Miyako Japanese Cuisine + Teppanyaki

Located in Southgate, Miyako is a restaurant dedicated first and foremost to the art of Japanese eating and drinking, offering a laid back environment for catching up with friends and family with a focus on quality food designed to share in stylish but comfortable surroundings.

The restaurant is divided into a teppanyaki section, a restaurant section and a private room with a Tatami and Table set-up. Magically lit, the space glows in soft light.

The menu showcases traditional Japanese cooking such as tempura, sushi and sashimi with a wide selection of sakes alongside beer, wine, spirits and cocktails compliment the sophisticated menu.

Japanese trained master chef Yosuke Furukawa brings over 20 years of Japanese and Australian experience to Miyako. Yosuke comes to Miyako after five years as head chef at Melbourne’s award winning restaurant Izakaya Den, where he produced critically acclaimed izakaya style menus. He has recently designed an innovative Japanese menu at Miyako, with dishes for all palates.

Crispy Prawn 

The eye catching Crispy Prawn’s combination of the crispy kataifi pastry and the fresh prawn and seafood mousse was a textural delight.

Tabara Crab Leg Tempura

The Tabara Crab Leg Tempura was sensational. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh.

Tofu Dengaku topped with Red and White Miso

A simple yet well-conceived dish that took full advantage of the tofu’s most notable characteristic – its supple flesh. The thick pieces of creamy tofu were adorned with caramelized miso.

Assorted Sushi and Sashimi 

The sushi platter of assorted sashimi boasted a tenderness exhibited by high quality produce. The nigiri was expertly crafted and the plump, pieces of fish were incredibly fresh.

Wafu Steak 

The dish of Char Grilled Miso Glazed Eye Fillet with Garlic Crust, served with Teriyaki Sauce was simple, delicious and very well executed. The beef was cooked to a tender and juicy pink and was exceedingly flavoursome and "melt in the mouth".

Grilled Black Cod with Zucchini, Capsicum, Cauliflower, and Pickled Radish in a Bamboo Leaf Pouch

We were presented with a beautifully fresh, vividly white piece of Cod Fillet which had been cooked to perfection. We adored the silky texture and the golden-brown charred bits of caramelised miso on the fish. 

Dessert of the Day 

Miyako’s take on the traditional banana fritter concluded our evening on a sweet note. The banana had an ethereally light and crispy batter and was soft and sweet inside and was served with a trio of ice creams.

Well executed Japanese food with stunning views as its backdrop, a desirable beverage selection and overall dining experience, Miyako has certainly earned our stamp of approval.

Location: Southgate, 3 Southgate Avenue, Southbank
Phone: 03 9699 9201
Link: http://www.miyakocuisine.com.au/
Cuisine: Japanese, Sushi






Gastrology bloggers dined courtesy of Miyako.

Waterslide Bar

An exciting new addition to the Southgate precinct, the Waterslide Bar is located in the precinct’s opening onto the spiral staircase overlooking the Princes Bridge and city skyline.

Waterslide’s Venue Manager Tim Wastell has an impressive resume. Australian Bar Manager of the Year 2009, Wastell has plied his craft at some of Melbourne’s best loved bars such as The Blue Diamond on Queen St and The Saint St Kilda. He comes to Waterslide after a year pursuing excellence at Rockpool Bar and Grill in Perth.

Less than a week old and the bar is already making splashes with its tribute to the colourful area once known as “near Princes Bridge”. Favoured as a circus location and outdoor playground since the 1870s, Princes Bridge was Melbourne’s entertainment hub until well into the 20th century. Just metres from Southgate’s spiral staircase, adventure seekers used to hop into a water chute taller than the skyscrapers of the time. They would then be propelled down a wooden waterslide, fully dressed to the nines!

Various elements from the history of the cocktail were an inspiration in the concept with added contemporary quirky characteristics like, swing seats, lounge nooks, dramatic bottle display, rocking chairs and rotating stools as subtle touch points for customers to draw to.

Tones of gold, dark timbers and deep reddish-purple hues set the scene for the interior, through the use of curtain waves, eccentric banquette seating and reflective metallic mirror finishes.

