Executive Chef Teage Ezard promoted his immensely talented sous-chef, Jarrod Di Blasi, to Head Chef at EZARD in 2014. Chef Di Blasi has shown himself to be a master of balance and flavour, offering a contemporary menu that tantalises diners with a variety of Asian influences. The restaurant has been a fine dining institution since it opened in 1999, and it has recently undergone a sensitive refurbishment to ensure it remains a destination restaurant for years to come.
The sophisticated take on Asian textures and flavours is truly impressive. Steamed scallop dumplings are served in a bowl, with a deliciously spicy soy mirin broth and fragrant Sichuan chilli oil. The flavours dance and resonate across the palate. Roasted quail roll with pancetta, savoury pancake, bang bang puree, chilli cashew and wood ear fungi is a technically brilliant dish with a sensational blend of textures.
PSST! For those who eschew meat, the inspired eight-course vegetarian tasting menu is well worth contemplating.