How to sum up Momofuku Seiobo's 12-course meal? Excellent eclecticism. Paul Carmichael keeps refining his sound at the Sydney outpost of David Chang's restaurant empire, his Barbadian roots evident in a confident Caribbean-Australian mash-up that's far greater than the sum of its parts. Think buss-up-shut, a flaky roti hailing from Trinidad, served with onion purée and muntries, or the tiniest cylinder of rum cake (his mum's recipe) offered with grated marzipan. One of the menu's many highlights is coal-roasted Western Australian marron, basted with koji butter and scattered with young coconut slivers - the koji is cultured in-house on barley instead of the more usual rice, illustrating a laser-sharp focus on excellence and technique. The room, set in an odd corner of the casino, is muted, almost a shell for the open kitchen, but service is deft and down to earth, and the wine list is notable in scope and style. Just say Seiobo.
- Wheelchair Access
- Impressive Wine List
Accepted card types:
- American Express
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.