Whitegrass

A pale rose comprising “petals” of raw Japanese yellowtail and white beetroot is surrounded by grains of tonburi, an edible seed nicknamed “land caviar”. A whole orange is candied and filled with citrus granita and ice-cream. These are beautifully presented dishes that are as satisfying to eat as they are to photograph. Sam Aisbett, one-time head chef of Sydney fine-diner Quay, is striking powerful blows for modern Australian cuisine at his fresh-faced dining room (whitegrass.com. sg) in the Chijmes precinct. Three- and five-course options are available but the eight-course menu (with matched wines) is the best way to experience Whitegrass.