This month we paid homage to the art of the Japanese knife at Ora!
At Ora, you can experience the unique blend of traditional techniques with contemporary influences alluring you into a sophisticated, seductive and sensory wonderland. The menu, designed by award-winning chef, Nobuyuki Ura, features braised and steamed dishes from the kitchen, Japanese street food as well as seafood, meat and vegetables cooked on the charcoal grill.
On arrival, guests enjoyed a Jenmai Ki No Bi cocktail (Jenmai green tea, Green Ki No Bi gin, kaffir lime, tonic float)
Once seated, shared dishes began to come out, starting with steamed edamame as well as a spicy scallop salad with micro-mixed salad and Asian soy dressing. This was paired with a glass of House of Arras NV Rose from Tasmania.
Next up was the Balmain bug tempura san choi bao and Ora salmon sashimi with ginger, chive and hot garlic oil. This was paired with a glass of 2021 Eddy Stone Point Riesling from Tasmania
Taking a small break to cleanse the pallet with a Black Falernum cocktail (Black Ki No Bi Gin, falernum, agave, citrus)
Continuing the feast with beef tataki with ponzu, sesame and micro shiso as well as salmon belly, tuna, kingfish and snapper nigiri. This was paired with a glass of 2021 Eddy Stone Point Pinot Gris from Tasmania.
The final main dish served is a Hiramasa kingfish fillet with black vinegar teriyaki and Asian greens. This was paired with a glass of 2019 Eddy Stone Point Pinot Noir from Tasmania.
Dessert was Yuzu cheesecake, which was Four Pillars yuzu gin cheesecake with fresh berries.
The final cocktail of the night was a Gimlet (Blue Ki No Bi, verjus, clarified citrus, molasse
Find out more about Ora here
Check out more photos from the event here
Check out the video here
