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Sydney’s Oborozuki has appointed Daeun Kang as head chef and has introduced a brand new Japanese-French fusion a la carte menu.
The restaurant will nonetheless provide its signature Japanese teppanyaki providing, however alongside the Japanese-French three- or four-course a la carte menu.
Kang comes from a notable hospitality resume right here in Sydney, most lately at Aria the place she went from chef de patrie to senior sous chef for the venue.
The chef will draw upon her expertise with farming produce for the menu which is able to workforce Japanese and French cooking strategies.
“I intention to current a recent, up to date interpretation of Japanese delicacies, enriched by the precision and finesse of basic French culinary strategies,” says Kang.
“… Incorporating recent elements and seasonal produce has all the time been essential to me when making a vibrant and delectable menu. With the lucky timing of our Spring menu launch, now we have an abundance of seasonal native greens and fruits to select from.”
![](https://www.hospitalitymagazine.com.au/wp-content/uploads/2023/11/Sake-baba_1-2-edited.jpg)
A few of the dishes on the menu embody a poached lobster with kombu bisque, zucchini, and sansho togarashi; Fremantle octopus with pancetta, mirin, and lemon; plus a Glacier 51 toothfish with koji, white asparagus, broad bean, and mussels.
Dessert-wise, visitors can select from a scorching chocolate soufflé tart with white miso caramel; a matcha cheesecake; and the theatrical sake baba completed on the desk.
The brand new Japanese-French a la carte menu is $180pp for 3 programs, and $220pp for 4 programs.
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