Rise Restaurant

Unfortunately Rise is closing its doors on 28 November after more than 10 years of operation. As such, they have made it an occasion and offered a 6 course "Sayonara" degustation for $48 until the 28 November to thank their loyal customers.

As expected, Rise has drawn massive crowds on the night we visited, everyone having heard of the news and wanting to have the last bite.





I ordered the lychee caipiroska - a bit too strong in vodka but the lychee chunks was refreshing and prominent in the cocktail.


Lychee Caipiroska $12

The degustation menu comprised of:

1)Steamed pork belly, cauliflower, sugar snap, rocket salad with "chuka" vinaigrette

Not a big fan of the cauliflower but i was still able to finsih off the dish surprisingly! Thinly sliced cold pork belly sat on a bed of fresh salad served with sweet chuka dressing.



2)Potato soup with tofu & scallop tempura

The soup was incredibly creamy and thick - somehow tasted like it had a dashi base? Very rich in potatoes and flavours, which i consumed with delight. My tempura unfortunately wasnt as crunchy as expected. But nonetheless, accompanied by the tempura tofu it provided some texture to the dish making it overal quite pleasant.



3)Assorted today's market sashimi

Today's sashimi consisted of thai style oysters, mustard vinegarette king fish with a pinch of roe to garnish and ocean trout with ginger soy.

I loved the mustard vinegarette as it went really well with the kingfish to accentuate the flavours but did not overpower the kingfish.



4) Soy milk flan with "shiitake" sauce, Rice paper rolls of cured salmon, omelette & gochujang mayo, Fish cake and green papaya

The milk flan was flawlessly executed. No scrambled eggs, just smooth yumminess topped with savoury shiitake pieces.



5)Soba salad with chunyang chilli prawn

This dish was a bit spicier than i expected as never really associated chilli with soba in my mind. The prawn was so lightly battered i barely noticed. It would have been a more inviting dish if the prawn was crunchier to contrast it in texture to the silken soba base.



6) Chicken confit, bamboo shoot, button mushroom and "zahsai " sauce

Honestly by now i was full! Must be all the gradual digesting in between courses~ haha.

The chicken was succulent and a very generous serving. We were told that this chicken had been cooking for days! There were so many steps involved, it was mind boggling (and a hint of cooking OCD maybe?). The skin is crispy from being pan fried in its final stage whilst the meat remained tender and juicy.





Finale~ Dessert of the day - Almond Panna Cotta with milk granita and pomegranate.

Beautiful end to the meal. Luscious panna cotta made to perfection.





Hats off to Chef Hideki Okazaki! Hopefully we will get to see and taste some his creations again in the near future.


Rise Restaurant
23 Craigend Street
Darlinghurst 2010
Tel - 02 9357 1755
www.riserestaurant.com.au