New restaurant to try in Sydney: Oribu on Church Street

Nestled in the heart of Church Street’s esteemed Heritage Precinct, Oribu is embarking on an exciting new chapter, unveiling not just one, but three culinary maestros at its helm. This dynamic trio of head chefs—Jay Lee, Jaybert Teves, and Bryan Paul Nery—bring their unique flair and expertise to the kitchen, introducing a vibrant new spring-summer menu, Natsu no Yume – Summer Dream. Under the guidance of these chefs, Oribu’s kitchen transforms into a harmonious symphony of flavours, where each chef’s individual style melds into a menu that is truly greater than the sum of its parts. Jaybert Teves, an artist in sashimi, leverages his experience from Sokyo to blend classic techniques with seasonal flavours. His creations, such as the watermelon-cured snapper and mango-dressed tuna, offer a refreshing twist on traditional sashimi, capturing the summer essence in every bite. Taking charge of the hot food station, Jay Lee infuses his fine dining prowess from Aria into dishes that celebrate local produce with Japanese finesse. A highlight from his repertoire includes the lobster tail, elegantly paired with charred lemon, asparagus, and a miso beurre blanc, showcasing his skill in harmonising robust flavours with refined presentation. Bringing a playful Southeast Asian influence to the mix, Bryan Paul Nery crafts inventive small plates designed to surprise and delight. His tempura prawn taco with mango salsa and spicy tuna maki are not only visually captivating but also perfectly balance taste and texture. Oribu continues to delight with its popular tasting menus, offering two meticulously curated 10-course journeys. The Signature Tasting… Read More