Send to a friend

Print

del.icio.us this

Digg this

Mojo's

A cinema restaurant by definition only, Mojo’s offers an eating and drinking experience rarely rivalled in a megaplex. The thrilling booze selections were once the main lure at this slick, modern room, but following the arrival of head chef Kentaro Hoshi, the dining – a mix of bistro comfort and izakaya staples – now rivals the wining. Crunchy nuggets of gingery chicken karaage and a duck liver parfait delivering a whack of gaminess that belies its airy, barely-there texture are just two of the tricks in Hoshi’s bag. Tempura snapper and local asparagus further illustrate his lightness of touch, while roast lamb rump and a hearty truffle-enriched jus show similar proficiency with the classics. Desserts lean heavily towards the French, although the deconstructed piña colada – roast pineapple, dense gingerbread, a thimble of coconut panna cotta – proves it’s not all crêpe cakes and Larousse staples.