Oyster

360 Bar & Dining

100 Market St, Sydney NSW 8223 3883

 

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House-made focaccia with honey, garlic and rosemary

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Pacific oyster, cucumber and gin martini, avruga

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Baked eggplant, buffalo mozzarella, basil, 25 year old balsamic vinegar

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Prosciutto, rockmelon, rocket, gorgonzola dressing, roasted hazelnuts

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Wagyu beef cheek raviolo, shiitake, oyster and swiss brown mushrooms, master stock

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150 day grain fed Angus beef tenderloin (Darling Downs, Queensland)

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Seared king salmon fillet, roasted cauliflower, citrus and cauliflower puree

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Vanilla and rhubarb panna cotta, genoise sponge, poached rhubarb

 

Overall:

I had been wanting to dine at a rotating restaurant ever since I first saw the Sit-N-Rotate restaurant in an episode of The Simpsons back when I was kid. It looked like it would be so much fun and you would never get bored because the view outside your window would be constantly changing. So with a location 305 metres above sea level, it comes as no surprise that the views from 360 Bar and Dining are absolutely fabulous! The floor-to-ceiling windows and unique rotating floor provides amazing, uninterrupted 360 degree views of Sydney and beyond.

It was quite a bizarre experience stepping out of the elevator and into the restaurant and feeling the floor move beneath my feet. I initially felt a little wobbly (like I was on a boat) but thankfully adjusted after some time. In all honesty I was there for the experience and the view, and not really the food. Thus I was delighted when it turned out that the food here was actually quite good! I later discovered that the Head Chef was in fact Ashley Hughes who has previously worked with Marco Pierre White at L’Escargot as well as alongside Jamie Oliver at The River Café in London.

Each dish was beautifully constructed and contained fresh ingredients that marvellously complemented each other. The dish I enjoyed the most was the wagyu beef cheek raviolo (the mushroom stock was bursting with flavour and the delicious beef simply melted away in my mouth). Service was friendly and the decor was refined. Note that the restrooms don’t stay in the same spot as the restaurant rotates.

 

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Champions Bistro

37 Springs Rd, Clayton South 9544 9929

 

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Smoked oyster, apple, horseradish

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Beef tendon, salted macadamia praline

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Duck liver, rye crisp, mountain pepper

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Charcoal chicken wing, celeriac, scallop, lemon pith, miso foam

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House baked sourdough with butter

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Hapuka, nettle broth, broccoli leaf, pork fat

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Kangaroo, native plum, sorrel, dried berry

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Pynegana cheddar, mustard sheet, muntries

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Tangelo, black garlic, brioche, fromage blanc sorbet

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Jerusalem artichoke ice cream, dehydrated chocolate mousse, fragrant tea jelly

 

Overall:

Things I knew before dining here:

1. former Vue de Monde chef Clinton McIver heads the kitchen

2. reviews have been very complimentary and at one point this place was booked out for months in advance

With this in mind, I walked in with fingers crossed hoping that this place would live up to its expectations. Unfortunately for me it did not. Although I enjoyed everything that was offered on their tasting menu, nothing in particular sent my tastebuds into a frenzy. However the menu here is constantly changing depending on seasonality and other aspects so perhaps it was just the current menu that failed to impress me. I also found each course to be quite small and left still feeling hungry.

On a more positive note the service was terrific and I loved the simple unpretentious atmosphere (this place is unexpectedly located at the Clayton Bowls Club and the dining area offers a nice view of the bowling green).

I am still undecided as to whether or not I want to venture here again. Perhaps so once the menu has completely changed.

 

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