Rise - 3 year anniversary special Omakase degustation

Oh, the food was fabulous, I'll definitely be back. How often have you said those words after having a satisfying meal? Well, I've committed that crime too many times. Sometimes I'd go back for that one specific thing they left me craving, other times it'd be to see a cute waiter (ha!). There's something unique about all my favourite restaurants, and the reason I love Rise, is because of their genuineness, quirky service and innovation. Plus, for their 3 year anniversary, there's even a special Omakase degustation running between 17th - 22nd June for almost half price. So naturally, I went on the first available day, booking the 8pm session in advance... knowing that it'd be another long evening in the office. No one likes timed seatings, but hey, from a restaurant owner's point of view, it's basically doubling the revenue prospects of each table! And at $36 per person, I'm not complaining. I've been down with the flu for a couple of days, so it was sparkling water for me, and this luscious lychee cocktail for Zen.

lychee caipiroska The first dish was produced and brought out in masses. Behind the sushi bar, I admired the quick production line. There were boxes of washed and perfectly trimmed witlof leaves and more. The tuna tartare is a staple item on the Rise menu, regularly making an appearance in the seasonal plate. It was nice to see it used as the main entree ingredient. I also couldn't get enough of the wasabi flavoured guacamole.

Tuna tartare, guacamole and witlof salad I think Rise had discovered the secret to making the best clear soup stock and I'm so glad they've kept using it. The soup was warm, cleansing and delicious. Somewhere amongst the dumpling-looking calamari tortellini, rocket and cherry tomatoes were bits of kaffir lime leaves -so fragrant they are!

clear broth with calamari tortellini When the assorted sashimi platter was served, I understood why we weren't forking out the usual $60. To my shock, they had reduced the 4 servings of fresh sashimi to 2. See my previous posts here and here as proof. Nonetheless, the salmon and kingfish was fantastic. Its texture was so delicate and the flavours... mmmm.... the flavours enhanced every morsel in the shot glass.

Assorted today's fresh market sashimi of salmon, kingfish and oyster The seasonal plate was good but not great. I didn't like how the wonton cup had been fried so early that it lost its crunchiness.

Steamed baby octopus with ume plum vinaigrette, grilled eel rice paper rolls, duck and bamboo shoot with hoisin sauce in wonton cup

Spiced prawn, mung bean noodle and yoghurt sauce... I'm so sure this was inspired by the Vietnamese prawn biscuit... The main dish was chicken. That's right, plain joe... But wait, there was a twist... the lemongrass scented coconut cream worked wonders for this otherwise boring dish.

Braised chicken, potato croquettes and coconut cream sauce And lastly... the pannacotta, tapioca rice pudding looked like a 3 year old's wacky Hulk experiment but tasted of something familiar to fine dining. It was the combination you wish you had thought of. Yum!

Pannacotta, tapioca, rice pudding and green tea sugared rice bubbles I don't know what it is, but there's something good they're doing right. It seemed like the general consensus around the dining floor was that most had dined at Rise several times before. Happy 3 year anniversary, Rise! Rise www.riserestaurant.com.au Read about my previous visits here and here.