EZARD: Asian Cusine Restaurant

The 10-year-old restaurant continually fuels the imagination and creates wonder. Ezard loves Asian cuisine (and crustaceans) and he adapts these flavors with a hint of European influence. Wait staff looked spiffy in their T-shirts under a smart suit as they introduced every dish to minutes detail. Sommelier Michael Watt's choices hit all the right notes.

Dashing Dishes

Even before the starters arrived, we were already impressed with the elaborate condiments to compliment fresh and warm bread (always welcomed!): ezard's famous parmesan, garlic and rosemary infused olive oil, and a dish with three power mixtures: sugar and chilli., sesame, nori and fish flakes and ground spices.

Every bites hold surprises. Take the oyster shooter, for example, which was brilliantly paired with 2001 Kreglinger Sparkling Pinot Noir Chardonnay, Pipers River. The first bite revealed a slightly briny yet clean taste. There was just the right amount of wasabi and ginger which gave a kick to the sublime appetiser. Chilled mirin and sake whose alcohol contents had been removed provided a well-polished finish.

Texture also figures largely in ezard's menu. Every mouthful held a burst of flavors: a sweet sauce was dripped over spiced apples. eage also married Sichuan-peppered duck (this was paired with 2006 Bilancia Shiraz Viognier, Hawkes Bay). He dressed it with stir-fried slikmelon, tumeric and coconut dressing.