Slick Japanese restaurant Oribu in Parramatta’s Heritage Precinct has not only scored itself three new head chefs – Jay Lee, Jaybert Teves and Bryan Paul Nery – but an all-new menu – Natsu no Yume – that truly is a ‘summer’s dream’.
Chef Jaybert Teves (ex-Sokyo) is the sashimi maestro, chef Jay Lee (ex-Aria) brings fine-dining finesse, and chef Bryan Paul Nery spices things up with Southeast Asian vibes. In case you’re wondering, Oribu gets its name from the majestic olive tree front and centre of the indoor/outdoor restaurant, located on Church Street.
Our hot tip? If you’re indulging in one of their set menus, go on a very empty stomach or wear stretchy pants. You have two options: the Oribu Signature Journey, and the more decadent Oribu Japanese Culinary Artistry, both of which take the greatest hits from the à la carte menu. The drinks menu features bold cocktails, like the punchy Wasabi Margin made with tequila, Cointreau, yuzu, fresh wasabi and cucumber.
Back to the food. The Signature Journey tasting menu starts off with royal Miyagi oysters, mini sashimi, hiramasa kingfish carpaccio, ceviche, a crisp rice quartet, lotus chips and popcorn prawns – and that’s only the entreés. Every dish is a masterclass in plating and (almost) too pretty to eat.
The more decadent Oribu Japanese Culinary Artistry takes things up a notch – think Oscietra black caviar on the oysters, and a choice between Hida A5 Wagyu or lobster tail for mains.
Prefer to mix and match? Oribu’s à la carte menu is extensive. We’re talking tempura prawn with mango salsa tacos; spanner crab tartare; and Angus tenderloin brochettes to name a few of the favourites. And if you still have room for something sweet, there’s an olive oil panna cotta on the dessert menu. Just sayin’.
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