Originally from Singapore, chef Samantha Pok worked at various cafes early in her career, but it wasn’t until she travelled the world that she truly understood what she could bring to Sydney.
She went on an extended trip around Europe, and was especially inspired by something she found in Denmark – a restaurant that each night featured just one seasonal main.
Hoost means “harvest” in Danish, and Pok’s idea for her restaurant is to share her harvest with diners. At Hoost, there is one specific main every night of the week, and the rotation changes with the seasons.
For example, on Fridays, for the moment, you’ll be served Scotch fillet cooked medium rare, with burnt onion petals, set in caramelised onion broth. Mains during the week vary from spinach gnocchi with mushroom cream, to confit duck leg with leek turnover and beer onion puree.
With a pointier menu, Pok can focus her creativity on the flavour combinations of each dish each night. Most are a fusion of Asian spices and in-season produce. “[It allows me to] keep everything quite simple while still delivering on flavours and textures.”
A variety of starters and desserts are available every day, such as rich bone marrow served straight out of the bone with grilled Turkish toast and harissa, or 63-degree egg with miso broth, shallots and daikon.
The dessert menu has an Asian feel, a nod to Pok’s Singaporean roots. The silky milk pudding with sour-cherry compote is topped with an adorably small, fluffy doughnut, coated in sugar that fizzes on your tongue.
Currently, Hoost is BYO while it waits for its liquor license, but there is a selection of non-alcoholic beverages available.
Tue to Sat 6pm–10pm