Once feted for its Mod-Oz cuisine under former head chef Sam Aisbett, the restaurant now proffers French fare with a Japanese twist
Whitegrass is up and running again after closing its doors in December last year. But this time around, it’s headed by 32-year-old Japanese chef Takuya Yamashita who is already a veteran in the kitchen having worked in acclaimed restaurants such as Étude and Les Enfants Rouges, both in Paris, and one-Michelin-starred Ciel et Sol in Tokyo, where he worked his way up to become its head chef.
Takuya is also taking the restaurant in a new direction, on a French-Japanese route to showcase his culinary prowess and heritage, which is best discovered via his five- and eight-course degustation menu, crafted using nature’s best produce.
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Highlights include the Oyster, specially sourced from Japan's Hyogo Prefecture. The bivalves are gently poached in white wine and set in an oyster jelly infused with its natural brininess, then paired with Granny Smith apple purée, and slivers of baby zucchini and nasturtium leaves.
Another signature features fish prepared using a traditional Japanese method to preserve its freshness. It's then steamed and served in a savoury lobster stock brimming with Hokkaido scallops and seasonal vegetables.
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