We ended up at Sushi E one evening as a result, but the result was quite the pleasant surprise.
|Sushi E, George St, Sydney|
We were offered a choice of sparkling white, red, white or a beer to have with our March into Merivale meal – the sparkling wine presumably Chandon, and the chosen beer James Boag.
|New style ocean trout sashimi seared in ponzu with ginger and shallots|
The new style sashimi was actually almost not sashimi, I think after its smoking hot olive oil bath. Dressed with a smart ponzu sauce, minced ginger, chives and sesame seeds, the heated oil gave the ocean trout an unmistakeable Cantonese steamed seafood touch to it – delectable, even if the fish had lost some of its raw silkiness.
The jewels of fresh tuna slices hidden among the greenery were lightly marinated in lemon and lime juice, and still nice and firmly raw – all dressed in an affably tart dressing that made this my favourite entrée.
|Mixed sashimi (6 pieces)|
|Hiramasa kingfish teriyaki|
The firmly cooked kingfish fillets are served without rice, and as such the pool of teriyaki sauce is a little cloying and rich. The orangey browned flesh flaked easily into pieces, plated simply alongside broccolini. I prefer my kingfish sashimi style, but this was an interesting new take on the fish nonetheless.
|Mixed sushi – 6 pieces of nigiri and salmon avocado roll|
Snapper sashimi is not so common as its tuna, salmon and kingfish relatives, and I found it to be a soft-fleshed and sweet white fish, more delicate than the more common raw fish varieties.
|Kushikatsu – deep fried Bangalow pork skewers|
Three oval nuggets of Bangalow pork were tender and not in the slightest dry despite its leanness, all crunchy sweetness dipped in the small bowl of okonomiyaki sauce, the thick, dark fruity stuff, and a smidgen of hot English mustard
The other skewers included some unlikely shapes of pumpkin, white onion, zucchini and mushroom – all in a perfectly crisp panko crumb – much fun to share but a bit monotonous as a main in itself, I’d think.
|Russian cream dessert|
The Russian cream has a likeable tang in its creamy contents, mixing well with the very sweet berry coulis on top – not too unlike a berry yoghurt all together.
After dessert there was a very real temptation to have a lie-down on the couch, but with a fairly large crowd at hemmesphere I thought not.
The meal was superb and certainly didn’t feel like the cheap deal it was. Despite the dark setting and perhaps sub-optimal seats in the lounge, I’d be interested in marching into Sushi E again post the March into Merivale period (ends 15 April 2011).