A while back I promised Chef Brad Farmerie I would bake a Miche for him, Lazy baker that I am I haven’t yet, but I visited his restaurant last night with some friends and my Sous-chef.
Public is a great restaurant and Brad is a great host. He has the pulse of world cooking, the ingredients range from chorizo, chinese broccoli, Tasmanian sea trout, boniato to name a few of the world ingredients that are sprinkled through out his menu. His wonderful wine list are now showcased in his new "The Monday Room" with tasting dishes provided from his kitchen.
My Sous-chef and I were curious to try the wasabi and boniato, since we borrowed the idea for our current menu.As a chef once told me steal with your eye’s and your ears, thanks Brad! Still want to know about the quinoa croquettes and Peter Gordon already clued me in on the quinoa hash!
It’s intimidating to say the least to not drool or scratch your head when looking over the menu, so many choices you could go with, but they offer an exquisite tasting menu at a good price. Everyone at the table was a bit challenged by some of the raw items,so we went for a la carte, as well because I like to have a larger choice!
Butternut squash soup with spiced marshmallow, crispy chick peas and pumpkin seed oil
Mushroom ceviche with miso aubergines and ginger ponzu sauce
Salad of herby lentils, green beans, avocado, toasted pecans & baby gem with pomegranate molasses and avocado oil vinaigrette
Marinated white anchovies on quinoa croquettes with spicy saffron aioli
Grilled scallops with sweet chili sauce, creme fraiche, and green plantain crisps
Fried Barron Point oysters with shiso, sansho pepper, and wasabi-yuzu dipping sauce
Cured wild boar with Garrotxa cheese, marinated olives and caper berries
Pan-seared foie gras on spiced french toast with pineapple chutney, maple glaze and crispy bacon
Grilled kangaroo on a coriander falafel with lemon-tahini sauce and green pepper relish
Truffled beet and ginger risotto with a rocket, cotija and hijiki salad
Baked cod with sepia, long beans, cipollini onions, and chorizo emulsion
Pan-seared Tasmanian sea trout with vanilla celeriac puree, Chinese broccoli and saffron quince compote
Pan-seared New Zealand snapper on wasabi-boniato mash with poached conch, pickled ginger, and yao choy
Roast duck breast, citrus-soy kimchee, daikon puree and confit duck gyoza
Roast lamb sirloin on crispy goats cheese polenta with saffron braised baby vegetables and harissa aioli
Snail and oxtail ravioli with pickled shiitake mushrooms, oven dried tomatoes, pea shoots and smoked paprika oil
Pan-seared New Zealand venison, purple potato hash, minted pea puree, Yorkshire pudding, and espresso hollandaise
Green leaf salad
Roasted brussels sprouts with maple and vegemite glaze
Sweet potato and miso mash
We ordered a great Shiraz from the Yarra valley, Greenpoint. Our waiter Chris, happened to be from that area and was really knowledgeable and helpful throughout the meal!
So I started it out with the cured wild boar with Gaxrotta cheese wild caper berries and olives. The dish is wonderful, the wild boar sliced thinly and the caper berries marry so well with the Gaxrotta cheese, fabulous!
The photo’s are from a wine tasting dinner that Brad did at The James Beard house. Usually I like to take my own pictures but I felt a bit self conscious taking photo’s in the restaurant, so you won’t see my main course which was perfectly cooked and light. The main was a duck breast with kimchee and fried gyoza which went really well with the wine and was polished off without hesitation! Though the portions looked small we were just fine and left I would say full! It’s better leaving wanting a bit more, that way you want to come back again!
I went to the kitchen to thank Mason, Brads Sous for a job well done, wonderful food nice restaurant!
Go to Public and try it!