The degustation at Momofuku Seiobo is absolutely worth the AU$185 hole in your wallet, but if you’re keen to get a taste of the Caribbean without the hefty price tag, head to the bar. While dining at the restaurant requires an advance booking, the bar is strictly for walk-ins.
Executive chef Paul Carmichael is originally from Barbados, bringing an exciting palate to the Momofuku kitchen. The fish head is the showstopper on the bar menu. Rubbed with a Bajan-inspired sauce of onion, garlic, parsley, marjoram, thyme, and spices, the fish head is cooked over coals while basted with fermented chickpea hot sauce.
Read also: Try this: Macaroni with pig’s head and chilli
The perfect accompaniment is a side of the busted roti, Carmichael’s version of Trinidadian ‘buss up shut’ roti, which is scrunched up like a busted up shirt.
In a lot of ways it reminds me of a Malaysian roti canai with its fluffed up volume and crispy exterior. Paired with the spice-laden fish head, this is fine dining at its best, elevating street food with refinement and technique.
Find it here: Momofuku Seiobo, 80 Pyrmont St, Pyrmont, Sydney, Australia
