Tribute began life as a private kitchen in 2002, and quickly became a hit, evolving into a boutique restaurant serving modern, playful Californian cuisine with a focus on presentation. The man behind the restaurant, architect and chef Frank Sun, also owns Bricolage and Maison.

The restaurant recently introduced an extended menu upon re-opening after refurbishment so I invited a friend who had eaten there several times to help me decide how things had changed.

More Options



The extended, new look dinner menu is changed every two weeks and allows diners to choose four or five courses, with a complimentary amuse bouche.

Our amuse bouche was Tuna Tartare, served on a homemade potato chip with fresh chives and coarse sea salt. The addition of sesame oil pushed the tuna flavours, and I enjoyed the sea salt aftertaste and the textural contrasts.

From the Beginning Course section of the menu we ordered two dishes each (one course from this section means a four-course meal, while two a five-course). I ordered McTribute Nuggets, breaded and deep fried rounds of chicken “sausage” served with a honey, lime and vanilla dip; and Lobster Carpaccio. My dining partner, who used to be one of the city's best known food critics, ordered Steamed-Grilled Artichoke Salad and Tomato Cappuccino.



Artful Construction
First to arrive was the adult-style chicken nuggets and the artichoke salad. The chicken was flavourful but we felt that overall the nuggets were a bit heavy and a little oily without enough crunch. The sweet dipping sauce a good complement and playful served in a round of yellow zucchini.

The salad was artfully constructed and consisted of a half fresh artichoke with crispy jamon, shaved parmesan, fried garlic, served with rocket and frisee, and a roasted garlic, herb and walnut dressing. It was fantastic; all the ingredients were full of flavour, worked well together, and it was perfectly dressed with hints of herbs such as rosemary coming forward at the end .



The floral-inspired Lobster Carpaccio had wonderful white and amber tones, the latter a result of the nutmeg and the balsamic, mirin and soy dressing. In the center a shot of green from the mustard seed sprout and shiso leaf. The wafer-thin lobster melted in the mouth and the sharpness of the sauce awakened the taste buds to the delicate flavour of the lobster, with an overall sweet aftertaste. A great dish.

The Tomato Capuccino consisted of a peppery and bold tomato soup with a herb foam. For me it was just OK, but my dining companion enjoyed it, although we didn't finish it. Perhaps because it had been served with the excellent lobster it was harder for this dish to shine.

Surprise Elements
Summer Angel Hair – housemade pasta with grated ripe tomato, garlic, black pepper, lemon zest, percorino and jamon crumble, was the pasta course. The sauce was fresh and lively but the pasta was more Asian noodle than angel hair. The serving is small, which means that you don't get too full before the main course.

For mains we selected Grilled Hangar Steak served with roasted-fried potato, sauteed lofah melon, young turnip, watercress, balsamic reduction and a beef jus; and Pan-Roasted John Dory and Barramundi with grilled polenta, fried spinach and pine nuts, and a sour dates and orange reduction.



It was nice to have two types of fish in one dish and while the John Dory was tasty, the  Barramundi was excellent, properly seasoned with wonderful flavour. The polenta cake was dry and not complementary to the fish, however the spinach with its roast garlic was, and the half dates, that looked like olives, a tasty surprise.

My dining partner had ordered his steak medium-rare, appropriate for this cut of steak, which while full of flavour can be tough if over-cooked. While the steak was not tough and it did have a bold flavour it was cooked more than he had ordered. The intensely rich beef jus had the consistency of peanut sauce and was nicely balanced by the acidity of the balsamic reduction.



So Sweet
For dessert we had Butterscotch Budino with caramel sauce and poached prune, and Panna Cotta with berries in Grand Marnier/Grappa.

I had been warned that the budino would be sweet and is was, very. It consisted of a layer each of cream, caramel, butterscotch and more cream, in a large shot glass, with a prune on top. I would have liked more prune pieces as they were a wonderful sour counterfoil to the sweetness.

The panna cotta was true to its classic roots and my companion finished it quickly.

I enjoyed the meal and my dining partner thought that in addition to more choices on the menu some dishes now had a “wow” factor that had been missing previously.
 
Ambiance, Wine, Service



The small restaurant has a classic feel, with it white walls, table cloths, napkins and plates offset by timber floors and tasteful prints on the walls. On a quiet night it would be a good place for a romantic dinner. It has a relaxing feel and is an easy place to spend a few hours.

There is an extensive wine list for a restaurant of its size, with interesting options.

The service was efficient and friendly.