More Reviews at 28Wilkie

More Reviews of good food at 28Wilkie

The very best in champagne making , Dom , Ruinart, Cristal and Krug

I N V I T E D T A S T I N G
I do believe this is one of the more sublime Creme Brûlées I have eaten in a while. The inclusion of young ginger in the composition of custard, caramelised crisp, crumble and vanilla gelato is what elevates this into adventurous realms.
Chef Kenny is absolutely spot-on in how, and more importantly, how much of the rhizome is used.
The result is a classic dessert enlivened with just the right balance of the young ginger's sweetish, bright zing and the lightest breath of heat. A must-try in my opinion.

I N V I T E D T A S T I N G
Let me be clear - I am not a person who likes lamb but this one from "28 Wilkie" was unlike any I have ever had.
The beautiful herb-encrusted rack pictured above, proved to be an anomaly. There was none of that smell which is the thing that turns me off every time I come face to face with this meat.
Somehow between the talented culinary skills of Chef Kenny and the discerning tastebuds of Co-owner Benjamin, some magic took place, and I found myself enjoying this piece of lamb with great satisfaction.
Fabulously tender and juicy, the rack of 6-month-old New Zealand lamb was an absolute revelation for me as to what lamb could be. The accompaniments of potato, brussel sprouts were lovely too but I have to say, it was the roasted garlic purée that stole my heart. It's so good I could have eaten it on its own.

I N V I T E D T A S T I N G
When you order caviar, chances are you'll be served blinis (small pancakes), sour cream and chives to eat it with. However, at "28 Wilkie Bar & Restaurant", I was introduced to a completely different experience of indulging in this luxurious food.
What co-owner Benjamin did was scoop the luscious black fish roe from the tin and placed them in a neat pile on the outside of my hand, on the flattish triangular area of skin where the bases of thumb and index finger meet. Following his instructions, I picked them up using my mouth, and pressed the roe spread across my tongue against the roof of my mouth (such sensuousness!) to extract the goodness from each little pearl. Ambrosial doesn't even begin to describe the taste! What's more, we started with the Amur River Caviar which was the least expensive at $180++. As we progressed to the even more premium variety of the Hybrid ($220++) and the Kaluga ($400++), the levels of pleasure soared even higher.
I never thought there would be that much difference between caviars but this opportunity to try three types at one go, opened my eyes.
The Hybrid was the most complex and creamiest. And as much as I loved that, it was the Kaluga that blew me away. There was a pristineness to this most expensive one that gave it an unrivaled edge.

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