400 Gradi Cicchetti

Gastrology bloggers dined courtesy of 400 Gradi Cicchetti.

400 Gradi Cicchetti brings a little piece of Venice to Melbourne. The bar replicates a traditional ‘bacari’- a small, intimate bar typically frequented by locals in the City of Bridges.

Keeping in the tradition of cicchetti, the 400 Gradi Cicchetti menu features small plates including the likes of crispy polenta with mixed caramelised mushroom and gorgonzola, and spaghettini al granchio with lobster bisque, fresh crab meat, garlic, chilli, cherry tomato and fresh basil. 

The wine list showcases an intelligent choice of drinking options including an extensive list of Italian wines. Not just appealing for the palate, the 50-seater bar has been designed by award-winning Pascale Gomes-McNabb, one of Melbourne’s most celebrated interior designers.

Situated next door to Di Francesco’s popular Lygon Street restaurant, 400 Gradi Cicchetti is a sleek yet relaxed and informal bar, shunning the grungy look that is today’s Melbourne norm in favour of a more conventional bistro atmosphere.

Our host for the evening was Fulvio. Professional, very knowledgeable, friendly and passionate, Fulvio made our dining experience a sensational one. 

Aperitif: Peach Bellini

A beautifully fresh cocktail made from prosecco sparkling wine and peach nectar this Venetian cocktail was a great start to our evening.

Fresh natural shucked oysters

A selection of salumi

The selection of salumi was a display of superlative flavours comprising of a respectable assembly of 18 Months Old Prosciutto di Parma Devodier Cantina Mornello, 30 months Old Prosciutto di Parma Devodier Cantina Secretum, Mozzarella Di Bufala, Bella Lodi Raspadura freshly shaved Cheese and bread. The Prosciutto di Parma Devodier Cantina Secretum and Bella Lodi Raspadura were in particular excellent – both possessing a richness that had been further enhanced by the flavours of the intense curing salt mix.

Beer battered zucchini flowers stuffed with crab, ricotta, and a bit of chilli

The batter encasing the zucchini flower was ethereally light and very crisp while the stuffing was rich and flavoursome.  Combined with the sweetness of the crab and the lovely kick from the chilli, the dish was a delight to eat.

Freshly made Arancini balls made with sausage rice and cheese

A traditional comfort-food classic, the arancini balls were beautiful. Each morsel was sufficiently seasoned and flavoursome.

An elegant, dry and aromatic drop with beautiful peach and floral notes, the BIO VIO - Pigato wine from Liguria Italy was the perfect match for our entrees before we continued on to our heavier mains.

Duck ragu trecce

As expected of any acclaimed Italian restaurant, 400 Gradi Cicchetti is particularly good at producing quality pasta dishes. The Duck ragu trecce that we had was no exception. The large spiral pasta were intertwined amongst lashings of tender duck ragu. The flavours were complex and rich. Texturally, the tenderness of the duck contrasted nicely with the perfectly cooked al dente pasta. Fulvio presented it to us as “a wonderful dish” and we could not have agreed more.

Girolamo Russo A'Rina Etna Rosso - Nerello Mascalese and 5% Nerello Cappuccio wine

The matching Girolamo Russo A'Rina Etna Rosso was a light and exuberant wine with a tight flavour profile.

Margherita verace Pizza

400 Gradi Cicchetti patrons can also include Johnny’s internationally awarded pizza in their dining experience. Johnny took out the number one spot at The World Pizza Championship earlier this year for best STG (Traditional Speciality Guaranteed (Specialita’ Tradizionale Garantita), with 400 Gradi now being home to the world’s best pizza.

The Margherita verace pizza was picture perfect in appearance and outstanding in taste. A thin layer of tomato sugo, healthy dollops of buffalo mozzarella and a sprinkling of basil leaves created a delightful fusion of flavours that would keep any pizza purist happy. Encircled with a puffy crisp crust, this pizza was superb.

Tagliata Di Manzo - Angus Beef Eye Fillet grilled and sliced served medium rare with shaved parmesan, balsamic cream, capers and baby rocket

Our final main course of Angus Beef Eye Fillet met our expectations admirably.  The accompaniments to the beef were simple and delicious. A light searing ensured that each slice was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with characteristic Angus beef notes and a deep earthy richness and texturally it was sublime with a decadent melt in the mouth, almost buttery, consistency.

