Dock 37 Bar and Kitchen @ Hilton South Wharf

Hilton Melbourne South Wharf has unveiled its stylish new restaurant and bar, Dock 37 Bar and Kitchen.

The 150-seat dining space embraces its riverside setting and complements the sea meets land concept. The result is a sophisticated and inviting dining room resplendent with warm timber walls, a striking suspended wine gantry in black steel, soaring ceilings, and full length windows maximising the South Wharf Promenade view.

Dock 37 Bar and Kitchen has a long bar with pull-up seating, communal tables and cosy couches to enjoy. The area is complete with a short and tailored menu full of bar-food classics available late into the night. A comprehensive selection of drinks are also offered from well-known classics to a tempting selection of custom-created cocktails, wine housed in the suspended gantry above the bar and dozens of beers on tap.

The menu is divided into user friendly sections with many dishes complemented with fresh produce from the hotel’s own rooftop garden. The garden is passionately tended to by Glenn, who has been with the hotel since its opening six years ago and has headed up the kitchen since 2011.

Smoked Duck Breast Served with a cabbage, citrus and celeriac slaw and a wasabi dressing

The slices of duck breast were cooked to perfection with the slightly tart cabbage, citrus and celeriac slaw allowing the rich flavour of the duck to transpire.  The accompanying wasabi dressing provided the crowning element to a wonderful dish.

Quinoa Salad - Popcorn-dusted goats’ cheese, roasted baby carrots, beetroot, kale and a pepian salsa

An enlivening salad of quinoa, popcorn-dusted goats’ cheese, roasted baby carrots, beetroot and kale all brought together with pepian salsa, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.

400gm, grain fed, Victoria Rib eye w/ Red wine jus

We could not resist getting both our mains from the “Grill” section of the menu. Both our fish and beef were simple and beautifully cooked. Each served with our choice of sauce (there are more than 10 sauces to choose from, all made in house).

Whole Baby Barramundi w/ green chilli sauce

The Whole Baby Barramundi in particular impressed us. The quality of the barramundi was exemplary. The skin of the fish was perfectly seared to be very crisp while the flesh was delicate and moist. It was a dish that allowed the natural subtle sweetness of the fish to be enjoyed. 

Our dinner concluded with 2 well-conceived desserts that exhibited flawless flavour combinations and textural diversity. 

Walnut tart with blood peach foam and vanilla bean ice cream

The luxurious vanilla bean ice cream offset the accompanying rich bittersweet walnuts banana while the blood peach foam added a desirable touch of sweetness. Texturally, the crunchiness of the walnuts, silkiness of the ice cream and melt in the mouth foam ensured that each bite was as titillating as the last.

Chocolate brownie with hokey pokey, banana coulis and raspberry sorbet

The Chocolate brownie was similarly well devised. The decadent chocolate brownie was matched with velvety raspberry sorbet and harmonised with banana coulis - delicious!

Enviably positioned at the edge of Melbourne’s CBD on the banks of the Yarra River, Dock 37 at the Hilton Melbourne South Wharf offers an approachable and relaxed dining for all occasions and adds an exciting new element to the Hilton Melbourne South Wharf guest experience 

Location: 2 Convention Ctr Place, South Wharf, Melbourne

Phone: 9027 2122

Link: http://hiltonmelbourne.com.au/dining

Cuisine: International, Modern Australian

Gastrology bloggers dined courtesy of Hilton South Wharf.

Bababoi Kitchen & Bar

One of the few restaurants in Melbourne to serve Peranakan or Nyonya cuisine, Bababoi stands out from the crowd with offerings that really pack a flavour punch.

The Nyonya cuisine is a Malaysian cuisine which combines Chinese, Malay and other influences into a unique blend resulting in dishes that are tangy, aromatic, spicy and herbal.

The menu is extensive with something to suit everyone - From well-known crowd pleasers like their 5 spice marinated chicken to authentic Nyonya dishes like the Ayam buah keluak which is not served anywhere else in Melbourne. 

The food boasts beautiful flavour courtesy of the house made rempah (a blend of fresh spices which are ground together) that are meticulously prepared.

