From In Search of Perfection to Heston’s Feast, it’s hard not to be amazed by Heston Blumenthal’s mad scientist approach to food. His wild imagination and unconventional ways of cooking allow him to create wonderful feasts based on distinct historical eras and fairytales. His restaurant, The Fat Duck, has been awarded three Michelin stars and is one of the best in the world. Upon hearing rumours that we have in Sydney someone who had worked alongside Heston at The Fat Duck, we knew we had to pay him a visit, so Tomislav here we come!
Tomislav Restaurant is a small bistro with half the tables inside with an open kitchen, and the other half outside on the balcony with a nice view of the iconic Coke sign. Usually I enjoy watching chefs do their magic in the open kitchen, however this time I’m not too sure. Rather than being amused by his culinary skills, we were distracted by the “heat” in the kitchen as the head chef was constantly telling off his staff.
That aside, there is a lively vibe at this restaurant, partly because of the delightful waiter we encountered, but mostly because of the extremely innovative and appetising food creation placed in front of us that sparked excitement and cheers!
|View from Tomislav Restaurant... the iconic Coke sign!|
|Head chef and Owner Tomislav Martinovic |
NB. You do not want to mess with him!!
|Hand-churned whipped butter |
with complimentary bread
|Rice crackers with sea salt & vinegar|
Poached Comboyne Hen's Egg, peas, warm potato cream
The egg is delicately poached in a water bath for 70 minutes at 62"C, while the ''toast'' is a crisp of baked batter. The smooth egg and potato cream is just such an indulgence... mmmmmm its like breakfast in a bowl :)
Basmati Rice Risotto with poached Yamba prawns chives – lemon zest
The risotto is made of aged, toasted basmati rice. The dish is beautifully executed with the right amount of chive and lemon zest which accentuated the delicate prawn taste and balanced out the creaminess.
|Grilled Salmon Roll served with toast – wasabi crumbs|
|L Loves... Heston Blumenthal style triple-cooked crinkle cut chips!|
|Poached Yellow Fin Tuna with Egg Linguine, Parmesan and Celery Cress|
Egg Linguine with Jannei Goat's Curd, Broccoli and Anchovy
|o'Connor Scotch Fillet with Grilled Mango, Chives and Bone Marrow|
|Pasture Burrawong Duck Breast, olive oil sponge, baby beetroots|
The duck breast also came pre-sliced and was paired with baby beetroot and an olive oil sponge which was as light as a chiffon sponge, finished with a smear of beetroot. My concern for pre-sliced meat dishes are that they can become too dry. This was definitely not the case here, the duck breast was perfectly moist and tender!
|Caramel Pudding with Yoghurt Sorbet and Caramelised Walnuts|
L Loves… Vanilla Cheesecake, cream cheese, rhubarb sorbet
A luscious, light, wobbly dessert with cream cheese jelly cubes scattered throughout. It’s accompanied with candied rhubarb which has an unusually firm texture and a refreshing rhubarb sorbet and large cheesecake crumbs.
|Dark chocolate & coconut bar, served with coconut milk ice and chocolate sorbet|
Dinner at Tomislav was definitely memorable and a lot of fun. Tomislav uses a variety of special techniques to enhance flavours and add textural contrasts and surprises to his food. So tell me, out of all the innovative and playful dishes, which one would you like to try?
Visited May 2010
Overall rating: 22/30
2/13 Kirketon Road
Darlinghurst NSW 2010
Ph: (02) 9356 4535
Open Tue-Sun 6pm-11pm
Visited May 2010
Friendly advice: Go there with your mates for the fun, quirky and delicious food! Do not go there for romantic first dates, unless you and your date have a common interest in listening to what people in the kitchen or at the table next to you have to say.