Ocean room | Sydney dining without the price tag
It’s probably fair to say that dining in the tourist precincts of The Rocks and Circular Quay in Sydney typically falls into two categories.
And on the other, the oh-so-disappointing ‘tourist trap’ spots that have the wow-factor views but not the gourmet experience to back it up (It’s tempting but I won’t name-and-shame).
So you can imagine my delight when dinner at Ocean Room, located at the Overseas Passenger Terminal, managed to find that happy place of ‘Sydney-at-it’s-best-postcard-worthy-views’ with a food and beverage offering to match.
Mr LML and I make our way from our CBD offices and transition from work to weekend mode as soon as we enter the doors of Ocean Room and take in the luxe fit-out. This place is fancy. The clever utilisation of floor to ceiling windows makes the gorgeous view of the Opera House visible immediately. It’s not just the design that makes our first impression a good one. The staff too are exceptional, striking that fine balance between fine-dining and helpful, friendly-banter.
Things get even better as we’re guided to our window table tucked away in the corner in prime position to take in the view.
| Hot tip: This is a good date night spot to request – among the buzz of the restaurant with great views but also a little privacy. The outdoor dining spots would also be spectacular during the warmer months. Keep in mind too that when cruise liners are in town, views of the Harbour will be restricted. |
We kick off – as you should on a Friday night – with cocktails. Mr LML’s Ocean Room Martini is served with three house made condiments (I won’t ruin the surprise) and it hits the spot. I go for the Ringo Collins, with touches of ginger, green apple and lemon, and while it’s a little sweet for my liking to begin with, after a few minutes of ice-melting, it’s just right for my taste. If wine is more your thing, the list is long and impressive.
Onto food and the modern Japanese cuisine combines well-known ingredients with new tastes, textures, techniques and aromas to make it a unique dining experience. This isn’t your average Japanese menu! While the al a carte option is tempting, the Harbour view is quite mesmerising and the option of an elegant degustation menu makes ordering easy.
Executive Chef Raita Noda has created a twelve-course seasonal tasting menu ($120 per person, $178 with matching wines) with an eight course ‘petit’ tasting menu ($95 per person, $135 with matching wines), also on offer and what we opt for.
| Hot tip: Don’t be put off by the high number of courses on offer. It is truly a ‘tasting’: each dish is small, light and fresh. |
Course 1: Kaki: Freshly Shucked Sydney Rock Oyster, Guinness, Myoga, Yamazaki silk
Starting with the colder dishes, I can confidently say I’ve never had oysters marinated in Guinness. Despite my scepticism, the light smoky flavour this creates is delicious.
Course 2: OCHAZUKE: Cold drip dashi & premium Gyokuro green tea & dashi, Koshihikari rice crust, flame seared sand whiting, umeboshi sorbet, wasabi dust
People either love or hate this dish, we’re told (we later overhear the table next to us say it “wasn’t their cup of tea”) and we fall into the love camp, partly because it is so different. Quintessential Japanese ingredients, rice and green tea broth, are brought together with the sweetened tea broth over the cooked rice cakes. It’s almost like an adult version of Rice Bubbles!
Course 3: MAGURO: Yellow fin tuna, Sicilian green olive & buffalo mozzarella drops, crystallized yuzu, soy pearls and tomato chips
Another cold dish, the presentation on this one is impressive. Blobs of green and white, are in fact the extracted juices from Sicilian Green olives and buffalo mozzarella encased in a soft jelly and made from scratch. Freeze dried yuzu injects a citrusy flavour, that is very complimentary to the tuna.
Course 4: SHINJO: house-made prawn croquette, tiger prawn and calamari, yuba angel hair
Moving in to the warm dishes now, modern menu or not, it’s hard to go wrong with a croquette, especially of the seafood variety. Ocean Room’s version doesn’t disappoint. At the risk of sounding like Manu from My Kitchen Rules, the only addition that would give it a perfect score is a sauce.
Course 5: MISO COD signature grilled sweet miso cod fillet, ginger risotto, orange miso sauce
One of Ocean Room’s signature dishes, this is the only component of the tasting menu that isn’t entirely new. When you’re onto a good thing, why change it! I’ve never had a piece of cod so full of flavour; the sweet miso is balanced with the fresh addition of orange juice and zest.
Course 6: SURF & TURF: wagyu flat iron steak, Tasmanian pepper jus, quinoa crusted king prawn, Americaine cream
The wagyu is cooked perfectly but for me the winner of this course is the quinoa coated prawn. Is there nothing quinoa can’t do!
Course 7: EDO-MAE SUSHI three authentic Tokyo style nigiri sushi, chef’s daily recommendation
A refreshing palate cleanser before dessert, this selection of three fresh nigiri sushi reflects the best market catches of the day. So fresh. Sooooo good.
Course 8: AMAGURI Amaguri chestnut mont blanc
Things don’t get any more traditional with dessert which on first glance, looks like it includes spaghetti! These are in fact strings of chestnut flavoured cream. The green tea cake and white pepper ice-cream combines the old with the new. It’s a unique way to finish a unique dining experience.
From the cocktails to the fusion food, the ambiance to the service and of course those views, Ocean Room deserves to be a favourite among visitors to Sydney and locals alike.
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