Sake – Brisbane

by Suha on September 2, 2011

Sake in Sydney has been so popular that they have opened one on the Brisbane river now. Sydney chef Shaun Presland has designed the menu here as well but the local head chef Shinichi Maeda has added his own touches to it with extra dishes. Having dined at the Sydney restaurant a few times, we decided to try more of Shinichi’s dishes today. Great contemporary Japanese cuisine. Enjoyed the dishes and surprisingly loved the desserts even more. Would love to go back and definitely have the ginger pudding. Yum.

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Yellow fin tuna – tuna belly served medium rare with an edamame and jalapeno puree, sautéed shitake mushrooms, asparagus spears and a nori dressing – would have liked the tuna less cooked but lovely flavours

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Quail – galantine of quail stuffed with yama-gobo and shitake mushrooms, coated with orange soy glaze and served with poached golden beetroot leaves and pickled golden beetroot

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Scampi tempura – crunchy tempura scampi tails with sweet ponzu, coriander and jalapeno slices

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Popcorn shrimp – bite sized prawn tempura tossed with a creamy spicy sauce

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Chocolate garden – dark chocolate bavaroi served with chocolate sand, quenelled white chocolate sorbet and chocolate liqueur jelly – looks amazing doesn’t it?

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Ginger pudding – warm ginger pudding served with a scoop of macaron ice cream and a rich butterscotch sauce. – beautiful and sublime….

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