Three Chefs, One Vision: Oribu’s Newest Era
Nestled in the heart of Church Street, within the esteemed Heritage Precinct, Oribu, is stepping into a brand new chapter by introducing not one, but three head chefs to lead the kitchen. The newly appointed chefs - Jay Lee, Jaybert Teves, and Bryan Paul Nery - each bring their own unique expertise to Japanese dining reflected in their new vibrant spring-summer menu, Natsu no Yume - Summer Dream.
This dynamic trio redefines collaboration in the kitchen, where their individual styles come together to craft a seamless menu that’s more than the sum of its parts.
Jaybert Teves, known for his mastery of sashimi, draws from his time at Sokyo to infuse classic techniques with fresh, seasonal flavours. His dishes, like the watermelon-cured snapper and mango-dressed tuna, offer a vibrant twist on traditional sashimi, inviting guests to taste the essence of summer on each plate.
Jay Lee takes the lead on the hot food station, bringing his fine dining expertise from Aria to craft dishes that celebrate local ingredients with Japanese precision. A standout includes the lobster tail, perfectly paired with charred lemon, asparagus, and a miso beurre blanc, highlighting his ability to balance bold, rich flavours with delicate presentation.
Bryan Paul Nery brings a playful edge to the menu, incorporating Southeast Asian influences into creative small plates. His tempura prawn taco with mango salsa and spicy tuna maki are designed to surprise and delight, featuring striking presentations and balanced taste.
Continuing their beloved tasting menus, Oribu offers two thoughtfully curated 10-course options to suit your occasion. The Signature Tasting ($179pp) provides a sophisticated introduction to Japanese dining, with dishes like the Hiramasa Kingfish Carpaccio and Glacier 51 Toothfish cured in Miso. For those interested in a more indulgent affair, the Japanese Artistry Tasting ($350pp) elevates any experience with selections such as Oscietra Black Caviar-topped oysters and a choice between Hida A5 Wagyu or Lobster Tail as the main. Both menus are complemented by sides and desserts that reflect the chefs' collective expertise, ensuring each meal lingers long after the last bite.
In addition to the tasting menus, Oribu’s à la carte selection features standout dishes, from appetisers like the Spicy Tuna Crispy Rice and King Crab Caviar Spoon, to mains such as Lobster Tail with miso cream and Angus Tenderloin Brochettes, and desserts like Green Tea Tiramisu and Wasabi Belgian Dark Chocolate Truffles. Each dish is crafted to showcase the finest ingredients and expertise, ensuring a dining experience that’s as versatile as it is memorable.
This evolution of Oribu is about collaboration and creativity. A chance to explore what happens when three culinary talents come together to create something truly extraordinary. Experience Natsu no Yume and savour the future of Japanese dining in Parramatta. Secure your reservation today at https://heritagelounge.com.au/restaurant-reservations/#
Opening Hours
Wednesday – Sunday: 5:00 PM – 10:00 PM
