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Showing posts with label Mosman Park eatery. Show all posts
Showing posts with label Mosman Park eatery. Show all posts

Saturday, October 13, 2012

Bites: Fuku @ Mosman Park


Yesterday, was a Monday which was far exciting than I expected.  Coming home from work, I quickly dressed myself before pacing myself through a horrible jam to the suburb of Mosman Park.  3 weeks ago, I was invited to the opening of something different.  Owner of Tsunami, Brett and his capable crew has establish a new exclusive eatery called Fuku.  Believe it or not, the venue only sits 16 at any one time despite having enough sake to fill the bellies of a entire ship crew. 


Seeing is believing:


Diners are spoilt with a whole wall arranged with premium sakes all hand picked by the chef!


The menu at Fuku is a degustation which comes in three trims.  A entry level Omakase @ $110, a mid level one @ $160 and the extravagant one at $280.   These prices include unlimited bottle water as well as green tea for diners. For the night, the little darling and I had the mid level degustation @ $160 per person.  These degustation featured many Japanese food which at first might seem a little typical, but in reality is prepared to provide a heightened sense of satisfaction.


Upon being seated, the chef quickly trimmed the finest slices of sashimi I have had in an extremely long time.  To begin with, I hate sashimi and to convince me to eat it, it has to be pretty good!  The salmon was perfect but what caught my attention was the swordfish sashimi which was spot on.  Definitely a textural kick.  Felt like the smoothest slice on the plate! Spot on.  Finishing the raw slices, we tucked into the blow torched Nigiris which I always like due to the buttery richness of the fish when torched.



The next course was another serve of spoon size food which featured the wagyu, a lobster on a spoon and a shell fish.  Is this surf and turf at its finest?   Maybe so!  My favourite of the lot would be the Tsubugai and Octopus served on a small bed of cucumber strips.  That one has just perfect balance of freshness and that slight hint of acidity made it a real pleaser.  Beef was nice with a miso concoction and some salsa.  Really nice!  If anything was missing, perhaps a touch of salt on the lobster would have been nice!


After this course, we served a quail course. No picture on this one but the quail was cooked for 12 hours before being smoked on a charcoal grill.  These quails are from Hunter Valley which boasts to have some of the largest quails in the planet.  Over all, the sauce was good and the quail was finished with a note of smokiness which was a nice touch!  We were also served scallops with prawns which is one of the other sure hit combination besides pork belly and scallops.  For me, the large scallops were cooked spot on.  Really sweet and tasty with no loss of juiciness like one would expect from a plump scallop!


Kajiki steak with Daikon radish and preserved ginger.  Each individual element was very well prepared.   The Kajiki or swordfish was spot on and to people like me who has not had such fish before, its texture is really quite different.  Some might mistake the texture to an overcooked fish which in fact is not overcooked.  Daikon radish were soft through with just enough resistance when being cut.  Overpowering ginger performed really well when small bits were eaten with the fish and radish!   This was one of the dishes I liked best!  



One of the two chefs entertaining the diners.  This chef is cheeky and is very crafty with his hands.  He easily juggles the eggs with his Teppanyaki spatula!  Sitting around the kitchen is not only a Teppanyaki experience, but rather an entertaining one!



Wagyu sirloin steak Mayura Station grade 7.  While this was not the highest grade, it was certainly enough for a decent melt in your mouth sensation when prepared at medium.  And for me, that was good enough.  The steak was served together with a classic Japanese Garlic fried rice.  A state where fried rice and simplicity is at its best.  What turned out to be a let down for me was that the fried rice lacked salt.  A great amount of salt.  Luckily enough, a quick soy fix made it right!


At the end of the night, I was filled.  Fish, seafood, bird and beef.. it felt complete.  Freshly slices sashimi, perfectly cooked scallops and beef.  It was all pretty good but the boss was not going to let the night end without a sweet note.


For dessert: Genmaicha Pannacotta, Japanese Baumkuchen and Mountain Peach with Kinako!


The Baumkuchen felt a little dense as it was a layered cake.  It had a nice crust of lightly torched sugar.  On the inside, its texture felt a little more like a semolina cake rather than a layered sponge.  What felt really nice is that the mountain peach feels connected to the Baumkuchen in a way that having one of the other helped cut through the sweetness a little.  As for the Pannacotta, I can only insist that such fine things should come in larger serves.  I gave half mine to the little darling as I knew she loved her Pannacotta a lot!  It was silky smooth with a hint of tea taste that felt very subtle.  Perhaps a little subtle for green tea fans.  A very delicious Pannacotta!


At the end of the meal, there always is a question to be answered.   Was the experience a good one?  Well, I cannot help but feel indebted to be invited to something so special in Perth.  Food is prepared to my expectations and as I have learned from my sitting at Fuku, the small group of 16 at any one time also felt part of a social experience as everyone can talk to one another despite being strangers.  Not sure how much would other couples like this but it was definitely lovely to be able to chat with other people without any awkward feeling because the restaurant felt intimate in many ways.  At the end, some might question the price tag but everyone would have different a opinion. In my opinion, everyone needs to try and get their own :)!



