New spring express lunch menu @ Kobe Jones WTC Wharf

Gastrology bloggers dined courtesy of Kobe Jones.

Spring has well and truly sprung at Melbourne’s World Trade Centre (WTC) Wharf and the precinct’s premier waterside restaurants are celebrating with the launch of their new spring express lunch menus.

Catering for those looking for a premium food offering on the go, WTC Wharf’s Kobe Jones, Byblos, Man Mo and the Wharf Hotel are each offering an array of gourmet dishes designed to be enjoyed within a tight lunch timeframe. 

Gastrology sampled Kobe Jones express lunch menu which includes a teppanyaki experience without the wait. The express teppanyaki is a mere $25 and comes with fresh seasonal salad and a choice of grainfed beef tenderloin, chicken, fish of the day, or silken tofu topped with spinach and mushrooms. Selections are accompanied by garlic fried rice and red and white miso soup.

Salmon fillet salmon fillet $15

120g Atlantic salmon served with grilled bean sprouts and salad

The salmon skin was beautifully crisp from being seared on the teppan and the flesh was deliciously moist and tender. The accompanying bean sprouts were a delicious addition. 

Sushi and sashimi set $19

chefs selection of freshly made sushi and the finest sashimi cuts served with steamed rice and red and white miso soup

The slices of sashimi were fresh and exquisitely textured. The nigiri was expertly crafted and the plump, sweet scallops were stunning. It is clear that Kobe Jones is using only the freshest, highest quality seafood.

Escape the daily grind and treat yourself to one of WTC Wharf’s Spring Express Lunch Specials.

For more information visit:

http://www.wtcmelbourne.com.au/expresslunches/ or http://www.kobejones.com.au/

Man Mo Completes Dining Precinct at WTC Wharf

Gastrology bloggers dined courtesy of Man Mo.

The newest addition to the northern banks of the Yarra River, Man Mo WTC offers traditional Chinese cuisine at its best.

Upon entering Man Mo, we were captivated by the restaurant’s plush dining ambience.

Designed to capture the bygone era of Imperial China in a contemporary fashion, the expansive dining room is adorned with traditional Lucky Charmed Tassels and paintings, and with red and gold lashes of colour throughout the restaurant. The restaurant’s dining space is further enhanced by the mood lighting.

The menu features traditional and modern Chinese dishes. Unlike its sister restaurant in New Quay, which has a more Malaysian fusion offering, Man Mo WTC provides a more traditional Chinese cuisine including a strong focus on live seafood and clay pot dishes. 

Left: Scallop & Egg lettuce leaf

Right: Baked Crab Shell

We loved the cheesy baked crab shell which featured deliciously sweet blue swimmer crab meat with onion, bacon and mushroom. 

Peking duck

A highlight of our meal was the Peking duck with pancakes. Each portion was carefully prepared to ensure that each was fresh and warm when consumed. With a generous slice of duck breast, fresh spring onion, warm pancake and ample sauce, it boasted a crisp skin and unctuous fat.

Garlic butter and king prawns with jade noodles

The prawns were very fresh and the herbs provided punchy fragrant flavours.  The accompanying noodles were slippery and coated in a delicious garlic and butter sauce. It was a good dish that was highlighted by the natural sweetness of the prawns and complimented by the noodles which retained a pleasant elasticity. 

 Cape Grim tenderloin with truffle oil and special fried rice

The eye fillet was delicious, exhibiting the characteristic charred flavour that normally accompanies a wok-tossed item.  Well-seasoned, the warming pepper was very welcoming on a cold Melbourne day. 

Crème brulee 

The consistency of the custard in a crème brulee was velvety smooth and delicate and featured atop the decadent custard, the requisite sugary hard shell.

Banana fritter with ice cream

Man Mo’s take on the traditional banana fritter was delicious. The banana had an ethereally light and crispy batter and was soft and sweet inside. Served with a creamy vanilla ice cream, this was a pleasant end to our meal.  

Man Mo is a brilliant addition to the WTC Wharf dining precinct, sitting perfectly alongside the existing premium restaurants and further enhancing WTC Wharf‘s position as a world-class dining destination for Melbournians and international visitors alike.

Location: River side of World Trade Cntre, 38 Siddeley Street, Docklands
Phone: 03 9077 9598
Link: http://www.manmowtc.com.au/
Cuisine: Chinese, Seafood

WTC Wharf - Progressive dinner

Located on Siddeley Street, nestled on the city-side banks of the Yarra River and adjacent to Crown Casino and South Wharf, WTC Wharf is fast becoming one of Melbourne's most exciting new precincts. We arrived at 6.30 pm for our progressive dinner - entree, main and dessert at 3 different restaurants!

