Flag: This restaurant is now closed!
Gabriel and I started doing Thursday lunches during our hour break between civil practice lectures and civil practice tutorials. It’s a lot better than eating (my)
cardboard circles rice thins or (his) rectangular sandwiches. For one of our first lunches, we went to check out Pasta Goma.
The name Pasta Goma has been tossed around a few times on social media and unsurprisingly so. The cuisine they offer is technically ‘fusion’ mixing Italian pasta with Japanese elements, two of the most popular eating genres around Sydney. However I’m not sure if this fusion element is done intentionally so or not. If you were to eat Italian food in Japan, it would probably quite resemble this kind of fare. Sure they would offer ‘classics’ like Napolitano or Carbonara but there’s definitely that distinct Japanese taste to their version of Western cuisine that makes you wonder if they ever sneak in some dashi into the sauce or not. And these are restaurants marketed as ‘Italian’ not ‘Italian-Japanese’. This is probably just another case of chicken teriyaki sushi (Australian-Japanese sushi) so I won’t bore you all with semantics about food taxonomy. The restaurant is in quite a central spot, located right next to Shark Hotel which the restaurant shares a bathroom with.
The menu is very well structured, particularly for those like me who get quite overwhelmed at too many options. Pasta options are classified under ‘Wafu’, ‘Cream’, ‘Black Miso’, ‘Tomato’ and ‘Goma’, while the rice dishes are split into curry rice and omurice. It’s also amusing to note that the photos in the menu all have three cartoon looking edamame beans placed at sections around the rim of the plate. True to the menu’s depiction, all our pasta dishes come with them as well!
I can’t remember if we are celebrating a particular event/occasion or Gabriel is simply hungry, but he orders two things. This is the first that arrives, a simple Curry Rice ($9). I didn’t end up trying any of this but it looks like standard curry rice fare to me. Which isn’t necessarily a bad thing considering the very affordable price-tag. Nat and I used to make a tonne of curry rice at home and freeze it for times when we’re too lazy to cook.
Gab’s also gets the Kimchi Natto Onsentamago Wafu Pasta ($13) and for some reason, fails to realise that it comes with natto until the dish actually arrives. We’ve both tried natto and neither of us are a fan so it gets left to the side of the plate to be forgotten. Gab quite likes the kimchi element of it and is a fan of the spring egg of course.
Mine is the Unagi to Onsentamago Wafu Pasta ($25) which also comes with a sauna egg. The price tag is quite a bit heftier than the rest of the menu items but I feel like splurging on some really good eel. It’s not bad and as you can see the portion is quite sizable as well. I think eel and tamago make an egg-cellent combo whether its onsen tamago or tamagoyaki because the flavour from the eel really imparts itself on the egg which has such a creamy texture.
Worth mentioning that I initially ordered this as a set (to come with salad and miso soup) but the waitress completely forgot. I decided I wouldn’t flag it unless I was inappropriately charged for it but it didn’t appear on the bill so I didn’t say anything.
Our spread that afternoon. I think I would definitely come back here if I am in the area because the price are quite affordable and the food wasn’t bad. Nothing particularly mind-blowing but decent enough to warrant a return.
Last image of some gooey natto goodness.