Wastell has joined forces with Black Pearl’s Fred Siggins to design a fun and accessible cocktail menu and drinks list that incorporates modern techniques, seasonal ingredients and unique flavour combinations, as well as the highest quality spirits and some cracking grower produced wines.

We commenced our evening with a couple of outstanding cocktails.

Grace Kelly

Our first cocktail of the evening was the Grace Kelly cocktail which was made from Hendrick’s Gin, fresh pressed pear juice, Earl Grey, honey, cinnamon syrup, dehydrated apple garnish. A delicious fruity cocktail with plenty of character, it was an enlivening start.

Sage Advice

Our favourite cocktail of the night, the Sage Advice was magnificent. Not one for the faint hearted, the cocktail was a heady combination of Talisker 10yo Scotch Whiskey, Johnny Walker Black Label, Benedictine, apricot & sage syrup and orange bitters.

While Waterslide Bar is dedicated first and foremost to the art of drinking, the bar also offers a laid back environment for catching up with friends and family with Mediterranean inspired food designed to share which goes down a treat with their drink offerings.

Hand harvested Cuca sardines in olive oil and crusted ciabatta bread

Don’t let the “being served from a can” aspect fool you. The sardines were a delight, boasting a wonderful depth of flavour.

Market choice fish carpaccio, Juliann fennel, dill, lemon and olive oil

The fish carpaccio was beautifully presented and tasted even better than it looked. It was a wonderful mélange of different textures, natural sweetness and acidity. The fresh cured slices were embellished with pockets of fennel and dill. The lemon and olive oil dressing added the final touch to an enlivening combination of ingredients.

Mediterranean style pickled and marinated octopus with grated goat feta

The octopus pieces were tender and matched well with the medley of herbs and luxurious feta.

Cuban sandwich Roasted pork, premium shaved ham, melted gruyere cheese, Dijon mustard and pickled cucumber

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

Suntory Yamazaki 18 y.o. Osaka

Our evening at Waterslide concluded on a great high. Overwhelmed by the brilliant choices available, we asked for a Japanese Whiskey recommendation and were presented with the outstanding 18 y.o Suntory Yamazaki. It was a delicate yet profound expression of a Japanese single malt. Smooth, well-balanced with great complexity and a lovely balance of fruit, silky malt and a touch of smoke. Just one of the many examples of the high end offerings available at the Waterslide.

The Waterslide Bar is the answer to your dreams. Finally, a bar that takes its drink choices very seriously, but not itself. With offerings for all enthusiasts (whether you are a craft beer aficionado, cocktail geek, spirit epicurean or wine appreciator there are a range of choices to suit your needs), the bar caters for everyone from those that are out for a fun night with mates to those looking to be inspired.

Location: Shop MR3, Mid Level East, Southgate Avenue, Southbank

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

Cuisine: Bar, Mediterranean, Cocktails, Wine, Spirits

Gastrology bloggers dined courtesy of Waterslide Bar.

Southgate Moveable Feasts: Bluetrain | La Camera | The Deck [14 June – 3 August]

Southgate Moveable Feasts are back this winter with a program of Sunday lunches and Monday dinners that take diners on a delicious journey across a variety of global cuisines.

Showcasing three delectable courses each from a different Southgate restaurant, Southgate Moveable Feasts epitomises the changing dining trends of today as Melburnians look for new and different casual dining experiences.

We were led through a unique dining experience as we wandered from restaurant to restaurant, sampling unique world-class cuisines from Italian to Modern Australian.

First Stop: Bluetrain

Phone: 03 9696 0111

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

Cuisine: Modern Australian

An expansive café and bar with floor to high ceiling windows overlooking the Yarra River, Bluetrain is a brilliant Melbourne meeting spot.

It’s 2013 major facelift sees the restaurant spotting a new look which combines eclectic and quirky materials, bespoke designs and a light feature using yellow bicycle wheels to adorn the walls and graffiti art pillars. 

Marinated Kangaroo fillet served on a salt bush and fresh raspberry salad with candied prosciutto and an Australian bush finger lime dressing

A dish of fresh and delicious flavours, the kangaroo was perfectly cooked with its flavours further enhanced by the lovely bush finger lime dressing.  The fruity acidity of raspberry salad and the restrained savouriness of candied prosciutto introduced further layers of complexity.  

