Char Siu… created with marbled pork neck. Picture: Wendy Johnson
Fastidiously sliced beef tenderloin… melted within the mouth. Picture: Wendy Johnson
The iceberg salad… with a Yuzu French dressing, dried combine seasoning and egg yolk. Picture: Wendy Johnson
Strawberry pavlova… that includes white chocolate and lychee. Picture: Wendy Johnson
Adobo dumplings… the Kaffir lime shone by with its citrus flavour and the crunchy chunks of rice crackers sprinkled on high delighted. Picture: Wendy Johnson
Bun Cha… mixture of contemporary herbs and a Vietnamese dipping sauce coated all of the bases. Picture: Wendy Johnson
It’s been honoured with a Chef’s Hat within the “Good Meals Information 2023”, however that hasn’t modified the essence of XO. Whereas happy with the award, the crew exists solely to do what they love most, which is creating revolutionary and trendy dishes that pay homage to conventional south-east Asian delicacies… and doing so with an unwavering dedication to high quality service, writes eating reviewer WENDY JOHNSON.
I WAS with two associates who hadn’t been to XO earlier than (my final go to was too many moons in the past) and the Narrabundah restaurant didn’t disappoint. Every dish was a knockout.
The Adobo dumplings are a murals and a real feast for the eyes ($18). The Kaffir lime shone by with its citrus flavour and the crunchy chunks of rice crackers sprinkled on high delighted. We additionally adored XO’s tackle Bun Cha ($12 every) which we eagerly rolled in lettuce like a freestyle spring roll. It’s no marvel these good parcels are as standard on the slim streets of Hanoi as they’re in elegant, fine-dining eating places. The thrilling mixture of contemporary herbs and a sensational Vietnamese dipping sauce coated all of the bases.
An award-winning dish was the meat tenderloin, sliced ever so rigorously with the standard of the meat shining by ($25). Mint and cilantro (to not be confused with cilantro) added bursts of flavour. The meat melted within the mouth and, as soon as extra, the dish was a murals.
We weren’t positive what to anticipate with XO’s Asian Bolognese with udon, rooster ragout and an exquisite 60-degree egg ($26) however applauded the creativity and loved the mixture of tastes. The feel of the egg was divine – the yolk a gorgeous liquid and the white comfortable and creamy.
Our subsequent dish was the Char Siu, created with a marvellously marbled pork neck. The black bean and burnt scallion components added depth of flavour ($45). We loved it with a stunning wanting and engaging iceberg salad. XO does iceberg whole justice, with a Yuzu French dressing, dried combine seasoning and egg yolk ($18).
Final, however removed from least, was a shocking finish with a strawberry pavlova that includes white chocolate and lychee ($22). My guess is the Golden Homosexual Time, salted caramel mousse, with dulce de leche, coco pops, vanilla ice cream and Ovaltine can be a enjoyable dessert to high off a meal ($22).
XO’s décor is designed round mild wooden options and plenty of white, together with mild, floaty curtains dividing tables for privateness. An extended bar runs alongside the left aspect of the restaurant. The décor is gorgeous and funky up to date. The wine bottle show is tremendous enticing and tremendous intelligent.
Service is extremely attentive, and the love may be very obvious with everybody concerned within the XO operation.
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Ian Meikle, editor