#visitsdyney

It has been a long while since I wrote an extended piece for a meal as my expectations for what constitutes a great experiences keeps getting higher and higher.

However, I felt truly inspired today by a meal that I can only describe as magical at Automata featuring a 7 course menu.

The magic began with a trio of starters: Little gem lettuce with spiced pumpkin, and pepitas, scallop with arame seaweed, gamtae and ginger, and storm shell clam, xo chili and red vinegar.

The starters were small morsels of heaven that lifted our tired spirits and energized us for the fantastic meal ahead.

1st course : Stracciatella cheese with preserved lemon, capers, and herbs.

Light, creamy, stringy, refreshing, and perfect with the freshly baked warm bread.

Although my dinning buddy had her reservations about it, she happily cleared her place and waited in anticipation for her next miracle.

2nd course : Coral prawns with leek, bug roe sauce, smoked salmon, and caviar.

The prawns were fresh, plump, crunchy, and swarm beautifully in the oceanic medley.

3rd course : Spanner crab and fermented chili pasta with black lime and marigold.

As mentioned by my dinner buddy, it is the most luxurious noodle dish she has ever tasted. The rich tasting pasta never grew tried on our taste buds as the fermented chili with black lime provided the tangy twist to create a wonderful flavor contrast.

4th course : Barbecued quail with black barley, cherry, and salted black bean.

Cooked to perfection, the quail was juicy and tender while its grainy base added an extra texture to the dish that allowed diners to keep chewing with every bite to release even more umami onto our taste buds. 

5th course : Black angus hanger with jalapeno, grilled cucumber, and shallot.

Having enjoyed an excessive amount of wagyu for the past few days, I was pleasantly surprised to experience a new take on the prized meat thanks to its vegetarian companions and savory sauce.

6th course : Set jersey milk with burnt watermelon juice, and olive oil.

The most surprising dish of the night which blew away all of my expectations. The olive oil is like the yin to the yang that is burnt watermelon juice, creating a balance that I have not seen for a long time. It was elegance accompanying beauty in the form of the set jersey milk.

Even with a full stomach, this dish went promptly from mouth to stomach in minutes.

7th course : Yoghurt, yuzu, grape, burnt meringue and lemon myrtle.