ChefsEye eating out at Numan Restaurant in Kaunas, Lithuania.

ChefsEye has heard many great things about Numan Restaurant in Kaunas, Lithuania so we decided to book a long weekend away.

When we arrived on a busy Friday night at Numan Restaurant we were very excited and intrigued to see what they can do. As soon as we opened the door we were greeted with big warming smiles from all the waitresses and a very modern interior inside, simple but unique.

You can choose between a 3 course, 6 course and a 10 course tasting menu. We all went for the 6 course tasting menu in which one of our guest was a vegetarian, when we sat down we reminded our waitress that we had a vegetarian and we also stated it when we did the online booking, She told us that the 6 course tasting menu is mainly fish and vegetables. But bizarrely you have no idea what you are going to eat on the night because there is no menu presented till you leave. This caused us a lot of confusion and our vegetarian guest kept getting a fish dish after fish dish, she did her best eating what she could and then gave the fish away. She doesn’t like the taste of fish and that’s why she said she is a Vegetarian and the only meat dish was substituted for a fish dish. So do they know what a vegetarian is? Whilst we waited an average 30mins for every course of food to come out we grew very impatient.

We started of with a crispy potato string ball, dill mayo and cisco roe and vinegar & koji powder, this was very nice and light and a good start to the evening.

Second course we received was a beetroot dish which was dehydrated and then rehydrate again clever idea but a pointless dish it was supposed to be smoked and the burning of pine on the table was pointless as the beetroot was no bigger than an inch was gone in seconds.

The bread was cooked in a modern way, light like a microwave sponge but lacked so much flavour, I cant even remember what the taste was suppose to be. It was accompanied with a burnt butter mixed with kefir and scallop roe powder on top again this wasn’t to nice, Very sweet and grainy.

The oyster was a nice dish, full of flavour and fresh with a pear ponzu and pickled dill.

Cured scallop was a beautiful looking dish, great technique with a fresh compressed cucumber and an elderflower & grilled cucumber vinegar, the cucumber vinegar was the star ingredient, we could not taste elderflower anywhere and the scallops was blitz till smooth and manipulate to set like a jelly to form long strips. Why do this to a sweet beautiful scallop it didn’t enhanced any flavour what so ever.

Squid dish was amazing, tarragon was there, fermented cabbage was beautiful, and the mussle foam was lovely, the couple of pieces of seeweed is not needed. This dish split opinions but we all agreed that the squid was treated with respect and cooked perfectly.

The beef entrecote was a great dish. Loved the blueberry leather and the beetroot, black garlic teriyaki sauce was nice.

The dessert was the best dish of the night!!! Even though you could not taste the plum seed cream, the white chocolate & yoghurt “ganache” was more like a frozen parfait than a melt in the mouth ganache it was very tasty and fresh worked perfectly with the pickled cucumber. Good job the waitress asked if we enjoyed our last dish and only then we knew we had finished the meal.

So all in all it took 5 of us 4 and half hours to eat 6courses, average 30min wait for every dish, vegetarian had fish dishes all night but the bread. Even the butter came with scallop powder. The chef kept coming out to one of the tables (special guest maybe) all night, we like to see the chef now and then but when your busy and every table is waiting for food to come out at least respect your other guests and lead your brigade in the kitchen.

Unfortunately we will not recommend Numan Restaurant to anybody and sadly it maybe the worst experience ChefsEye has ever had.

Food 3/5

Service 3/5

Atmosphere 2/5

Price 2/5

You can follow Numan Restaurant on instagram @numan.restaurant.

#ChefsEyeChefsTable winner Jason Brown @chefjasonbrown

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We at ChefsEye had the great pleasure to catch up with the winner of our competition for September Jason Brown who currently is the Executive pastry chef at Nel Restaurant in Surry Hills in Sydney.

Everyone at ChefsEye agree that Jason Brown is definitely a chef to watch, with his flair, panache and attention to detail he has a great future ahead of him.

Nel Restaurant currently do 1 sitting Tuesday-Thursday with a maximum 44 guest and Friday and Saturday with 2 sittings with a maximum 91 guest. Jason did say it all depends on the table layout which means it could be slightly less or slightly more seats available on the day. For no disappointment make sure to book in advance as seats do sell very quickly.

We did ask Jason some questions.

ChefsEye: What do you inspire to be?

Jason: I inspire to hopefully have my own restaurant, dessert restaurant and be recognized for what I do and serve. Not through tv or anything like that but through industry and clientele respect.

ChefsEye: What’s the worst attribute to have in a kitchen?

Jason: Worst attribute in the kitchen is to be a robot. Too many chefs I have come across are great at doing the job but cant think outside the box.

ChefsEye: Who inspires you?

Jason: Inspiration comes from many people and places, in the industry I love what Francisco Migoya is doing at Modernist Cuisine but I also find inspiration through everything in life that surrounds you on a daily basis.

ChefsEye: Why do you, enjoy being a chef?

Jason: I enjoy being a chef because of the satisfaction and passion that comes with the industry. You are constantly learning every day not just from people you work with but your surroundings. Its a very rewarding industry.

ChefsEye: Who is the best chef (alive) in your eyes?

Jason: Best chef alive would be a hard one as those that have changed the world such as Ferran & Albert Adria and also Heston Blumenthal, Grant Achatz, Rene Redzepi, but again each one has there strong points and have changed the direction for the better in certain ways. Pastry is still Francisco Migoya for the knowledge that he is impairing through Modernist Cuisine.