Fuku - Omakase and Teppanyaki  on Urbanspoon

Thursday, May 31, 2012

Bites: Mosmans @ Mosman Park

Mosman’s has always caught my attention.  It first started with the venue hosting the Miss Universe Selection for W.A. and yeah, I guess it ended after the pictures.  Haha joking :P!  There are heaps more about its history but I will leave that to Wikipedia.  After missing our booking last week due to a cold, I could not have been more excited about coming out.  What more when the last few meals you had were no more than porridge and soup!


When we reached in the evening, we were the only ones there.  Seated at a private corner, the little darling and I enjoyed view of the Swan River which was partially illuminated by Mosmans trademark blue lights.  Judging by the marine life swimming so closely to us, it was clear that they were attracted to the light.


The interior of Mosmans.  Albeit its simplicity, its traditional approach does not let down the ambience for a romantic evening.



Mosman’s :)!


The warm bread to start our meal:


Warm olive bread, confit of garlic, D’Isigny butter was our pick to start the night.  Cutting the bread into half started with a nice crack of its crust followed by an airy inside.  Quality butter spread complemented the delicious garlic confit.  All little condiments really mixed into something amazing.  Despite disliking olives, the garlic – butter combination tamed my judgmental thoughts of it.  Even darling who does not normally eat too much bread before starting, ate as much as I did!



Australian pan fried scallops, sweet corn & chorizo salsa was the little darling’s choice of appetizer.  She loves her scallops and this was no different.   It was still perfectly cooked with its sweetness still intact, not chewy in any sense.  The corn helped brought things together giving it another sense of texture.  The salsa with Chirozo combined the elements together really well and overall this was ‘wow’!



For me, I decided to go with the crab & parmesan Aranchini with romesco salsa.  Crumbled goodness filled with ….! That was my only problem here.  While the Parmesan’s presence was clear, I could not feel any crab. It was really subtle perhaps just so as to give it a little seafood touch.  Even the little darling had some.  Or at least I convinced her to have some.  The romesco salsa was just nice if I had to comment on it.  It felt well balanced.  I am not quite sure what composed this delicious salsa but it was something new which I really enjoyed!



While I have never ordered any fish dishes other than fish and chips, I was keen to try the fish at Mosman’s well knowing what their forte is.  Having said that, I ordered the West Australian Goldband Snapper, coconut pilaf rice, lemongrass cream, and shoot salad as my main.   Inspecting each element in my mouth tended to be less satisfying when I had each of them by itself.  Typically aromatic lemongrass cream felt lacking in flavour and so was the rice.  But when I started eating the fish, I found it splendid.  The fish was perfectly cooked with the flesh tasting sweet. It’s freshness did not disappoint and it was really good.  After awhile it all started to make sense.  The toned down elements did not intend to steal the show from the fish which was meant to be the star.  Fresh shoot salads added a refreshing touch to the entire meal.  Mixing the rice with the sauce along with the fish and salad really was something memorable!



For darling, her choice of grilled crispy skinned Tasmanian salmon rubbed with Chermoula, sultana & red pepper cous cous, and Tzatziki yoghurt was less than great.  While it was perfectly cooked, there were certain things which she did not like.  For instance, the crispy skin were no where near crispy.  Even our homemade version was a lot crispier!  What she felt next was that the cous cous felt a little overpowering.  She feel that the taste of the fish was covered by the spices of the cous cous.   Overall, an OK! But I guess it was not the best.


Finishing our mains, I was really delighted with the way my night have gone by.  The little darling was happy too, with the exception of the salmon.  After looking around the menu for a bit we decided to share a dessert, and boy were we glad to do so!


Caramelized honey mousse, saffron poached pear and honey jelly, fresh honeycomb.  The main features, each different and yet similarly honey like.  The slice of mouse-jelly cake was delicious.  Mousse was not smooth but I really liked the way it turned out. Felt somewhat frothy yet yummy!  Jelly layer gave a good sense of chewiness which was yummy followed by that crumbly bottom layer.Poached pears were cooked nicely with a matching presentation.  Saffron taste was not the most obvious flavour but was definitely present.  As for the honeycomb, it was just honeycomb being what it is.   Really good dessert I thought. It is one where all the flavours were not to overpowering.  Felt really mellow except for the honeycomb which leave that sticky bit in my tooth! @@!


Mosmans has been a fantastic host that night.  Attentive waitresses made the experience somewhat personal.  I guess the small crowd did help.  Its seafood offerings did not disappoint.  Whether it was the fish or the scallop and even the crab arancini, they all tasted really good.  All in all, it was definitely a good experience.  If one ever asks for the perfect seafood occasion; Mosman!



Mosmans Restaurant on Urbanspoon