Service: Fail (didn’t check the right reservation list, offered more bread which never showed up and then took away the plate)
Salt crusted, fried artichokes with artichokes ~ good
Cucumber ~ uninspiring like all gazpachoes
Fois gras ~ tasty
Marron ~ not as flavoursome as marron usually is but overall tasty
Cod ~ really good, stand out dish
Rabbit ~ rabbit is a fairly gamey meat so there's a strong smell/taste not agreeable to all. The lemon was too sour at times but overall a good dish.
Roquefort ~ fail (but perhaps a different story if one actually likes Roquefort)
Tomato ~ interesting but didn’t feel like a dessert
Aero ~ low melting point, tasty
The food was tasty and creative without being pretentious. Some elements would probably be what AH calls ’challenging’ (e.g. Roquefort fail) but they were executed in such a way that even if we didn’t particularly enjoy the course, we appreciated the skill and thought process behind it.
Overall we’re a fan and if he does open his own place (or if he takes over a kitchen) we’d definitely see what else he has to offer.
Guillaume Zika is someone to watch. Having developed his career in Europe including 4 years as Head Chef of the 2 Michelin starred Hibiscus he has now moved to Sydney. On this visit we felt his thought process, execution and combination of flavours are at a different level to what one normally sees/eats in Sydney and when one eats all the elements in one mouthful the whole is much more than the sum of the parts.
He looks fairly young, spent a fair bit of time delivering dishes to the table and talking to guests (although only talked to us once...maybe we were boring) and clearly possesses an energy for what he’s doing.
Guillaume moved to Australia circa June this year. He staged at Quay for a day and has secured a guest gig at Public Dining Room for 8 weeks plus the Sydney International Food Festival.