In the tiny Project Tokyo, Mermaid Waters, the international experience of owners Franz Zdesar and Executive Chef Geoff Anstee flows over into both their food and service with a polished, ‘invested’ European-style feel.

Choose your favourite dishes from the large range of modern Japanese-inspired range of share plates or dine on one of several ‘Omakase’ set menus that leave the food and drink selection up to the chef.

No matter what you choose, there’s  a consistency of excellence in the dishes that we rarely see. Using the finest local ingredients in each dish, from sashimi to meat cooked over the grill, food is handled and presented with loving care and attention. It’s not just about presentation, but about taste – clever combinations, an accent of chilli, spice or pickle, lashings of homemade dressing. From its Japanese origins, the food is transported into a modern milieu: Kingfish sashimi topped with yuzu, soy, coriander and a little jalapeno to grab our attention; Moreton Bay bug and scallop tempura presented lengthwise along the plate and served with rich yuzu truffle mayo.

From the bar, there’s not only sake, umeshi and a few Japanese spirits on offer but, moving away from classics, there’s also a range of Japanese-inspired cocktails and world wines chosen to complement the food, together with the satisfying Orion beer from Okinawa on tap and Sapporo by the bottle.

Chef Geoff shares with us his recipe for seared beef tataki with yuzu and truffle oil.

Project Tokyo 90 Markeri St, Mermaid Waters Ph: 07 5526 1075

Print Recipe
Seared Beef Tataki Yuzu Truffle
Instructions
  1. Bring the fillet to room temperature. Trim the fillet.
  2. Rub fillet with salt and pepper and leave for 30 minutes.
  3. Seal fillet in a piping hot pan. Seal for two minutes on all sides and ends of the cut.
  4. Wrap the fillet in aluminum foil so it keeps cooking. The inside should still be cooked but still red.
Sauce
  1. Mix together garlic, soy and truffle oil.
Pickled daikon
  1. Cut daikon into julienne, add vinegar and sugar, then let sit for 30 minutes.
Plate the dish
  1. Slice the beef thinly into six pieces. Place pickled daikon and chive on each piece and drizzle with sauce. Garnish with edible flowers.

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