#FCBAnsw Repost from 👉🏻 @dan.eats_ ❣️Thanks for tagging! --------------------------------------------------------- Parlar - Potts Point - 09/07/2022 - Part 2 * What we ordered: - Kingfish Sturgeon Caviar Smoked Tomato Oil Orange (1,2) - Jacks Creek Wagyu 9+ Sirloin Eggplant Guindilla (3) - Barramundi Faves a la Catalana (4) - Baby Octopus Tomato Smoked almond salsa (5) - Patatas Bravas Gratin (6) * Parlar’s Kingfish dish (1,2) is quite possibly one of the prettiest platings I have seen in awhile; its simple linear layers and beautiful hues of orange and pink, and the flavours are a delightful balance of sweet, salt and acid. When I first saw this dish posted on Parlar’s instagram (before they opened), I just knew I had to go there and try it! I hope the shots do the dish justice. We ordered quite a few mains that night, and as it was peak truffle season, we were treated to a healthy helping of truffles on some of the dishes (many thanks @), such as on the wagyu sirloin (3); with that tender, juicy, MBs 9+ marbling, and also on the Patatas Bravas (6); Parlar’s clever twist on classic gratin. For seafood we opted for the Barramundi (4) and baby octopus (5). The fish was seared perfectly golden and laid over a bed of tender beans and delicious sauce. I also thought the octopus were a super fun and delicious interpretation of its traditional tapas counterpart. *