New restaurant ONYX is a gem
" After dinner, Chef Goric was presented with the Chaîne Professionals plaque "
An evening full of surprises at his recently opened Onyx restaurant in Haifa was the invitation by Chef Johnny Goric, a long-standing Maître Rôtisseur.
Johnny has hosted us twice previously at Legacy Hotels in Jerusalem and Nazareth. At Onyx, created with Mohammed Abu Sanier, modern and classic cuisines combine. Italian food with influences from Thailand and Japan; intriguing combinations of flavours and serving aesthetics; French classics; local dishes. He believes the eating experience is a social event, sharing is caring. He constantly renews everything.
An experienced chef, with 30 plus years working in Israel and worldwide having graduating from French higher culinary schools, Chef Johnny has cooked for Presidents and Kings.
Modern, relaxed and inviting is Onyx’s style. A seating area in bronze and gold colours placed at the centre is a touch of luxury. The unusual bar illuminated by greenish light coming from Onyx a special gemstone, which is the inspiration for the restaurant’s name.
Excellent 2018 Tefen Citadel Vineyard wine by Kishor Winery with appetizers served in the restaurant’s plaza was an excellent start to the evening.
Then dinner began. Dishes were served as ‘finger food’ on platters placed at the table centre. Everyone made their selection. Fingers at the ready instead of cutlery.
Indian pani pouri
salmon mousse, chickpeas, onions
coriander, green juice shooters
Marinated Beluga black lentils salad
crumbled feta cheese
crispy Kalamata olives baklava
Cured salmon lollipops
Chef-style cured salmon
beets, sumac cream
2020 Kishor Viognier
mango, basil, birds-eye chili
Asian-flavoured tender crispy beef bites
Crispy artichoke hearts
tempura style, tzatziki in crispy vine leaves
2019 Kishor Riesling Semi-dry
crispy, crunchy, spicy
2021 Kishor Cabernet Franc Rosé
classic Italian with the Chef’s touch
Eggplant heaven six ways
Triple lemon textures
Fly me to the moon
the chocolate way
cream of pistachio and honey glazed phyllo dough
2021 Kishor Cabernet Franc
Cherries from Gush Halav
2019 Kishor Red
(Cabernet Franc, Merlot, Cabernet Sauvignon and Syrah)
Dishes arrived in threes. Without standing on ceremony we dived into the experience; researching each dish, sharing our tastings and impressions; comparing each dish within the trio. And enjoyed eating!
Professional and meticulous, the service staff were elegantly dressed, relaxed, pleasant providing a complete experience not just food.
The cherries at the end of the menu had arrived that very morning. Chef Johnny told us their fantastic quality ignited his imagination. Instantly he created a new dish to add to the list of courses.
After dinner, Chef Goric was presented with the Chaîne Professionals plaque.
The toast “Vive la Chaîne” was made by everyone lifting their glass of 2019 Kishor GSM, a festive wine made from Grenache, Syrah and Mourvèdre aged for 24 months in oak barrels.
Tami Lancut Leibovitz
Member of the Conseil Magistral