Wednesday, November 25, 2015

ESP (Northcote) 11/2015

Scott Pickett has transformed his former restaurant into a Bistro and created a very sophisticated modern eating area next door which, among other things, offers a 7 course degustation menu.The dining area is comfortably arranged around the open kitchen where Scott is very visible inspecting and helping with plating and insuring dishes go out at a reasonable rate.

Table settings are simple, unusual with high quality crockery 

and cutlery

IMenus vary but this is what we had
Cured kangaroo, black rice

Cod Roe, Potato Souffle

Lemon Myrtle, Parmeson

Tomato Burrata, Green Strawberry

Yellowfin Tuna, Baby Peas, Foie Gras
King Salmon Asparagus, Seaweed

Diuck, Mandarin, Turnip, Kombu

And bread of course

Fresh Watermelon Juice,
Waghu, an extra, not on the regular menu

Cheese, another extra,

Rosella Sorel, Macadamia

Mango, Passionfruit, Kaffir

Lemon Aspen, Sherbert, Bombe

Matched wines were generous and fitted the food well

Score: 17/20

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