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.

Munich Brauhaus

Gastrology bloggers dined courtesy of Munich Brauhaus.

Munich Brauhaus is where Munich meets Melbourne. Bringing to life a traditional Bavarian bierhaus, the restaurant is the land where Oktoberfest never ended. A place to dine, drink and party in a state-of-the-art waterfront venue which seats over 900 people.

The space embodies the heart and soul of Munich and boasts three distinct bars: The Wundabar; Jäger Bar; and Über Bar. Each perfect for after-work or casual weekend steins.

The generous menu has something for everyone from light lunch options to weekend dinner feasts to nibbles from the deli menu and share plates out in the Bier Garten.

We particularly loved the emphasis on all things pork on the menu which included schnitzels, sausages, pork belly and pork knuckle, as well as suckling pig (all sourced locally from Rivalea). 

We adored Munich Brauhaus' impressive Bier list which features the restaurant’s own signature Munich Lager alongside a series of exclusively imported Bavarian Biers. The Biers are brewed using only the finest source water, purified for over 40,000 years and in accordance to the strict Bavarian Purity Laws (Reinheitsgebot) of 1516 and comprise of just four natural ingredients – malt, hops, yeast and water. 

Waldpilz Flammenbrot

We loved the earthy taste of the Waldpilz mushrooms intertwined with luxurious goat’s cheese and pecorino. The flammenbrot (Bavarian pizza) was well made, flat and as thin as a tortilla we loved its firm texture.

Goulaschsuppe - Spicy Goulash Soup

The spicy goulash soup was hearty, well-seasoned and had beautiful flavours.

Munich Schmankerlplatte - Munich Tasting Platter 

The Munich Tasting Platter was the showstopper to what was a fabulous dinner. It comprised of a respectable assembly of Crackling Pork Belly, Artisanal Haus-made and Smoked Sausages, Crisp Roasted Pork Knuckle and Schnitzel as well as sides and sauces (Sauerkraut, Red Cabbage, Apple Compote, Mashed Potatoes and Bier Jus). 

The guys at Munich Brauhaus have truly mastered the art of pork roasting. The pork belly was succulently roasted to retain a porky juiciness, achieving a healthy layer of melt-in-the-mouth fat in the process. The pork knuckle was yet another memorable item on the platter which combined flawless texture with equally superlative flavours. Each moreish morsel was tender. 

The feature item on both the knuckle and the belly, the crackling, possessed the ultimate crunch and acted as the ideal partner for the tender pork meat. 

The bier jus on the other hand had a delightful sweetness to accompany the various items while the traditional German side dish, the Sauerkraut was an absolute must-have, with tangy notes cutting through the richness of this meaty platter.

Rinderfilet - Beef Fillet 

The Beef Fillet met our expectations admirably – a light searing ensured that it was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with a deep earthy richness and texturally it was sublime with a decadent melt in the mouth, almost buttery, consistency.  

From left: Black Forest Cake; Krapfen (German doughnuts)

Our visit to Munich Brauhaus concluded with desserts and a couple of shots of schnapps from Munich Brauhaus’ impressive schnapps list.

Munich Brauhaus offers patrons the opportunity to experience Oktoberfest 365 days of the year in the heart of Melbourne’s bustling South Wharf.

Location: 45 S Wharf Promenade, South Wharf

Phone: 1300 686 424

Link: http://www.munichbrauhaus.com/

Cuisine: German, Bavarian, Craft Beers

Event: Cupping with Charlie Lovett

Charlie Lovett is on a mission to rid the world of bad coffee, by roasting quality and carefully sourced beans and educating the public with their coffee cupping sessions.

Gastrology were delighted to attend Charlie Lovett’s Coffee Cupping Session where our senses were awaken  by the flavours and aromas of coffee beans. 

At the session, we joined roaster, Adam Brady and fellow coffee enthusiasts for an intimate experience, where we participated in the practice of observing the tastes and aromas of brewed coffee.

The coffee cupping experience was both educational and fun. We found ourselves deeply sniffing  coffee and loudly slurping it too! 

Located by the Yarra’s edge, Charlie’s cupping sessions are the very first of its kind in South Wharf. Come along and discover a reason to hold your coffees near and dear. All the food is prepared on site and the coffee is available in a variety of ways. There’s the Charlie house blend, the single origin and also micro lot offer.

What: Twilight Coffee Cupping Session

Where: Charlie Lovett, 43 South Wharf Promenade, South Wharf

When: Runs every Friday between 6 to 7pm

Bookings: Contact Adam Brady (Roaster) at 96966886 or adamb@charlielovett.com.au

Cost: $30 pp - includes a choice of sample coffee pack and informative 1 hour session on coffee beans.

