As soon as we sat down we spotted David Chang cooking. He wasn't barking orders, or running the pass, he was cooking in a well used apron and cap. Later we spotted Marco Pierre White getting a tour of the restaurant. He greeted me with "Good evening Sir" in that unmistakable voice, before sharing stories at the bar with strangers - awesome. Finally, as we finished our dessert, a massive roast pork shoulder came out of the oven. Was this what David was cooking - something special for Marco? It looked and smelled phenomenal... I was jealous as hell. But no... it was our final dish. Straight pulled pork. My partner couldn't help laughing... if this was a deliberate mind f, which I think it was, it was genius.
I loved this place. The little things that niggled me in Ssam are more relaxed here - with more room, comfier seats and music that isn't quite as loud. And posters of Angus (not the steak) is a great touch. I really appreciated the online booking system and got through on second try- I've tried for 3 years to get into 1 Sydney restaurant because I can't book 6 months in advance! 10 days is a good balance and accommodates us last minute travellers. Finally, the wine pairings were sublime. South African wines, red rice sake, and wines that somehow tasted nothing like you'd expect from the label... real finds that were expertly and generously paired.
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