Level One at Electra House has taken their menu to new heights with Melbourne Chef, Jaime Kang. The incredibly talented Korean chef has poured his impressive skills and colourful history straight into the menu, embracing his extensive training in Modern Australian, Italian, Korean and Japanese cuisines.
It makes for an interesting, exciting and fabulous “contemporary Asian” menu that left us wanting more.
We started off the night with what turned out to be three of our favourite dishes overall, the Tuna Sashimi, Kingfish Tataki and Veal Tataki. We highly recommend ordering the three to share amongst friends. The yellowfin tuna was seriously to die for. It was seemingly so simple yet fresh and flavoursome. It came out topped with a heap of black avrugar (caviar) which could be slightly confronting to look at if you haven’t tried it before, but trust us. It’s a must. Oh and this dish comes out in a gorgeous 1920s gatsby-style martini glass which made us feel all the more fancy.
Interestingly, the kingfish was crusted with “mixed rub” which was pastrami seasoning and served with asparagus, grapefruit and shallots. The veal was sliced thin and went perfectly with the freeze dried salted plums, cucumber, carrot and pear. Both equally delicious and refreshing.
It’s lucky we’re seafood fanatics here, because next up were Pan-Seared Scallops with itogaki (shaved tuna), miso cream and burnt onion salsa. What blew our minds was the fact the scallops were topped with SHAVED TUNA. The shaving technique adds just the slightest flavour tuna without over powering the entire dish. The tuna shavings almost melt onto the scallops. It was divine. One side of the scallops were heavily fried which gave it a different texture which we weren’t used to, but nonetheless was nice.
We also had the Salmon Aburi with salmon tartare, crispy rice and shiso and Fried Octopus with gochujang aioli, fennel, yellow beetroot. Then we nearly died at the thought of what we were going to get when the Crumbed Pig Bits came out with pickles, mustard mayo and crispy sage. Turns out the “pig bits” were actually just slow cooked pig cheek which was basically pulled pork and man, was it delicious. The sweet and salty flavours were balanced out with a crunchy coating. The huge Shitake Ravioli pillows came out stuffed with all different types of mushroom, miso cream, the creamiest ricotta you’ve ever tried and pistachios. Talk about ultimate comfort food. Again, these are great to share! The mushroom flavours were surprisingly mild, so if you’re not usually tempted by mushroom dishes, make this the exception.
The Waygu Rump came out in thick pieces which were juicy and tender. We could have drowned it in the black garlic paste, Asian chimichurri and caramelised onion. YUM! A stand-out on “main” dish on the menu. Alongside this, if you’re looking for a break from seafood, we’d recommend the popular Pork Rack & Belly BBQ, Korean spicy, chilli sauce, rice, orange, fennel and celery heart.
Tuesday to Saturday dinner from 5pm until late / Friday lunch from 12pm – 3pm
Closed Sunday / Monday
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