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 have a look at the menu. We have been stunned to see a degustation menu with wine pairing. The menu seemed good, so we booked a desk for dinner that night, fairly than cooking within the camper.
The restaurant is correct subsequent to the Lakes Entrance fishing fleet, and acquires the freshest seafood instantly from them. In addition to 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 popular good further virgin olive oil with out the (white) balsamic. This was paired effectively with a 2021 Rob Dolan Blanc de Blanc glowing wine from Warrandyte South, Victoria (Australia), 100% Chardonnay, charmat methodology.
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 recent. This was paired effectively 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 effectively with the nuts.
Subsequent was a fish finger with herb salad, pickled onions, and hollandaise with herbs. The fish finger was crammed with a mix of fish and potato to present it a extra tender and fluffy texture. This was paired very effectively 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 fairly bland and really chewy. It appeared just like the octopus had been BBQ’ed uncooked, whereas parcooking octopus to tenderize it first is totally needed. 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). Though the wine was served barely too heat, it was an incredible wine with velvety tannins and ripe fruit, and a surprisingly good pairing for the dish.
The ultimate savory course was pink ling (some form 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 effectively with the opposite elements 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 surprising excessive degree that for me definitely classifies as ‘high quality eating’. Every thing was scrumptious with unique and balanced flavors, wonderful recent elements, and excellent technical execution (apart from the toughness of the octopus). The parts have been sufficient, however a bit extra bread would have been good to forestall leaving hungry. The wines and wine pairings have been additionally wonderful. Sodafish gives nice worth for cash.
The service was definitely not on the degree of high quality eating. The service was pleasant they usually have been doing their finest, however clearly didn’t have a variety 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 fairly 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 finished about that. Once we requested for some extra bread, the waitress requested whether or not we want the dessert wine with the bread or with the dessert (?!) and mentioned it could 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 adequate). When the supervisor got here to our desk on the finish and we talked about this, she was very apologetic and provided us a cocktail to make up for the octopus. As we’re not cocktail individuals, we mentioned it could be adequate if the extra bread could be on the home. To my nice shock she mentioned the octopus had been parcooked sous vide! Should have been too brief. I’m wondering if it was a mistake within the kitchen pulling the octopus from the sous vide prior to typical? As a result of one of many advantages of sous vide is consistency, and I certain hope they aren’t constantly serving powerful octopus.
Regardless of the glitches with the service, for the standard of meals and wine, Sodafish is strongly really helpful.
