Damien Domenico creates Scandinavian magic. He is the food whisperer and understands when ingredients are at their peak and how to treat them to ensure they reach miraculous heights! Not the easiest place to find, but once you scurry down the steps through a long, narrow walkway, you’ll find your sub- terranean destination, which happens to be a cool, hip place.
With Scandinavian influences, it’s safe to assume that the chef’s knowledge of seafood, game and how to get the best out of every ingredient is going to be of a high level, and Chef Domenico and his team do not disappoint. Bergensk fiskesuppe is essentially a seafood soup, featuring blue eye, king prawn and clams, but this one has a pleasant, exciting contrast. The broth is delicately velvety, yet it is hearty, warm, and rustic. Blue custard with fig, macadamia and leek is a wonderful example of how ingredients and textures can have symbiotic flavour relationships.
PSST! With a constantly evolving menu, the dish you had this time may be replaced with a new whiz-bang number when you next visit.