LOCATIONOn the end of Kirketon Road, a ten-minute walk from Kings Cross station.
PROFILED BY DE GROOTS MEDIAWhen a man who has brushed shoulders (and pans) with the likes of Matt Moran, Guillaume Brahimi, Heston Blumenthal and Eric Chavot announces that it’s his time to open a restaurant in Sydney, Sydney sits up and listens. Some time in the not-too-distant past, Tomislav Martinovic made just such an announcement and in December of last year he opened the doors to his relaxed, intimate restaurant, “Tomislav”. There are no prizes for guessing where this latest Darlinghurst eatery got its name, but as to any question marks regarding the cuisine, in creating his menu (which is constantly revolving with seasons, produce availability and sentiment) Martinovic combined his years of experience with his roots. The result is a contemporary Australian menu with just a hint of the Aussie larrikin.
Dining at Tomislav Restaurant was designed to be enjoyed as a three-course experience so come with the aim of stuffing yourself. All of the dishes have also been designed to play with familiar concepts and present them in new, innovative ways. Entrees vary from dishes like poached yellow fin tuna to roasted Red Gate farm quail. Mains may feature wild river saltwater barramundi or Scotch fillet, which is described simply as “O’Connor Scotch fillet, grilled mango, chives – bone marrow”. Keeping explanations vague is part of the chef’s grand plan. According to Martinovic, surprises within food are a part of exceeding expectations and improving the dining experience. For example the “vanilla cheesecake” is unexpectedly served as a cheesecake cream/mousse with a Digestive biscuit base, gelatinous jelly crystals and a blackberry sorbet. The entirety is both a familiar and a completely new experience of the traditional dessert. So what of the other meals? You’re just going to have to discover them yourself. Happy exploring!
Agnes Gajewska