Herald Sun - - TASTE -

121 Ly­gon St, Carl­ton kazukis.com.au Ph: 9349 2223 Open: Lunch and din­ner Wed-Sat; Sun lunch Go-to dish: Skull Is­land prawn with sake worked with Kazuki in Dayles­ford be­fore work­ing with Mark Best at Mar­que and Pei Mod­ern — lead­ing the kitchen.

That means Kazuki him­self is work­ing the dual floors, help­ing Shane Har­ris (ex Pei Mod­ern, Lee Ho Fook) de­liver dishes that make up the five ($120) or seven cour­ses ($150) in the manda­tory tast­ing menu on a Fri­day or Sat­ur­day night (a la carte is of­fered other times, with three cour­ses for $90).

To be­gin, a hand­ful of small bites set the bar high.

A plump, hand-har­vested Goola pipi is served in its shell, un­cooked, un­touched save a sliver of pick­led gin­ger to


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