Eastington@Paddington

This is a must try. Presentation, flavours, service, and atmosphere all excellent.

Omakase style.

Choose your saki cup. Highly recommended to let Aurelian choose matching sake for each dish.

Probably won’t get all the ingredients correct, but here goes (I will add more as I remember more).

“The Egg” (free range hen egg, with white onion puree, Strasbourg foie gras, smoked eel and topped with ocean trout roe from SE Victoria).

Partially eaten to see the layers. Delicious.

NZ Hoki

Sashimi

Eel, oriental mushrooms and red curry sauce. Outstanding.

Rabbit

Wagu (marble score 9) from NSW perfectly cooked i.e. rare. Best meat I have eaten in a long time. Salted sour plum paste. There was two different wasabi’s. The one on the right was grown in Japan and mixed with a little yuzu. The one on the left from Shima in Tasmania. IMHO the Tasmanian was superior in flavour. Fermented black beans, Kimchi both green and white.

The white kimchi (daikon & white cabbage topped with saffron)

Hokkaido cheesecake soufflé with matcha and strawberry, served with mascarpone ice cream.

Complementary anniversary cake.

We will be back!