As we have been strolling down the Esplanade in Lakes Entrance, Victoria, Australia, we noticed a restaurant referred to as Sodafish on a ship and had a take a look at the menu. We have been shocked to see a degustation menu with wine pairing. The menu regarded good, so we booked a desk for dinner that night, somewhat than cooking within the camper.
The restaurant is true subsequent to the Lakes Entrance fishing fleet, and acquires the freshest seafood instantly from them. Moreover à la carte there are two tasting menus: 3 programs for AU$ 59 or 6 programs for AU$ 95 with wine pairing (AU$ 45 for six half glasses). We opted for the latter.
The primary coarse was a Broadwater oyster with a traditional mignonette of shallots and vinegar, scallop tartare with kimchi and toasted grains of buckwheat, and focaccia with olive oil and balsamic vinegar. The buckwheat was barely chewy, however the scallop tartare with what was referred to as kimchi was scrumptious and the focaccia was wonderful. I personally would have most well-liked good further virgin olive oil with out the (white) balsamic. This was paired properly with a 2021 Rob Dolan Blanc de Blanc glowing wine from Warrandyte South, Victoria (Australia), 100% Chardonnay, charmat technique.
The second course was uncooked kingfish with walnut, cumin, and marigold. The mix of walnut and cumin with the kingfish was scrumptious and the kingfish impeccably contemporary. This was paired properly with a 2022 Match Level Rosé from Rylestone, New South Wales, Australia, mix of Cabernet Sauvignon and Merlot. The wine was very elegant, however the texture labored properly with the nuts.
Subsequent was a fish finger with herb salad, pickled onions, and hollandaise with herbs. The fish finger was stuffed with a mix of fish and potato to present it a extra tender and fluffy texture. This was paired very properly with a 2023 Vickery Riesling from Eden Valley, South Australia. The herb salad and hollandaise gave a really good tart distinction to the crispy and fluffy fish finger and the wine introduced all of it collectively.
The menu continued with BBQ’ed octopus with capocollo (Italian charcuterie), harissa, and olive. The flavour of the condiment was terrific, however sadly the octopus was somewhat bland and really chewy. It appeared just like the octopus had been BBQ’ed uncooked, whereas parcooking octopus to tenderize it first is totally vital. With the sauce the flavour of the dish was nonetheless very good, and a very good pairing with the 2022 Narkoojee Pinot Noir from Glengarry, Victoria (Australia). Regardless that the wine was served barely too heat, it was an amazing wine with velvety tannins and ripe fruit, and a surprisingly good pairing for the dish.
The ultimate savory course was pink ling (some sort of white fleshy fish) with a sea lettuce curry, deep fried samphire, and crème fraîche with herbs. The fish had a really good sear however was nonetheless juicy and labored very properly with the opposite parts on the plate. It was paired with a wonderful 2022 Merrill Chardonnay from a vineyard very near the restaurant, Tambo Vineyard. I’d have favored a full glass with this wine with the dish.
The dessert was a pleasant crispy madeleine with wild coast honey, mascarpone, granny smith apple, and mountain pepper. It was not paired with a vermut from Spain, Fot-li 31 botanicos. The wine is macerated for 3 weeks with 31 completely different herbs and spices, and aged in a solera system for 40 years. Though the vermut wasn’t candy sufficient for the dessert, it was nonetheless a pleasant pairing.
The meals was wonderful and of an sudden excessive stage that for me definitely classifies as ‘superb eating’. All the things was scrumptious with authentic and balanced flavors, wonderful contemporary elements, and excellent technical execution (aside from the toughness of the octopus). The parts have been sufficient, however a bit extra bread would have been good to stop leaving hungry. The wines and wine pairings have been additionally wonderful. Sodafish gives nice worth for cash.
The service was definitely not on the stage of superb eating. The service was pleasant and so they have been doing their finest, however clearly didn’t have plenty of expertise. The wines have been poured on the bar; we by no means noticed any bottles, and the glasses have been carried by the glass somewhat than by the stems. With the primary course, the meals arrived earlier than the cutlery , in addition to the wine. Kees didn’t eat the octopus in any respect and despatched it again to the kitchen, however nothing was carried out about that. Once we requested for some extra bread, the waitress requested whether or not we wish the dessert wine with the bread or with the dessert (?!) and mentioned it might be further. This was after we had requested her whether or not she was going to do something in regards to the inedible octopus (she mentioned she had talked about it to the kitchen, as if that will be ample). When the supervisor got here to our desk on the finish and we talked about this, she was very sorry and provided us a cocktail to make up for the octopus. As we aren’t cocktail folks, we mentioned it might be ample if the extra bread could be on the home.
Regardless of the glitches with the service, for the standard of meals and wine, Sodafish is strongly really helpful.
