The feast starts with light bites – popcorn with coconut-shoyu butter and parmesan, shrimp donut with jalapeno mayo and avocado, and chicken liver mousse you can spread over milk toasts.
After the snacks, enjoy starters from chilled salmon confit – perfect when properly eaten with the tangerine sauce and grape, spicy sunbathing prawn with curry leaves, to curly kale with caesar dressing, pieces of crispy chicken skin and brioche crumbs.
Mains feature Sofia’s signature 6-hour bolognese, grilled ox tongue that you can’t get enough of, the deliciously savory charred cauliflower with greek yoghurt, and pan-roasted chicken served with shoyu-truffle butter, edamame sauce, almond milk and onsen egg.
To end the feast, sweetness delights come in the form of petit four – a selection of cake, macaroon and chocolate, and a special kind of tiramisu with honey panna cotta, burnt meringue and kahlua granita.
Chef Justina has a unique background. She thought she want to be an art student the most. But outside school, her interest in local ingredients and possible combination of flavors grew, leading to many home cooking experiments. She ended up in Le Cordon Bleu and proceeded to cook professionally for various hotels and restaurants in Sydney, Melbourne, Hong Kong and London. Influenced by her journey of gastronomic discovery, her approach is shaped by Japanese, Thai and Italian-American cooking. She was Syah Establishment’s F&B Director before being appointed Chef Partner following the group’s expansion plans.
The family style menu born from the mind of Chef Justina is available every day. For more information and reservation, visit thegunawarman.com