Calamari Dusted with Smoked Paprika, cumin and chickpea flour with a lime and bronze fennel leaf yoghurt

Tender ribbons of battered calamari were perfectly seasoned with smoked paprika and cumin and went beautifully with the lime and bronze fennel leaf yoghurt.

Second Stop: La Camera

Phone: 03 9699 3600

Link: http://lacamerasouthgate.com/

Cuisine: Italian

La Camera encapsulates the Italian style of dining, urging patrons to "Mangia! Mangia!" in an intimate gathering while cherishing a meal which honours classical Italian flavours. 

Gnocchi con coda di bue brasato

The potato and ricotta gnocchi was a superb dish that was highlighted by the light gnocchi which captivated with its “melt in your mouth" texture. We loved the flavoursome oxtail and just the perfect amount of heat delivered by the chilli which cut through the overall richness of this hearty dish. 

Filetto di Salmone

The skin of the salmon 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 salmon to be enjoyed. 

An Italian restaurant with Italian hospitality La Camera delivers warm and friendly service and an authentic Italian dining experience which celebrates the smells, taste and comfort of a country-style Italian home.

Third stop: The Deck

Phone: (03) 9699 9544

Link: http://thedeckrestaurant.com.au/

Cuisine: European

Conveniently located right next door to Melbourne's Hamer Hall and Arts Centre, The Deck offers exquisitely prepared European and international inspired cuisine.

The elegant setting which features a French style charcuterie and a full wine display set the tone for a modern yet inviting atmosphere.

We absolutely adored both the desserts we sampled at The Deck.

Chocolate ganache, mandarin, milk crumb

The visually attractive dessert of “Chocolate ganache, mandarin, milk crumb” was beautiful. The slightly tart mandarins, together with the milk crumb, worked well with the decadent dark chocolate ganache to produce a balanced and delectable dessert. We enjoyed the addition of dually crunchy and airy meringues which contrasted perfectly with the soft ganache.

Hazelnut mousse, toasted brioche, pear

The dessert of “Hazelnut mousse, toasted brioche, pear” was again, beautifully presented. The mousse was rich with decadent hazelnut notes and had a luxurious velvety texture which was thoroughly enjoyable.  The sweet morsels of pear harmonised with the biscuit-like crumble and mousse beautifully. It was an exquisite dessert.

Get on it! 

With a host guiding the journey to each establishment, discoveries will be made along the way uncovering the stories behind Melbourne’s eclectic world of riverside eateries.

What: A three course journey throughout Southgate’s restaurant precinct, sampling unique presentations of world-class cuisines.

When: Sunday 14 June - Monday 3 August. 12pm Sundays & 7pm Mondays

Where: Southgate Restaurant and Shopping Precinct, Melbourne. Southgate is located on the south bank of the Yarra River, directly opposite Flinders St Station.

Cost: Choose from three course dining options for $65pp or $85pp. Entrée and main courses each include a glass of wine and dessert is served with tea or coffee.

Bookings: Online bookings only, at www.southgatemelbourne.com.au

Enquiries: Southgate Restaurant and Shopping Precinct, 03 9686 1000


 Gastrology bloggers dined courtesy of Southgate.

Southgate Fiesta at Melbourne Food and Wine Festival [28 February - 1 March 2015]

From 12pm-6pm on Saturday 28 February or Sunday 1 March, Southgate will be serving up $15 tasting platters at some of their fantastic restaurant which includes entry into the boutique wine tasting area on Southgate’s promenade.

Taste your way through a range of boutique Australian wineries as you enjoy live music and entertainment on the banks of the Yarra River. 

The Southgate food and wine Fiesta is part of the opening weekend of the Melbourne Food and Wine Festival, also featuring specially designed tasting platters at Southgate restaurants.

What: Southgate Fiesta at Melbourne Food and Wine Festival

Where: Promenade / Southgate Melbourne

When: Feb 28 & March 1st 2015

Time: 12-6pm

Get more information here.

Our top tasting plate picks...

Red Emperor

Red Emperor will be serving it's "Entrée Platter" of Steamed prawn dumpling, Steamed prawn, coriander & water chestnut roll, fried rice paper prawn roll and spicy salt & pepper calamari.

