This was our first time returning to a fine dining establishment within such a short amount of time and surprisingly, we were blown away even more during this June visit 😍✨. Oncore by Clare Smyth really outdid themselves with the new dishes to their set menu. We also saw some alternative dishes because our friend A has a food allergy, and ooooft, her dishes looked amazing too!
We got the set menu again for $330 per person, with an additional truffle pasta for $60 per person.
As promised in the April visit LINK, here is a photo of the stunning Sydney harbour view, with a bonus Vivid Sydney 2022 showcase from a different perspective. This was all calculated 😏. Jokes. Just pure coincidence hehe.
Starters
All the starters were the same, except there was an additional ingredient.
The pumpkin gougère had shaved black truffle this time around, which we thought elevated the savoury notes of the bite wonderfully. It made it even better. If only this was around all year! The other starters jellied eel, smoked duck wings and chicken liver parfait were *chef’s kiss* mag-ni-ficc 😘 – read in detail here LINK.
The pumpkin gougère had shaved black truffle this time around, which we thought elevated the savoury notes of the bite wonderfully. It made it even better. If only this was around all year! The other starters jellied eel, smoked duck wings and chicken liver parfait were *chef’s kiss* mag-ni-ficc 😘 – read in detail here LINK.
Fundamentals
Another endless serving of Oncore’s delicious 20 year old starter sourdough and butter. We learned a bit more about it this time. The bread takes 3 days to make, with 3 different mixes; one of them is a liquid mixer that gives the sourdough a slight cocoa flavour. End result, absolutely delicious 😋.
Entrée
Our showstopper display of fauna and succulents was changed from the king fish to the bonito fish. Where the previous version was more of a complex palate cleanser, this bonito with mushroom, thyme, and pines was serendipity on our taste buds 🤤.
The bonito was silky smooth, with its mild fishy stench melded perfectly into the savoury mushroom sauce. The salt and umami was balanced and highlighted well. It was served warm. If we closed our eyes and tried this, we would never have guess it was raw fish.
The bonito was silky smooth, with its mild fishy stench melded perfectly into the savoury mushroom sauce. The salt and umami was balanced and highlighted well. It was served warm. If we closed our eyes and tried this, we would never have guess it was raw fish.
A had the Tathra Place quail with black pearl barley and oyster mushrooms. We didn’t try it ourselves but based on her eyes rolls, spoon licks and constant “wow this is delicious”, I’d say that’s enough of a description 😂.
We’re so glad Clare’s signature potato and roe with seaweed beurre blanc, herring and trout roe is a permanent fixture on their menu. I don’t think I need to repeat the food-gasm I experienced the first visit LINK. Just perfection. Divine. Bliss ✨.
There was a slight tweak to the Murray cod. It still had grilled mussels, leeks, fennel and Irish moss, but instead of the concentrated fishy jus, they replaced it with a light, frothy foam. We thought this version was a lot better because there was more spotlight on the proteins. The Murray was fresh, silky and tender. The muscle salt enhancers were brilliant. And overall a delicious umami dish 🤤.
It was truffle season so yes, we got the truffle pasta for an extra $60 per person. Was it worth it? HELLS YEAH 😍😍😍.
The linguine was hand made by the chef earlier that morning so it was one of the most freshest, softest, tangible strings of moist flour we’ve put in our mouths so far. The cheese foam was both airy and creamy, sticking beautifully to the linguine. And the finale, the shaved black Australian truffle, enhanced every cheesy surface area with its savoury, earthy tones. This was very comparable to Restaurant Gordon Ramsay’s one (LINK) 🤭.
The linguine was hand made by the chef earlier that morning so it was one of the most freshest, softest, tangible strings of moist flour we’ve put in our mouths so far. The cheese foam was both airy and creamy, sticking beautifully to the linguine. And the finale, the shaved black Australian truffle, enhanced every cheesy surface area with its savoury, earthy tones. This was very comparable to Restaurant Gordon Ramsay’s one (LINK) 🤭.
Main Course
This cheese and onion replaced the previous lamb carrot and it outshone its predecessor. This was an intricately composed dish of alliums, aged cheddar and onion broth. Overall it tasted like an elegant and soulful onion soup 🤤.
It was an onion, taken apart, layer by layer, and reconstructed with cheddar and onion puree, surrounded by an intense onion sauce and charred to give it a dimensional taste. Absolute wow-zer. To be able to transform an onion into the most upper-class version of itself without overbearing it, Clare Smyth and her team are truly magicians.
It was an onion, taken apart, layer by layer, and reconstructed with cheddar and onion puree, surrounded by an intense onion sauce and charred to give it a dimensional taste. Absolute wow-zer. To be able to transform an onion into the most upper-class version of itself without overbearing it, Clare Smyth and her team are truly magicians.
The cheese and onion was paired with a brioche swirl bun that was airy on the inside and crispy on the outside. It soaked up the onion soup gracefully 👌🏻.
A had the roasted coral trout, served with Clarence river prawns, Swiss chard, and brown butter. I want all my foods to be drowned in brown butter because ooomphhhh, this tenderzised the fish soo well, giving it this creamy and silky mouthfeel. (She let us try her dish 🙏🏻). This was another fresh fish with a soft-firm texture.
The finale, beef and oysters was the same as last time, with a Blackmore wagyu beef steak underneath a Sydney rock oyster, surrounded by beef sauce (wagyu trim, mirepoix, Guinness, and stock). And on the side, beef ragu in an oyster shell with a nori crisp. This gave the same results – a savoury and umami explosion in our mouths.
Dessert
Our desserts were the same, which was a good thing because we knew this dinner was ending on a high note. We had the core apple with its caramelised apple centre, apple mousse, and apple jelly.
We also had the core teser, a phenomenal dessert made of chocolate, hazelnut and malt. And we finished off with the same petit fours, which were Rutherglen and noble 1 wine jellies that I did not take a photo of because I was too busy rolling out of the restaurant 😂.
Review
We have nothing but positive compliments to the restaurant. The service was impeccable again (read more details in previous post LINK). And we’re already planning another return trip but we’ve decided to stick to a la carte menus going forward, seeing as how most dishes are permanent fixtures to the set menu.
Also our wallets hurt a lot so to ease the pain, we’ll mainly come back for the potato and roe 🤤.
As always, thank you for reading. Happy eating!
Also our wallets hurt a lot so to ease the pain, we’ll mainly come back for the potato and roe 🤤.
As always, thank you for reading. Happy eating!
