One senses that Executive Chef Paul Carmichael is ready to take Momofuku Seiōbo to the next level, stepping respectfully out of the inevitable shadow cast by founder David Chang and presenting one of the most authentic menus in the country.
The energy of service is almost palpable, especially if you are seated at the bar, with the dynamic brigade humming, in stark contrast to the super-chilled chef, who trusts both his instincts and timing.
A series of innovative snacks precedes the cou-cou, a very sophisticated and nuanced dish with Barbadian roots. The well-presented green banana with mullet roe invokes Creole influences, before moving back to Antigua for a memorable interpretation of a sweet potato ducana, which symbolises the new bold point of difference being showcased. The richness of the spicy signature marron dish is counterpointed beautifully with coconut ‘bakes’ to mop up the more-ish garnish. Flawlessly executed Byron Bay pork has never tasted better than with the divine black mango puree.
PSST! Trust the diversity of the non-conventional beverage pairing to match perfectly with the exciting flavours on the plate.