Read more about Red Emperor here.

Hophaus Bier Bar Grill 

Hophaus presents the "Taste of Hophaus" which features it's delicious Pulled Pork, Sausage Marinated Herring, Corned Salt Beef, Toasted Rye, House Pickle.

Read more about Hophaus here.

Tutto Bene

Iconic Italian restaurant, Tutto Bene will be putting on something special for the sweet tooths out there with a sample of 3 desserts created by Head Chef Nathan Scarfo – including peanut butter semifreddo with caramel popcorn, eton mess with blackcurrant marshmallows and chantilly cream and our new upcoming dessert... so you can discover something new.

Read more about Tutto Bene here.

Red Emperor Restaurant @ Southgate

Gastrology bloggers dined courtesy of Red Emperor.

Red Emperor is a stylish Chinese restaurant located within the Southgate precinct featuring authentic delectable Chinese gourmet dishes, an excellent wine list, great ambience and wonderful service. 

Each dish is carefully prepared by talented and professional chefs, using both traditional and modern methods of Chinese culinary art.

Our host for the evening was Red Emperor’s manager for over 20 years, Christine. Delightful, full of passion and a brilliant sense of humour, Christine made our visit to Red Emperor an absolute highlight.

Crispy pork belly, hargow (steamed prawn dumpling) and steamed prawn, coriander and water chestnut rolls

The guys at Red Emperor have truly mastered the art of pork roasting. The pork belly is succulently roasted to retain a porky juiciness, achieving a healthy layer of melt-in-the-mouth fat in the process. The feature item is the crackling which possesses the ultimate crunch and acts as the ideal partner for the tender pork meat. Coupled with beautifully made hargow and steamed prawn, coriander and water chestnut rolls, this starter was a true beauty. 

 Jumbo Queensland Prawns with XO Chilli Sauce served with egg noodles

One of our favourite dishes from our evening at the Red Emperor, the lusciousness of these prawns beggared belief. The dish was further highlighted by the noodles which retained the natural sweetness of the prawns and exhibited a pleasant firmness. Lightly flavoured by the aromatic garlic shoots and the deliciously spicy XO sauce, this dish boasted the characteristic charred flavour that normally accompanies wok-tossed items.

Sichuan smoked tea duck

It only takes one bite of Red Emperor’s Sichuan smoked tea duck to understand why it has become one of the restaurant’s signature dishes.  Simply put, the dish is all about the duck’s thin crispy skin – achieved through a rigorous process of pumping air into the duck’s body, then spreading boiling water over the skin before drying and roasting the duck. The tender duck meat, although delicious, plays an ancillary role in this affair with the moreish duck skin taking centre stage with its beautiful smoky tea flavour. Along with the hoisin sauce mixture and fluffy butterfly shaped steamed buns, this dish is sensational and a definite must try. 

Fresh lobster, dried scallops, egg white, massago and chinese broccoli in fried rice

Affectionately called “rich man’s fried rice”, this was perhaps the most indulgent fried rice we had ever eaten. Combining generous morsels of lobster and only using egg white, the fried rice was beautifully cooked with each grain of rice retaining its integrity and the individual flavours of the premium ingredients shining through. 

“Foong Sha” baked chicken

A classic Cantonese dish, the Red Emperor version of “Foong Sha” baked chicken consisted of a whole chicken that had been marinated overnight with smashed ginger, herbs and spices then baked and finally, served de-boned with lotus root chips and garlic sauce on the side. Continuing the trend for the evening, the chicken was beautiful. Of particular note was the tender chicken’s velvety texture and crisp skin.

Peking shredded beef fillet

The beef was beautifully battered and doused with liberal amounts of vinegar and plum sauce. It was, as expected, a rich combination of flavours and one which provided the requisite balance of sweet, salty and savoury notes to please the palate.

Stir-fried Snow pea shoots

Only the most tender and flavourful section of the shoots are hand plucked and sorted by the kitchen. We adored this vegetarian dish. The pea tips were immensely flavourful and possessed a taste reminiscent of snow peas themselves, but with a grassier, fresher flavour that is unique to the plant. This dish was further enhanced by the addition of goji berries.

