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.
478 Bourke Street, Surry Hills
Tuesday to Thursday 6pm to 10pm, Friday to Saturday 6 to 10.30pm, Saturday 12 to 2.30pm
(02) 9380 7333