Stand-out dishes from Pitt Street’s Funda (ᴗ͈ˬᴗ͈)ꕤ.ﾟ

Neon-lit and kaleidoscopic, recently opened last year Funda puts out some pretty solid food, proving that the pretty-faced interior does indeed have something to show for. Here were my stand outs:

Soy Cured Prawn with Burrata (vanella burrata cheese, ginger, microdill, crouton)

• Grippingly unique, the creativity of this dish is what holds down the gold standard that embodies Funda’s concept best.
• Korean cuisine in its own stead has a mastery in seafood and this line of assumption is consistent with Funda. The traditional soy-based curing of raw prawns is elevated here, and tossed faaaar into the future with the outlandish idea of pairing it with burrata.
• This unlikely pair works out great. The soy-salty tender flesh of the prawn stings your tongue just slightly, and like a hero to rescue, the vanella cheese cools the palate and heightens the lovely sweetness of the raw fish.
• Crouton, however, was grim. Though it broke nicely, had a great crunch – the portion was scarce. You need a little boat of crunchiness backing up under your prawn for every bite.

Pickled Octopus (pickled vegetables, grilled cabbage, yuzu kosho crème fraiche, parsley oil)

• This dish descended from the server’s hands like a little Garden of Eden. The veggies were nestled into little valleys of crème fraiche like small jewels and the sprinklings of parsley oil added the perfect amount of greenery. I love a pretty meal.
• Yuzu kosho crème fraiche is both tart and rich, it is thick and acts as a nurturing presence assisting the lightly blanched, slightly snappy produce and plump, fresh octopus.
• Only the quality of octopus was standout to me, but that is expected within a CBD quality restaurant. The cooking method was under par, though it retained a good chewiness. I wanted to taste the expected vinegar you think of when you read the word ‘pickled.’

Bibimmyun (dry rice noodles, soy cured bluefin tuna, mushroom sauce, cucumber, spring onion)

• Unanimously agreed to be the favourite bite between me and my dining company, the dry rice noodles had an addictive bouncy chew. Textural greatness.
• Usually, I am not a fan of raw tuna, but for this I had put my woes aside. I was glad to do so, because hellooo – the leaness of this cut of fish played very well with the bouncy noodles. Soy cure added the perfect amount of salt too.
• Julienned cucumber just compounds on the cool-ness of this dish, a firm snappy bite that uplifts the refreshing notes from the simple, clean-cut mushroom sauce. Nice.

Ambitious, immersive and set in the future, Funda is a sure recommendation from me. Only things to be aware (from my end, at least) is that the service is somewhat subpar to what is expected from a central city venue that is for sure to accumulate a three figure bill. That being said, hospo is hard, and restaurants are always sure to evolve – so don’t let that deter you!