Thursday, 7 February 2013

Garagistes, Hobart, Tasmania

Garage, innovation, cool.

steamed bruny island oyster, shungiku vinegar emulsion and bay oil : this is oyster crack

wood-grilled king tiger prawns, eel dashi, shiitake, puffed wild rice, basil : so earthy with the goodness of toasty rice bubbles

braised heirloom eggplant and its juices, bone marrow, pickled tomatillo, local black garlic : so many ways with eggplant

roast saddle of aged lamb, kunzea, fried saltbush, lettuce, curd : can someone in Melbourne replicate so i can save on an airfare? Thanks.

cherry kernal parfait, kentish cherry ice, olive, anise hyssop, grilled stone fruit : the big O live plays subtlety and works well

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