Hoost (Høst). The name itself entices curiosity. Meaning ‘Harvest’ in Danish, it is a unique and welcome new dining experience to the Australian restaurant scene. Inspired by European concepts, this exciting new concept restaurant is situated in trendy Surry Hills and not at all what you expect it to be – surprisingly and enjoyably so!
An intimate space featuring modern, cool and classy industrial décor, its innovativeness lies in offering diners only one main dish per night, which changes nightly; whilst using only the best, fresh seasonal ingredients. Accompanied by a selection of snacks and desserts that are ideal for sharing, this clever concept takes away the pressure of having to make choices and the ‘fear of missing out’ if you choose the wrong dish. Instead, savouring the amazing flavours of the creative menu and taking the time to enjoy your company is the focus. Isn’t that what a great dining experience is all about?
Caramelised eschallots tart with Roquefort and walnuts $14
This crisp tart filled with caramelised eschallots, melt-in-your mouth Roquefort cheese, crunchy walnuts and decorated with edible flowers is the perfect combination of flavours and textures. You cannot help but close your eyes savouring every mouthful!
Harissa roasted bone marrow with toast $14
Bone marrow is apparently all the rage now and you could be mistaken for thinking it is primitive and boring, but quite the contrary. This simple rustic dish (a European staple for centuries) has been given a creative twist – topped with a spicy harissa paste. Scoop the juicy soft marrow onto the crunchy slices of bread it’s served with and the flavours are succulent and incredible. “Please sir, can I have some more?”
Kataifi prawns/orange blossom yoghurt/muhammara sauce/tabbouleh $29
The main dish of the night was peeled and deveined jumbo prawns wrapped in crispy shredded kataifi pastry, served on a bed of cool yoghurt and tabbouleh. Cooked to perfection, as you dip the prawn into the tabbouleh and yoghurt, bite into the crispness of the pastry and sink your teeth into the hot meaty prawn, the experience is like having a hot and cold shower! The complementarity of flavours is delectable and oh so creatively clever.
Meringue/yuzu curd/lychee & rosewater cream with dehydrated raspberries $18
The ‘sweet stuff’ of choice was a deliciously light creation of what we can compare to a deconstructed pavlova/lemon meringue, with a hint of Turkish delight flavour – scattered with tart raspberries. And let us tell you, it all works really well together!
Watermelon, lychee & lime house made soda $5.50
This house made soda is a refreshingly cool and light beverage and a perfect accompaniment to the dishes. Best of all, as you slowly sip and reach the bottom of the glass, succulent lychees await you!
With very friendly staff serving you and happy to answer any of your questions, every dish is creative in its own right and the presentation of each is beautifully understated and simple. Most of all, every mouthful is savoured, leaving you wanting more. Not because the portions are not satisfactory, but for the sheer pleasure of the taste. Your taste buds will be begging you for a repeat of the experience!
Open for dinner Tuesday-Saturday from 6-10pm, but also available for private functions, do yourself a favour and get down to Hoost. It is creative, contemporary and in our eyes a winner! A delightful feast for the senses – visually and most of all for the palate. We will definitely be going back!
98 Fitzroy St,
Surry Hills, NSW 2010
Contributed by Joshua who dined as a guest on behalf of 2 Hungry Guys