Precise fine dining delivered with prowess...
Run by couple Aaron Schembri (chef) and Risa Kadota (manager), who are on hand to guide you through every detail, Kadota is a sanctuary of subtle Japanese sophistication, backed by an eye for exceptional produce. The seasonal set menu, served in a room lined with burnt pine panels and local artworks, draws from near and far. The sashimi course, for example, sees delicate Hokkaido scallops and juicy NZ clams spurred on by a tangy tamenegi soy and Tasmanian wasabi. Fatty Murray cod fillet with Geraldton wax oil sings with sweetness from cod roe, while a pristine bed of high-grade Akita rice is the launchpad for super-sour tsukemono plums, velvety pork dumplings in broth, and punchy house-made XO sauce. Dessert sees Schembri's creativity at play in an autumnal forest bowl complete with moss and leaves made from mushroom and pumpkin. Heighten the transportive experience with a sake pairing that makes use of namesake Kadota's deep knowledge.
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