Lumber Yard @ The Workers Club

Gastrology bloggers dined courtesy of Lumber Yard.

Located within the confines of The Workers Club, The Lumber Yard is a stand-alone dining room and restaurant which celebrates old British cuisine with an emphasis on smoking techniques and nostalgic, hearty English fare with a twist.

The Lumber Yard is the brainchild of new owners and manager Nat Prescutto at The Workers Club (ex Boatbuilders Yard, Yarra Glen Grand), Paul Hammond and Dave Barron. Paul worked for the famed Rushmore Group in London before moving to Australia where he worked at Seamstress and Rosetta for two years under Neil Perry. 

Dave ran his own café and catering business with celebrity chef Nick Nairn in Glasgow, before his move to Melbourne where he was principally responsible for setting up Dry Store Espresso. Paul and Dave are the brains trust behind Ironbark BBQ, an American BBQ concept specialising in unique pop ups and events.

The intimate dining space is cosy but modest, reflecting the simple inspirations behind their food.

The menu features inspiring creations including smoked hot links with Guinness mustard, black pudding with green apple and celery slaw and creamy mashed potato with parsley liquor.

Left: Smoked pork shoulder with piccalilli & Smoked & beer braised beef cheek with pickled onions 

Right: Smoked lamb ribs with vinegar mint dressing

The smoked lamb ribs were stunning - tender, falling off the bone, juicy and packed with flavour. Nicely caramelised and crispy and were flavoured well by the fresh and slightly tart vinegar mint dressing.

The lamb shoulder was superbly slow roasted and was incredibly tender. The flavours from the piccalilli of mustard and turmeric delivered a delectable balance between sweet and savoury. 

The beef cheek was a stand out. It was both tender and delicious, with caramel undertones courtesy of being slow-braised in star anise, white pepper and bay leaf. The cheeks fell away at the weight of our spoons whilst still retaining their integrity. 

Left: Creamy mashed potato with parsley liquor

Right: Bubble and squeak corn bread

The corn bread was an unpretentious creation that was particularly memorable for its addictive sweetness and gritty texture.

The mashed potato with parsley liquor was beautifully creamy and well-seasoned. The use of parsley liquor added a delightful aroma. 

Smoked glazed carrots with red lentils 

The side dish of smoked glazed carrots was inspiring. We loved the combination of the carrots earthy sweetness and the red lentils which had been cooked with vermouth, garlic, bay leaf and shallots. It was a beautiful side dish which shone in its own right but also worked wonders with the relatively heavy mains.

“Eskimo pie” by Gelato Messina

Our dinner concluded on a playful and nostalgic note with chocolate-covered vanilla ice cream bars wrapped in paper.

The Lumber Yard surprises with delicious British inspired cuisine and meats which are slow-smoked over real hard woods, delicious side dishes and an uncompromising commitment to service.

Location: 51 Brunswick Street, Fitzroy

Phone: 03 9415 6558

Link: http://www.lumberyardfitzroy.com/

Cuisine: Barbecue, English/Irish, Scottish

Hammer and Tong's new spring menu

Location: 412 Brunswick Street, Fitzroy
Phone: 03 9041 6033
Link: http://www.hammerandtong.com.au/
Cuisine: Breakfast/Brunch, Modern Australian, International
Overall Impression: 8.5/10

Located just off Brunswick Street, Hammer & Tong is a unique new all-day eatery right in the heart of Fitzroy. Industry pros Simon Ward and Dennis Ferreira have moulded a contemporary take on the traditional culinary experience, boasting a decadent wine menu and exceptional service combined with an industrial chic interior that is quickly making Hammer & Tong a Fitzroy food institution.

Gastrology bloggers were invited to attend an intimate gathering to celebrate Hammer & Tong's new spring menu, hosted by Simon and Dennis. There we savoured the taste of spring with a six course degustation with matching wines in celebration of the restaurant’s new season menu.

Simon and Dennis showed off their signature style and love for fresh and simple ingredients, resulting in an evening of sheer indulgence.

The dining area is cleverly divided into three; the main dining hall and coffee bar, the corridor bar and the sunroom to create the feeling of intimacy. The décor is chic and informal. Each area is unique in its design and ambience, lending to a unique drinking and dining experience.

The kitchen is open, putting the chefs and their creations on display. 

Oyster & pearls 

 Medley tomatoes, black garlic, buffalo mozzarella noodle & rye 

Yabbies, fois gras, watermelon & yuzu 

This dish provided a range of harmonising flavours and textures. The yabbies tasted fresh and were well flavoured. 

62 degrees duck egg yolk, asparagus, croutons & truffle 

The highlight of our evening, this was a triumph of a dish both in terms of texture, with the tender asparagus contrasting nicely with the croutons and the creamy duck egg yolk, and in terms of flavour, with the asparagus and yolk enhancing the earthiness of the truffle shavings.

Quail, parmasen, rocket & salad onions 

The quail was prepared with precision - medium pink, juicy and tender on the inside and crisp on the outside. The skilfully prepared quail paired classically with the fresh rocket to great effect. 

Rangers Valley wagyu tri-tip, avocado, bone marrow & shallot vinaigrette 

The wagyu was similarly well executed. The wagyu had been expertly seared and was superbly complemented by the bone marrow and the sweet shallot vinaigrette. 

 Raspberry & yoghurt 

A delicious raspberry and yogurt dessert concluded our evening. The yoghurt was rich, smooth and well balanced by the acidity of the raspberry compote. 

Hammer & Tong’s spring menu certainly delivers. With an emphasis on tried and true flavour combinations with a modern twist, Hammer & Tong celebrates what true casual dining is all about – simple and fresh ingredients done well.

Images courtesy of Dansk Photography
Gastrology bloggers dined courtesy of Hammer and Tong.