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Read MoreDEVON ON DANKS - WATERLOO, SYDNEY
Devon on Danks2 Danks St
Waterloo, Sydney
The Devon brand in Sydney is well known from their original spot on Devonshire Street in Surry Hills.
Their newer venture - Devon on Danks - is already attracting the same attention. Innovative food and drinks is the order of the day at both places.
The fit out is warming - lots of timber combined with a minimalist industrial feel as well. It's certainly inviting and comfy.We were there for a bloggers evening to taste their new Miyagi-San menu - a degustation of new Devon goodies that had us excited straight away. An added bonus was the pairings with both sakes from family business Sakenet as well as brews from the well known guns of brewing, Young Henry's. It was going to be a good night - no - a great night!
The scallops we started with was a light and fresh dish. The scallops were served raw and thinly sliced, lightly marinated with sambal and topped with a generous pile of crunchy vermicelli noodles. It was a dish with an abundance of both flavour and texture but not overly hot.
This was paired nicely with Young Henry's
This was paired nicely with Young Henry's
Lobster Thermidor anyone? How about in a spring roll with a yuzu aioli. The chunks of lobster and rich sauce was great. We had them with and without the sauce - either way they were divine! This was paired with a mix of Yamato No Dobu cloudy sake and Young Henry's Cloudy Cider. It combined well softening the sake's hit but not its taste.
A tasty serving of lightly spiced salmon tartare sitting on top of fried wantons was next to arrive.
The crunch of the wantons exploded when we bit into them and combined so well with the tasty fresh salmon.
These bite sized treats went down well and had great flavours.
Possibly the dish of the night for Mlady was the agedashi tofu. It was light, delicate and had lovely flavours.
It was also a work of art in its own right - such beautiful plating making it almost a shame to eat.
The Young Henry's Real Ale went well with this and the next dishes.
Ever had pig tails??? We have a few times before but not lots.
These were done with a sticky sauce that takes four days to reduce.
They're served with deep fried bread and it was Sirs favourite for the night.
He ate way more than his fair share!
We then had a some tasty fried chicken done with belacan - a Malaysian shrimp paste that we've come to love over the last year or so after eating lots of Malaysian food. Some more sake again went well here!
The "mains" or bigger dishes then appeared - even though we'd had plenty of food already. The grilled ayam percik was delicious. The meat is marinated in a coconut sauce which softens and flavours it. This was paired with a rare and more acidic sake - Senzo-gaeri Goriki Uchida Rice. There are only 800 bottles made each year of this drop - so its worth trying!
Then the "melt in your mouth" short rib board arrived.
Sir again dug in as his inner carnivore appeared yet again. The meat was delicious and there was plenty of it too.
It was nicely paired with Young Henry's rich and dark hop ale - a favourite of Mlady's!
Sir again dug in as his inner carnivore appeared yet again. The meat was delicious and there was plenty of it too.
It was nicely paired with Young Henry's rich and dark hop ale - a favourite of Mlady's!
The dish was called "Treasure" and it was this and more.
Crab and egg white were beautifully mixed then topped with egg yolk and a sphere of black vinegar.
We then smashed and mixed the "spheres" into the light combination below. It was another winner.
Crab and egg white were beautifully mixed then topped with egg yolk and a sphere of black vinegar.
We then smashed and mixed the "spheres" into the light combination below. It was another winner.
Dessert time and we started with "Truth" - a trilogy of cheesecake sponge, poached pear and ice cream - all doused in a generous pour of mirin. Delicious.
Then an even more unusual finale - baked eggplant topped with a crumble mix and all tasting like a caramel crunchy combo. The miso ice cream went well.
Then an even more unusual finale - baked eggplant topped with a crumble mix and all tasting like a caramel crunchy combo. The miso ice cream went well.
Dessert was paired with Junmai Umeshu Nokyo - a sweet after-tasting plum wine that was clearly and fortunately not overly sweet.
Sir and Mlady dined as guests of Devon on Danks. Special thanks to Young Henry's and Sakenet for the great pairings. Big thanks also to Carla Monforte from Wasamedia for this invitation.
