KINDRED SPIRITS VEGAN DELIGHTS Urbane chef Alejandro Cancino teaches the art of vegan cooking in a two-hour demo at Laneway, Mary St, on May 23. Supporting Farm Animal Rescue, it includes a welcome drink and four-course dinner. $150, eventbrite.com.au MUM’S THE WORD Treat mum next Sunday to a special Mother’s Day cooking demonstration and high tea by Eshai Teahouse with celebrity chef Matt Golinski at The Kitchens, Robina Town Centre from 11.30am. $29, thekitchens.com.au World Class Cocktail Week kicks off today with Brisbane’s premier bars hosting a string of events. Pop into The Gresham to taste their cocktail competition entries, The Bowery for their gin creations, or blend your own G&T at Pony Dining. 45 Eagle St, CBD sakerestaurant. com.au $$$ 4 / 5 WHEN it comes to high-end Japanese, Sake Brisbane is considered one of the city’s favourites. But top chef Neil Perry believes the Eagle Street Pier restaurant has been selling itself short. After his Rockpool Dining Group was acquired by the Urban Purveyor Group (behind Sake, as well as other venues including Bavarian Bier Cafe) last year, Perry set his sights on taking the Sake restaurants across the country to the next level, with the aim eventually to expand the brand overseas. That vision has inspired a new menu and dishes such as toothfish with miso butter, scampi tartare and a Japanese take on Korean favourite bo ssam. Some of the old favourites, particularly in the sushi department, have remained, but it’s the new offerings that provide excitement. Nori crisps snap against fresh kingfish and tuna as a hint of chilli from togarashi sneaks through. Grilled baby octopus also provides a fiery spark courtesy of spice-rubbed daikon. Teriyaki lamb cutlets are a little salty, but a fresh cabbage slaw offers balance, while beef tataki with a shiso dressing finds the equilibrium between salinity and sweetness. As for the fuzzy-looking steamed prawn dumplings with a tangle of noodles and prawn meat, they are as tasty as they are cute. A reinvented and more refined cocktail and wine list encourages a lengthy perusal, but flights of quality sake and umeshu are hard to resist. Service is almost there. The team is friendly, passionate and well-informed, but a little slow in pacing from the kitchen and on clearing dirty plates. Thankfully, those stunning river views and bespoke Japanese fit-out make the wait a pleasant one. Perry’s revolution is just beginning, but initial signs indicate it’s on track. SAKE BRISBANE: REVIEWED BY ANOOSKA TUCKER-EVANS JAPANESE REVIVAL This Eagle Street Pier eatery with sweeping river views is wasabi-hot again as top chef Neil Perry revitalises the menu From top: nori crisps with kingﬁsh and tuna, the sleek decor, and the grilled octopus. PHOTOGRAPHY: DAVID KELLY, TARA CROSER, JOSH WONING eat out 35 delicious.com.au STR07MAY17Q035 35 4/28/17 3:34 PM

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Page 1: eat out JAPANESE REVIVAL · Teriyaki lamb cutlets are a little salty, but a fresh cabbage slaw offers balance, while beef tataki with a shiso dressing finds the equilibrium between

KINDRED SPIRITS VEGAN DELIGHTSUrbane chef Alejandro Cancino

teaches the art of vegan cooking in a two-hour demo at Laneway, Mary

St, on May 23. Supporting Farm Animal Rescue, it includes a

welcome drink and four-course dinner. $150, eventbrite.com.au

MUM’S THE WORDTreat mum next Sunday to a

special Mother’s Day cooking demonstration and high tea by

Eshai Teahouse with celebrity chef Matt Golinski at The Kitchens,

Robina Town Centre from 11.30am. $29, thekitchens.com.au

World Class Cocktail Week kicks off today with Brisbane’s premier bars hosting a string of events. Pop into The Gresham to taste their cocktail competition entries, The Bowery for their gin creations, or blend your own G&T at Pony Dining.

45 Eagle St, CBDsakerestaurant.

com.au

$$$4/5

WHEN it comes to high-end Japanese, Sake Brisbane is considered one of the city’s favourites. But top chef Neil Perry believes the Eagle Street Pier restaurant has been selling itself short.

After his Rockpool Dining Group was acquired by the Urban Purveyor Group (behind Sake, as well as other venues including Bavarian Bier Cafe) last year, Perry set his sights on taking the Sake restaurants across the country to the next level, with the aim eventually to expand the brand overseas.

That vision has inspired a new menu and dishes such as toothfish with miso butter, scampi tartare and a Japanese take on Korean favourite bo ssam.

Some of the old favourites, particularly in the sushi department, have remained, but it’s the new offerings that provide excitement.

Nori crisps snap against fresh kingfish and tuna as a hint of chilli from togarashi sneaks through. Grilled baby octopus also provides a fiery spark courtesy of spice-rubbed daikon.

Teriyaki lamb cutlets are a little salty, but a fresh cabbage slaw offers balance, while beef tataki with a shiso dressing finds the equilibrium between salinity and sweetness.

As for the fuzzy-looking steamed prawn dumplings with a tangle of noodles and prawn meat, they are as tasty as they are cute.

A reinvented and more refined cocktail and wine list encourages a lengthy perusal, but flights of quality sake and umeshu are hard to resist.

Service is almost there. The team is friendly, passionate and well-informed, but a little slow in pacing from the kitchen and on clearing dirty plates. Thankfully, those stunning river views and bespoke Japanese fit-out make the wait a pleasant one.

Perry’s revolution is just beginning, but initial signs indicate it’s on track.

SAKE BRISBANE: REVIEWED BY ANOOSKA TUCKER-EVANS

JAPANESE REVIVALThis Eagle Street Pier eatery with sweeping river views is wasabi-hot again as top chef Neil Perry revitalises the menu

From top: nori crisps with kingfish and tuna, the sleek decor, and the grilled octopus.

PHO

TOG

RAPH

Y: D

AVID

KEL

LY, T

ARA