|The infamous Coke sign at King's Cross, which is just a stone's throw away from Tomislav|
|Balcony dining area|
|Open kitchen - the entire kitchen is viewable from the dining area - great use of space|
|Dining area - love the decor: wooden tables & chairs|
|RICE CRACKERS - sea salt and vinegar|
|Vinegar in a spray bottle|
|THREE CHEESE MARSHMALLOW|
|SOFT POLENTA - bbq sweet corn - green apple ice - salt caramel ice cream|
|KANGAROO TARTARE –sour cream – wasabi powder - toast|
|TOMATO TARTARE – sour cream - burnt caramel|
|SPANISH MACKEREL CARPACCIO - salad burnette - mackerel mousse - prawn crackers|
Yet another great course! I love how good carpaccios are so light and fresh (this would have been a great first course but I don’t really care that it came later!). I love the slightly chewy, flaky texture of the meat. Really works quite well in carpaccio. The salad burnette is a nice zingy dressing for the mackerel. The crispy thin prawn cracker and the mackerel mousse were great alternative methods to enjoy seafood.
|SOUR POTATO - rainforest lime - grilled Chinese cabbage|
This was my wife’s 5th course, which turns out to be the side elements on my 6th course, the poached salmon. This matters not as this was another course that my wife really enjoyed. It was like a potato mash made with the housemade sour cream seen in the previous course. The potato was actually light and not buttery, oily and heavy like potato mashes served in similar restaurants (those types of mashes are great too but eating them makes me feel guilty). The lime flavour from the juice and the zest really is quite pleasant and refreshing. The smoky flavour from the grilled Chinese cabbage was quite enjoyable. Also, the bits of olives provided nice hits of saltiness.
|POACHED SALMON - sour potato - rainforest lime - grilled Chinese cabbage|
|ONION RINGS – mushrooms – pea soup|
My wife’s 6th course was YUM! Luscious green pea soup was delicious and creamy. The batter on the onion rings was light, crispy and didn’t feel too oily. Overall, another solid dish.
|BUTTER POACHED SCALLOP - peas shoots - broccoli cream - Crystal Bay prawns|
A beautifully presented dish. The scallop was nicely seared on the outside. The centre was translucent and tender. I would have liked more than one scallop though. The broccoli cream is a concentration of broccoli flavour. So much broccoli flavour locked in. And the little prawns were also nicely cooked.
|CAULIFLOWER CREAM – pickled radish – pea shoots – candied hazelnuts|
Another enjoyable dish for my wife although I would suggest that the last few courses for my wife seem to have a lot of creams and few solid elements. The cauliflower cream was smooth and creamy (goes without saying). Pickled radish has a nice zing. And the sweet candied hazelnuts are a great textural element to the dish.
|ROAST KUROBUTA PORK BELLY - anchovy juice - cauliflower cream - poached cuttlefish – chocolate cubes|
|ROAST RIVERINA LAMB NECK - mustard crumbs - pickled radishes - coconut pudding|
|CRISPY POLENTA – broccoli cream – tomato – mushroom|
The lid on this tea cup is really ingenious. It keeps the tea warm and is attached to the tea bag so you take the tea bag out by lifting the lid.Verdict
Cute little house made lollies, full of sour fruity flavour that
just melt in your mouth. Nice little petit fours.
|sour apple raspberry and lemon lollies|
Highlight: So many things impressed me about this meal that I am finding it hard to narrow it down to one highlight. There wasn't one dish that stood above the rest. So the highlight of the meal was molecular gastronomy. All the different creams, ices, ice creams, mousses, crumbs etc made the food interesting and exciting.
Lowlight: Portions can be quite small. This works out to be alright because there are so many courses spread over 3 hours, but I would have liked more than one scallop, for instance.