Lunch at Onba today was interesting.
I've heard lots about it so was interested to see for myself exactly what people had been talking about.
Alistair (who I recognised from Rockerfellers days) headed the kitchen staff. Our waitperson (Meagan, according to the docket I have here) not too cluey as regards service standards but I'm coming to accept that as the norm now, so not too big a deal. She was friendly enough, and if I'm selecting staff, a friendly one would be good. She could have upsold heaps more than what we actually had though. From that perspective alone, if I were the owner I'd be taking my staff through their paces explaining the upselling concept.
We shared:
Rolled chicken with baby leeks and sweet soy dipping sauce $10.50
Tempura king prawns and spiced scallop roe sauce $10.50
Seared porcini mushroom dusted lamb on truffled cannellini bean puree $9.50
Sake marinated flathead wrapped in nori with ponzu dipping sauce $13
Turkish bread with extra virgin olive oil $4
The chicken came with the appearance of a sliced mini sausage roll, and we got 3 slices. It was beautiful.
The prawns (2 of them) were battered whole (ie we got the full prawn, head and all!). It was OK, but really only bascially a tempura battered prawn. I love prawns so enjoyed it, but my point is that it wasn't anything different or special. The accompanying sauce had the appearance of a doctored mayonnaise. It wasn't overly spicy.
The lamb chop (one) was easily the best flavoured bit of food out of all the plates, but really sad we only got one per serve. Yes, we could have ordered more, but it was a rushed lunch for my companion, so she couldn't and didn't hang round. I'm not sure where the "seared porcini mushroom dusted" bit went. I saw no evidence of anything crusting the lamb cutlet. But I wasn't fussed because it was absolutely gorgeous.
The flathead (4 finger length slices) was the disappointment of the meal. It was dry, and the nori flavour (which I usually very much enjoy) overpowered the fine natural flathead flavour. It didn't matter if it had been marinated in sake 'cos you couldn't taste anything but nori anyway. I'd have thought marinating would have moistened it up, but there you go. What would I know?
The Turkish bread (4 slices) was Turkish bread - what can I say? Way OTT priced at $4. I can just about fly to Turkey for that! I consider that very cheeky for unenhanced bread and olive oil.
The venue itself surprised me by being a lot smaller inside than I had taken it to be from the outside.
They cater for functions, with a complex arrangement of pricings and minimum numbers of people and amounts of food selected, but if you wanted a trendy spot for a function, I'd consider it.
The cocktail and wine list was extensive as many had previously told me. As this was a business lunch I restricted myself to a Strawberry Milkshake, but sussed out lots of cocktails I'd love to try another time.
Our bill was $51.50. That's a lot for lunch, and I would think twice about spending that again over lunchtime. If it was evening, and I was settled in there clutching my cocktail and grazing, I wouldn't notice it. In the cold hard light of midday, it seemed extravagant, but maybe I'm being a tightarse Tasmanian cafe eater!
Overall, I like it there. I'm not rushing back to go every week, but I'm not dismissing it either. A great little place to have up your sleeve to go to after something else.
Friday, 16 November 2007
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11 comments:
Sorry Rita, but the thought of your strawberry milkshake with lunch had me feeling decidedly ill.
Thank christ I've inherited my palate from my dad and not you...
Rita, I hate that upselling lark. It's like computer spam or cold-calling homes on the phone...it should be stopped. (Supersize me).
Waiters have been doing it for years, of course, and the subtle ones get away with it. But most people I know are put off places by pushy waiters egging you on for this, that, the other or a ``better'' (more expensive) bottle of wine.
Cease and desist i say.
By the way, where is ONBA?
Sir G - its on the corner of Burnett and Elizabeth St opposite the republic.
Nellie - I just tell it like it is! I love a strawberry milkshake! I felt like one. End of story. And yes, from Day One when you expressed a very definite liking for blue vein cheese at age 1, I knew for certain you hadn't inherited my very sweet tooth!
Sir G - when I say 'upselling', I mean that I sat there for at least 20 minutes waiting for my lunch date to arrive. In that time, I was not offered anything - drink or food. Yes, she knew I was waiting to be joined but that shouldn't stop a waitperson from asking if I'd like a drink or if I wanted anything? Even the menu took 1/4 hr to arrive, and there were only 2 other tables occupied at that stage.
I agree with you about the slick salesman trying to get you to spend more, but upselling to me is more of a skill, and involves more thoughtfulness than direct, in-your-face, slimy salesmanship.
Perhaps I used the wrong phraseology or word there.
Thanks Zelda.
Upselling may have been an unfortunate term Rita could you please come up with something better. Reminds me of KFC or Macdonalds when they ask if you want to upsize.
The waitress should have been more attentive but I would have been just as pissed off with the lunch date who turned up twenty minutes late.
Cheers
Curly
$4 flight to Turkey, are grains cheaper there?
Curly - you're way too harsh. My lunch date didn't vary from her usual modus operandi!
Anon - I already accounted for my HUGE (Aries) characterisitc of exaggeration. I believe the grains ARE pretty cheap there tho!
Nearly every person to the man & woman that I have spoken to says that ONBAR haven't quite got it together yet.
The main criticism seems to be that the staff seem a little unaware of whats on offer & the food is trying too hard.
Friends said they went for a drink, the place was empty downstairs but were herded upstairs into an empty room that had banquettes which faced each other like benches at a church dance. There was zero atmos.
What made it worse was the way they were told they couldn't just have a drink downstairs-Why? It was odd.
That's interesting Anon. You're right - no one I know has actually come out and literally RAVED about the place.
So - that leaves us to exercise our choices and either go there or not. Check it out and see if it's YOUR kind of place.
I gave my opinion. I didn't rave about it, but wouldn't dismiss it either. Same as with The Observatory. OK but not a place I'll race back to in a hurry - but it DOES have its function in Hobart, and I think fulfils that function well.
Interesting review. Unlike your other reviews you have named dishes and prices. Why?
Toad in the hole
Hi Toad in the hole - yes - good observation. Sometimes I name dishes & prices, and sometimes not. I try to do it if it's a newish place & I think people might be interested as to what's on the menu & what I had & what prices they are. If it's not so new, I generally assume people possibly have been there so could well be familiar with the style of the food there, as well as the costs of the food, so don't generally tend to go into that much detail.
The main exception to that is if I go to an old favourite and select something that really surprises me & knocks my socks off with its brilliance (like my lunch at Boathouse a few weeks ago).
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