Chinese pancakes filled with red bean paste and thinly sliced banana served with vanilla ice cream

A simple dessert that amalgamated the best aspects of banana fritters and red bean pancake, the pancakes were folded over delicately sliced banana and luxurious red bean paste. The pancake had a pleasant chewiness which contrasted nicely with the soft banana and its crispy exterior.  It was a simple but truly superb dessert.

Red Emperor offers fine Cantonese cuisine with dashes of flavour from Hong Kong and other mainland regions. With expertly prepared dishes that are presented to the highest possible standard, it is no wonder Red Emperor has long been considered one of Melbourne’s best Chinese restaurants. 

Location: Level 2, Southgate Precinct, 3 Southgate Ave  Southbank,

Phone: 03 9699 4170

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

Cuisine: Chinese, Asian, Yum Cha

Good Food Month Signature Dish @ Tutto Bene

Gastrology bloggers dined courtesy of Tutto Bene.

For the entire month of November as part of The Age Good Food Month, Southgate’s restaurants are serving up their favourite Signature Dish along with a matching glass of wine or beer (or cocktail) from $15 to $35.

As part of the The Age Good Food Month’s Signature Dish festivities at Southgate, Tutto Bene will be serving up their Granchio Risotto. 

A Tutto Bene signature risotto, the Granchio Risotto was a stunning dish which combined spanner crab perfectly with tomato and chilli. As expected, it was superbly executed.  The rice in the risotto was puffy and al-dente and, coupled with generous amounts of tender spanner crab and lashings of chilli, had a wonderful depth of flavour.  The risotto had hints of fresh seafood with a robust undercurrent.

The glass of Te Mata chardonnay, Hawkes Bay NZ was the perfect match. The wine was fresh and expressive with floral and peach notes which cut through the heat from the Granchio Risotto perfectly. 

A meal at Tutto Bene would of course be incomplete without some of their delicious gelato. 

We love Tutto Bene's gelato. The quality ingredients mean the results speak for themselves - texturely perfect gelato with beautiful flavours. The passion for artistic expression using quality ingredients can be tasted in each scoop.

As always, our meal at Tutto Bene was of excellent quality. “Tutto Bene” is an Italian phrase that translates literally to “everything’s good” - a highly appropriate name which evokes memories of the warm familial atmosphere, of the consistent excellence of its cuisine and, inevitably, of their revered risotto.

What: Good Food Month Signature Dish @ Tutto Bene

When: Throughout November

Location: Shop M28 Southgate Plaza, Southbank

Phone: 03 9696 3334

Cuisine: Italian

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

Check out the list of dishes and accompanying wines/cocktails from participating restaurants here.

HOPHAUS + OKTOBERFEST = HOPTOBERFEST [20 September - 5 October]

Gastrology bloggers dined courtesy of HOPHAUS.

This year, HOPHAUS celebrates the world’s largest funfair, Oktoberfest, with the inaugural HOPTOBERFEST which will run from 20 September to 5 October. 

Festively dressed HOPHAUS staff served up steins to beer-swilling Bavarians and locals alike, many of them sporting lavish lederhosen in competition to win Best Dressed. Other prizes and giveaways featured throughout the day, with live German music and entertainment. 

As part of HOPTOBERFEST, official Oktoberfest and rare wheat FestBier Erdinger HefeWeizen will be served each day, flown in especially from Bavaria, Germany. 

We absolutely loved the HOPTOBERFEST specials that were curated by Executive chef Marc Brown. Designed to reflect HOPHAUS’ unique take on modern Bavaria while paying tribute to the traditional fest’s fare, the Oktoberfest specials include Wurst Windrad (1kg sausage pinwheel), Kassler Pork Cutlet (Pickled and smoked pork, boiled potatoes, kraut, mini cheese kransky) and Cobbler’s Hot Pot (Grilled pork belly, pear, potato and sweet mustard cream). 

Suckling Pig Nose to tail, lots of crackle, fennel and apple, bier jus 

The succulent pork was superbly cooked with the adorning strip of fat providing an additional indulgent burst of pork flavour. The bier jus had a delightful sweetness to accompany the pork and enlivened the relatively heavy dish. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece. 