ChefsEye: Whats your favourite dinning experience?

Jason: Favourite dinning experience…..I’ve dined at many and to be honest each one of the top 3 has been good for each style. The Fat Duck in Melbourne was incredible, service, technical ability and story telling. Noma in Sydney was amazing for the produce and service. Sepia in Sydney was where my favourite dishes come from still.

ChefsEye: Give one piece off good advice?

Jason: Good advice would be to always question, never be satisfied with anything as there is always better and this gives you the drive to improve and learn.

Make sure to follow Jason Brown on Instagram @chefjasonbrown and Nel Restaurant @nelrestaurant.

Join us @chefs_eye & @ce_plus and @ce_sweettooth for chefs, restaurants and much more.

ChefsEye eating out at Genki in Oslo.

(on the right) Chicken taco, smoked eel, onion and kale.  Tempura halibut, cauliflower and wakame (on the left)
Cucumber, beets and chilli and miso haddock soup with oxtongue.
Apple sorbet yuzu and chocolate cherry mousse.

We have heard a lot of great things about the new restaurant Genki in Oslo city centre. For only being a couple of months old we were very surprised to see how popular the restaurant is, Genki is a Japanese inspired restaurant with a very modern interior .

Genki offers a weekly 3 course menu, a Maki menu and also a tasting menu of 14 courses for an incredible price 825,- Nok (£82.50 approx) for being in Norway this is considered cheap.

We started of with a glass of yuzu sake and a plum sake which were enjoyable and awoke our taste buds. Then we chose to have the 14-course tasting menu and a bottle of Riesling.

To start with had an appetizer of Rice crisps with pepper and a lemon mayo, which were pleasant and easy to eat followed by maybe the star dish of the night textures of mushroom, great techniques and taste it was creamy, pickled fried and dried perfect combinations. The tuna tartar and wild halibut came next both dishes were very nice possibly the best halibut ceviche we have tried unfortunately we could not taste the miso in the dish but we didn’t mind, the tuna tartar was carefully constructed with fresh shisho and roe. The next course was the chicken taco with smoked eel onion and kale, its a spicy dish full of flavour but i thought it was the least favourite dish of the night, smoked eel is something i personally dislike but im always willing to try it. The tempura halibut with cauliflower and wakame was very nice, light crispy and the seaweed was really good.

The next dish that stood out was the dessert, the apple sorbet was outstanding, as was the chocolate mousse, the yuzu cream cut through the dish perfectly however the cherry flavour was lost.

We both would recommend Genki to anyone who is looking for culinary experience with a innovative twist, good price, good food and a wonderful evening.

 

Food 5/5

Service 5/5

Atmosphere 4/5

Price 5/5

#ChefsEyeChefsTable winner Sean Kelly from @stationroadlochness.

 

We at ChefsEye caught up with Sean Kelly to ask him some questions. Sean is the head chef at the Lovat hotel, Loch Ness in Scotland. Its a hotel with 2 restaurants The Brasserie side which has a simpler approach and Station Road which holds 3 rosettes with a much more refined style. Station Road can do a 5 course for no more than 12 people as the brasserie can do up to 70 covers a night and all from the same creative small kitchen brigade. Sean has said it can be very tough at times, the hotel has 28 rooms in a beautiful picturesque surrounding. Make sure to follow Sean on Instagram @stationroadlochness.

 

ChefsEye:  Give one piece of good advice?

Sean:   Work with good people in good places.

ChefsEye:  Who inspires you?

Sean:  Lots of chefs from all around the world, to name a few: Sergio Herman, Jonnie Boer and Kevin Fehling.

ChefsEye:  What’s the worst attribute to have in the kitchen?

Sean:   A bad temper.

ChefsEye:  What’s your favourite dining experience?

Sean:  Lots! Tom Aitkins, London, Marco Pierre White when he was at Harveys, Alain Ducasse, Paris & Pure C, Netherlands.

ChefsEye:  How long do you see yourself being a chef?

Sean:  Until i retire or win the lottery, whichever comes first.

Featured chefs week 8 Friday’s edition chosen by @rogersbros.

@chef_akis, @phils_kitchen_nz, @chef_rufino, @chefjackbradley.

Well done to all the chefs featured today and thank you @rogersbros for your nominations.We are in the last week of the first competition ever and the winner will be announced soon, so make sure to follow all the chefs on Instagram  and @chefs_eye for more amazing uploads, also subscribe to the blog for much more.

Featured chefs week 8 Tuesday’s edition chosen by @rogersbros.

@pastrybydaniel, @chefdanielwatkins, @michal_stanke, @vidal31

 

Well done to all the chefs featured today and thank you @rogersbros for your nominations.We are in the last week of the competition, so make sure to follow all the chefs on Instagram  and @chefs_eye for more amazing uploads, also subscribe to the blog for much more.

Featured chefs week 8 Tuesday’s edition chosen by @chefs_eye.

@alanhigginschef, @soren_scheel, @jimmyg78, @chefdanielwatkins.

 

Well done to all the chefs featured today as we enter the last week of our first ever competition. Make sure to follow all the chefs featured  today on Instagram and @chefs_eye for more amazing uploads, also subscribe to the blog for much more.