Lobak 

Our dinner commenced with a plate of Lobak from their “Something Light” section of the menu. The Lobak is a mixture of ground up lean pork, water chestnuts and herbs wrapped in a beancurd skin which has been steamed and then pan fried until crisp. The crispy beancurd exterior, juicy interior and salty-sweet chilli sauce makes for an excellent appetiser. 

Tamarind pulled pork (a.k.a. babi assam)

A dish of pulled pork with hints of tangy tamarind, the dish displayed a depth and complexity in flavour and had a lovely hint of tangy sweetness that complemented the overall savouriness of the dish. 

Nyonya chicken curry (a.k.a. ayam kapitan)

This classic Malaysian chicken curry was a stand out. Boasting creamy coconut and aromatic kaffir lime leaves and lemongrass, it was wonderfully hearty. We enjoyed the richness of the curry and the generous use of spices which showcased the customary punchy flavours exhibited by Malaysian curries generally.  Together with steamed rice, it was an addictive and comforting dish.

Chocolate chicken (a.k.a. Ayam buah keluak)

The chocolate chicken was yet another highlight. Particularly enjoyable for its robust and fragrant nutty flavour. Each morsel was cooked to the point where the meat simply melted in our mouths. The flavours from the herbs and spices were unique and very enjoyable.

The Jewellery box - Earl grey pannacotta topped with black tapioca pearls

The visually attractive pannacotta was a wonderful creation of melt in your mouth pannacotta and perfectly chewy tapioca pearls. Absolutely delectable, this dessert was a masterclass in textural balance and great use of flavour. The pannacotta was textured perfectly. A welcome departure from the mundane dessert items usually found, this dessert offered its own unique characteristics. 

Bababoi celebrates the fusion style of Nyonya cuisine, with distinctive blend of Chinese and Malay techniques, flavours and spices. If you like your South East Asian flavours rich and gutsy, you cannot go wrong here.

Location: Shop 2, 60 Siddeley Street, Docklands
Phone: 0490 029 968
Link: http://www.bababoikitchenandbar.com/
Cuisine: Asian, Chinese, Malaysian





Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.

Saturday nights @ Woolshed Pub

Gastrology bloggers dined courtesy of Woolshed Pub.

Overlooking the picturesque water and city lights, Woolshed is the quintessential waterfront venue offering innovative cuisine in a relaxed environment.

Located within a heritage building, the venue boasts sun-drenched dining areas during the day and romantic and beautiful views spreading across the boardwalk at night.

The menu showcases pub favourites as well as modern Australian cuisine with subtle Mediterranean influences with a variety of share plates and a la carte options standing alongside a thoughtfully selected wine list. The weekday specials offer exceptional value.

Chickpea kofte, tahini, sumac, lemon 

The chickpea kofte was beautifully made. Wonderfully crisp and combined with sumac to provide a delicious salinity to the dish, a squeeze of tart lemon juice ensured the dish had requisite balance. It was a simple dish executed perfectly.

Cured ocean trout 

The cured trout was delicious. A wonderful mélange of sweetness and acidity, the cured ocean trout slices were embellished with aioli, thinly sliced onions and pickled cucumber which produced an enlivening combination of flavours.

Chilli salted squid, parsley, salsa romesco 

The squid was very tender and was coated in a well seasoned, light and crisp batter. The smearing of salsa had a sharp tartness which complemented the fried squid.

Seared Kingfish, Fennel, Green Bean and salsa

The seared kingfish was a dish ordered from the specials menu and was delicious. The accompanying fennel and green bean added freshness and texture to the dish. The star of the dish, the kingfish was cooked to perfection. The flesh was succulent, delicate and had a rich buttery flavour.

Wagyu beef cheek braised in red wine with celeriac puree & gremolata 

Comfort food at its best, the beef cheek was very tender and fell away easily with the weight of the fork. Coated with a rich red wine braising sauce, it was absolutely delectable. This dish went very well with the ​celeriac puree which was delightfully creamy.

