#marumonedlands

[perthfoodreview]

MARUMO // the rest of our aud80pp seven courses Omakase menu and a photo of Chef Moe Oo in the kitchen. - Starter: Marinated octopus - Akoya oyster, egg & roe (earlier post) - Paradise Prawn & Edamame Rice - Ocean Trout & Matsutake Mushroom - Chef’s Selection of Sashimi / Pork Gyoza (cooked option) - Tasmanian Salmon Belly Sushi (earlier post) - Palate Cleanser: Yuzu Sorbet - Dorper Lamb Tenderloin - Plum & Miso Caramel The highlights were the akoya oyster and lamb tenderloin. The sous-vide lamb was very tender and had no gamey smell at all. Delicious paired with the sweet carrot purée and broccoli stalk purée (containing Togarashi flakes which gave it a bit of spicy kick). The prawn heads were deep-fried to a golden crisp which could be eaten and not wasted. Pork gyoza was very crispy and was my substitute for the sashimi. Ocean trout was our least liked dish as the trout was mashed with something and the broth was very starchy. Dessert was salted plum (Umeboshi) mousse with miso caramel and plum purée - this dessert was texturally interesting and a light finish to our meal. Overall it was a good meal but not mind-glowingly impressive. Very lucky to get a chance to visit again - massive thanks to @lalithaanantha , @thisisangelang and @gwenwhoo . ❤️ Outstanding service by the team here (our teas were always filled up without having to ask) and thank you to Chef Moe Oo for obliging us with photos. #Marumo #MarumoNedlands #Japanese #PerthJapanese #FineDining #PerthFineDining #Lamb #sousVide #PorkGyoza #ParadisePrawn #MisoCaramel #PerthFoodReview #PFR_Marumo (at Marumo) https://www.instagram.com/p/Cae3-dbvvV7/?utm_medium=tumblr