Momofuko Seiōbo

Because tonight is our last night in Australia, my husband and I decided to splurge, and had dinner at the wonderful Momofuko Seiōbo, which only offers a tasting menu. There's no set menu but we were told that tonight our meal would be influenced by the Caribbean. Each chef prepared a different dish and presented, and explained, it to us. We also opted for the nonalcoholic beverage pairing, which included perhaps half a dozen or so different drinks, starting with the second course; some pairing were only applicable for one course, while others were for two courses.

Our first course came in a giant mortar (and included a
huge pestle): Mofongo (plantain, garlic, chicharrónes)

We used our giant pestles to crush the mofongo.

second course: cou cou (corn, okra, sterling caviar)

third course: green banana (creole, mullet roe)

fourth course: crab, cassava, bajan seasoning
(meant to be eaten like a sandwich)

the fourth course, unmasked 

the fifth course: Ducana (sweet potato, currants, Caribbean seasonings)

sixth course: Mamposteau (rice, beans, peanut)

seventh course: Ropa Vieja (Wagyu brisket, olive, pasteles)

eighth course: 9+ Wagyu flat iron

ninth course: I can't recall what this was, but it came with lobster and a
delicious sauce...

...and it came with a bread meant to sop up the sauce.

tenth course: shaved ice with hibiscus syrup

It came with a "shot" of fermented hibiscus 

There was an extensive alcohol menu, which we didn't
take advantage of (nondrinker that I am), but there were
also a full (alcohol) pairing, a partial (alcohol) pairing, and
a nonalcoholic beverage pairing, which we did take
advantage of. This particular beverage came with the dulce
de leche (pictured below). All the beverages were delicious
and designed for one to two specific dishes.

eleventh course: dulce de leche & roselle (pumpkin, burnt coconut, and
toasted pumpkin seeds with a special pumpkin sauce)

twelfth house: cakes (Guinness cake in the front; rum cake in the middle;
and cassava pone in the back)