Nougat pistachio praline parfait, candied orange, dried figs, biscotti 

The nougat praline ​parfait ​was well made and accompanied by sweet ​candied orange and dried figs which were each bursting with flavour. The biscotti added a lovely crunchy element to the vibrant combination of flavours. 

Sticky date pudding, butterscotch sauce, vanilla bean ice-cream 

​T​he sticky date pudding was wonderfully ​light and fluffy​. It was​​ ​an​ exemplary ​​​execution of the classic dessert​. D​ecadently coated in copious amounts of ​rich butterscotch sauce, it was an absolute treat when eaten with the dense vanilla bean ice cream.

The Woolshed is the perfect spot to unwind with a cocktail, a glass of wine or a beer from the extensive beverage list over good food and stunning views.

Location: t18/161 Harbour Esplanade, Docklands
Phone: (03) 8623 9640
Link: www.woolshedpub.com.au
Cuisine: Modern Australian

Breakfast @ De Mad Hatter

Gastrology bloggers dined courtesy of De Mad Hatter and Collins Square.

The owners of Beanstalk Cafe have recently expanded their café portfolio to include the De Mad Hatter.

Alice in Wonderland themed, the café possesses an eclectic charm with a contemporary vibe. Wooden benches, stools and ceiling suspended lighting with Alice in Wonderland themed pieces such as the Rabbit’s timepiece adorn the dining area.

De Mad Hatter has succeeded in crafting a convivial atmosphere in which to enjoy a weekday brunch. Friendly and hospitable wait staff will be at your service throughout your meal.

Home-made Birchers Muesli topped with yoghurt and fresh fruit

The home-made muesli was the highlight of our breakfast. A fresh, moist and delicious option, we loved the luxurious yoghurt and the freshness from the berries. 

Prosciutto & asparagus bruschetta with rocket, olive oil, poached egg & parmesan flakes

Two perfectly poached eggs were succulently seasoned with savoury prosciutto and accompanied by perfectly cooked asparagus. The highlight of the dish was the grilled bread which had a lovely crunchy yet chewy crust.  In all, this dish was a respectable assembly of breakfast essentials.

DMH Signature. Fried egg, chorizo, oven baked cheesy tortilla topped with fresh tomato & bean salsa

House made Pancakes topped with fruit compote served with ice cream & maple syrup

A simple breakfast favourite that amalgamates the best things in life (such as ice cream). The pancake was fluffy and moist and embellished with delicious fruit compote. 

The coffees at De Mad Hatter are excellent. Served with an intricate rosetta in the milk foam, both our cappuccino and latte were well made, with the slight sweetness of the frothed milk cutting through the residual brightness from the foundation espresso. 

 

The breakfast offerings at De Mad Hatter are respectable with reasonable prices and an extensive menu to suit most.

A lunch date with Mr Collins

Location: 747 Collins Street, Docklands
Phone: 03 9629 7055
Facebook: http://www.mrcollins.com.au/
Cuisine: Breakfast/Brunch, Pizza, Italian
Overall Impression: 8/10

Gastrology recently joined the team at Mr Collins, Collins Square for a decadent lunch where we tasted the regional produce, watched pizza making demonstrations and enjoyed the many flavours of Italy.

We heard from Frank Nesci, the entrepreneur behind Mr Collins who is also behind the highly successful Healthy Habits and Fancy Fillings. While Frank is no longer involved with the day to day running of his healthy empires, he took away invaluable experience from the opening and operation of these successful franchised businesses. In addition to these successes, Frank is the innovator behind Port Melbourne’s Bay 101, Spuntino in Port Melbourne, Epping Plaza and Werribee Plaza and Zinc Café and Zinc Express at the Royal Children’s Hospital. 

Frank has integrated his 20 years of experience and his innate understanding of the functionality and nature of the food business into his new project, Mr Collins. While Mr Collins is licensed and boasts concise wine list offering local and international quality wines, the real focus for Frank and his team is the fresh food options, all made in house with Italian passion, on offer daily. 

