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| Smoked Trout |
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| Prawns and noodles |
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| Ox tongue |
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| Smoked Chicken |
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| Spare ribs |
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| Dark tomato |
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| Wagyu Beef |
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| gelato |
Wine
Mc Guigan Black Label Chardonay 2010
Ninth Island 2006 Pinot Noir
(We did try the R L Buller and Son Limited release 1991 Mondeuse Shiraz but it was off)
We love trying new Asian restaurants, especially ones that are a bit different. Malamay is part of the Chairman and Yip chain of restaurants, which has offer fabulous fusion food, this one being modern szechuan flavours. It's in the new Barton area, located within the Burbury Hotel, which itself is a bit hard to find. Malamay is down the side road and even harder to track down, it took a few phone calls to locate it.
There was only four of us that night, Karen had to stay behind to mind the kids and Andrew was doing something else important, we think.
Inside, it's reminiscent of the Lantern Room, quite dark, subdued, tables well placed with semi partitions throughout. The menu is strictly degustation, choice of three. We didn't mind because we always go for the degustation. It seems to be demanded of all modern upmarket restaurants, that the menu is very wordy with elaborate descriptions, often shedding no light on what we actually get served. As was the case here.
- Floss of House smoked trout and Dried Scallop Chilli & quick fry milk. Delicate flavour of the trout a little overpowered by the dried scallop with some traces of chilli. The quick fry milk was quite bland. A good starter.
- 3 Chillied relish and Bonito marinated prawns on hand made noodles: The chillis were presented 3 different ways, dry, fresh and pickled: the noodles had a beautiful texture, It was a combination of sweet and sour, fabulous dish with the chilli concentrated on the last few bites.
- Skewered ox tongue with slow cooked peppered Kumato. Cubes of ox-tongue with japanese chilli powder and what seemed like a roasted tomato (probably the kumato) on a skewer. The texture and flavour of the ox tongue was "just something" according to Ron, very tender and meaty, with the sprinkles of chilli just to set it off. Ron said it needed a "big" wine to go with it.
- Warm Smoked Spring Chicken, slow cooked & soaked in peppered wine. A small leg of chicken, tender, crispy skin, delicate flavours, and little bit plain but enhanced by the carrots, which were thinly sliced and honey/sweet. Jim didn't think the meat needed anything. The carrots we found out, were done with szechuan oil, black vinegar and mustard oil
- Dark tomato with slow cooked King Mushroom. Again, Japanese chilli powder was used. This was a cold dish, simple presentation with the tomato and a wedge of mushroom, touch of chilli with the chilli powder tasting almost like wasabi.
- Braised Spare Ribs with Preserved Plums in Caramelized Black Vinegar. The smell was great, presented in small pieces with deep fried sweet potatoes on top. Surpassed all expectations (according to the blokes) a hint of 5 spice, a sweetness on the outside almost like honey but probably the caramelized black vinegar. To be eaten with the fingers, hence the finger bowl.
- Sous vide Wagyu Beek flank with Flower Peppered Water. Bit crispy, yum, The sauce was thin, spicy. It came with risotto, water cress and spoons to eat it with. Not as spectacular as the pork, but the meat was very nice, spicy and good contrast to the risotto. Included the use of chilli bean paste (my current favourite).
- Gelato. What can I say about gelato, it was nice, ordinary, a bit tart. Maybe all we could eat after gutsing ourselves on the previous seven courses. But Ron did like the raspberry one, said it was amazing, staggering, pure raspberry flavour. Oh well.
Not cheap at $88 per person, but there is a 5 course and vegetarian for less. Did we enjoy, yes yes yes, will we go back, definitely, the next time we want to treat ourselves!!!
