Fo0die dined as a guest of Ryne and as such, the rating does not give any consideration to customer service.
On a Thursday evening, we arrived at Ryne after taking tram route 11 from the CBD. Our little excursion after work. It’s not often that we would ‘go on the job’ for our foodie hobby during the week but we made an exception for Ryne which is described as a modern French dining experience offering inspired cuisine executed with classical French cooking techniques by Donovan Cooke and his team.
The venue’s name ‘Ryne’ refers to a course continuously moving onwards, which reflects the continuous additions to the venue’s offering to ensure diners have the exact dining experience they are after when they are at Ryne (e.g. guests can pre-order a classic Donovan signature dish that’s off menu, have Sunday lunch with roast, order off the a la carte menu, experience the daily happy hour for two hours).
Approaching the venue from the tram stop, the entrance has a small under covered area with a large bar height table.
Entering the venue, a small waiting area is on the left.
Turning right into the dining area, a large square bar is on the left with bar seating available along the bar (perfect for those wanting to just snack at the bar over a beverage or two).
Mr J describes the interior as having character. From the exposed wooden beams to the hanging globes to the roughly painted walls to the polished cement flooring, I would have to agree. The dining space is spacious and very comfortable. We were seated by the windows.
The A4 menu is a single page with entrees on one side, mains on the other and at the bottom, the share dishes and sides. Ryne also offers a 4 course Chef’s signature for $140 per person and Sunday 4 course lunch for $68 per person. We chose our dishes off the a la carte menu.
Ryne has a separate drinks menu which has a good selection of cocktails, mocktails, wine by the glass, beer, ciders and spirits.
Once we ordered, we were served a canape as well as a choice between ciabatta or multigrain bread which the venue makes on site fresh (we love fresh bread!). The canape’s jalapeno sauce had a slight heat to it and paired well with the tuna tartare.
The two entrees we chose was the pan fried scallops and Hiramasa kingfish. Of the two entrees, our favourite was the pan fried scallop. The scallops were nice and sweet which paired nicely with the well seasoned duck and the lovely sauce which was served at the table.
Moving to the next entree, as expected, the kingfish dish in comparison was not as strong in flavour when compared to the scallop or canape dish. So why do we say ‘as expected’? It’s because most of the kingfish dishes we have had in the past are usually quite light in flavour to suit the kingfish and any that have been flavoursome, usually have overpowered the kingfish. This dish was light in flavour with the olive dust on the plate giving the dish a bit of saltiness.
For mains, the favourite was the duck which had such a lovely texture (it was not the typical stringy texture that we were familiar with for this kind of meat). The sauce had a lovely lemon zing.
The lamb dish had quite a few elements going on in the plate. From the crispy zucchini stuffed zucchini flower to the fresh orange which gave the dish a touch of freshness and acidity to the mix of eggplant mash and a piece of miso eggplant with a subtle curry flavour to the overall dish.
To finish off the night, desserts! Mr J’s favourite was the mango and coconut dessert which was fresh and had a good amount of flavour without it being too overpowering. While my favourite was the souffle which was warm with a coffee crumble and coffee anglaise. Best of all is it wasn’t overly sweet.
As expected from Donovan and his team, the food delivered showcased precision and different techniques applied for each dish (although we don’t know all the techniques applied, we can appreciate that its not a ‘one pot wonder’ like our cooking at home).
Dishes that make up this review
- Tuna tartare canape with a jalapeno sauce on top of a squid ink cracker
- Pan fried scallops; confit duck, shimeji, black garlic, pistachio, cos, hazelnut ($24)
- Hiramasa kingfish; yuzu, tomatillo, black olive dust, wasabi leaf ($25)
- Pan fried duck breast; wattle seed tart, witlof, confit lemon, arabica sauce ($39)
- Salt grass lamb loin and rump; miso eggplant, orange, zucchini flower, curry leaf, cardamon ($42)
- Coconut and mango; buffalo yoghurt cream, coconut curd, mango sorbet ($17)
- Valrhona 64 manjari souffle; coffee anglaise, double cream ice cream, kahlua ($19)