SIFF month started with a pop up dinner experiences at Minus 8 by Chef Anton Verplak ( ex Nobu Chef in London) and one hosted by Fouad from the foodblog.
All I would say about the location of Minus 8 as to not spoil it for the people who is yet to go is that it was a perfect atmosphere for it. As the door opened we were ushered to how seats through a narrow doorway lit with candles.
The first dish was a Rice Crisps with Wasabi Salt. At first glance it appear to be similar to the Rice Crackers with Salt and Vinegar at Tomilsav which I had at Sweets degusation last year. The taste of wasabi is not instant but appears after the third of fourth bite.
There were two menus one written in mostly Kanji and one in English. I don't know if my fellow guests noticed this. I know its a bit cliche but its true its the small touches which makes the experience unique.
Will discuss more about rest of dishes later. I've put up the pictures for the other courses so there is a glimpse of the rest of the night.
Handmade Silken Tofu Asparagus,Spring Beans Buds , White Sesame Toasted Sesame.
The contrast of the pure soybean taste with the withe sesame reminded of the first tofu when I was young.
Scattered Sushi' Confit Ocean Trout, Ikura, Tasmanian Wasabi, Freeze Dried Shoyu.
Tatsu Burrawong Chicken Oysters Yellow Yuzu Pepper,Oroshi Ponzu, Coriander Sprouts.
Tea Time
'Shaved Squid,Fukushima Koshihikari Toasted Seaweed,Tasmanian Wasabi Mitsuba Shoots , Ichiban Dashi Tea.
Spring Forest
Frozen Green Tea & Toasted Rice Pannacotta, Shortbread, Strawberry , White Chocolate Snow.
Will discuss more about rest of dishes later. I've put up the pictures so at least there is glimpse of the rest of the courses
