While pleasant, it doesn’t offer quite enough punch to stand alone. We had asked for this to arrive as a side to the lamb up next, but it arrives independently. Toasted hazelnuts are scattered between and cured egg yolk is shaved over the lot. Fried (or perhaps roasted) cubes are then arranged in the centre and topped with poached pear slices. First is a textural puree that coats the base of the dish. I wouldn’t rate this as the best omelette I’ve eaten (for the record, Bill Granger and his perfectly formed, creamy, breakfast version holds that place in my books) but it is quite good, and certainly unique as far as omelettes go, with some strong umami offered up by the mushroom taste that is definitely present in this one, and a nice pungent flavour courtesy of black garlic blobs that top each spoonful.
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Just beneath is a scrambled centre, giving this a bit of a savoury crème brûlée feel. It is delivered with similar consistency, aside from the (purposely) torched top, forming a light, almost caramelised crust. Orr’s version is instead baked in a small cast-iron pan. Typically, an exterior sheet of tender egg should cradle a softly scrambled interior. Perfecting an omelette is at the crux of French cooking technique. Kingfish in ponzu with shaved fennel and shitake. I fight to find any hint of umami or flavour there, but overall, the dish is a nice enough start. Hiding between are four tiny slivers of mushroom. Shaved fennel that might have been pickled lightly is piled on top. Four demure slices of fresh fillet soak up the nicely balanced, tart and salty ponzu sauce. Our cross-section starts with kingfish in ponzu with shaved fennel and shitake. The remainder of the menu makes sense and we’re told that it’s made for sharing, so ordering five dishes also seems to make sense.
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Make that 11 dishes.įortunately, there are only two of us dining, so we proceed.
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Sounds delicious, but our 8pm reservation on a Saturday night is too late and they have run out tonight. One of the dishes is blue swimmer crab risotto with marinated cherry tomatoes. As the venue is promoted as more of a wine bar, this seems acceptable.
#URBAN STACK MENU PLUS#
Chef Peter Orr leads a small team in the compact kitchen, dishing out an equally compact menu of only 12 dishes, plus a couple of desserts and cheese options. It’s been about a year since new owners took over and things seem to have settled down, with the recruitment of some top-notch hospo professionals to help shape things up. In a venue that’s been faced with a few hurdles since it opened in 2019, including the quick entry and departure of various chefs and sommeliers, and ever-changing wine and dining concepts and menus, the only thing that’s remained consistent at Leigh Street Wine Room is the uber-chic interior, with its Euro-centric wine-bar vibe. Sarah Strong-Law is woven into the Kangaroo Island Sculpture Trail Search All categories