Review by Holydrummer, Photos by ieat
Pan-seared barramundi, chorizo broth, watercress, salad of ruby red grapefruit, avocado, mint $34
Ever tried to pin-point what exactly comes to mind when you try to identify Australian Cuisine? Notwithstanding the fact that half of Singapore (I might be exaggerating) have – at one point of their lives – studied/stayed/are still residing in Australia, I tend to think we Singaporeans are still warming up to the idea of Modern Australian cuisine, no?
Enter Graze at Martin No.38 and award-winning Executive Chef Chris Donnellan (Young Chef of the Year 2009, The Age Good Food Guide) to define it all.
Their other seafood dishes, especially the “4 Jumbo tiger prawns, skinny frites, house sea urchin butter, chopped parsley, ruby red grapefruit” ($34) easily stand out and shine on freshness alone with the sea urchin butter underscoring the umami factor. 4/5
Why “Graze”, I hear you ask? Surely, it is for this pièce de résistance! This huge steak showcases another hallmark of Australian cuisine – their serving size and humongous portions! Save for the slightly different doneness (it’s a big piece to handle; tends to get more rare toward the bone), this is how beef should be like – grilled till charred on the surface and medium-rare to medium within. Unless you are more than capable to challenge for 1kg of cow (Australians need not apply), this Aussie cut is ideal to share for two or more. 4.25/5
Ieat enjoyed the trifle very much as it triggered his memories of tasting them while living in Sydney. However, all I vaguely remembered while trying it was the very well soaked spongecake doused in rum to deliver the desired alcoholic punch. The really delightful accompaniment were the surprising sides of crunchy chocolate-coated pumpkin seeds, providing great contrast for this dessert. 4/5
“Black and White” Valrhona dark chocolate cream, vanilla bean ice-cream. Compote of mango, rambutan and mangosteen with a sesame snap $15
Graze at Martin No.38