Step into a deluxe theatre of food for an upmarket teppanyaki experience at Australia’s largest teppan table. It weighs in at a whopping 4 1/2 tonnes, and seats up to 46 people under a rumbling German extractor hood. Thankfully it doesn’t dampen the mouth-watering aroma of sizzling King Prawns ($41.50/4 pieces), expertly peeled on the grill by your personal chef.
The Number One Special ($21/2 piece) has the signature Kobe Jones fusion feel...
...and is a flaming good example of blow torching. Perfect to get things started!
You can also enjoy a Cauliflower Soup ($12.50) which was, for a nice change, heavier on the cauliflower than the cream.
Here you see our personal chef knocking up a two dishes at the same time without breaking a sweat.
First cab off the rank was a Spicy Seafood Salad ($18).
Hot on its tail was a Hot Mushroom Salad ($18) - both were well cooked and tasty.
From Alaskan Crab ($75/300g) to Western Rock Lobster ($50/half, $85/whole), seafood is well represented, and well handled; even when your chef is manning three types of crustacean at once!
If you’re unfamiliar with this style of cooking, choose a set menu to see what the fuss is about. Prices range from $88 to $180, depending upon content. Note that all the hard work of peeling, and cracking is done for you!
I had a selection of seafood as you can see which included Alaskan Crab, King Prawns and Western Rock Lobster.
I enjoyed it all, including what our chef called "the best part of the prawn".
A quick mouth refresher of Passionfruit Sorbet ($7.50) and we were up to the meatier side of the menu.
It’s hard to beat the tender Wagyu Roll ($69.50/300g) for flavour, it has a marbling score of 8+!
End with one of the most credible versions of Crepe Suzette ($45/2 people) I’ve tried in Sydney. I credit this to Executive Chef Stephane Jegat, whose impressive resume includes time at Fauchon – the ‘Louis Vuitton’ of French delicatessens – under master pâtissier Pierre Hermé.
Needless to say, no eggs or bowls of rice are flung anywhere.
21 Lime Street, King Street Wharf, Sydney
Ph: (02) 9299 5290