The Yarra river waterfront provided a stylish backdrop for our foodie tour around 3 of WTC Wharf's restaurants - The Wharf Hotel, Byblos and Kobe Jones. The 3 restaurants are distinctly different - showcasing WTC Wharf's dining ability to tempt with a wide array of tastes.

The Wharf Hotel
Location: WTC Wharf, World Trade Centre 18-38 Siddeley Street, Melbourne
Phone: 03 8680 6000
Link: http://www.wharfhotel.com.au/
Cuisine: Modern Australian, Pub/Bar Food, Wine Bar

Our journey began at The Wharf Hotel. We were greeted warmly and seated at a cosy booth. 

The Wharf Hotel is a unique combination of a friendly local pub with a waterfront restaurant featuring stunning river views. Their wine list is a particular highlight, incorporating wines from 12 of Australia’s most famous wine producers. 

The interior draws influence from its maritime roots and the walls are adorned with images of early life in Melbourne and historical artefacts. The Wharf Hotel is a great dining (and drinking) destination that is infused with Melbourne history. 

Entree Platter

Five spice crispy calamari, chilli, coriander, shao tsing dressing Saganaki & carrot fritter, spicy yogurt Terrine of smoked pork hock & pistachio, rhubarb compote, pickles, house bread 

The entree platter at The Wharf Hotel was expertly crafted to celebrate the best of Victoria’s local and seasonal produce. There is a clear modern Australian influence on the food which is simple yet elegant.

Byblos
Location: WTC Wharf, World Trade Centre 18-32 Siddeley Street, Melbourne
Phone: 03 9614 6400
Link: http://www.byblosbar.com.au/melbourne/
Cuisine: Tapas, Wine Bar, Mediterranean

A short stroll along the boardwalk and we were at Byblos. 

Featuring modern Mediterranean meets Lebanese cuisine, Byblos Restaurant was a feast for the eyes and tastebuds. 

Mixed Grill Mains 

Your choice of four items from the Byblos Grill (we chose Lahim Meshwi, Shish Tawook, Kafta Meshwi and Samak Meshwi) served with hommos, tabouleh, vegetarian skewer and garlic sauce.  

Moghrabieh

A rustic staple of Lebanon, this combination of Lebanese style couscous and chick peas is slow cooked with onion and is mixed with pieces of lamb fillet and a tradition gravy, Finished with marinaded chicken tenderloin pieces. 

The Samak Harra, grilled fresh John Dory was a particular stand out. We loved the generous use of beautiful spices. Without exception, all of the meat in both dishes was cooked to absolute perfection.

Kobe Jones and Riverside Teppanyaki
Location: WTC Wharf, World Trade Centre G1638 Siddeley Street, Melbourne
Phone: 03 9329 9173
Link: http://www.kobejones.com.au/melbourne
Cuisine: Japanese, Sushi, Vegetarian
  

Our final destination was Kobe Jones and Riverside Teppanyaki. 

We were seated at the teppanyaki dining area (which features the newest and largest teppanyaki table in Australia). 

Be warned, the cocktail menu is incredibly tempting. After much deliberation, we settled on the Kaitiki Dream and the Ko Ko Nut. 

Kaitiki Dream 

a HOT cocktail that is sure to warm you up on cold Melbourne nights – vanilla vodka, brandy, Frangellico and spiced coconut milk 

The Ko Ko Nut 

a coconut lover’s dream, with Malibu, ginger liqueur, coconut milk, palm sugar syrup and a few other Kobe secrets 

Both cocktails were simply magnificent. We both agreed that he Ko Ko Nut was the best cocktail we have ever had. It was decadently creamy with an absolutely harmonious but complex blend of flavours - it was liquid indulgence at its best. 

Our progressive dinner ended on a fiery note with a delicious Crepe suzette which had been spectacularly flambéd with Grand Marnier in front of us. It was exciting to watch the chef’s cooking skills on display as he expertly prepared our dessert. 

Crepe Suzette 

Freshly made on the teppan, Sapporo beer crepe flambéed with Grand Marnier, then glazed with orange caramel sauce and served with French Vanilla bean ice cream

The crepes were beautifully thin and had the perfect level of sweetness, courtesy of the luxurious grand marnier sauce. 

Enjoy an assortment of international cuisines and delectable dishes with 3 courses from 3 different restaurants each Wednesday night at WTC Wharf for just $55 per diner. 

What: WTC Wharf Progressive Dinner 

When: every Wednesday night 

Time: 6.30pm and 7.30pm sittings 

Tickets: $55 per person 

Bookings: 03 9629 9228 or email laura@wtcmelbourne.com.au

Gastrology bloggers dined courtesy of WTC Wharf.