Cornerstone is the next step forward for Michelin-starred (and Editors’ Choice Foodie Forks 2019 Chef of the Year winner) chef Shane Osborn.
Opening this week, this contemporary eatery delivers high-quality, affordable and accessible dishes. The space on Hollywood Road, designed by Sean Dix, is understated and clean, with plenty of natural light shining in.
This new venture is also about nurturing talent and promoting the next generation. The two at the helm are Hong Kong born and raised (and Arcane alumni): Neal Ledesma in the kitchen and Didier Yang, the general manager and sommelier.
The menu is brief, with six starters, six mains and three desserts. They operate a no- reservations policy, and with just 24 covers, it’s first come, first served, I’m afraid.
Have a butcher’s (look) at what’s on offer:
Smoked salmon ($148): featuring the finest smoked salmon in the world – from H. Forman & Son – on malt bread with herb cream cheese, this dish didn’t last long.
Chicken oyster ($128): they’re not everyone’s cup of tea, but the tender meat, charred broccolini and Caesar dressing were scrumptious to me.
Jumbo quail ($168): I was game for this bird, cooked perfectly on top of a bed of creamy mushroom compote. The flavours were rich and left me wanting more.
Wagyu bavette ($188): featuring beef sourced from Rangers Valley, Australia, on soft, toasted ciabatta with Coleman’s Mustard mayonnaise, red onion and rocket, this sarnie was perfection.
Lemon posset ($78): an indulgent yet refreshing end to the meal, with a nice balance of sweet-and-sour strawberries, meringue and mint crowning the posset.
Cornerstone will be the backbone of Hollywood Road. I envisage this eatery taking off immediately and becoming a place to visit anytime of the day, for a lunch meeting, casual catch-up or late-night dinner. The quality of the food and the affordable prices (with no service charge) make this one to watch.
49 Hollywood Road, Central, no bookings
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
For more reviews like this, like Foodie on Facebook