Collins Quarter — Gastrology

Collins Quarter is a sleek restaurant that occupies a Victorian terrace which boasts an inspired blend of 19th and 21st century design.

The dining room is at once traditional and relaxed, shunning the grungy look that is today’s Melbourne norm in favour of a more conventional bistro atmosphere. Dimly lit with scattered pockets of luminescence emitting from tabletop candles, it is a comfortable setting.

The menu has distinct European influences and focuses on fresh, local produce.

Seared scallops, Soused Mushrooms, Black Garlic & Kalamata Olive Tapenade

The scallops were beautifully seared and boasted natural sweetness while the mixture of mushrooms, garlic and olive tapenade added a lovely salinity to the dish.

Hot smoked ocean trout

The salty smokiness of the trout was complemented by the fresh salad of quinoa, fennel, baby beetroot and orange which provided a medley of exciting flavours and textures while the crème fraiche and horseradish brought all the elements together.

Roast corn-fed Macedon duck breast

The slices of duck breast were cooked to perfection with the mellow white bean and kale cassoulet allowing the rich flavour of the duck to transpire. The accompanying cigar was filled with tender shreds of confit duck leg encased in a crisp pastry skin and provided a delicious flavour which was punctuated with subtle aniseed notes. The sweet and sticky pickled rhubarb chutney provided the crowning element to a wonderful dish.

Cape grim beef cheek bourguignon, Paris mash

The slow braised beef cheek was excellent - Simple, delicious and very well executed. The beef was exceedingly flavoursome and "melt in the mouth" while the accompanying mash was luxurious.

Selection of house made ice creams

Hot chocolate fondant

The chocolate fondant would have pleased any chocolate love with its rich billowing chocolate centre and slightly crisp cake exterior. The vanilla bean ice cream which accompanied the fondant matched it well and was refreshingly light and fragrant while the poached spiced pear and salted honeycomb added interest.