Umami is described as the fifth taste (after sweet, sour, salty, and bitter). It the essence of savouriness - that meaty, earthy, brothy richness you find in honey soy chicken, grilled mushroom, seared steaks, and miso soup.

‍

The word and its concept were first coined in Japan, by a Japanese chemist named Kikunae Ikeda. He was attempting to find out what compounds were responsible for the unique taste of dashi stock – a Japanese staple. He discovered that glutamic acid is the key molecular compound that defines the rich miso flavour, and named the new taste umami (from the root word umai, which translates roughly to deliciousness).

‍

In this set menu banquet we’ll take you on a culinary tour of the fifth flavour, with four courses exploring the deep, rich, dark intensity of umami.

..................

65pp + bf

Add four paired drinks +35pp

Thursday November 9th

6:30pm

..................

‍

Menu

Sudachi ponzu, coal smoked king fish, avocado  

Baby king oyster mushroom, pickled shiitake, cashew cream, chilli oil, olive crumb  

‍Yuzu spritz Republic of Fremantle yuzu-cello, Sixes gin, thyme, yuzu soda

‍

Wakame, scallops spaghetti, curry leaf, finger lime

Leeuwin Estate ‘art series’ sauvignonblanc Margaret River

‍

40 day dry aged striploin, pepper berry molasses, brown butter, tamari  

Chilli vinegar fried sprouts

‍Vallee du venom syrah Margaret River

‍

Stracciatella pannacotta, sweet tomato, strawberry

‍Sunnyboy - Sixes vodka, coconut, passionfruit, vanilla