The term ‘fusion’ cuisine – added to the Oxford Dictionary in 2002 – is defined as a style of cookery which blends ingredients and methods of preparation from different countries, regions or ethnic groups.
There are many restaurants around the country that seamlessly pair traditional cuisine with a touch of another to dish up an extraordinary fusion dining experience . As we continue on our delicious Chef Hat drive around the country, here are five fusion restaurants to put on your dining radar:
Plant-based Degustation Menus
Plant-based modern Sichuan cuisine is what awaits Collingwood diners at Shu Restaurant on Johnson Street. Named after owner and Chef, Shu Liu, chill out in fun and funky surrounds of neon lighting, clear plastic chairs, potted greenery and wire sculptures hanging from the ceiling as you ponder degustation menus to tempt all palates.
Stop for a sake at the bar before dining on local and seasonal produce, executed with a creative mind and contemporary philosophy; stop in on Sunday for unlimited yum cha, or dine on the 10-course vegan degustation. Think dishes like daikon veggie rolls with sesame cream and nutty soil to start, then delve into five-spice poached bean curd, with potato, grilled corn and fresh peanuts.
Intersection of Old and New
Representing the intersection of old and new, traditional and modern, Eastern and Western, ISH Restaurant is an Indian-inspired drinking and dining experience nestled on Gertrude Street in Fitzroy. A cool, edgy ambience of exposed brick, copper accents, monochromatic artwork and intimate table settings conveys a sleek and dynamic Melbourne aesthetic, designed over two levels with bespoke fittings and furnishings from India.
From a menu boasting familiar and surprising flavours, start with button mushrooms, spiced garlic cream cheese, crisped curry leaves and tempered coconut chutney; moving onto slow-braised lamb shank rogan josh with housemade Kashmiri spices, chilli oil and sides of aged basmati and turmeric rice and black garlic naan.
Cool, Contemporary Fusion Dining
Great food should be shared – that's the philosophy at Henrys on Grosvenor Street in Neutral Bay. This stylish restaurant is the North Shore's go-to spot for cool, contemporary dining, set on the leafy back streets of the suburb; with a laid-back atmosphere of natural, modern interiors accented with elegant tones of black, white and gold.
Each visit to Henrys will see you eating, drinking, laughing and sharing plates of chicken liver parfait cones with sour cherry gel and foie gras; followed by lamb rump cap, parsnip purée, pickled Dutch carrots, roasted beetroot, pistachio crumb, pickled kohlrabi and Japanese jus, or Humpty Doo barramundi, with bread cream, pickled radish, crispy quinoa and herb oil.
Mod Oz with a Fusion Twist
Inspired by more than 100 years of history, the Newmarket Room on Governor Macquarie Drive in Warwick Farm offers a unique, modern culinary experience. Located on the ground floor of The William Inglis Hotel, a stunning set-up showcases a boutique equine theme, while an alfresco dining area overlooks the gardens and Riverside Stables.
Centred around a paddock-to-plate menu with fusion twists featuring local produce, start a memorable meal with scallops, pork belly, purple cauliflower mousse, shimeji mushroom, plum reduction, karkalla and matcha dust; then delve into Hunter Valley duck served with baby beetroot, fermented garlic, Maraschino cherries, macadamia, pumpkin mousse and rosella jus.
Dishes Fused with Bush Spices
Food enthusiasts looking for an exceptional and sophisticated dining experience head to award-winning PepperBerry restaurant on Mitchell Street in Darwin. Located in the Hilton Darwin, PepperBerry oozes a touch of class with blond wood, marble tiles, banquette seating and statement pendents, ideal for lingering over a memorable meal with family and friends.
Expect Modern Australian cuisine fused with bush spices, where every ingredient has its place and is treated with utmost care to highlight pure flavours. Think small plates of miso tempura crocodile with mango and green chilli sauce, edamame and radish, then devour slow-cooked, melt-in-your-mouth pork belly with a twist of carrot and sumac purée.
