Sochu, a Japanese spirit, with added fruit to finish. A sort of alcoholic smoothy that got four out of four thumbs up. It is really worth trying with pudding.
Does Nobu (+61 3 9696 6566) at Crown Casino live up to the chain
Previous post: Mass genocide in the kitchen.
Next post: Fresh Wasabi, perfectly cooked salmon. It
Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees, but also two magnificent French oak wine barrels to plant…
There’s a rumour that Melbourne hospitals lay on extra staff in the Emergency Department at this time of year. Yes, it's tomato season and given our vast migrant population, there will invariably be a few home-bottling and canning disasters. Every Italian…
Making yoghurt at home is really simple and doesn't take much science. Here we make two different styles of yoghurt using both cows' and goats' milk.
It took four hours of a Saturday afternoon to construct this gigantic pie.
The recipes available are all pretty similar, three different types of pork with herbs and spices surrounded by jelly and encased in a hot water pastry. This one…
There's a lot of meat and fat in a pork pie including the hot crust pastry which is made with lard and butter.
I bought a whole tub of dripping, which is basically like lard (pig fat) but from beef, as…
Five days later and the bacon is cured. Salty and sweet, with a hint of juniper and sage, it was worth it.
Nothing is ever easy for me. Frustrated by the poor quality of filling and pastry in local pork…
Recent journalismWe don't see much innovation in cookbooks nowadays but The Family Meal: Home Cooking with Ferran Adria is as you'd expect from one of the world's most innovative chefs.
What most…
Consult a financial adviser before drinking from a Riedel.
Dishwasher tablets erode your glasses and crockery. Use liquid instead.
Decant heavier reds at least 8 hours before drinking.
If you want to drink…
Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees,…
There’s a rumour that Melbourne hospitals lay on extra staff in the Emergency Department at this time of year. Yes, it's tomato season and given our vast migrant population, there…
Making yoghurt at home is really simple and doesn't take much science. Here we make two different styles of yoghurt using both cows' and goats' milk.
One of the most exciting chefs to be in town for the Sydney International Food Festival was the witty and erudite David Thompson. If you aren't familiar with Thompson, the…
I recently had a non-brush with death while eating what turned out not to be my last meal.
It made me think of all the meals I'd wasted. A bad…
Neil Perry (left), Thomas Keller and Heston Blumenthal (bald). Courtesy of the Melbourne Wine and Food Festival.
On the SBS Food site you can see my story on meeting Thomas Keller…
Typical. Just as the world peaked Paul Levi, the man who had no small part in bringing us the slightly dubious word “Foodie”, launches the Gastrosexual, a man with more…
With thanks to the Melbourne Food and Wine Festival.
It's 3.50 on a Friday afternoon. I've just finished a great meal cooked by Scott Pickett at The Point in Albert Park…
Copyright Edward Charles and Tomato Media Pty Ltd 2005-2011
{ 20 comments… read them below or add one }
Sorry Ed, I wonder again about prices in Australia. That is obscene for what you got – I would predict about $50 bucks at the most for that here in Japan. I guess though, not being in Japan, that it is the ‘novelty’ factor that you are paying for. I have never seen some of these dishes for over 3/4s of the price you pay in Melbourne. For example toro tataki – for 4 slices I would expect less cost. $33 for that size piece of cod would be considered expensive here, however the price of fish in general in Australia is more, so I can forego that one. Tempura vegetables should never be over a few dollars, no matter what the skill – it is just a batter and vegetables deep-fried after all. For example, I buy (admitedly cheap, but possibly comparable to what you had) kakiage udon at school for around $2.50. That is including udon in a tasty dashi soup. The kakiage doesn’t look so different from what you received.
Is it that food reviewers/bloggers help build the reputation so much that people lose perspective of what they are actually eating? Or is it that restaurant running costs are so high in Australia that restaurants have no other options (if so, why?)? Is it that other restaurants are using such poor substitutes for good food that restaurants serving good food can charge what they want (this is the one that I think is likely)? Is it that people in Melbourne are so hard up for good food that they pay a lot for what should be standard (similar to last question)? Or is it just that there are enough people in Australia that are willing to pay ridiculous amounts for things that they don’t care about the amount – the end result is the prize? Is it that (god-forbid) the celebrity chefs have made it so big that they can charge a fortune and the other chefs have no other option but to (greedily) follow? It is all food for thought! Loved reading about this restaurant though – so don’t take these questions/comments/random wonderings personally!! It is just that I won’t go there at those prices. It is better (IMHO) to save up for a flight to Japan and have a really good meal once instead of having 8-9 overpriced (what appear to be average) meals.
Lucas, you just don’t get it but food is about fashion and I am talking about a completely different experience, a western style restaurant expperience with a Japanese twist. I write about food in Melbourne not Japan and the costs are comparable with anything else in Melbourne. They’ve invested some $10 million and have 60 staff in the kitchen plus have to order menu ingredients – all of which are top quality – such as the cod from Japan. Try Nobu in Tokyo (although I’ve just seen that it closed last Northern autumn and another has opened) or any other top rated restaurant in Japan and see how much it costs then. Sure I could eat really cheaply everynight if I went to ethnic restaurants with poor service and BYO wine. Funnily enough one of the posse was recently in Osaka staying with a friend there and was pretty impressed.
I think I’ll just have to wait til I find some rep on an expense account to take me there! In the meantime I’ll just have to keep slumming it at Kazen.
wow! Thanks so much for the review Ed,
I have been waiting for the opening of Nobu @ Crown for so long!
