REVIEW
Seiobo does fine dining like no one else, concerned not with fuss or fronting, but with exploring the breadth of cuisines in the Caribbean, unpicking threads of flavour in home-style dishes and spinning them with Australian produce to create something entirely new. The range is impressive, branching out from chef Paul Carmichael’s roots in Barbados and Puerto Rico into wider island territory– Haitian creole tops crisp green banana, and coconut rundown, a Tobagonian specialty, underscores Tasmanian sea urchin brightened with horseradish. More impressive is the evolution. Where once marron was split and grilled over charcoal and decorated with leaves, bells and whistles, it’s now chopped, piled into a bowl and sauced in a spicy, chunky Puerto Rican-style sofrito. Fried coconut bakes showered in fresh coconut come alongside for dabbing and mopping. A central kitchen backed by a gleaming cabinet stacked with tropical produce keeps the focus here and now, staff presenting dishes with deep knowledge of origins and preparations, the drinks offer bright and exciting. This is dining freed from convention, humble and elevated all at once, a third way. What a time to be alive.
Website:
Bookings:
Bookings essential
Features:
Licensed
Bar
Vegetarian-friendly
Wheelchair access
Impressive wine list
Accepted card types:
American Express
Diners Card
Eftpos
MasterCard
Visa
Chef:
Paul Carmichael
This review was made independently for the Gourmet Traveller Restaurant Guide 2019. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
2020 Top 50 Rank – #2
Wine: ★ ★
Gourmet Traveller’s restaurant guide gives a yearly snapshot at the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national Top 50. The wine star-ratings, which range from zero to three stars are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
