Things you need to know about Level One at Electra House.
1. Great service from professional and dedicated staff.
2. Amazing flavours from a highly talented chef and kitchen.
3. A relaxed and formal/informal environment where everyone feels welcome.
There – review done!
Ok, so this is simplifying things a lot, but to be honest, if you look back at my prior review and thoughts on Level One, nothing apart from some of the menu items has changed. And this dear reader is a very, very good thing indeed.
Jamie Kang is still very much at the top of his game, introducing some new Asian-fusion dishes to his very clever repertoire. I personally love the incorporation of Australian native ingredients into some of the dishes, which adds another string to an already very impressive bow.
While some of the old favourites remain (#snowedcornislife), they are joined by some new favourites such as veal tataki – veal served with white soy, savoy cabbage, green mango and lotus root – cured fish & avruga in a picked radish wrap, garlic chives and nori; and salt bush lamb rump with Kombu emulsion, kipfler potatoes and peas. I won’t go through all the new things we got to indulge in, as that would take quite a while and seem a little tedious. Instead, you can peruse the full menu for yourself here.
There is just so much love and attention in the kitchen, and it comes through in everything that is presented. There is absolute consistency, with stunning combinations of colours, textures and flavours coming on every dish. Even something seemingly as simple as a vegetable tempura – consisting of eggplant, sweet potato, pumpkin, broccolini and shitake – is at another level when a highly skilled kitchen meets top quality produce.
Desserts are similarly interesting, and rather than just being piles of sugar, they get the Level One treatment too. A mix of sweet and savoury, with tartness, bitterness and those all important textural elements playing into each and every work of art that comes through the pass. A highlight from the night was the strawberry choux, with crème patissiere, vanilla, and a chilled strawberry soup. Very clever. Very delicious.
If you can indulge me – one other thing you simply must try when you visit is “My gin, my gin”. This is a collaboration between Electra house and Settlers Gin to give them an entirely unique beverage. Incorporating flavours of finger lime, lemon myrtle and salt bush into the gin and then served with Fever Tree Mediterranean tonic and dehydrated pineapple, it really needs to be tasted to be believed. This is the new weapon of choice in the warmer months!
The bottom line is pretty much the same as the top – Level One at Electra House simply delivers on all levels (pardon the accidental pun there).
To Jamie, Chad, Kate and all the people involved – congratulations and thank you. Even with lofty expectations, you never fail to impress. Recommendations (again) don’t come any higher.