Restaurant Review: Plus 5

Location: 37 South Wharf Road, South Wharf
Phone: 03 9682 0091
Link: http://plus5bar.com.au/
Cuisine: Greek, Mediterranean, Wine Bar
Overall Impression: 7.5/10

Located within the refurbished 19th century heritage listed dock and wool store on the Yarra waterfront, Plus 5 Bar is newest addition to Melbourne's thriving bar scene.

We were warmly greeted by our hosts Erin and the restaurant’s bar manager, Alessandro. Alessandro has a thorough background in bars and hospitality - He was previously Bangpop's Bar Manager, Movida’s Assistant Restaurant Manager and MGM Grand Monaco’s Operations Manager.

The interior is predominately steel and timber with a feature tile wall. The bar is an airy, scenic space set in one of Melbourne's oldest boat sheds; the ideal location for sipping distinctive cocktails as the warmer weather sets in.

The cocktail list is brilliant, having been devised by Alessandro and his team and features both classics and a host of Alessandro’s signature cocktails.

Left: Banzai Mule - Eristoff vodka, fresh pineapple juice, lime & ginger beer
Right: White Gin Fizz - Beefeater gin, fresh lemon juice,lemon sorbet topped with soda water

The cocktails were original, cleverly named and presented well but most importantly they were very tasty.

Top Left: Pumpkin, Rosemary, Roasted Garlic, Crudo, Feta

Top Right: Swiss Brown Mushrooms, Parmesan, Breadcrumbs

Bottom Left: Lamb Meat Balls, Pine Nut, Sultana w. Minted Yoghurt

Bottom Right: Skewered Tiger Prawns Brushed w. Parsley & Garlic

The food respects seasonality and is rooted in simplicity. The menu complements the cocktails perfectly, featuring a mix of charcuterie, tapas through to a tight pizza list.

Shredded Confit Duck Goats Chesse, Pomegranate & Citrus Salad

A stand out dish from our visit was the duck salad. This seemingly simple salad was not only complex with layers of flavour, it was also perfectly balanced. The duck was moreish and tender, and it matched beautifully with the subtle flavour of the goats cheese. The fruity acidity and texture of the orange segments provided balance. It was a very enjoyable dish.

Plus 5 is a haven set right on the banks of the Yarra river. Perfect for a summer cocktail and tapas with friends.

 

Gastrology bloggers dined courtesy of Plus 5.

Restaurant Review: BangPop

Location: 35 South Wharf Promenade,  South Wharf
Phone: 03 9245 9800
Link: www.bangpop.com.au/
Cuisine: Thai
Overall Impression: 7/10

In a market where casual dining is in vogue, BangPop assimilates perfectly.

BangPop delivers high quality Thai hawker inspired cuisine.

Slow cooked duck leg red curry,Thai basil, fresh chilli & roasted coconut 

Poached market fish in a southern Thai style yellow curry w/ Thai basil, lime leaf & pla grop 

This dish was the highlight of our meal at BangPop. The curry was particularly noteworthy for its fragrant and complex "broth" which was appetisingly laced with a sufficient amount of chilli, fresh basil and lime leaves.

BangPop is an excellent South Wharf restaurant serving well executed and wonderfully balanced food with bold, attention-grabbing flavours. But for our preference for restaurants that take bookings, our visits to BangPop would be frequent.

Restaurant Review: Akachochin

Location: 33 Dukes Walk, South Wharf
Phone: 03 9245 9900
Link: http://www.akachochin.com.au/
Cuisine: Japanese, Sushi
Overall Impression: 7.5/10

An elegant and modern Tokyo-style bar, Akachochin serves authentic Japanese cuisine presented in a modern way.

I was spoilt by fellow S***** S***, Alanna with a lunch at Akachochin recently (apparently it was my “half birthday”!).

We decided to share two different $20 lunch sets. One from option 1 and the other from option 2.

Option 1

As Alanna, didn't feel like sashimi, the restaurant was accomodating enough to swap her sashimi with a fresh salad.

Option 2

While there were many highlights to our lunch at Akachochin, of particular note were the chirashi and the teriyaki chicken.

The chirashi contained a wonderful variety of raw delights. Every piece of fish was extremely fresh and plump.

When the dish arrived, the chicken was glistening with the teriyaki sauce and the soft white flesh looked succulent and tender. We were pleased to find that the dish tasted better than it looked. The slices of chicken were cooked to perfection - it was absolutely delicious.

Akachochin does a fantastic lunch special. Generous servings assure that your stomach will be satisfied and the speedy service ensures you will get back to the office within the hour. At $20, the lunch sets exceed expectations both in quality and quantity, ranking favourably to the lunch sets offered at other city Japanese restaurants such as Kenzan, Shoya, Yu-U and Hako.

 

Special thanks to lovely Alanna for this wonderful treat!