Molino Barolo 2010 From Nebbiolo wine

The beef was served with our favourite wine of the evening. A classic Barolo, the Molino Barolo boasted a bouquet of dark fruit aromas, mint and liquorice. We loved its balanced flavour profile which while quite tannic given its age, tasted beautiful.

Homemade Tiramisu and Pannacotta tasting plate

400 Gradi Cicchetti’s rendition of a pannacotta was texturally perfect. The pannacotta was silky smooth - just barely holding its shape, it was quivering on the plate. The tiramisu was similarly well made, with its flavour heavily dominated by the constituent alcoholic component.  Both were simple traditional desserts that were well executed and thoroughly enjoyable.

Passito Di Pantelleria Dessert Wine

Hailing from the sun-drenched island of Pantelleria, this dessert wine was thick and syrupy with intense aromas and a fresh acid finish.

Cheeses: La rustichella truffle paste cheese, Taleggio 'Bufaletto ' made with buffalo and cow's milk, Pecorino Cacio di bacco: Pecorino style cheese matured in pomace and covered with grape

Our evening concluded with a selection of good quality cheeses. Each unique and varied greatly with their distinct flavours and luxurious textures. It was a fantastic way to finish the night off.  

400 Gradi Cicchetti combines friendly and affable staff, wonderful ambience, exceptional food and one hell of a beverage list to deliver an enchanting experience - one that transports you to a traditional ‘bacari’ in Venice.

Location: 99B Lygon Street, Brunswick East

Phone: 03 9380 2320

Link: http://www.400gradi.com.au/ 

Facebook: https://www.facebook.com/400Gradi
Cuisine: Tapas, Bar, Italian

Good Food Month - Tanqueray Bar Hop

Gastrology bloggers dined courtesy of Tanqueray Gin and Good Food Month Melbourne.

As part of Good Food Month Melbourne, Tanqueray are hosting a series of events which runs throughout November.

One of the events is the Tanqueray Bar Hop. Gastrology was privileged to participate in this event as one of the ‘Tanqueray Influencers’ where we bar hopped to a selection of participating bars represented in the Good Food Month guide. At each bar we were offered the special Tanqueray cocktail & tapas specific to that bar, which will be on offer throughout the month for $20. For a full list of the bars please click here. 

To make sure our Bar Hop ran smoothly, UBER offered to chauffeur us around between venues. All we had to do was request a car via the Uber app on our mobile phones, enter our code and the driver would take us to our destinations. 

First stop - Atrium Bar on 35, Sofitel Melbourne on Collins

Location: Level 35, 25 Collins Street, Melbourne VIC 3000

Situated beneath a canopy of fifteen mirrored floors, the Atrium Bar possesses a calming ambience. A wonderful space in which to sip on champagne, signature cocktails, beers or wine over light meals

Cocktail: Pink Gin Sour: Tanqueray gin, pomegranate, Aperol, grapefruit juice, egg white

Our first cocktail of the evening was the Pink Gin Sour cocktail which was made from Tanqueray gin, pomegranate, Aperol, grapefruit juice and egg white. A delicious fruity cocktail with plenty of character, it was an enlivening start to our bar hop.

Matching course: Asian Inspired Appetiser

The matching plate of delectable rice paper rolls were a lovely match. Adorned with bright orange roe, it was an explosion of flavours.

Second stop - New Gold Mountain

Location: Levels 1&2, 21 Liverpool Street, Melbourne 3000

In classic Melbourne style, New Gold Mountain is hidden down a laneway and bustling behind a concealed door. Beyond this seemingly innocuous and normal looking exterior lies a slice of Old-world Shanghai, a glamorous yet debaucherous space reminiscent of an opium bar from a time long forgotten.

Cocktail: Tottenham Court Tipple: Tanqueray gin, dry Curacao, lemon and orgeat

We loved the Tottenham Court Tipple cocktail which was made from Tanqueray gin, dry Curacao, lemon and orgeat. The passion for quality, consistency and presentation was evident with this delicious cocktail. The cocktail was sophisticated and mature and matches the Creamy Lime and coconut crème brulee perfectly. 

Matching course: Creamy Lime and coconut crème brulee by Voodoo Jerk Truck

The crème brulee in turn accentuates the distinctive flavours of the cocktail.

Third stop -  The Kodiak Club

Location: 272 Brunswick Street, Fitzroy 3065

Embodying America's bar culture, the Kodiak Club serves modern, regional American bar food alongside American whiskeys, Boutique beers and classic Cocktails in a welcoming environment.

