Fancy Dandy

$45+ EXPRESS PRIVE FIX MENU
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Many first-time customers tend to gravitate towards the burger or Iberico Pork as their choice of main. I would’ve done the same, given that this was my maiden visit to Spago. However, having taken the advice of several convincing reviews, it's time for me to cheep in and give you a heads-up: the Brioche Stuffed Australian Quail is where it’s at.

I’m no quail connoisseur (I can probably count the number of times I've had it on one hand), but the amount of flavour you can pack into such a tiny bird is remarkable. The main attraction, with its moreish brioche stuffing, is perched on fennel purée, along with swiss chard, pistachio gremolata, caramelised Comice pears, pearl onions and natural quail jus. An amply balanced main that deserves a whole lotta love.
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Not that I wanted to ruffle any feathers, but had the need to maintain social propriety been absent, you would've seen me harassing the other patrons to "order the quail, for goodness sake!"

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You know you're in for a treat when the magic word "BURRATA" appears on a set menu (and a value for money one at that). It takes a lot of willpower to resist it, but boy am I glad to have succumbed to its siren call. Being able to indulge in the Burrata with Marinated Brussel Sprouts was a privilege.

Hidden beneath a mound of soft, creamy burrata and salty San Daniele prosciutto was a mix of wild rocket and toasted almonds, tossed in a grain mustard-herb vinaigrette. Varying expressions of dairy-induced delight ensued.

Many dislike brussels sprouts due to their unpleasant bitterness and/or pungency, typical of cruciferous vegetables, but there was none of that here. For that, I am thankful.

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I must add on to the raving reviews of the Big Eye Tuna Tartare Cones. These impeccable little works of art have been, and continue to be, the talk of the town. Chewy little chunks of fresh tuna with chilli aioli, soy, wasabi, and masago present only the mildest hint of spice, before the caramel sweetness of the sesame miso cone hits. Each of these delicate little two-bite wonders are finished off with shaved bonito and a sprinkling of scallions.

Y’know, I would’ve gleefully polished down a couple more if I had the financial means to. Maybe in the future. That being said, those blessed with deep pockets can live out my dream by simply ordering more off the ala carte menu.

While the Majestic Oyster (part of the $98++ lunch set menu) may not have looked as majestic as the name suggested, it was one fine example of minimal quality ingredients being used right.

Hidden beneath the creamy, sweet oyster flesh were charred grenaille potatoes, a much welcomed addition. The pickled Tosaka seaweed was light and crunchy, even refreshing, almost. A silky smooth finish of vichyssoise (a thick potato and leek soup) served to elevate the richness of this dish. I wiped the bowl clean. 😋

The stunning showstopper, the Rosemary Smoked Organic Egg, is a must-order. I was engulfed in a cloud of dry ice even before it reached the table. I live for such theatrics.

The result of the egg (sous vide for 55 mins at 65.3°C, possessing a delightfully oozy yolk - such precision!!) being cracked into a dome of smoked potato syphon, chorizo iberico, and buckwheat was a harmonious medley of flavours. The light, fluffy foam that melded together with the creamy egg, saltiness of the chorizo and crunchy buckwheat......simply sublime in its execution.

This dessert (mango, coconut, corn) reminds me of the flavours of Thailand, with a deceptively simple but effective combination of homemade coconut ice cream, torched honey mango and salted corn, topped with puffed rice - you can never go wrong! If only the mango was a little more on the sour/tangy side, it would have been even more satisfying.

I feel like this is THE main to go for: ribeye served medium rare (of course) with earthy mushroom pate + puffed rice and a lovely sous vide hen's egg. The beef was elevated to a whole new level having been soaked in ponzu for 5 days; it was sweet and tender, with notes of citrus and truffle, delicate yet brimming with intense flavour. 😍

The tenderloin tartare, part of a $25++ 4-course tasting menu, was definitely the highlight of my meal: the beef, having been lightly torched, was tender, chewy and extremely flavorful. Along with the mild wasabi mayo and crunchy dehydrated lotus root chips, there was a simple yet sublime presentation of flavours that seriously left me wanting more!!!

Couldn't stop munching on this bowl of delightful sweet potato, potato and squid ink chips that arrived with a velvety anchovy-based dipping sauce (the sauce was somehow better with the complimentary bread provided!).

Chose the sashimi of Tasmanian salmon with ginger, eschallot and goat's feta for my entrée. Subtle, interesting flavours shone through (very different from the typical salmon sashimi with soy sauce and wasabi), pairing smoothly with the fresh, thick sashimi slices.