Parramatta on a weekend night is humming. To put it another way,it’s near impossible to find a park. But the endless circling is justified for Lilymu’s scallops in sweet,tangy nahm jim that kick off a lively evening of punchy snacks and share plates.

The kitchen looks to China,Japan,Korea and South-East Asia for inspiration,so roasted cauliflower is served with miso and fiery gochujang,barramundi is roasted in a banana leaf with turmeric-yellow curry,and fried rice holds your interest with tart,pickled mustard leaf.

Highly marbled rump steak is beefed up further with salty-sweet galbi sauce,while every second person in the modern neon-tinged dining room seems to be photographing a bowl of wispy liquid nitrogen. Inside is coconut sorbet,apple granita and soft,chewy pearls of sago – a multi-textured treat that will likely never leave the menu.

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Inner West and Western Sydney

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