Dinner by Leif Huru

01/06/2021

Abalone kushiyaki quickly grilled over Binchōtan charcoal, served with abalone-soy syrup, smoked abalone tea and Amazu pickled cucumber⠀⠀⠀⠀⠀⠀⠀⠀
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29/05/2021

Kangaroo Carpaccio with Foie Gras Mousse, Truffle Aioli and Yuzu-soy.

26/05/2021

Love using Japanese Binchō-tan white charcoal!! Extreme high heat, perfect just for a quick sear and gives a beautiful flavour!! Here I’m searing a Black Onyx Tomahawk, one of my favourite steaks!

25/05/2021

My favourite prawns! WA SCARLET PRAWN. Served with Spicy Coriander Salsa, Lemon, soy sauce and Seared with hot Olive Oil and Sesame Oil. Garnished with Crispy Prawn Head

19/05/2021

Join Chef Leif Huru for an intimate multi-course dining experience of Japanese food with global influences. Paired with wine from Marri Wood Park's biodynamic vineyard. Click the link in the bio to buy tickets.

Only 40 tickets available.

Date: Friday 4 June 2021

Time: 6:30 pm to 10:30 pm

Venue: Kidogo Art House, Fremantle

Cost: $250 pp



https://www.eventbrite.com.au/e/marri-wood-park-x-dinner-by-leif-huru-tickets-153262435069

17/05/2021

No filter or description needed. Love working with this wagyu😍

15/05/2021

27/03/2021

Japanese whiskey flamed 2GR 9+ Wagyu steak⠀⠀⠀⠀⠀⠀⠀⠀⠀
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15/03/2021

Low temperature Confit Tasmanian Ocean Trout with Black Garlic Miso, Soy Glazed Vegetables, Pickles and Crispy Pancetta.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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04/03/2021

04/03/2021

Organic Soy Panna Cotta with Tapioca Pearls, Brown Sugar Syrup, Milk Tea Ice Cream and Sesame Glass.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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02/03/2021

Action shot of flaming 2GR Wagyu steak with Japanese Whisky ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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26/02/2021

2GR 9+ Wagyu Steak served on hot rocks and flamed with Japanese Whisky.
Served with assortment of sauces, pickles and dipping salts.

15/02/2021

Kangaroo Fillet Carpaccio with Foie Gras Mousse, Onion Ponzu Salsa, Parmesan Cheese, Yellow Chilli Aioli, Olive Oil and Yuzu-Soy.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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13/02/2021

My favourite part of the fish is the fish belly! This time from Tasmanian Ocean Trout, New Zealand King Salmon and WA Kingfish. Aburi (torched) and served with Spicy Miso Sauce, Chocolate Miso sauce and Fried Leek.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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09/02/2021

Canapé Style Wagyu and Truffle Tartare.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2GR Wagyu Strip Loin and Stonebarn Perigord Black Truffles combined with Takuan, Peruvian Yellow Chilli, Truffle Aioli and Quail Egg Yolk served on Nori Seasoned Wonton Chips.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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08/02/2021

Fresh Shucked South Australian Oysters 3 Ways. Jalapeño Salsa, Shiso Salsa and Ponzu Sauce.

07/02/2021

Canapé style Confit Duck Leg with Watermenlon, Shiso Amazu-Ponzu Salsa, Red Onion and Coriander.

07/02/2021

Miso Marinated and Confit Ocean Trout Fillet with Amazu-Ponzu Pickled Cucumber, Jackfruit Seed Cream, Ikura and Crispy Spring Onion.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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06/02/2021

Shark Bay Jumbo Scampi with Soy-Salt. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Served with Spinach and Kohlrabi Salad with Truffle, Parmesan, Dry Miso and Fried Leek.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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06/02/2021

Yuzu-Sesame Coated Tuna Tataki with Onion Salsa, Sesame-Ponzu Sauce, Pickled Fennel and Mico Herb Salad.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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05/02/2021

New Zealand King Salmon Gravlax Tartare with Mustard Miso Sauce, Tofu Cream, Quail Egg Yolk and Nori Seasoned Rice Cracker.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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05/02/2021

Plating up Shark Bay Scarlet Prawns, Baked with Yuzu and Micro Herb Butter, Served with Kohlrabi Truffle Salad.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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04/02/2021

Kingfish Sashimi with Mixed Chilli Salsa, Coriander and Yuzu Kosho Dressing⠀⠀⠀⠀⠀⠀⠀⠀⠀
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04/02/2021

Individually Baked Vanilla Cheese Cake with Fresh Raspberries, Raspberry Gel and Redcurrant Sorbet.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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