This year Sage Dining Rooms has welcomed one of Australia’s most respected young chefs, James Viles (formerly Biota) as Group Chef for HARVAC to their kitchen. Injecting his signature paddock to plate philosophy, diners can expect unmissable seasonal dishes that boast the local produce in our diverse region.
While James has conjured a brand-new menu with his team, Sage’s signature ‘Taste & Test’ dining experience was a tradition they couldn’t let go. Throughout April on Wednesdays and Thursdays over lunch and dinner, Sage invites diners to critique and give feedback on their menu using a provided score card. From the results, the team will decide which menu items resurface on the permanent menu.
At $85pp for 5 courses, this is the perfect opportunity to experience Australia’s number 1 rated fine dining restaurant as voted by TripAdvisor Traveller’s awards 2019, located in Canberra’s very own backyard within the heritage listed Gorman House.
We had the opportunity of experiencing the week- two menu…
From as soon as the complimentary starter – the fail-safe bread and butter – James adds a touch of something special. The wholesome loaf is baked to life with mother culture rather than yeast, a prized possession the chef has held close to his heart for seven years. And although the bread didn’t make an appearance on the score card, if it had we would have raved on about its warm nature, crunchy texture, salty touch and dreamy butter.
The first dish to critique was a spanner crab chawanmushi with dashi and fried garlic. We were told we were about to experience a Japanese savoury custard, and from that moment until the last spoon we were intrigued. Each mouthful was a delicious creamy texture which met flavours of burnt butter, sweet crab, pumpkin seeds, dashi and fried garlic. The team had definitely put their best claw foreword, leaving us excited for what was to come.
Second, we tried pine mushrooms with smoked yogurt, braised kohl rabi and mustard oil, an absolute winner. Head Chef, Cory Finch shared that his team foraged for the mushrooms the night before, right here in Canberra. The smokiness of the yogurt had the perfect intensity, bringing out the flavours of the mushrooms, creating an all-round dish.
Up next, Bass Strait octopus with potatoes, warragal and bell peppers. Sourcing the octopus from Sydney it was tender and perfectly cooked, alongside the potatoes and covered in the most delicious sauce which soaked into the spuds.
To complete our selection of savoury dishes, lamb rump with heirloom carrots, garlic porridge and olive caramel. A generous serve of lamb perfectly cooked and perched over porridge that soaked up all the sauce from the olive caramel.
By the time we made it to the sweet stuff and with the help of some stunning wines, we were feeling pretty confident in our food critic abilities, although so far, we only had good things to say. A golden kiwi and cocoa ice cream sanga graced our table. Created with the intention of eating it with our hands, it showed off the creative and fun side to James’s cooking. The layer of kiwi jam in-between the base was sweet and delicious paired with the cocoa, while not being too rich.
With just three weeks left in April, it’s the perfect time to make a reservation and rate the Taste & Test menu for yourself. Explore each element and creativity of the dishes James and his team place in front of you. Whether you just want to give the dishes a try or are busting the play the food critic this dining experience is a fun, exciting way to try food.
Bookings are essential, call 02 6249 6050
