Rise

Described by SMH as "Sydney's best-value degustation menu" and I would have to agree. Where else can you get a 7 course degustation for $60 and 30 % off on Sundays, Tuesdays and Wednesdays. This was my third visit to Rise and the occasion? FFL's Xmas dinner!


The food was as much a feast for the eyes as it was for the stomach. I'm not usually a fan of tomago but the rice paper rolls were entirely different in taste and was well complemented by the blobs of tomato and spinach sauce.

Appetizer: Rice paper rolls with cured salmon stuffed with omelet and hummus

The soup was a subtle version of the traditional Thai tom yum. At the bottom of the bowl was a scattering of tapioca balls, cherry tomato wedges and the succulent prawn tortellini.

Soup: Tom yum style soup with prawn tortellini

The sashimi was fresh and the delicate flavours enhanced by the sauces.

Sashimi: Trio of salmon, oyster and kingfish

The duck salad was meaty and crunchy with a flavour similar to that of hoi sin. The sushi was filled with pickled ginger and topped with a piece of deep fried soft shell crab. The silky tuna tartare was flavoured with the Korean gochujang which contrasted well with the crispy fried wonton shell.

Seasonal plate: Duck confit salad with sesame miso sauce
Soft shell crab sushi roll
Spicy tuna tartare in wonton cup

My favourite of the evening was the oyster tempura with the tangy soba noodle salad.

Pasta dish: Oyster tempura and soba salad with soy black vinegar sauce

Although the chicken was fried, it was tender and juicy, on top of a mound of ratatouille and served with rice.

Main course: Pan fried marinated chicken with Asian miso ratatouille

To finish off, creamy almond jelly topped with fresh mango and almond granita.

Dessert: Almond jelly, fresh mango and Amaretto milk granita

Now I wouldn't say that we stuffed after 7 courses, but what it lacked in quantity, it made up in quality - all the dishes were beautifully presented, the seafood was fresh and the flavours were exquisite!