In celebration of the gloriously warmer weather, Sake Restaurant & Bar and The Cut Bar & Grill are offering Spring-time specials. We were lucky enough to enjoy a sample of both Sake’s Cherry Blossom Festival and The Cut’s Spring Lamb Banquet in a progressive dinner that saw us salivating over the seasonal produce and beautiful fresh flavours.
We began our night with a sparkling cocktail which paid its respects to the falling of cherry blossom petals. Premium sake flowed after, matched with each of our starter courses. We enjoyed two dishes from the spring menu; firstly the scallop ceviche, a fresh assembly of plump scallops, sweet cherry tomatoes and a simple citrusy dressing. The duck that followed was equally as impressive, soft flesh and crispy skin topped with a sweet and salty red miso sauce and served with spring onion.
We then headed downstairs to The Cut for our main course – Tasmanian spring lamb cutlet with sweetbread, lamb shank tortellini, asparagus, mustard and tarragon. An artful presentation of various incarnations of the soft, tender lamb, the course was only made better by the side of a simple yet spectacular cabbage salad with egg.
The spring menus for Sake and The Cut will be on offer until the end of Septmeber so definitely get yourselves down to The Rocks and revive your tasebuds.