Cocktail: Snapping Caesar: Tanqueray gin, clamato, lemon juice, American hot sauce, secret herbs and spices

Wonderfully different, the Snapping Caeser is the Kodiak Club’s take on the Classic Bloody Mary. The flavours are light, bright and clean with a slight kick from the American hot sauce. 

Matching course: Three Buffalo wings with blue cheese sauce and celery

The mouth-watering crispy fried chicken wings were absolutely stunning and the perfect match for the Snapping Caeser cocktail - both having the same American hot sauce as part of their make-up. The outstanding chicken wings were nicely caramelised and crispy and were flavoured well.

Fourth stop - Los Barbudos

Location: 95 Smith Street Fitzroy 3065

Located on Smith Street, just below Mr Wow’s Emporium, Los Barbudos takes you back to the golden age of Cuba where you will find yourself surrounded by the essence of this vibrant Caribbean island. 

With a focus on authenticity, the cocktail list features Cuban classics such as Mojitos, Daiquiris and El Presidentes, made to follow the traditional recipes found in Cuba. The menu also features a few house favourites to entice even the most capricious drinker. 

Cocktail: An Ode to Mojo: Tanqueray gin, strawberry shrub syrup, mint, citrus bitters, lime and black pepper

The An Ode to Mojo cocktail was a delicious heady mix of Tanqueray gin, strawberry shrub syrup, mint, citrus bitters, lime and black pepper - a delightfully well-balanced drink with a peppery hit at the end, it was a winner.

Matching course: Roast pork, Swiss cheese, ham, pickle and mustard toasted sandwich

An extravagant toasted ham and cheese sandwich containing luscious roast pork, Swiss cheese, pickle, mustard and slices of ham which add a nice touch of saltiness to the creamy cheese fusion. The sandwich was the perfect supper treat.

Fifth stop - The Tippler & Co

Location: 58 Wellington Parade, East Melbourne 3002

Occupying the former site of Cafe Balzac and next to Yarra Park, The Tippler & Co is an inviting bar and eatery with a great drinks menu which includes craft beers on tap and a selection of wines, ciders, spirits and cocktails served by warm staff. 

The venue serves European/Asian-influenced dishes that come in several forms (from snack size dishes to more substantial meals) that are perfect for sharing.

SPECIAL: Cocktail: Good Morning Vietnam: Chilli-infused Tanqueray gin, Cointreau, lime juice, lemongrass sugar syrup, muddled Vietnamese mint

Our favourite cocktail for the evening, the Good Morning Vietnam cocktail had the perfect balance between sweet and savoury. We loved the slight acidity from the lime juice which cut through the sweetness of the lemongrass sugar syrup and the overlay of fragrant Vietnamese mint. It was a delicious and refreshing cocktail.

Matching course: Prawn Ricepaper Roll

The matching prawn ricepaper roll was a simple dish executed perfectly.

Whether thirst-quenching, palate-cleansing or taste-teasing, a good cocktail is a thing of beauty. Melbourne’s star mixologists shake it up in style for Good Food month. $20 gets you a Tanqueray gin-inspired cocktail and matched bar snack at dozens of leading Melbourne bars.

What: Good Food Month - Tanqueray Bar Hop

Where: Various locations 

When: Throughout November

Link: http://melbourne.goodfoodmonth.com/barhop

Four Chefs @ Ms Collins

Gastrology bloggers dined courtesy of Ms Collins.

Combining good food, fashion, music and art, Ms Collins is pushing the boundaries for Melbourne bars. 

The venue, which occupies the former Silk Road site at 425 Collins St, Melbourne, is the latest venture for Roar Projects, an established hospitality group responsible for Alumbra in the Docklands. 

Comprising four primary partners – Hatem Saleh, Simon Digby, Sami Saleh and Tony Perna – Roar Projects has a portfolio of experience that positions the team to successfully deliver a world-class night venue.

The venue is sexy and bold with luminous material against a dark backdrop.

Ms Collins proudly showcases her four identity chefs Jacques Reymond, Paul Wilson (Icebergs), Daniel WIlson (Huxtable) and Riccardo Momesso (Valentino) and beverage partner, Veuve Clicquot.

We indulged in eight dishes which were served with matching wines (two dishes from each chef) as well as desserts over a cheeky espresso martini.

Our favourite dish was Paul Wilson's Empanadas de picadillo with mission fig mole. The wonderfully flaky empanadas were filled with melt in your mouth slow cooked lamb and drizzled with sweet mole sauce. Topped with pepitas for some added texture, the empanadas were just beautiful. Another crowd pleaser was Daniel Wilson's Southern fried chicken ribs with jalapéno mayo. A popular bar staple, the meaty chicken ribs, more substantial and less finicky than chicken wing pieces, were crusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior. 

