Life's a journey and bringing one's
dream to life makes that journey quite spectacular. My buddy Chef Jack New
re-opened Maslow's a few months ago
at Naremburn. For 11 years, it's been his dream to create his own dinner menu
in his own restaurant. That dream transpired into Maslow's Night Menu.
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| Beautiful flat white with Seven Seeds seasonal blend |
Every Thursday to Saturday nights, you
can indulge in Jack's new creations based on seasonal produce. You can choose
between 2 courses ($45) or 3 courses ($60). There's a BYO corkrage
of $5 if you want to bring in your own booze. Here's what we had on the night:
Entrée :
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| Beef pellmell with roasted beetroot dashi and soured cream |
The beef
Pelmeni with roasted beetroot dashi and soured cream tasted as beautiful as
it looked. Pelmeni is a Russian-style dumpling where the pastry made from
buttermilk stuffed with flavoursome beef. The pastry was cooked al dente. The
beef filling was full of ginger and herby goodness. I would have liked the
roasted beetroot dashi broth with more dashi punch but I still appreciated the
lightness of the broth. The soured cream added body to the broth.
 |
| Black risotto with creamed cauliflower and curried cashews |
Jack's passion for cooking seafood was
evident in his black risotto with
creamed cauliflower and curried cashews. The risotto also had squid ink and
pieces of nicely cooked squid meat. The dish had a salty taste balanced with
sweet and nutty flavours. The buttery flavour from the curried cashews and sweet creamed cauliflower also
helped to mellow down strong flavours in the dish.
Mains:
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| Grilled swordfish with zucchini, edamame and brown butter |
Another dish that made Jack's seafood
cooking prowess shine was the grilled
swordfish with zucchini, edamame and brown butter. The swordfish was very
smokey and perfectly cooked. The browned butter and swordfish was a perfect
match. The butter just goes well with the smokey fish. The zucchini and edamame
brought nice sweet elements to the dish.
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| Braised beef cheek with slow roasted carrot and maple miso |
The massive braised beef cheek with slow roasted carrots and maple miso
was an excellent dish! The beef cheeks went through a 2-day process and ended up
extremely tender, buttery and flavoursome. The carrot is glazed with maple miso
for extra sweetness. The carrot absolutely complimented the beef. It also came
with crisp kipfler chips.
Desserts:
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| Tea poached pear with creme fraiche and smoked lavender |
We tried the tea poached pear with crème fraiche and smoked lavender. The pear
was soft with additional sweet herbal flavours. The smoked lavender pieces
almost had a chewy consistency with a sweet taste. The crème fraiche was a good
accompaniment to the smoked lavender and gave it a nice contrasting texture.
 |
| Butterscotch mousse with beignets and toasted almonds |
Last but not least is a dessert that
blew my mind: the butterscotch mousse
with beignets and toasted almonds. I looked forward to this the most
because I know that Jack's butterscotch game is strong. The mousse was just
beautiful with its buttery and toffee flavours. The perfect mini beignets
(Louisiana-style doughnuts) were fluffy with a slight crisped shell. The mousse
and the beignets along with the icing sugar and almonds were absolute bliss in
a plate.
Jack's love for various cuisines with
highlights of Japanese and European influences are very evident in his dinner
menu dishes. Maslow's Nights is something one shouldn't miss.
Ramen
Raff was invited as a guest of Maslow's.
Maslow's Nights
Maslow's
286 Willoughby Rd,
Naremburn NSW 2065
E-mail: hello@maslows.com.au
Maslow's dinner hours:
Thursday to Saturday from 6pm till late.
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