FERMENTED POTATO BREAD WITH DASHI JELLY AND SALMON ROE, Ester

Hot bread, cool kefir-cultured cream, dashi jelly, the pop of salmon roe. Tear, schmear, bite, repeat. It’s like Devonshire tea gone savoury in the best of ways. Add some brownrice sake (somm Julien Dromgool’s pick) and see your doctor if pain persists. Ester, 46-52 Meagher St, Chippendale, NSW, (02) 8068 8279