Maybe we were mad to venture into the Crown Casino in Melbourne at Xmas time but the enticement of dinner at Nobu was too good to miss.
It was a stunning Melbourne night. The day had been warm and there was not a hint of a breeze, so it was a pleasant walk along the boardwalk to the casino with the city looking over us.
Every one in Melbourne seemed to have the same idea. The hotel and casino areas were swarming with people. The Xmas decorations seemed to draw many with a special light show coinciding with the singing of carols.
But we were here for Nobu – Melbourne’s version of one of New York’s most famous restaurants.
Bottles of sake provided the perfect welcome statement as we checked out the bar overlooking the river before taking the stairs to the restaurant below.
Every dish on the extensive menu sounded fabulous. We were impressed with our waiter’s knowledge, so we decided to let him surprise us with his choice of the best dishes Nobu had to offer.
Plate after plate of stunning sashimi then made it’s way to the table.
The first dish was one of Nobu’s signature dishes- finely sliced Yellowtail sashimi with a hint of jalapeño. Delicious!
We were about to tell our waiter not to worry about the salad, but before we could call mention this, he was telling how fabulous and famous this dish is. He was right, it was fabulous!
If there a reader out there who may know how to make the dried red miso sauce, please let me know. It was stunning and lifted the salad to another level
The ‘new style’ that they refer to, is the cooking of the finely sliced fish under gently warmed oil. I must admit that, I would have preferred this dish to have had less oil over it.
Tiradito is a peruvian dish of raw fish served in a spicy sauce. I may have to go back to Melbourne just for this!
The hot dishes then began to arrive. The black cod miso should have been preceded with a drum roll! It was fabulous but after the waiter’s long explanation we quickly devoured it all before a photo was even thought of !
I didn’t miss too many more!
This was another winning combination. The crispy noodle covering provided a perfect foil to the wasabi and the popping of the caviar eggs as you bit into the oyster.
Just because it was Xmas we had dessert! How could you refuse green tea and lime cheesecake,
pumpkin panacotta, blood orange sorbet, santori whisky cappuccino and a chocolate satadandagi with chocolate and pistachio which is a japanese pastry that is filled with chocolate and pistachio cream. There is a Santa!
Now for Nobu in New York!
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