Saturday, 29 September 2018

Sake, Double Bay


My work was very generous and gifted a series of good food vouchers so I decided to use my voucher at Sake in Double Bay which is part of the rock pool dining group.



Sake in Double Bay is located within the intercontinental hotel and would be best described as Modern up-market Japanese. Matt and I head here for lunch and opt for the chef's new classics course set menu at $99 per person and we upgrade the dessert for an additional $15.

To kick off the meal, Matt orders a unique beer made from sweet potato called Coedo. The amber ale beer is an Japanese craft beer with mildly sweet tones. Where as I order a umeshu plum wine to start which is super sweet and enjoyable to eat. 

The first course a nori crisp  with  green onion, sashimi tuna and kingfish on a light sesame dressing. The black nori crisp is crunchy and is the perfect canape to kick off the meal. The sesame dressing on the sashimi tuna and kingfish is refreshing.


The Hiramasa Kingfish has been on the sake menu for over 10 years and has thinly cut pieces of sashimi in a light soy sauce with jalapeno, shallot and lime citrus dressing. This has been my favourite dish for a long time at sake.



The new style wagyu is thinly cut pieces in a hot sesame oil, shiso ponzu, mustard leaf tempura.  As Matt loves wagyu beef and is allergic to the next dish, I leave this dish for him to enjoy. There's also the popcorn shrimp which is has a light tempura coating with chilli mayonnaise dressing. I eat this dish solo. The mayonnaise adds a rich texture to the light tempura coating. It's enjoyable to eat and can be quite addictive.






Matt orders another Coedo beer, this time, the shino beer. This is a lighter Hefeweizen beer. Matt's undecided on which beer he prefers. Next up is the White tooth Miso yaki with steamed rice and house salad. The fish has a nice thick miso glaze which adds a smokey and sweet flavour to the fish.



The next dish is the cape grim short rib bo ssam with miso soup. It's served up with lettuce, kim chi (pickled cabbage), spicy spinach, confit garlic and abayan sauce. The short rib is perfectly cooked and you could easily eat this on it's own. The other components have a Korean influence and especially the kim chi and the sauce are quite bold in flavour. 

These bold flavours really clash with the flavours of the dishes beforehand. So the savoury dishes end on a bold Korean flavoured note. I think all the other dishes have matched well in terms of flavour palette.



The final dish which we've upgraded to is the dragon egg. The dish arrives and it looks like a giant chocolate easter egg. We crack the egg open and it has chocolate and yuzu creamy components.

Overall, I enjoyed my meal at Sake. My favourite components were the Hiramasa Kingfish, popcorn shrimp and that whitetooth miso fish.


Saké Restaurant & Bar Menu, Reviews, Photos, Location and Info - Zomato

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