 Plate of Spit Roasted Lamb Spinach puree, jus 

The lamb shoulder was a memorable dish which combined flawless texture with equally superlative flavours. Each moreish morsel was tender. The lamb’s accompanying spinach puree was simple, fresh and was a delight when smothered on the exceedingly flavoursome and melt-in-your-mouth pieces of lamb. 

Sauerkraut 

A traditional German side dish, the Sauerkraut was an absolute must-have, with tangy notes cutting through the richness of our mains. 

Käsespätzle 

Carbohydrate heaven, the käsespätzle was warm, decadent and full of stretchy cheese. 

Toffee Apple Strudel Vanilla ice cream and Quark Crème 

A delightful dessert, the caramelised apples were perfectly poached with a rich toffee flavour. The apple pieces were crunchy and juicy and ruptured with sweetness. The beautiful pastry and quark crème provided balance to the sweetness of the caramelised apples while the vanilla ice cream maximised solitary pleasure as it slowly melted into the crumbs and hot filling.

The delicious HOPTOBERFEST specials will be available from 20 September until the end of October. The remainder of the 16-day festival will feature live German music, as well as entertainment and DJs each weekend until Sunday 5 October. 

What: HOPTBERFEST SPECIALS 

Where: HOPHAUS, West end, Mid-level Southgate

When: 20 September - 5 October

Bookings: 03 9682 5900

Southgate Moveable Feast: Artusi | Amarok | Bluetrain [Sunday 15 June – Monday 4 August]

Gastrology bloggers dined courtesy of Artusi, Amarok & Blue Train.

Southgate's recent facelift of premium restaurants is garnering some well-deserved attention. The Moveable Feasts is a brilliant opportunity to taste and see what this bustling foodie hub has to offer.

Showcasing  three delectable courses each from a different Southgate restaurant, Southgate Moveable Feasts epitomises the changing dining trends of today as Melburnians look for new and different casual dining experiences.

We were led through a unique dining experience as we wandered from restaurant to restaurant, sampling unique world-class cuisines from Italian to native North American.

First Stop: Artusi

Location: UR1 Upper level, 3 Southgate Avenue, Southbank
Phone: 03 8199 1033
Link: http://www.artusi.net.au/
Cuisine: Italian

The brainchild of Luis Pampliega and Tamara Volkoff, owners of the much-loved Southgate Italian eatery Tutto Bene ARTUSI is a welcome addition to Southgate's dining precinct.

We loved ARTUSI’s architectural design. Splashes of copper, bluestone façade and marble accents create a comfortable space and a modern up-market vibe.  

The ethos of ARTUSI is ‘The Art of Eating and Drinking Well’ and this ethos is clear from the restaurant’s focus on producing artisan handmade pastas and a mouth-watering selection of delicacies matched with a wide selection of boutique wines.

Lingua di bu – slow cooked ox tongue, quail egg, salsa verde, lemon EVOO

Our afternoon commenced with unctuous pieces of slow cooked ox tongue accompanied by perfectly oozy quail egg, fresh salsa verde and lemon EVOO. a The centrepiece ox tongue possessed a beautiful depth of flavour, with the acidity in the salsa verde helping to alleviate the richness of the decadent tongue.

Mezzelune ai broccoli e parmigiano – broccoli filled potato parcels, bagna cauda butter, parmigiano reggiano

The Mezzelune ai broccoli e parmigiano was a superb dish that was highlighted by the light and fluffy potato parcels which captivated with its delightful broccoli filling and its lingering rich parmigiano flavour.

What was clear from what we tasted was ARTUSI’s head chef Leandro Panza Sicilian heritage and knowledge and passion for Italian cooking.

Second Stop: Amarok

Location: Southgate Complex Mid Level, MR6, 3 Southgate Avenue, Southbank
Phone: 03 9663 1877
Link: http://www.amarokbarrestaurant.com/
Cuisine: North American, Canadian

Yet another new addition to Southgate’s ever evolving dining precinct, Amarok Bar & Restaurant features a menu inspired by traditional North American and Canadian flavours whilst using the finest ingredients.

The dining room has a cosy wood-fired cabin feel.

