Ryne

Breathing fresh air into Fitzroy’s dining scene, Ryne is the perfect scene for sharing bottles of wine over stunning Modern European cuisine.

This new installation sets the bar high when it comes to ethical dining, using seasonal ingredients and nose-to-tail cooking, both of which are central to the venue’s ethos.

With Chef/Owner Donavan Cooke at the helm, the kitchen is in good hands. Cooke has quite the resume with his experience spanning numerous Michelin starred restaurants in the UK. Cooke was also the man in charge at the Derby Restaurant at The Royal Hong Kong Jockey Club for 6 solid years where he met current business partner and chef, Alex Law.

The focus on sustainability means that all the parts of the vegetable or animal are used to reduce waste and also means that Cooke's classical French techniques are being utilised in clever ways to excite and entice.  Regulars will love the fact that the menu constantly evolves with new dishes being added weekly. 

We opted to leave our dining experience in the capable hands of Cooke by indulging in the 6 course tasting menu expertly matched with wines. This was a decision we did not regret. All dishes were elegant, wonderfully presented and packed full of flavour. 

An absolute highlight of our meal was the smoked slow cooked rainbow trout. Cooke has mastered the art of cooking the humble trout and salmon and this dish screamed perfection. We loved the melt in your mouth texture of the trout which contrasted beautifully with the cracked rice, sweetness of the apple, celery and crunchy walnuts. 

The dish of confit prawn was similarly delicious. Plump and juicy prawn was served alongside popped barley, celeriac and pear with just the perfect amount of iberico ham to deliver a moreish salinity. A light shaving of truffle added a further depth to the dish. 

Another must-have dish was the olive oil confit ora king salmon. Again, Cooke’s years of perfecting the technique of cooking the fish shone through. 

For something heartier, do not go past the braised wagyu beef cheek served with tongue, bresaola, onions, smoked potatoes and bordelaise sauce. It was excellent – a memorable dish combining flawless texture with equally superlative flavours.

Our dinner concluded on a beautifully sweet note with the semifreddo. Think luxurious caramelised hazelnut semifreddo served with a wonderfully smooth espresso ice cream and muscovado jelly. The addition of a Jamaican pepper element to the dish added interest. Just yum!

Private Cellar Night every Wednesday and Sunday

Every Wednesday and Sundays, Ryne welcomes guests with the option of bringing their own wine for $15 per bottle - Perfect if you're looking to enjoy that bottle of wine you have been cellaring for years with stunning food to match it or if you simply fancy an excuse to dine out with your family and friends. 
 

Location: 203 St Georges Rd, Fitzroy North VIC 3065
Phone: (03) 9482 3002
Link: https://www.ryne.com.au/