If your social media feed is anything like mine, it’s filled with pictures of people having amazing experiences in Japan. With approx. 36.9 million international tourists visiting in 2024, Japan is at the top of everyone’s bucket list.
What if I told you there was a way to transport yourself to Japan, without ever leaving Parramatta?
Crafted by their team of extraordinary chefs, Oribu has unveiled their new Spring-Summer menu, just in time for those warm summer nights.
Since opening in 2023, Oribu has set the standard of fine dining in the west, being awarded 1 Hat from the prestigious Australian Good Food Guide. Their menu is a unique blend of flavours, inspired by those of Japan, expertly created to excite the senses both in taste and sight. Their visually stunning creations are the pinnacle of luxury, with a flavour profile to match.
Parra News was invited to sample the new Spring-Summer menu, and indulge in every delicious dish Oribu had to offer.
The evening began with a masterfully made cocktail. The helpful and knowledgeable staff were easily able to take our favourite flavours and turn them into drinks, resulting in a fantastically sweet yet zesty beverage. This was accompanied by a serving of cold matcha, which was the perfect palate cleanser.
To begin the meal, a platter of Sashimi and Royal Miyagi Oysters were placed before us, garnished with lemons, limes, and served on a bed of dry ice. This dish set the bar for the rest of the night, with its stunning presentation, and buttery soft fish.
Next was Hiramasa Kingfish Carpaccio, perfectly paired with a Yuzu Soy sauce.
The next dish was a Snapper Aguachile, served between thin slices of crisp watermelon and chilli, creating a sweet and spicy combination. To succeed this was the Oribu Ceviche, a unique combination and texture, sure to delight, continuing with the deliciously Spicy Tuna Taco and the crispy and sweet Popcorn Prawn. The entrees were then finished with the addition of seasoned Lotus Chips and Yuzu Guacamole.
After the wonderful entrees, my expectations for mains were extremely high, and I’m happy to say they were not only met, but exceeded. A serving of Glacier 51 Toothfish was placed before me, paired with sides of Pan Fried Broccolini and Charred Sweet Corn, each with its own incredible sauce and dressings. The Toothfish, something I had not tried before, was amazingly tender, with the flesh easily coming apart and melting in my mouth, its sweet, buttery texture dazzling my taste buds.
The Broccolini and Sweet Corn were an excellent counterpart, providing a fresh burst that danced with the Toothfish in my mouth.
On the edge of fullness, I was once again wowed as my dessert was placed on the table. Matcha Tiramisu, a decadently creamy and sweet end to my meal. Its layers were incredibly soft and sponge-like, mingling with the smooth mascarpone cream. This dessert is truly unlike anything I’ve experienced before, an unexpected yet delicious combination.
By all accounts, Oribu’s 2025 Spring-Summer menu is the stuff of dreams, with a menu created to make each dish memorable. Chefs Jay Lee, Jaybert Teves and Bryan Paul Nery have produced an unparalleled menu which everyone should experience. Truly an unforgettable evening.
Madeline Dantier is the author of the Experience Parramatta series, hosted by Parra News.