Ocean Room

Executive Chef Raita Noda is somewhat of a style king in the kitchen, and ‘styling’ is just the right word for the dishes that come out. The cuisine is contemporary Japanese fusion ‘ it’s colourfully plated, fresh and imaginative. Their take on Mexican bar food, Soft Shell Crab Tacos ($18) is a winner; and the Wasabi Prawns ($18) with bright green flying fish roe, are not to be missed. If you like molecular gastronomy, order the Cured Ocean Trout ($18) topped with Parmigiano ice-cream – chilly on the tongue, but a good combination. If you’re more traditionally inclined, the Sushi and Sashimi Indulgence ($38) comes with the best Yellowfin Tuna I’ve tasted. The Marron ($17/100g) are divine and the mint-crusted Roasted Rack of Lamb ($39) impressed ‘ but frankly, I’d stay with the seafood here, it’s the speciality (you’ll see the live tanks as you walk in the door). The wine list is solid, but it’s in the hands of a new sommelier, Nigel Gladstone ‘ I’ll be interested to see where he takes it. The straight back and easygoing friendliness of waiter/ballerina Tobias Munday is an asset to this sexy space. It’s definitely a date restaurant, and one where you can seal the deal (or unseal it, as the case may be).

Ocean Room
Bay 4, Ground Level, Overseas Passenger Terminal, Circular Quay West, The Rocks
Ph: (02) 9252 9585
Japanese Fusion $$$$