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There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Chicken katsu sando with egg salad


Essentially a Japanese spin on a chicken schnitzel sandwich, what's not to love? Coating the chicken in crunchy panko crumbs is oh-so right, and the tonkatsu sauce is a punchy version of barbecue sauce. Fluffy white bread is a must, best cut from an unsliced loaf, while cucumber pickles cut through the richness. Start this a day ahead to pickle the cucumber.

You'll need

2 skinless chicken breast fillets 2 eggs, lightly beaten Seasoned plain flour, for dusting 80 gm panko crumbs 2 tbsp roasted sesame seeds, plus extra to serve Vegetable oil, for shallow-frying 16 thick slices soft white bread, crusts removed Tonkatsu sauce and Japanese mayonnaise, to serve (see note)   Pickled cucumber 2 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp caster sugar 1 Lebanese cucumber, unpeeled, halved lengthways and seeds scooped out   Egg salad 4 eggs, at room temperature 2 tbsp Japanese mayonnaise 2 tsp Dijon mustard 2 tsp rice vinegar 3 spring onions, thinly sliced

Method

  • 01
  • For pickled cucumber, bring soy sauce, vinegar, sugar and 2 tbsp water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar, then set aside to cool to room temperature. Thickly slice cucumber and place in a jar large enough to fit it snugly. Pour pickling mixture into jar to cover cucumber completely, seal and refrigerate at least overnight. Pickled cucumber will keep for 2 weeks; drain before using.
  • 02
  • For egg salad, cook eggs in a saucepan of boiling water (7 minutes for medium yolks), refresh under cold running water, peel, then tear into pieces and place in a bowl. Mix mayonnaise, mustard and rice vinegar in a separate bowl until smooth, drizzle mixture over eggs to taste, scatter with spring onion and set aside.
  • 03
  • Halve chicken breasts horizontally so you have two escalopes from each breast. Pound each between 2 sheets of baking paper to a thickness of 4mm-5mm. Place beaten egg and flour in separate wide bowls. Combine panko and sesame seeds on a tray and season to taste. Turn chicken in flour to coat, then egg, then crumbs, pressing into crumbs so they stick.
  • 04
  • Heat 2cm oil in a frying pan over medium-high heat until shimmering, then shallow-fry chicken in batches, turning once, until golden brown and cooked through (1-2 minutes each side; be careful, hot oil will spit). Drain on paper towels, then halve.
  • 05
  • Spread the bread slices with tonkatsu sauce. Top half with chicken, then a little mayonnaise, season to taste, sandwich with remaining bread and cut into fingers. Scatter sandwiches and egg salad with extra roasted sesame seeds and serve with pickled cucumber.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Additional Notes

Tonkatsu sauce and Japanese mayonnaise, such as Kewpie, are available from specialist grocery stores. If tonkatsu sauce is unavailable, make your own by combining 80ml tomato ketchup, 2 tbsp Worcestershire sauce, 1 tbsp mirin, 1 tbsp soy sauce, 2 tsp caster sugar, 1 tsp Dijon mustard and ½ tsp garlic powder.

Drink Suggestion

Cloudy, fragrant hefeweizen

Featured in

Sep 2016

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