Whitegrass, led by Head Chef Takuya Yamashita, serves classic French dishes with a Japanese twist. Whitegrass' menu emphasises the use of fresh seasonal vegetables to create dishes that are thoughtful and respectful of nature while being gastronomically polished.
"Nature has been and will continue to be my greatest inspiration." Growing up in Nara Prefecture near forests and mountains has ingrained in me an unflinching reverence for nature's richness." Chef Takuya's
The 48-seat restaurant, located in the ancient CHIJMES monument, provides exceptional service and a carefully crafted beverage list, further elevating the dining experience in this renowned setting.
Comments
The restaurant was known for its modern Australian cuisine, and located in Chijmes. Service was swift and smooth. I was shown to a sofa seat table with cushion around. Looking at the menu, I decided on the 3-course lunch set ($64++).
The meal started with an amuse-bouche which was the chef's version of the korean bibimbap. It consisted of nori cream made with creme fraiche and nori, compressed cucmber sphere, cured trout roe, chrysanthemum petals, puffed wild rice, toasted nori, cherry bell radish, and dashi jelly. It was a party in the mouth.
Roasted Mangalica pork jowl, sea scallop xo, braised wombok, land seaweed
Interestingly the scallop was flattened into translucent silky sheet, which looked similar to Liang fen 涼粉, but it still retained the scallop's seafood taste. The chinese cabbage was braised in a milky creamy sauce. The pork was fork tender and flavourful.
Line caught red seabream, sago porridge, fermented celeriac, young herbs, umami butter
The dish was prettily served topped with cucumber's flowers. The sago porridge sat on a pool of herb oil, topped with the fish. The sago porridge was creamy and crunchy with vegetables in it. It smelt umami when served.
Australian berries, young coconut mousse, lychee granita, dried milk
The mousse was light not too sweet, which was quite balance with the slightly tart berries.
The meal ended with a serving of petite four which consisted of a macaron and a tart with crispy noodle like base.
I also ordered a cup of latte ($7++) to go with it.
Overall the food was delicious and unique in its own way.
The meal started with an amuse-bouche which was the chef's version of the korean bibimbap. It consisted of nori cream made with creme fraiche and nori, compressed cucmber sphere, cured trout roe, chrysanthemum petals, puffed wild rice, toasted nori, cherry bell radish, and dashi jelly. It was a party in the mouth.
Roasted Mangalica pork jowl, sea scallop xo, braised wombok, land seaweed
Interestingly the scallop was flattened into translucent silky sheet, which looked similar to Liang fen 涼粉, but it still retained the scallop's seafood taste. The chinese cabbage was braised in a milky creamy sauce. The pork was fork tender and flavourful.
Line caught red seabream, sago porridge, fermented celeriac, young herbs, umami butter
The dish was prettily served topped with cucumber's flowers. The sago porridge sat on a pool of herb oil, topped with the fish. The sago porridge was creamy and crunchy with vegetables in it. It smelt umami when served.
Australian berries, young coconut mousse, lychee granita, dried milk
The mousse was light not too sweet, which was quite balance with the slightly tart berries.
The meal ended with a serving of petite four which consisted of a macaron and a tart with crispy noodle like base.
I also ordered a cup of latte ($7++) to go with it.
Overall the food was delicious and unique in its own way.
Definitely an amazing place for incredible ambiance and mind blowing food. Lovely area of Chijmes. However restaurant is a little on the pricey side for what you get.
If you are looking for a special night out, with exquisite food and ambience and authentic attentive top-notch service, you cannot go past Whitegrass at CHIJMES. Both chef and front of house live it and give it to make sure every diner gets a truly special experience. You will not forget the modern Australian food or the beautiful restaurant.