Sierra Nevada Stout, Pine Needle & Acorn Roasted Chicken Breast with a Turnip/Blue Cheese Potato Bake, Veg & Marsala Jus

The chicken was tender and superbly cooked. Coated in an in an addictively sweet marsala and stout jus which was nicely offset by the decadently savoury potato bake. 

Pouch Baked Salmon in Corn Mead with Lemon, Fresh Herb & Grape Quinoa Salad

The salmon was again, cooked to perfection and accompanied by a very fresh and fragrant salad which provided a refreshing element to counterbalance the relatively rich and oily fish.

Third Stop: Bluetrain

Location: Southgate Landing, Southbank
Phone: 03 9696 0111
Link: http://www.bluetrain.com.au/
Cuisine: Modern Australian

An expansive café and bar with floor to high ceiling windows overlooking the Yarra River, Bluetrain is a brilliant Melbourne meeting spot.

It’s 2013 major facelift sees the restaurant spotting a new look which combines eclectic and quirky materials, bespoke designs and a light feature using yellow bicycle wheels to adorn the walls and graffiti art pillars. 

Baileys Cheesecake

The cheesecake was deliciously rich and had just the right hint of baileys. 

Warm Apple pie

Our Southgate Moveable Feast ended on a delicious winter warmer, the humble apple pie. Crumbly pastry and thinly sliced and spiced apple - Blue Train’s apple pie was very well made and perfect for afternoon tea with a dollop of cream and a cup of coffee.

Get on to it! 

With a host guiding the journey to each establishment, discoveries will be made along the way uncovering the stories behind Melbourne’s eclectic world of riverside eateries.

What: A three course journey throughout Southgate’s restaurant precinct, sampling unique presentations of world-class cuisines. 

When: Sunday 15 June - Monday 4 August. 12pm Sundays & 7pm Mondays 

Where: Southgate Restaurant and Shopping Precinct, on the south bank of the Yarra River, Melbourne 

Cost:  Choose from two three course dining options for $60pp or $85pp. Entrée and main courses each include a glass of wine and dessert is served with tea or coffee. 

NB: Parking is available in Southgate’s Car Park off City Road / Southgate Avenue, $10 flat rate on weekends and after 4pm on Mondays. 

Bookings: Online bookings only, at www.southgatemelbourne.com.au 

Enquiries: Southgate Restaurant and Shopping Precinct, 03 9686 1000

European bier hall ‘Hophaus’ launches @ Southgate

Gastrology bloggers dined courtesy of Hophaus.

Gastrology attended the launch of reinvented European bier hall ‘HOPHAUS’ at Southgate last week. 

Along with the impending opening of new Southgate Italian wine and tapas restaurant ARTUSI, Red Emperor’s new location and chef Lin Chan (Flower Drum), and Bluetrain’s critically acclaimed new upper level fit out, HOPHAUS affirms Southgate’s position as a landmark Melbourne dining and socialising destination.

A contemporary twist on the great Bavarian Beer Halls, HOPHAUS is the latest addition to Red Rock Leisure’s stable of social pubs and Southgate’s restaurant precinct, drawing inspiration from the history and tradition of the world’s original “craft breweries” that celebrates the Germanic approach to brewing, one of both art and science. 

HOPHAUS’ architectural design has been created by the multi award-winning Maddison Architects founded by Peter Maddison of Grand Designs Australia. The unique interior is based on research of European beer halls, and then re-inventing them, so that the materials and finishes are familiar yet different – a prime example being the polychrome glazed brickwork (over 6,000 in total) that features throughout the venue.

Venue manager Scott Highfield & Executive Chef Marc Brown

HOPHAUS owner, Paul O’Brien has successfully created a truly one-of-a-kind experience that delights and surprises but retains a familiar and hospitable atmosphere. 

We loved the food that we sampled. The menu at HOPHAUS features classic Bavarian favourites with a contemporary Melbourne flair with a big focus on communal shared dining. Curated by Executive Chef, Marc Brown, the food was exciting and fresh, using age-old European cooking styles that brought out the natural flavours of great Victorian produce.

The open kitchen showcased low and slow cooking methods over the coal fired pit and rotisserie. We sampled a selection of barbequed meats at the launch and they were absolutely delicious. Each morsel was cooked to perfection and seasoned beautifully. 

