LOCATION
Overseas Terminal, Circular Quay.
DETAILS
After two months of renovations, iconic harbour front restaurant Ocean Room has reopened with a spectacular new interior and cutting edge menu. Transformed by award-winning designer Yasumichi Morita’s contemporary refurbishment, the new venue is a reflection of the Ocean Room philosophy: Japanese traditions meeting the modern world. In a world-first collaboration, Japanese high-end restaurant group Zetton has partnered with award-winning designer Yasumichi Morita. It is their first venture on Australian soil – and little expense has been spared in the design process. Morita, whose innovative designs have included installing a merry-go-round in a shoe shop and even covering a whole bar in crocodile skin, has a unique design philosophy. Meticulously created, the new Ocean Room design is all about detail - from the soaring curved ceiling feature to the series of port-hole light features inset in the walls. Drawing upon ancient wooden elements and a grand chandelier motif, Ocean Room evokes a sense of old-world grandeur while also providing a glamorous, intimate dining space for discerning diners. The restaurant’s signature chandelier installation comprises of over 3000 miniature wooden cylinders, fitted together like a giant hanging puzzle. Ocean Room’s floor to ceiling glass windows capitalize on the restaurant’s stunning location, giving diners spectacular views of Sydney’s iconic harbour.
PRIVATE DINING ROOM
The plush, upstairs private dining room provides a more intimate setting to enjoy head chef Raita Noda’s revamped menu.
EXECUTIVE CHEF
Inspired by Ocean Room’s waterfront location and drawing on his Japanese heritage, esteemed head chef Raita Noda’s menu challenges traditional interpretations of modern Japanese food. Featuring innovative Japanese cuisine without compromising on the integrity of his produce, Noda’s menu truly is a new dining experience in Sydney.
Dishes like the sake jelly bar cod (flame-seared bar cod served with light sake and plum jelly and wrapped in fresh, sheer konbu) and crispy lemongrass-skewered uzura quail are testament to Noda’s culinary creativity and skill. Naturally, the menu is studded with delicate sashimi and fresh sushi offerings – or diners can choose from the selection of ‘chotto’ (Japanese small plates), including a lightly marinated anchovy with smoked tomato sorbet. With world-class views, a glamorous new interior, an innovative food offering and cranking cocktails to boot, the new Ocean Room is the go-to destination for the summer season.
PROFILED BY DE GROOTS MEDIA
Surfers pay homage to the ocean through wax and boards, divers use masks and air tanks, at Ocean Room you feel completely immersed in the ocean yet remain dry throughout the experience. The whimsical light fittings transport you to the depths of the ocean; the soft fabric and glowing lights replicate the most beautiful underwater garden. Generous fish tanks line the wall above the entrance, crowned with a tropical fish tank, blending the commercial with the aesthetic. The sights and sounds of the working harbour seep through the expansive glass walls.
Tip:
Arrive in style with
Water Taxis