As remote work becomes increasingly commonplace, the expansion of established CBD eateries to suburban locations is a welcome trend. Therefore, it was a pleasant surprise to discover that Dopa Donburi and Milkbar had chosen Macquarie Centre as its inaugural suburban outlet.
Unagi Don ($26.00). The eel, grilled over an open flame, carried a delicate smokiness that enhanced each bite. The perfectly gooey egg and the seaweed-sesame furikake provided a satisfying textural contrast. The addition of dashi tied all the elements together, offering a comforting warmth from the bonito while allowing the individual ingredients’ flavours, notably the eel’s smokiness, to shine. This bowl provided a truly gratifying experience.
Angus Beef Soba Salad ($19.00) with creamy yuzu honey sesame dressing.
The beef slices, cooked to medium rare, were generously portioned and harmonized well with the savoury sauce drizzled atop. The dressing complemented the steamed broccoli and cherry tomatoes, offering a subtle zesty sweetness that balanced the dressing’s characteristic nutty tanginess.
Grilled Salmon King Salmon Don ($25.00) with saikyo miso and soft egg.
The salmon belly, cooked to a perfect medium rare, boasted a delightful fattiness that harmonized with the rich and sweet miso, as well as the sprinkle of seaweed flakes. The lusciously oozy soft egg artfully brought all the components together. While the price point leaned toward the higher end, the dish served as a delectable muse, inspiring us to recreate a similar experience in our own kitchen.
Grilled Hake Fish Don ($15.50) with saikyo miso and soft egg.
The hake’s milder flavour profile allowed the miso and seaweed elements to shine more prominently. Compared to the salmon, the hake contributed primarily to the dish’s velvety, flaky white fish texture—a characteristic that was still notably enjoyable.
Murasaki Zenzai ($7.90) with dango, murasaki ice cream and murasaki balls.
During the Vivid Festival in June, purple sweet potato or beniimo featured on the menu. Regrettably, this rendition of zenzai proved to be a letdown. The soup, a pivotal component of zenzai, exhibited a perplexing watery sweetness that confounded our taste buds—its identity as either sweet potato or red bean soup remained elusive. The murasaki ice cream, intended to celebrate the sweet potato’s hue, curiously bore the plainness of vanilla. A saving grace was the murasaki ball, showcasing the true flavour of mashed purple sweet potato. The shiratama dango retained its characteristic chewy resilience, but unfortunately, the dish lacked the harmonious blend of flavours that would have brought it to life. While the pricing was reasonable, the execution of the dish left much to be desired.
Consequently, future visits to Dopa Donburi and Milkbar will see us gravitating towards their savoury offerings.
Dopa Donburi and Milkbar is located at Shop 3401, Macquarie Centre, Corner Herring and Waterloo Roads, Macquarie Park NSW 2113.