{"id":36136,"date":"2013-08-14T11:06:38","date_gmt":"2013-08-14T11:06:38","guid":{"rendered":"\/\/www.lastminute.com.au\/vc\/blog\/?p=26433"},"modified":"2018-05-14T23:50:01","modified_gmt":"2018-05-14T13:50:01","slug":"sydney-harbour-dining-without-the-price-tag-2","status":"publish","type":"post","link":"https:\/\/www.lastminute.com.au\/vc\/blog\/sydney-harbour-dining-without-the-price-tag-2\/","title":{"rendered":"Ocean room | Sydney dining without the price tag"},"content":{"rendered":"
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It\u2019s probably fair to say that dining in the tourist precincts of The Rocks and Circular Quay in Sydney typically falls into two categories.<\/div>\n<\/blockquote>\n
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On the one hand you have amazeballs special occasion venues (think Quay or Aria) that require bookings months in advance and cost about the same as a weekend away.<\/p>\n

And on the other, the oh-so-disappointing \u2018tourist trap\u2019 spots that have the wow-factor views but not the gourmet experience to back it up (It\u2019s tempting but I won\u2019t name-and-shame).<\/p>\n\"<\/a>\n

So you can imagine my delight when dinner at Ocean Room, located at the Overseas Passenger Terminal, managed to find that happy place of \u2018Sydney-at-it\u2019s-best-postcard-worthy-views\u2019 with a food and beverage offering to match.<\/p>\n\"<\/a>\n

Mr LML and I make our way from our CBD offices and transition from work to weekend mode as soon as we enter the doors of Ocean Room and take in the luxe fit-out. This place is fancy<\/em>. The clever utilisation of floor to ceiling windows makes the gorgeous view of the Opera House visible immediately. It\u2019s not just the design that makes our first impression a good one. The staff too are exceptional, striking that fine balance between fine-dining and helpful, friendly-banter.<\/p>\n\"<\/a>\n

Things get even better as we\u2019re guided to our window table tucked away in the corner in prime position to take in the view.<\/p>\n\"<\/a>\n\n\n\n
Hot tip: <\/strong><\/em>This is a good date night spot to request \u2013 among the buzz of the restaurant with great views but also a little privacy. The outdoor dining spots would also be spectacular during the warmer months. Keep in mind too that when cruise liners are in town, views of the Harbour will be restricted.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

We kick off \u2013 as you should on a Friday night \u2013 with cocktails. Mr LML\u2019s Ocean Room Martini<\/em> is served with three house made condiments (I won\u2019t ruin the surprise) and it hits the spot. I go for the Ringo Collins<\/em>, with touches of ginger, green apple and lemon, and while it\u2019s a little sweet for my liking to begin with, after a few minutes of ice-melting, it\u2019s just right for my taste. If wine is more your thing, the list is long and impressive.<\/p>\n\"<\/a>\n

Onto food and the modern Japanese cuisine combines well-known ingredients with new tastes, textures, techniques and aromas to make it a unique dining experience. This isn\u2019t your average Japanese menu! While the al a carte option is tempting, the Harbour view is quite mesmerising and the option of an elegant degustation menu makes ordering easy.<\/p>\n

Executive Chef Raita Noda has created a twelve-course seasonal tasting menu ($120 per person, $178 with matching wines) with an eight course \u2018petit\u2019 tasting menu ($95 per person, $135 with matching wines), also on offer and what we opt for.<\/p>\n\n\n\n
Hot tip:<\/strong><\/em> Don\u2019t be put off by the high number of courses on offer. It is truly a \u2018tasting\u2019: each dish is small, light and fresh.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Course 1: Kaki: Freshly Shucked Sydney Rock Oyster, Guinness, Myoga, Yamazaki silk<\/em><\/strong><\/p>\n\"<\/a>\n

Starting with the colder dishes, I can confidently say I\u2019ve never had oysters marinated in Guinness. Despite my scepticism, the light smoky flavour this creates is delicious.<\/p>\n

Course 2: OCHAZUKE: Cold drip dashi & premium Gyokuro green tea & dashi, Koshihikari rice crust, flame seared sand whiting, umeboshi sorbet, wasabi dust<\/em><\/strong><\/p>\n\"<\/a>\n

People either love or hate this dish, we\u2019re told (we later overhear the table next to us say it \u201cwasn\u2019t their cup of tea\u201d) and we fall into the love camp, partly because it is so different. Quintessential Japanese ingredients, rice and green tea broth, are brought together with the sweetened tea broth over the cooked rice cakes. It\u2019s almost like an adult version of Rice Bubbles!<\/p>\n

Course 3: MAGURO: Yellow fin tuna, Sicilian green olive & buffalo mozzarella drops, crystallized yuzu, soy pearls and tomato chips<\/em><\/strong><\/p>\n\"<\/a>\n

Another cold dish, the presentation on this one is impressive. Blobs of green and white, are in fact the extracted juices from Sicilian Green olives and buffalo mozzarella encased in a soft jelly and made from scratch. Freeze dried yuzu injects a citrusy flavour, that is very complimentary to the tuna.<\/p>\n

Course 4: SHINJO: house-made prawn croquette, tiger prawn and calamari, yuba angel hair <\/em><\/strong><\/p>\n\"<\/a>\n

Moving in to the warm dishes now, modern menu or not, it\u2019s hard to go wrong with a croquette, especially of the seafood variety. Ocean Room\u2019s version doesn\u2019t disappoint. At the risk of sounding like Manu from My Kitchen Rules, the only addition that would give it a perfect score is a sauce.<\/p>\n

Course 5: MISO COD signature grilled sweet miso cod fillet, ginger risotto, orange miso sauce<\/em><\/strong><\/p>\n\"<\/a>\n

One of Ocean Room\u2019s signature dishes, this is the only component of the tasting menu that isn\u2019t entirely new. When you\u2019re onto a good thing, why change it! I\u2019ve never had a piece of cod so full of flavour; the sweet miso is balanced with the fresh addition of orange juice and zest.<\/p>\n

Course 6: SURF & TURF: wagyu flat iron steak, Tasmanian pepper jus, quinoa crusted king prawn, Americaine cream<\/em><\/strong><\/p>\n\"<\/a>\n

The wagyu is cooked perfectly but for me the winner of this course is the quinoa coated prawn. Is there nothing quinoa can\u2019t do!<\/p>\n

Course 7: EDO-MAE SUSHI three authentic Tokyo style nigiri sushi, chef\u2019s daily recommendation<\/em><\/strong><\/p>\n\"<\/a>\n

A refreshing palate cleanser before dessert, this selection of three fresh nigiri sushi reflects the best market catches of the day. So fresh. Sooooo good.<\/p>\n

Course 8: AMAGURI Amaguri chestnut mont blanc<\/em><\/strong><\/p>\n\"<\/a>\n

Things don\u2019t get any more traditional with dessert which on first glance, looks like it includes spaghetti! These are in fact strings of chestnut flavoured cream. The green tea cake and white pepper ice-cream combines the old with the new. It\u2019s a unique way to finish a unique dining experience.<\/p>\n\"<\/a>\n

From the cocktails to the fusion food, the ambiance to the service and of course those<\/em> views, Ocean Room deserves to be a favourite among visitors to Sydney and locals alike.<\/p>\n\n\n\n

\n<\/strong><\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

 <\/p>\n\"Ocean<\/a>\n","protected":false},"excerpt":{"rendered":"

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