Be swept up in the grandeur and theatre of this multi-course dining experience in Potts Point, executed by Chef Opel Khan.
There’s dining and then there’s theatre, and Chef Opel Khan can meld the two into one seamlessly at Metisse. Step into this Potts Point gem and you’ll instantly feel a sense of luxury with statement lighting, leather booth seating, marble tops, and Beauty and the Beast-like domes on each table holding native flowers inside.
Metisse, meaning “mixed race” in French lets you know that Opel is not bounded to any cuisine. He is certainly inspired by French culinary techniques, but also the different flavours and unique produce he’s worth with over the last 30 years globally. Guests will be likely to meet him over their dining experience as he pops out of the kitchen with a smile to introduce himself and make you feel at home amongst the opulence. By explaining each dish you feel a deeper connection to the produce you’re about to consume, and the creative inspiration that has earned Opel Hatted status.
The luxury degustation menu changes with the seasons to reflect the best produce available to Opel. On our visit, we started with an Amuse Bouche trio of pea macaron with toasted coconut, caviar atop an ever-so-smooth truffle custard, and lobster with avocado snow. This truly set the tone for the evening…
To cleanse our palate we sipped on a herbal bone broth that had incredible depth of flavour. It was then we tried Opel’s famous Mosaique dish, which appears exactly how it sounds as a careful collage of Bluefin tuna, Ocean Trout and Kingfish, topped with a beurre noisette. There’s no other way to describe this dish than edible art.
The Fruits de Mer, which translates to “seafood” in French, is Opel’s version of a seafood platter made boujee. It’s a carefully plated savoury trio of Yamba prawns, octopus carpaccio, confit salmon, and sea scallop. You’ll notice that all the seafood on the menu is sourced from around the NSW coastline to show off our pristine shores.
If you haven’t yet experienced the mouthwatering delicacy of Kobe beef, you’re in for a treat as the next course features a slice with a marble score of 12, alongside a crusted celeriac tart and fermented daikon. The journey doesn’t end there with a pre-dessert, dessert, petit fours and tea to finish you on a sweet and cosy note.
The house cocktails are just as impressive as the dishes with signatures including the Mademoiselle Fizz with gin, rose, vanilla, lime and elderflower tonic, and the Smoked Old Fashion with bourbon, aromatic bitters, house-made caramel syrup, and smoked applewood for that element of theatre. We particularly loved the Pigalle with mezcal, mandarin liqueur, grapefruit, passionfruit, lime and spicy mango syrup.
This 8-course degustation at Metisse is $300pp with the option to add matched wines for $150pp (classic wine pairing) or $300pp (premium wine pairing).
Open Tuesday to Sunday from 5:30pm – late. Find out more here.