Ezard

Ezard

187 Flinders Lane Melbourne, VIC 3000

Last week marked K and I’s five-year anniversary, and what better way of celebrating this milestone than with our very first (proper) degustation? Ezard was an obvious choice – we’ve both wanted to dine there for quite some time.

A two-hatted restaurant, Ezard is the first brainchild of renowned chef Teage Ezard, who has owned and operated it for over 16 years. The menu takes inspiration from Asian flavours, and consists of both ala carte and an 8-course degustation for $165 (excluding wine and extras).

Located in the spacious basement level of the Adelphi Hotel, its décor was clean and minimalistic, just white linen and occasional pops of bright green. The table service was similarly no-nonsense – the waiters were knowledgeable and accommodating yet unobtrusive, a fine balance.

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Palate cleanser: Kingfish Sashimi, sesame, ?yoghurt

Clean, light and slightly tangy – the perfect palate cleanser.

Trio of spice mixes with Ezard’s own parmesan, garlic and rosemary olive oil
Trio of spice mixes with Ezard’s own parmesan, garlic and rosemary olive oil
Course 1: Japanese inspired oyster shooter, yuzu, cucumber and apple
Course 1: Japanese inspired oyster shooter, yuzu, cucumber and apple

This was probably the most memorable dish of the night for me. A fresh oyster immersed in a clear broth, it’s designed to be eaten/drunk as a shot. Be wary – the broth has quite a wasabi hit, but the little ball of sorbet helps to balance this out.

Cured swordfish

Course 2: Cured swordfish, pickled cucumber, wasabi, soy and sesame, native finger lime
Course 2: Cured swordfish, pickled cucumber, wasabi, soy and sesame, native finger lime

Crab dumpling

Course 3: Steamed spanner crab dumpling with yarra valley salmon roe, chervil, coconut tom kha
Course 3: Steamed spanner crab dumpling with yarra valley salmon roe, chervil, coconut tom kha

A beautifully made dumpling with rich, tom kha broth poured over the top. The dumpling was filled generously with crab, which tasted sublime, and the little balls of salmon roe added pops of saltiness.

Salad

Course 4: Salad of baby artichokes and romanesco, smoked ricotta, air dried beef, olive, chimichurri dressing
Course 4: Salad of baby artichokes and romanesco, smoked ricotta, air dried beef, olive, chimichurri dressing

This was a very refreshing dish before the main dishes – both the asparagus and artichokes were beautifully tender.

Ocean trout

Course 5: Sesame crusted ocean trout, soy noodles, yuzu, ginger, lardo, smoked bacon dashi broth
Course 5: Sesame crusted ocean trout, soy noodles, yuzu, ginger, lardo, smoked bacon dashi broth

Cooked to perfection, the ocean trout was soft and flaky. I particularly loved the two rolls of soy noodles nestled underneath the fish, which were bouncy and had great texture.

Pork belly

Course 6: Twice cooked pork belly, mustard glaze, black pudding, apple, celeriac and fennel pollen

Course 6: Twice cooked pork belly, mustard glaze, black pudding, apple, celeriac and fennel pollen

What’s not to love about pork belly? Sweet and decadent with a great layer of crackling – delicious!

Duck

Course 7: Chinese style duck breast, taro dumplings, sichuan peppered yellow bean dressing, asian herb salad
Course 7: Chinese style duck breast, taro dumplings, sichuan peppered yellow bean dressing, asian herb salad

This was probably the dish I was looking forward to the most. The duck breast was cooked to a beautiful blush pink and was evenly tender throughout. I do wish the fat was rendered out a little more and the skin was a little crispier, but the flavours were great. The little taro dumplings were surprisingly tasty too, like an Asian version of roasted potato.

Pre-dessert: Freeze-dried marshmallows
Pre-dessert: Freeze-dried marshmallows
Course 8: Dark coffee cocoa cake, white coffee sabayone, sable, soy caramel, toasted milk ice cream
Course 8: Dark coffee cocoa cake, white coffee sabayone, sable, soy caramel, toasted milk ice cream

By this time K and I were absolutely stuffed, so we probably didn’t enjoy the dessert as much as we would otherwise have. The cake was rich and intense, but balanced by the ice-cream. A delicious end to a fantastic degustation.

K and I very much enjoyed our first degustation at Ezard. The entire meal took over 3 hours, but all of the courses were well spaced out with just the right amount of time in between each one. The food was overall of a very high quality, with stand-outs being the oyster shooter and the crab dumplings, and the service was impeccable. Yes, it’s an expensive meal, but for a special occasion, it’s worth the splurge, especially if you’re a fan of Asian-inspired flavours.

xx, Judy

Ezard Menu, Reviews, Photos, Location and Info - Zomato

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