It’s always a pleasure to sit, drink and nibble on some fine food whilst you rotate and watch the Sydney CBD from 47 levels in the air…
O Bar and Dining create some very strong entrees and mains Glazed king salmon scorched rare, white miso cured cobia, avruga, spiced peas, kelp oil, rosa radish was delicate and plated so prettily. The Dry aged beef tataki, slow cooked Jerusalem artichokes, raw and pickled mushrooms, confit yolk, wild rice the beef taking on a particular depth from dry aging and mixed with confit yolk is gorgeously rich.
Twice cooked Tinder Creek duckling warm brassica salad with smoked almonds, salt and milk paste, fermented nasturtium is duck on more duck. Fabulous! Perfectly cooked duck breast laid on top of a mound of confit duck. Rangers Valley dry aged beef with Amsterdam carrots & radish, fermented wheatberries, roasted pecan miso features thick cuts of dry aged beef, condensed in that unmistakable beef flavour.
Desserts of Ripe pears, caramelised white chocolate, sea salt, roasted hazelnuts, whipped house made organic curds, sweet miso and Hot coconut and spiced pineapple soufflé with rum & pineapple gelato, young coconut salad were not to our tastes unfortunately. However the standout was the Nitro frozen meringue, poached rhubarb, roasted strawberries, iced lemon cream the frozen meringue pieces dissipates in the mouth making an interesting one to eat.
O Bar and Dining is absolutely perfect for your first time in Sydney. You have a view of both the Harbour Bridge and the Opera House, during the Vivid Festival this is a bonus. Or when you just need a unique dining experience.
MsBrulee dined as guests of O Bar and Dining. Opinions however are my own.