HOPHAUS houses over 30 draught taps around its huge central bar.  With an impressive selection of German, Austrian, Belgian and Czech Brews on offer, HOPHAUS is a unique drinking house - somewhere to taste and learn about the famous German beer styles that have influenced the drinking habits of generations across the globe.

The feature beers at HOPHAUS change regularly and some of Germany’s and Europe’s oldest and most loved brews will be available on tap, including beers from the famed Weihenstephan (the world’s oldest brewery), Paulaner, Franziskaner and Bitburger breweries.

HOPHAUS also features a selection of German, Austrian and Alsace wines by the glass along with New World wines that celebrate the region’s famed varieties: Riesling, Pinot Gris, Gruner Veltliner and more.

With a menu that features uncomplicated, good and honest food, HOPHAUS will keep you coming back for more.

Amarok Bar & Restaurant launches @ Southgate

Gastrology bloggers dined courtesy of Amarok.

Gastrology attended the launch of Amarok Bar & Restaurant last week. 

Amarok Bar & Restaurant is a newly renovated restaurant adjacent to Ice Bar Melbourne, on Southgate’s mid level.

Featuring a menu inspired by traditional North American and Canadian flavours, the restaurant strives to use only the finest ingredients.

Bobby Stephens, founder and creator of Ice Bar Melbourne, this year engaged a business partner Peter Anastas. With over 23 years hospitality experience within the restaurant and cafe industry, Peter set out to create a cutting edge restaurant and bar to compliment the Ice Bar.

The name Amarok derives from an Inuit mythological creature, described as a “gigantic wolf”, whose purpose is to “hunt down and devour anyone foolish enough to hunt alone at night”.

Head Chef Carey Stephens created the menu to stand out in Southbank. A native Maori from Te Awamutu in New Zealand’s north island, Carey has over 30 years industry experience in some of the worlds’ finest restaurants. “I loved the idea of the hungry explorer,” Carey explained.

We enjoyed the canapes on offer, which were a peek into Amarok's menu. The items were delicious and showcased a fusion of Native North American flavours made from the freshest local Australian ingredients.

Of particular note was the tiger prawns which were served with seaweed and the pork served with apple slaw. The prawns (an item from the Karpok part of the Amarok menu) were perfectly cooked - plump, juicy and well-seasoned. Each morsel of pork (an item from the Perlertok part of the Amarok menu) simply burst with flavour. The pork skin was delightfully crispy and the meat was tender and succulent. The accompanying fresh slaw was a match made in heaven.

Guests were also given the opportunity to check out the iconic Ice Lounge. It was an incredibly novel experience. We loved being surrounded by all the carved ice and sculptures in Ice Lounge's unique arctic environment which is chilled to at least -10°C. 

We cannot wait to return and try the the Amarok Feast Board which we hear is fit for any hungry explorer. 

Restaurant Review: Pure South

Gastrology bloggers dined courtesy of Pure South during our Good Food Month visit.

Location: Shop 2/3 Southgate Avenue, Southbank

Phone: 03 9699 4600

Cuisine: Modern Australian, Steakhouse, Seafood

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

Overall Impression: 9/10

Pure South is a restaurant that offers exceptional modern Australian cuisine to the Melbourne dining scene. The restaurant serves superbly fresh produce, all sourced directly from Tasmania, King Island and Flinders Island.

With Head Chef Ashley Davis heading the kitchen, it is no wonder the food is amazing. Having spent the last decade manning the kitchens of Michelin star restaurants in the UK, Ashley Davis brings a world of culinary expertise and love of Tasmanian produce to his role as head chef at Pure South.

We began our meal with beautifully fresh oysters.  

Both our mains were delicious - showcasing premium ingredients; each perfectly executed with expertly balanced flavour combinations. 

 The premium nature of our Pure South meal was reinforced at its conclusion with delicious desserts.

Our dessert of bay leaf panna cotta, strawberries, strawberry sorbet was of particular note. The panna cotta was a well-executed and enjoyable dessert that was notable for the fresh and sweet fruits and its flawlessly smooth and creamy texture.

Pure South's exceptional menu of fresh and flavoursome cuisine will take you on a culinary journey across the southern islands which will leave you wanting more.