April Dish of the Month (Ume)

Sesame Roasted Broccolini, Fried Summer Squash, Roasted Baby Onion, Dashi Braised Carrot, Buckwheat Custard, Sake Lees Vinegar Dressing

Sesame Roasted Broccolini, Fried Summer Squash, Roasted Baby Onion, Dashi Braised Carrot, Buckwheat Custard, Sake Lees Vinegar Dressing Chef Kerby Craig, who worked with Tetsuya Wakuda at Rozelle, showcases his own take on contemporary Japanese cuisine at Ume. This impressive standout from the 7 course tasting menu ($96), is one of the most cohesive and memorable vegetarian dishes that I have had; a veritable master class of technique, texture, flavour, and balance. Apart from each element being executed with precision, the synergy between the elements was absolutely outstanding.