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Cantonese is the new Rockpool
Always good to see Chef Neil Perry at the kitchen pass on its first day of opening. Loving the decor and friendly professional service as you'd expect from such a fine looking restaurant. Freshly shucked oysters with ginger and black bean dressing ($4.50) from Merimbula had a nice flavour combo and made for a great starter. Prawn har goa ($12, 4 pieces) seemed to be made well but would have preferred more noticeable texture of the prawn. Scallop and prawn siu mai ($12, 4 pieces) had the scallop chopped up inside although I tend to prefer when they sit a whole one on top. Fried chicken wings with sweet sour sauce ($9.50, 2 pieces half serve) was the stand out for me. That crispy egg batter on the chicken so good and meat nice and juicy. Great chilli sauce served on the side without having to ask for it gets a tick of approval.
Leaving a bit of room for dessert I had to try the Fried vanilla and date ice cream with maple sauce ($14). Pleasant crunch on the coating and pleasing yummy flavours. For those that enjoy their cocktails on the boozy side I'd recommend the Jade Emperor - Vodka, Chartreuse, Amaretto, Dry Vermouth ($20) with well balanced flavours or the Luck Dragon - 1988 Armagnac, Leather Aged Curacao, Apricot Brandy, Lemon, Lime, Dark Cocoa ($22). Apparently the yum cha will be available from 31 July. For a romantic date night be sure to request Table 88 on the balcony, previously named Table 50 and perhaps order that $280 per kg live lobster as a special treat. There's a large screen that hides the kitchen now but I'd rather see glimpses of the chef and kitchen theatre which adds more character to the dining experience.
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