Left: Italy bread

Right: Cured meats and cheese board 

Mr Collins' team of Pizzaioli and Chefs prepared a wonderful selection of antipasto, cured meats, pizza, handmade pasta, fresh modern salads, Sicilian wine and substantial secondi for us to try...

Left:  Bruschetta

Right: Margherita Pizza

The bruschetta was pleasant. Thick, warm slices of toasted house made ciabatta were served with sensational toppings of tomato, basil and red onions and glistened with generous splashes of extra virgin olive oil. It was a tastebud-enlivening start to what promised to be a memorable meal.

101 Pizza - Mozzarella cheese, basil pesto, San Daniele prosciutto, Burrata cheese 

The pizzas at Mr Collins are of particular note. The pizzas arrived picture perfect in appearance and outstanding in taste. We loved the margherita pizza  - think layers of mozzarella teamed with delightfully fresh basil and juicy ripe tomatoes. Encircled with a puffy crisp crust, this pizza was superb. 

Left:  Tasting plate of 3 pastas: Gnocchi sorrentina; Ravioloni Burro & salvia; and Gamberi Squid ink spaghetti

Right: Tiramisu

As expected of any good Italian restaurant, Mr Collins is good at producing quality pasta dishes. All 3 pastas had complex and rich  flavours and were cooked al dente.

Our date with Mr Collins ended on a sweet with delightful tiramisu. The tiramisu was well made, with its flavour heavily dominated by the constituent alcoholic component. It was a simple traditional dessert that was well executed and thoroughly enjoyable.

Mr Collins' menu captures a variety of pastas, authentic Italian mains and delicious antipasti made with well-sourced, fresh and organic ingredients. Every dish has something to make it different, offering gourmets and fans an excellent dining experience. 

Restaurant Review: Non Solo Pasta | 11 Inch | Firechief | Pizza Religion | Pizza e birra | Pizza Espresso

Non Solo Pasta
Location: Shop 2/800 Collins St Docklands
Phone: 03 9620 1110
Link: http://www.nspitalia.com/
Cuisine: Italian, Coffee, Pizza
Overall Impression: 7/10

Remo Nicolini (from +39 Pizzera) has done it again with Non Solo Pasta - one of Docklands most popular pizzerias.

Every pizza is well-made with classic, tried and true flavour combinations that are very much in the style of Remo's other pizza-serving establishments.

11 Inch Pizza

Docklands Location: 2Shop 8 Vlg St 737 Bourke Street, Docklands

CBD Location: 5B, 353–359 Little Collins Street, Melbourne

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

Cuisine: Italian, Pizza

Overall Impression: 8/10

The pizzas at 11 Inch are as good as you can get in Melbourne. We were very excited to find that they had opened a new Docklands location and also pleased to report that the pizzas there are JUST AS GOOD.

The delicately thin crusts have the perfect balance between crispiness and chewiness and the expertly judged toppings are always impeccable. The bases are never soggy – something which unfortunately cannot be said for many of the other gourmet pizzerias around Melbourne.

And they do a good coffee too!

If you love pizzas, you’ll love 11 Inch!

 

Firechief
Location: 169 Camberwell Road, Hawthorn East
Phone: 03 9831 1700 $$
Link: http://www.firechiefpizzeria.com.au/
Cuisine: Pizza, European
Overall Impresion: 7/10

Firechief serves up consistently good pizzas with generous toppings. 

The service was great - we were seated promptly by friendly staff. The only downside is the wait for food to be served.

All in all, a good neighbourhood pizza joint that is certainly worth a visit. 

Pizza Religion

Location: 493 Tooronga Road, Hawthorn East

Phone: 03 9882 2555 

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

Cuisine: Pizza, Coffee, Desserts/Ice Cream

Overall Impression: 8/10 

It's tough getting a table at Pizza Religion but when you do, boy is it worth it. That said, there is always the takeaway option that J and I tend to take.  The pizzas are all beautifully thin crusted and each has expertly judged toppings - DELICIOUS. 