The sashimi and oysters look very interesting
I am very tempted to try out the tataki also.
To my surprise, the prices Nobu charge are not as expensive as I thought
Some other Modern Jap restaurants in Melbourne probably charge if not more, around the same prices for these dishes.
Do you know whether Nobu has opened its booking to the public?
Hi Jenny, yes Nobu is open to the public – 03 9696 6566. I thought the prices quite reasonable although often restaurants put them up after a while.
Hi Ed
thanks for the early review, after reading AA’s (and others) reviews ofthe London “branches” of Nobu I was a little worried about the potential prices (even on opening) and the quality. While i would have waited for a reason to go if the prices were on par with the UK, and probably would have avoided it like the plague if it wasn’t up to scratch, I think I’ll be there asap.
I think though once the demand for tables kicks in and they find their place in the melbourne restaurant scene (and they start to pay back crown’s millions) the prices will go up.
Gregg
Hi Ed,
Great review. I know technically you are in Melbourne, but I am making my first trip ever to Sydney next week, and I was wondering if you knew of anything that might be worth checking out food wise there?
Thanks!
~Leena!
leenaeats.com/blog
Leena, it all depends on the budget. My knowledge is only current at the upper end. Sydney probably has the best Thai in Australia, Sailors Thai in The Rocks being the most famous and has a casual cheaper canteen upstairs. Tetsuya’s, if you can get in, is the bet dining experience in Australia. Otherwise Bodega in Surry Hills is a funky Spanish style place worth visiting and reasonablly priced. Also in Surry Hills, Longrain is not neccessarily authentic Thai but is superb and offers great cocktails (its much better than the Melbourne one). Vini is a nice intimate modern Italian in Surry Hills offering good value.
Iceberg’s in Bondi is expensive but fantastic food and views. Also at Bondi is Sean’s Panorama.
Bistro Moncur is one of my favourite French restaurants in Australia. Bambini Trust on Elizabeth Street has a lot of atmosphere and serves good Italian. Of course, there is Kylie Kwong’s Billy Kwong where you can’t book.
The Bathers Pavilion is an iconic eating experience on Balmoral Beach.
This is just a sample. Enough?
Very insightful review. Will be interesting to see how it’s received by Melbourne diners.
thanks for the review. the beef fillet n the oyster look delicious!
thanks for that!!
i’m excited to check it out myself now!!
Oh, didn’t realise Nobu had finally opened in Melbourne. I remember reading about plans for it, awhile back. Will have to put it on my To-Do list next time I’m in melbourne. Thanks for the review. That tempura dish that resembles a wall of corn looks mighty tasty!
Cliff, Hope it meets expectations.
Y, The wall of tempura was amazing especially for the corn flavour. Wow.
Yes! Plenty!! Thanks for the range of price options, too. Tetsuya’s may have to wait for another trip, but Billy Kwong’s is definitely on our to-do list! Thanks, Ed!
Do many restaurants put their prices up after opening? I understand why, but didn’t realise it happens…
I didn’t know restaurants jacked up their prices either. I guess though if they find an audience and their reputation spreads, its only natural to try and make more money.
I think the prices look quite fair in comparison to other restaurants in Melbourne. I guess to answer Lucas’ questions, good restaurants in any country will always cost more. You pay for the service, ambience and quality of ingredients. Equally, you can find ultra cheap food in Melbourne and have just as good a meal, in terms of enjoyment, for under $10. But occasionally we all feel like indulging and having a more high class experience and taste something unique. That’s my take on things anyway, and I am willing to pay more for a “good” meal if it makes me happy afterwards.
Leena!,
enjoy Sydney. look forward to reading about your adventures.
Miss J/Thanh,
i’ve spoke to a number of restaurants that do that. I guess the idea is to hook people with great value and migrate them up to real prices when they’ve worked out all their teething problems (and the real costs).
I see the reviews are from 2007 so not sure if this will count but, In review to all of the above an in particular to the Nobu story and expensive restaurants in general, I have travelled around the world and eaten in many different top class restaurants, especially in London where i am now based for a few years, Nobu London, Nobu Berkeley(new opening 2005) Ivy, La Manior, Claridges etc and all similar restaurants are small portions for alot of money. The point I would like to make is that it is about the experience of dining in such a venue. When you walk through the door and you are treated as a special VIP guest, The attension to detail, the atmosphere, the service, the flavour of the different foods and fusions of many different ingredients. Back to Nobu and i must say i do love the food and the entire concept, the waiter once explained to me that having a meal in any of the 20 odd restuarants around the world is about sharing. That is how the menu is designed, apparently. it’s like a family at home with a super larger platter of Spag bog. and everyone digs in, well the same here except with smaller amounts but more dishes and everyone gets to try everything. We normally have around ten courses including dessert which i must say is to die for. Best thing to do is ask for the Omakase Repeat which is normally for return customers as they would have had the Omakase taster the first time. Yellowtail Sashimi(not sure about the spelling), Black Cod(signature dish) are a must. So if you can afford the bill i would suggest you go, and besides life is too short you can not take your money with you. Have Fun.
Thanks Peggy, I’ve had further good reports from a friend who recebtly went to Nobu Melbourne for a celebration. Unfortunately a recent software upgrade means the onetnt from this original post was somehow lost. Bummer.
I loved it! We set at the sushi bar and the chief sushi chef served us it was great! Service was exceptional. Our bill for the 2 of us was just short of $300 but I tell you what we will definitely go back again. It is the atmosphere, service and food you pay for these days. I was very impressed.
{ 3 trackbacks }