Albury’s Border Wine Room has introduced a new concept of dining, where there are no menus in sight, and the culinary team decides what will be served up.
Omakase is a Japanese phrase that means ‘I’ll leave it to you.’ Rather than guests ordering a la carte, a series of plates incorporating both vegetarian, meat and dessert courses are presented to the table.
Owner Manager Kate Murray says the Omakase style of dining allows guests to get out of their comfort zone and explore new flavours and styles of food.
“We are aiming to create an experience for diners unlike anywhere else in the region,” Kate said.
“To be able to change the concept of Albury dining and do away with the traditional a la carte offering was a quantum leap that needed patience and has been two and a half years in the making.
“We began by offering a degustation menu once a month, then once a week and then we took away the menu entirely on Friday and Saturday evenings.
“Slowly, through education and patience, we are finally committing to Omakase, which is what chef Gary Brogdale and I envisaged for the restaurant when we took over in 2015.”
The courses are influenced by Japanese flavours and techniques, focusing on local produce as core ingredients.
“It’s a journey for the senses, with delicate foams, infused powders and crunchy morsels, each a burst of flavour,” Kate said.
“We want to be a positive and progressive part of this region’s food scene and to offer guests an ‘experience’ rather than just a meal.
“People love to be taken care of, to be engulfed in a comfortable atmosphere – and tough decisions should be left at the office, rather than at the dinner table.”