70Foxley

Before Ossington got its groove, chef Tom Thai was doing daily market cuisine at Foxley. He is at his best working with raw fish. Anytime Tom Thai does ceviche, order it. One day he adds yuzu and shiso leaf, for citric bite and minty fragrance. Another day he sweetens raw salmon with watermelon. Fresh oysters might inspire him to upgrade their flavour quotient with chili and lime. He might deep fry shallots for a crispy little roof atop fresh mango salsa on raw sea critters. And chef cooks marvellously too! He renders duck as sweet and sour with umeboshi plum (the sour) and reduced Port (the sweet). He marinates chicken in lemongrass and cooks it to perfection. This is Ossington at its yummiest.