Ms Collins takes you on a journey of culinary and liquid experiences from France (Jacques Reymond), to Mexico (Paul Wilson), America (Daniel Wilson) and Italy (Riccardo Momesso). A lovely venue in which to immerse yourself in each global corner of the world over a cocktail (or five).

Location: 425 Collins Street  Melbourne

Phone: 03 8614 2222 

Link: http://www.mscollins.com.au/

Cuisine: French, Mexican, American, Italian, International

Grey Goose - Taste By Appointment @ Saint Crispin

Gastrology bloggers dined courtesy of Grey Goose.

Gastrology recently attended Taste By Appointment - an exclusive dining experience hosted by Grey Goose.

Charismatically hosted by Grey Goose's Global Brand Ambassador, Joe McCanta (jazz pianist, entrepreneur, world renowned mixologist), the evening involved carefully paired selections of dishes and cocktails designed to awaken the senses and uncover our own unique preferences for certain flavours. 

Located on bustling Smith Street, the venue for this sensory exploration was St Crispin – a favourite of Gastrology bloggers since its inception. This chique, casual space and skilful, contemporary cuisine courtesy of chefs Joe Grbac and Scott Pickett did not disappoint.

Amuse bouche plate - sweet, sour & bitter

Sweet: Bannockburn chicken, golden raisin jam

The chicken was moist and tender, pairing well with the golden raisin jam - an immediately gratifying, decidedly sweet combination of flavours.

Sour: Hapuka ceviche, lime coriander

The ceviche was a wonderful mélange of texture and carefully balanced acidity. Slivers of hapuka were embellished with tangy lime juice, while coriander provided freshness and an enlivening counterpoint.

Bitter: Ocean trout, blood orange endive, cucumber

The Ocean trout, blood orange endive, and cucumber was a masterclass in the controlled use of bitterness. Fresh, fragrant and light, with a perfect application of bitterness from the blood orange endive adding depth and complexity.

Paired with: Grey Goose Le Fizz

Grey Goose vodka served chilled with St-Germain elderflower liqueur, freshly squeezed lime juice and soda water. A delicious alternative to Prosecco, this uniquely balanced cocktail used soft, floral elderflower and refreshing lime to highlight the smooth, rounded taste of Grey Goose Vodka.

Wagyu beef cheek and rump, miso eggplant, fricassee of mushrooms, parmesan gel and soil

The moreish rich, buttery beef cheek and medium rare, tender rump matched exceptionally well with the umami laden miso eggplant and fricassee of mushrooms. Combined with the parmesan gel and soil, this dish was an impeccably conducted symphony of flavours.

Paired with: Grey Goose martini a la truffe maison

Grey Goose vodka stirred with Noilly Prat dry vermouth washed with black truffle butter and plum vinegar

This cocktail was inspiring and like no other cocktail we have ever tasted. The earthy scent of black truffle wafted out of this savoury, velvety cocktail courtesy of black truffle butter. With an almost soup like quality, this cocktail provided a wonderfully unique and delicious accompaniment to the rich beef course.

Parfait of hazelnuts, caramelised pear, crispy phyllo pastry, almond gel

The parfait was indulgent perfection. Flawlessly textured with a multitude of subtle flavours – hazelnut, caramelised pear, crispy phyllo pastry and almond gel which danced on the palate.

Paired with: Greg Goose la poire

Grey Goose vodka with a crisp smooth taste and the freshness of an Anjou pear

The perfumed aroma of Grey Goose La Poire was intoxicating. Crafted with Anjou pears, this vodka echoed the caramelised pears in the dessert. This vodka is a must try if you can get your hands on it.

Each course was delightfully balanced and well executed, and paired exceptionally well with the elegant Grey Goose cocktails.

With Joe McCanta's guidance, this fascinating journey through the worlds of sweet, sour, bitter, salty and umami led us to some interesting realisations about our own individual senses of taste. Empowered with this knowledge, the night culminated in us ordering up bespoke cocktails which were tailored specifically to our own individual flavour preferences by expert mixologists and the results, as with everything else on this night, were stunning.

Location: 300 Smith Street, Collingwood, 

Phone: 03 9419 2202

Cuisine: Modern Australian

Link: http://www.saintcrispin.com.au/