PROFILED BY DEGROOTS MEDIAThe Oriental Hotel is now admired for its sleek new look having previously been avoided due to its dinginess. The buzz of bar-flies has been replaced with tunes as cool as the decor of this eastern suburbs venue which houses a slick main bar, outdoor deck area and an underground cocktail bar offering “live sax” on Friday evenings. But if it’s a more holistic dining experience you’re in need of head into the hotel’s restaurant Chi. Here you’ll find an oriental take on tapas which includes Thai pickled squid, prawn wonton, Korean kim chi, salmon carpaccio and kalamata olives marinated in chilli and lemongrass. The oriental baskets contain a selection of house-made yum cha morsels – ensure that salt and pepper lemon squid and steamed seafood “pearls” of Moreton Bay bugs and prawns are in the steaming basket tower on your table.
Thai chefs create Chi’s array of curries. Nonya barramundi stands out with its rich red sauce and baby spinach while Penang duck curry is a sweet option with fresh basil, kaffir lime leaves, brown sugar and coconut milk. Kangaroo sirloin appeals as a main for its wasabi crust, pumpkin salsa and chilli relish. Chinese red duck is popular for its half-bird serve with five spices on ginger wine noodles. The Asian-inspired menu indulges carnivores with a 900 gram porterhouse steak. Saddle it up with creamy garlic shallot or paddy-straw mushroom sauce. Sadly, this beast might steer you away from a dessert of pina colada pannacotta with pineapple and mint salsa.
Roz Taylor, April 2008
