Headed up to Bradman country for a spot (6 course) lunch at Biota on Friday 6 January 2017.
Biota situates itself within the paddock-to-plate, hunting, gathering, fishing and fermenting part of restaurant spectrum. It’s all pretty artistic and conceptual. And mostly it works very well.
‘A selection of fermented ingredients (chickpea, pea, black garlic) on toast’ was the best conceived and executed dish. Starters, aged flathead and the yoghurt dessert were also excellent.
On the downside, the veal was somewhat overcooked and tough (had been expecting a texture more akin to vitello tonnato). I also felt the cocoa nibs somewhat overpowered the sweet pumpkin icecream. Calamari dish lacked a bit of seasoning, and the sous vide egg was a touch underdone (and required a spoon that wasn’t initially provided). The watermelon was fine, but was accompanied by tomato pieces that weren’t particularly ripe.
PS Don’t miss the beautiful rye and molasses bread and house cultured butter.