 

Pizza E Birra

Location: 60a Fitzroy Street, St Kilda

Phone: 03 9537 3465

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

Cuisine: Italian, Pizza

Overall Impression: 7/10

A pizza place with a bustling vibe, Pizza E Birra is a fun St Kilda restaurant that delivers on service and ambiance and yes, the pizzas are good too.

We love their Tuesdays and Wednesdays BYO night where you can bring along your favourite bottle of wine which is a brilliant money saving offer. 

The pizzas served are of a reasonably good standard and well-priced and they do a great range of Italian desserts to cap off your night. 

Pizza Espresso by Nicolini

Location: 17 Macedon Road, Doncaster, VIC 

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

Cuisine: Italian, Pizza

Overall Impression: 8/10

Pizza Espresso is one of my favourite suburban Italian pizzerias of all time. The perfect place to share a beautifully crafted and delicious wood-fired oven pizza with family and friends over some vino rosso, this pizzeria is what good Italian pizzas are all about. 

We love their use of fresh ingredients, great service and also enjoyable desserts. It is no wonder they are  one of Australia's most critically acclaimed and awarded Pizza Restaurant.

Pacino's Pizza & Pasta

Location: 708 Doncaster Road, Doncaster 

Link: http://www.pacinospizza.com.au/

Cuisine: Italian, Pizza

Overall Impression: 6.5/10

Cheerful staff, consistently good pizzas with generous toppings, we love this for a good pizza takeaway. 

Restaurant Review: BANOI

Location: 807 Bourke Street, Docklands
Phone: 03 8080 9699
Link: http://banoi.com.au/
Cuisine: Breakfast/Brunch, Vietnamese
Overall Impression: 8/10

The newest Vietnamese eatery to grace Docklands, BANOI opened on the 21st of November last year and offers an interesting take on Vietnamese street style dishes.

Head Chef Michael Nham offers a twist on traditional Vietnamese market style experience, inspired by a strong family heritage, shaped by local produce and culture. 

BANOI’s philosophy is simple; it’s about coming together to share moments and good food. 

Left: Custard Apple Smoothie

Right: Coconut Crush

The menu includes a selection of dishes including crispy spring rolls, delicious home-style Bún and classic rice paper rolls options including grilled honey and soy chicken to pumpkin puree and soy sticky pork. 

Beef Pho

We loved BANOI's home style Pho. BANOI's pho broth has a heartier and richer flavour than the traditional pho broth.

Prawn Bánh xèo

The BANOI Bánh xèo is also distinctly different from the traditional. The savoury fried pancakes do not have the strong turmeric and coconut flavours synonymous with regular Bánh xèo. It is however, texturally superior - crunchier than any other Bánh xèo we have tried in Melbourne, the delicious pancake is laced with a fried egg and stuffed with morsels of juicy battered prawn, and bean sprouts. 

Inspired by three generations and shaped by local produce, BANOI offers a unique dining experience with a strong vision to extend Melbourne’s distinct food culture to Docklands. Purists may be disappointed (Don't expect to find your regular tasting Pho or Bánh xèo here!) but this is precisely what makes BANOI tick. 

Gastrology bloggers dined courtesy of BANOI.

Cafe Review: Vintam's Bakery Café

Location: Shop 109, 111 Merchant Street, Docklands

Phone: 03 9670 0116

Cuisine: Asian, Bakery, Vietnamese

Overall Impression: 7/10

Vintam churns out cheap and cheerful Vietnamese delights such as banh mi and pho.

The banh mi offerings at Vintam are brilliant value. 

BBQ Chicken Roll

BBQ Pork Roll

For about $6, you receive a crunchy bread roll shimmered with egg mayo and pâté, filled with generous serves of the meat of your choice (both the BBQ chicken and the BBQ pork are particularly delicious), topped with a salad of sweet pickled carrots, cucumber, coriander and fresh chilli glossed in a hoi sin glaze. It is both fresh and very tasty.

Alanna tried one of the muffins and was not impressed. But at $3 a pop, it was difficult to be too critical.

No frills - the food is simple, to the point and irresistible.

Special thanks to my favourite S***** S***, Alanna for a delicious lunch at Vintam.