Each season our taste buds await Supernormal restaurant’s new menu, and this winter we were not disappointed. The influx of exceptional seasonal produce and seafood has inspired some seriously tasty food that draws upon the playful flavours of Hong Kong, Korea and Japan.
Every season we work closely with a photographer to style a new photo series of the new dishes, perfect warm winter gatherings with friends, swift business lunches and late night dinners with whisky (followed by inevitable karaoke kick-ons downstairs).
May through to August sees an ever-changing wave of seafood at the restaurant – species that are fresh, light, and full of flavour. Supernormal’s Head Chef, Perry Schagen favours the sustainable seafood found in Victoria. Our highlights include Tuna, Perilla kimchi & kombu is a robust player on the raw bar.
Blue eye, congee & coastal herbs – generous chunks of blue eye fish served on top of moreish congee.
Supernormal’s take on ramen also makes a return this season. Loaded with grilled chicken, dumplings, a soy egg, wakame and togarashi – this light chicken miso broth makes a more delicate approach to the Japanese favourite, perfect for power lunches.
Later in the year, look out for street vendor snack favourite, taiyaki on the dessert menu. Warm fish-shaped pancake batter encases a creamy custard and ice cream interior; a Japanese classic.
Supernormal operates daily from 11am, the bar and kitchen open all day until late.