu ($120/head) is almost up for renewal.

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I managed to get in and try it late last year; and the moist signature Saikyo Miso Cod ($39) (made on Patagonian toothfish) was a joy to devour!

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Due to the sheer number of cruise ships docking (and potentially blocking the normally spectacular view) this February Raita is running an 8-Course Tasting Menu for $65/head (normally $95).

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This means Monday to Thursday you’ll get to assemble your own sushi in Maguro Tartare. The sea-salt cured tuna is a beautiful match for the 2010 Schloss Gobelsburg Urgestein Riesling, a wine that really renewed my love affair with Riesling.

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Another tactile temptation, the Dobin-Mushi Taraba King Crab, offers civilised cups of dashi consommé plus the opportunity to delve into the teapot to pick clean a portion of king crab.

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The rest of the dishes range from beautifully presented wonders like Ochazuke Modern, to Japanese comfort food like silky Agedashi Mapo Artisan Tofu.

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Whilst not every dish is a winner, it’s impossible to deny (particularly at this price) that it’s a worthwhile Sydney adventure – just not for the fainthearted.

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


Ocean Room on Urbanspoon

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