Fresh, modern, Asian-inspired Australian cuisine is the highlight at Whitegrass. For Valentine’s Day, chef Sam Aisbett serves up gastronomic delights such as freshwater marron, yuzu kosho, pomelo, citrus marmalade, nasturtium, cold tea; raw shaved Japanese yellowtail, white vereduna beetroot, land caviar, smoked organic soy (created to look like a rose by alternating picked and roasted white beetroot with thin slices of amberjack); Australian jade tiger abalone with three treasures; and roasted Mangalica pork jowl, scallop silk, white turnip cream, cabbage stem, black moss, aromatic pork broth, among other treats. $280 for the eight-course dinner. #01-26/27, Chijmes, 30 Victoria Street. Tel: 6837 0402
Excerpt from the February 2017 issue of epicure.
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