Supernormal

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Supernormal – Melbourne, City – Friday 12 June 2015 – Dinner

Tuna, avocado, saltbush, kombu
Tuna, avocado, saltbush, kombu

When Supernormal opened last year it was the beginning of an exciting time for modern Asian cuisine in Melbourne. Sure, it was really just the relocation of Golden Fields from St Kilda to the City, but the hype of another restaurant with huge potential on Flinders Lane was reason for celebration.

We tried it as soon as we could in May last year and had a good experience. Circumstances have been against me getting back there since then. I missed out on not one, but two, work dinners when on business trips to Perth. Tonight we want something high in quality but quick as we are off to watch TV On The Radio at the Forum. Thankfully Supernormal has room and we only need to wait fifteen minutes while enjoying a glass of the Cabernet Franc.

Especially during the wait time, as we peruse the menu and make our selections for instant ordering, we notice how friendly and polite the waitstaff are. They offer to answer questions about the menu, quickly serve us a wine, and just make some general chit-chat. In no time the wait is over, but the rapport has been built, setting up a pleasant experience.

Slow cooked Szechuan lamb, spring onion pancake, coriander paste
Slow cooked Szechuan lamb, spring onion pancake, coriander paste

Last time we had tried a bunch of the smaller dishes but tonight I really want to try the Szechuan lamb. So we begin with a selection from the raw dishes. The tuna is extremely generous in its portion size, but to our tastes, is a little chewier than we expected. The flavour is great though, and the combination with the avocado puree, and the crunch of the saltbush is very nice. The saltbush is basically used instead of soy and its saltiness is quite addictive. There was no saltbush left on the plate at the end and it would work as a nice snack.

The Szechuan lamb does not disappoint in any way. In fact, it is absolutely gorgeous. The meat pulls apart easily, the spices used making for an exceptional depth of flavour, and a perfect amount of heat. The spring onion pancakes are more akin to flat bread in their harder texture, making for a strong vessel for the giving meat. The coriander paste is delicious and we probably could have gone for more. Once the pancake is finished we turn to the steamed rice which soaks up the remaining juices, and the lettuce leaves with nashi and miso are excellent in themselves, as well as providing some refreshment between tastes of the amazing lamb.

Lettuce leaves, nashi & miso
Lettuce leaves, nashi & miso

Having finished our glass of Cabernet Franc we turn to the Sangiovese from Beechworth which has been recommended by our waitperson who continues to be perfectly attentive. It combines well with the lamb and we are completely satisfied and ready for the concert.

I really like eating on the bar at Supernormal. It is interactive, but you can easily have intimate conversation and forget about the world around you between chats with the waitstaff. For the second time we’ve had a great experience here and judging by the full restaurant, so are many others.

Supernormal
https://supernormal.net.au/
180 Flinders Lane, Melbourne
+613.9650.8688
info@supernormal.net.au

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Impressions of the 2015 guides – The Age Good Food Guide and the Australian Gourmet Traveller Restaurant Guide

I am excited. I have been excited for some time having booked at Brae close to five months ago. But now I am heading to The Age Good Food Guide restaurant of the year and on the first Saturday after it has been crowned!

Momofuku's xo, diakon, tripe

Momofuku’s xo, diakon, tripe

It’s a bit of good luck and good planning. There is a lot of ill feeling towards food guides in general, but they are all too often misunderstood. Basically, it gives the publisher a once-a-year opportunity for their publication to be more broadly and generically publicised. It is great for the restaurants who get awards and/or acclaim (hats in the GFG and stars for AGT) and it does help grow their business and the industry, but they completely understand that you need a bit of good luck on top of great execution and a special difference to get an award. It is not scientific, and it is extremely subjective. Like so many artistic awards, if you are towards the top of the tree, you are successful in your own right, and the recognition is a little bit of cream, rather than the objective.

Lake House's Moreton Bay bug ravioli, kim chi, dashi

Lake House’s Moreton Bay bug ravioli, kim chi, dashi

There are thousands of restaurants. To all of those who say guides are irrelevant, I say if you can get a hat or a star, then you are worth trying out. There is no possible way any one person can attempt to try every restaurant in a city (let alone Australia) in the space of a year, so consistency is impossible. However, if several experienced diners have been to the same restaurant, and all have enjoyed their experience and rate the restaurant close to the top of their list, then that is compelling to me. Taking that into account is more important than arguing why one restaurant in the Australian Gourmet Traveller Top 100 is higher than another; as this is not going to bear any fruit whatsoever.

Supernormal's New England lobster Roll

Supernormal’s New England lobster Roll

For any time starved person, whether it be work or family or other pursuits, using a guide is a savvy way to have more positive than negative experiences in restaurants. While guides like AGT are like my bible, it is not a blind following. There are restaurants that are going to be more suitable, more comfortable, more confronting, and more expensive, than the next. You still need to be picky, and match the destination with the company,and with the occasion. That being said, I have rarely been to two and three hatted/starred restaurants and had a mediocre experience.

Cutler & Co's heirloom tomato salad, smoked buffalo ricotta, filo pastry

Cutler & Co’s heirloom tomato salad, smoked buffalo ricotta, filo pastry

I’m pleased the GFG chose Supernormal, which I reviewed recently, as the new restaurant of the year. I love Andrew McConnell’s diversity and the child of Golden Fields is a fantastic place to dine. I’m also pleased that Attica won the AGT restaurant of the year which has been dominated by Sydney over the past decade. I can understand why Rockpool, Momofuku Seiobo (see my recent review), and Quay round out the top four and hopefully my experience at Brae this weekend will measure up to its award as AGT regional restaurant of the year, and fifth in Australia. It is fantastic to see Cutler & Co also make the top ten in seventh (see my recent review). With Attica, Flower Drum, Vue de Monde, and Brae all receiving three hats in the Victorian GFG there is mainly consistency with AGT.

Momofuku's almond, peach, thyme

Momofuku’s almond, peach, thyme

If you were to dine out at restaurants like these every day you would be quickly going broke. We need some diversity in our dining experiences and a quick look at the AGT Top 100 and the hatted restaurants in the GFG provide an excellent array of styles and cuisines. There is traditional and contemporary, expensive and reasonable, formal and informal, institutional and new. It’s exciting seeing the number of restaurants breaking new ground all around Australia and around Victoria.

The growth of the restaurant industry must present a daunting task for the various judges of these guides. The reward for the publisher comes in being able to promote to a broad audience the places that are worth some effort to try, whether it be to get a booking, to drive or fly, or simply wait in line. I applaud those who contribute to these guides, and look forward to ongoing debates about the relevance and accuracy of the guides.