Saturday, 1 March 2014

Moon Park

he says:

Ever since I visited Manna Healthy Way in the Hunter Connection food court I have developed a bit of an interest in Korean food. Not so much Korean BBQ but more the kimchi, and well, really anything but the usual BBQ.


Melbourne Gastronome's post on Moon Park a few days before our planned weekend trip to Sydney was perfect timing. I opted for Sunday lunch and made the booking immediately on finishing reading the post. Moon Park is in Redfern which has never had the best reputation.  I even had to respond to one of my dissenting friends with, 'It's the Collingwood of Sydney!'


I think there were a couple of Australian beers available but there was no way I was going to choose a Coopers over a tinny of OB. How good are Korean beers?

rice crackers with konbu seasoning

I love the name Moon Park, it's a great little play on what I believe to be two of the more common Korean names. Think UN Secretary General Ban Ki-moon and musical prodigy Psy aka Gangnam Sytle and real name Park Jae-sang. Disclaimer, I didn't know that either until now. Thanks wikipedia. 

zucchini and mussel pancake

Mussel pancake? Ah, that would be 'yes' said the Hoy Tod obsessive. While completely different in style and texture to the famous Thai mussel omelette this Korean version was equally crisply delicious. At $10 I thought the serving was also very generous. We had plans to order numerous dishes so had to really struggle with leaving it half uneaten.

seed biscuit with sea urchin

One of the more beautifully presented plates, the scorched sea urchin was certainly a taste like nothing I had experienced previously.  I'm not sure why but we both agreed that for some reason we are more willing to be adventurous when to comes to seafood. Sea urchin roe is probably a bit of an acquired taste and certainly one I will be working on.

cucumber kimchi

And I learned that cucumber kimchi goes really well with beer! Like I read in David Chang's Momofuku cookbook, pickling is the unsung hero of cooking. So in that spirit I will share a recent discovery from him. Quick pickled cucumbers. Thinly slice some baby cucumbers and add a tablespoon of sugar and a teaspoon of salt then wait 15 minutes and enjoy. And also great with beer!

bibim: rice & pearl barley, gochujang, corn, crab, cured egg and nori

I haven't tried too many bibim's from other Korean restaurants and although I plan on changing that rapidly I imagine it would be hard to find one as good as this. Just a magnificent combination of flavours. That's all that needs to be said really.

pork belly, young corn, kale & clams

This pork belly dish was beautifully cooked and presented. I'm not sure how I feel about kale. Maybe it's a superfood, but I guess I just don't feel it. Kale rant aside this was a really enjoyable dish, the combination of pork and clams is wonderful. They also use oysters which would be equally amazing.

moon pie: prune, maesil marshmallow, ginger jelly, graham cracker

This was easily my favourite dish. It could be that I'm a dessert fiend but this dish absolutely smashed it out of the (Moon) Park!  Not included in the description is the white chocolate pannacotta. Possibly a deliberate omission but it certainly made for a wonderful surprise addition to this deconstructed masterpiece. I came extremely close to ordering a second plate it was that good. Love love loved this dish. And love love loved Moon Park. For those visiting Sydney Moon Park is a must. I will certainly be back next time I'm in town. 

Moon Park on Urbanspoon

3 comments:

  1. Dear Andy,

    Just wanted to let you know about our newish restaurant / café that we opened in Prahran. It is a sister café to a fairly established Port Melbourne venue. Prahran has great daytime café fare with a few extras.

    We specialise in the REAL American BBQ – from Maple smoked Pork Ribs to 10 hour Hickory smoked and Dry Rubbed Beef Brisket. Our American BBQ menu was around long before the current craze. In addition we have a dedicated Paleo menu, which is extremely rare in Melbourne.
    Our chef is a protege of Iron Chef Sakai. He ran 2 of Chef Sakai's restaurants in Japan.

    We would love to invite you to try out the café. If interested please let me know if you would like to come for breakfast, lunch or dinner. Invitation is for your and a friend.

    Thanks for your consideration.

    Best regards,

    Greg

    www.thirdwavecafe.com.au

    ReplyDelete