Ezard 's has been an extremely successful restaurant for many years now and, whilst it has emphasised different tastes in food the venue has stayed very much the same.
Give someone a mass of ingredients, for example wasabi, mirin, sake and soy, or avocado, chili and pomelo, or pickled cucumber, rice wasabi, fingerlime, cream fresh and and see what they can do with them. It's an interesting challenge. Teague Ezard has come up with one answer and its encompassed in his degustation menu. Obviously it's how they are combined and the proportions that matter.
The first course on our menu was an oyster shot which was on the menu a decade ago when we were here last time. Served in a shot glass it was just as appealing with a touch of soy in the mirin and sake with just a little wasabi. This was followed by an avocado, chili and pomelo combination.
Scallop dumpling, Osaka seaweed, mirin and soy broth
Lightly cured Kingfish, pickled cucumber, puffed rice, cream fresh, wasabi and fingerlime, on the other hand,
Asparagus salad, smoked ricotta, Otway shitaki, air dried beef
Was another success demonstrating imagination and taste.
Salmon, Victorian greens, a clear tomato broth
Pork belly, balsamic glaze and red plum
This was Choctaw, a chocolate sphere filled with mouse, kaffir lime, coconut and passionfruit.