Canberra WILMA [So delicious]

I really didn’t know what to eat, so on a whim, I went to WILMA, a place I’d passed by so many times. After eating, I really regretted not coming earlier! What a wonderful surprise! 🌟😋 First, I must sincerely praise their drinks. It’s been a long, long time since I’ve had such amazing cocktails 🍹. The first one, Koyo Sour, had perfectly frothed foam—light, dense, and with just the right amount of tartness. The vodka and fruit were perfectly balanced, and a touch of absinthe added depth and layers of flavor. The first sip absolutely blew me away! For the non-alcoholic option, I ordered a watermelon cooler 🍉🍋‍🟩. So many people were ordering this, and it was really delicious! A perfectly balanced mix of watermelon, yuzu, lime, and soda! Their food came out super fast. First, the small dishes—every bite was a hit: Rock Oysters 🦪. The combination of finger limes and shiso was incredibly novel. The finger limes tasted like fish roe but without the fishiness, and their tartness wasn’t as harsh as vinegar. Such a pleasant surprise and so tasty! Wagyu Kushiyaki 🐂🍢. Slightly charred on the outside, tender on the inside! Full of smoky, charcoal flavor, perfectly grilled with sweet, juicy meat! The green goddess sauce paired with it was amazing—elevating the beef’s flavor without overpowering it. Tiger Prawn Toast 🦐🥖. OMG, I was blown away again. Crispy, flaky toasted bread with a filling of prawn paste, sesame seeds, and other seasonings, plus plum sauce—such a rich explosion of flavors! The only minor improvement I could suggest is that the prawn paste didn’t need to be blended so smoothly; retaining a bit of the prawn’s original texture would have been even better. Kingfish Sashimi 🐟. Fresh and springy! Equally novel was the sweet orange 🍊 on top. I never would have thought their flavors and textures could blend so well. A hint of sweetness—fantastic! Then, for the main dishes, we had: Wilma Truffle & Egg Fried Rice. It’s like they stir-fried this truffle oil rice with a “planetary engine” (metaphor for intense heat)! The truffle was super aromatic, with that perfect wok hei (wok breath/charred flavor). The bottom of each plate was swirled with a sauce similar to mayonnaise for seasoning, plus a refreshing hint of spiciness—no excess oil. Even after eating so much, I still wolfed this down—it was so good! Wood Grilled Wagyu 🐂🪵. Perfectly grilled, again with that great charcoal flavor. But the wasabi leaf chimichurri + miso mustard was a bold, innovative choice—so impressive! The only small downside was that the steak had a bit too much sinew, but considering the price, I was still more than satisfied 🤗🥳 I was so happy and pleasantly surprised! I’ll definitely be coming back again and again! The ambiance was great, the service was attentive, the food came out super fast, the prices were very reasonable, and the portions were generous! After the meal, they even gave us a small dessert—little egg tarts, which were just as delicious! So happy! 😆 #Canberra #DailyFood #CanberraLife #FoodExploration #ANU #CanberraFoodie #CanberraEats #GrilledMeat #RestaurantHopping