Last week we were invited to dine at the trendy Level One restaurant in Electra House to sample their brand new menu introduced by Executive Chef Jamie Kang.
The menu compiles a selection of small plates and mains designed for sharing, with a large use of fresh seafood highly piquing our interest! We were treated to a mouthwatering degustation of 17 different dishes from this very menu, consisting of entrees, mains and desserts, which also included refreshing raspberry G&T’s on the rooftop to enter our Level One experience in style.
The ambiance at Level One restaurant is cosy and comfortable, with pastel pink and white walls accenting the room and candle-lighting creating atmosphere. While the restaurant holds a sense of sophistication and class, it is not among those of the sometimes intimidating fine dining restaurants, rather offering a more casual and inviting setting.
We started our feast with Tuna Sashimi, Kingfish Tataki and Veal Tataki, all of which were delightfully fresh Japanese dishes with a twist. The Sashimi was delicious yellowfin tuna served alongside avrugar, shallot and yuzu soy in a cocktail glass, and the fish was so fresh it melted in our mouths in an instant. Both tataki dishes were equally delicious, but the veal stole our hearts with its winning combination of salted plum, cucumber, carrot and pear.
Next came the Pan-seared Scallops, Salmon Aburi and Fried Octopus, which was the selection of dishes that came in first place for us (particularly the octopus)! The scallops were cooked to textural perfection and came with itogaki, miso cream and burnt onion salsa. Served as salmon-on-salmon (does it get any better than that?), the aburi managed to merge salmon tartare, crispy rice and shiso together impeccably, creating contrast in texture between the soft salmon and the crunchy rice. The tender Fried Octopus was a self-confessed favourite, served as one long tentacle in gochujang aioli, fennel and yellow beetroot.
Just before we got onto mains, we indulged in Crumbed Pig Bits with pickles, mustard mayo and crispy sage, as well as some classic crowd-pleasing Chicken Wings that achieved a little bit of everything: crispy, sticky, sweet and spicy.
Our first main was Shitake Ravioli; dense in texture and rich in flavour, these parcels of miso cream, ricotta and pistachio were heavenly. We were expecting the dish to come out a little bigger in size being a pasta dish, but the four ravioli turned out to be quite filling and definitely easier to share. Alongside this main, we dipped into some Truffle Soy Broccolini.
Wagyu Rump was our steak main, paired with black garlic paste, Asian chimmichuri and caramelised onion. The tender meat was cooked rare/medium rare and sliced into pieces, again, in a way that was to be shared with ease. The sides were a crunchy Cabbage Slaw with Japanese dressing, cutting through the rich meat with its light yet tangy flavour, and fluffy Snowed Corn with teriyaki mayo, salted ricotta and togarashi.
Unfortunately, we had to run before getting the chance to try dessert; we can only imagine it would have been the perfect end to a wonderful dining experience at Level One. To make a booking or view the menu, follow through to the website here.