Restaurant Review: FOG Bar and Restaurant

Location: 142 Greville Street, Prahran
Phone: 03 9521 3155
Link: http://www.fog.com.au/

Cuisine: American, Modern Australian, Wine Bar, Breakfast/Brunch

Overall Impression: 9/10

It's a Friday night and FOG Bar and Restaurant is bustling. While most are toasting to the end of another working week, the work is just beginning for the FOG team. 

Waiters and waitresses, elegantly dressed in black waistcoats and ties, waft around the moodily lit dining area delivering seamless service.

Executive Chef Jeremy Sutphin is serving up a lesson in gastronomic diversity, showcasing a range of American inspired cuisine rarely seen in Melbourne. 

And overseeing the whole operation, Sam Frantzeskos (the owner of FOG and mastermind behind its success) is smoothly working the room and ensuring everything runs like clockwork. 

When it comes to restaurants, the ability to surprise is important. Restaurants that can surprise hold your interest and make you want to return time and again. 

After having such an enjoyable time at FOG Bar and Restaurant for the first American Regional Cuisine Monthly Dinner, we found ourselves returning to try the a la carte menu. 

And FOG managed to surprise and delight us again. 

Queensland spanner crab salad, capsicum, tarragon & lemon aioli, beetroot, labne & yarra valley salmon caviar

The crab salad was beautifully presented. The richness of the crab, lemon aioli and the salmon caviar was offset by the interspersed chunks of capsicum, which provided a crisp freshness. The intensely flavoured beetroot purée acted as a ribbon tying the whole dish together. 

King Prawn Tostadas 

guajillo chilli, avocado, tomato, chipotle aioli & tortilla chips 

Fine dining meets comfort food, the king prawn tostadas were nothing short of delicious. The plump prawns were fresh and cooked perfectly, and much to their credit, were able to remain dominant whilst in the company of guajillo chilli, avocado, tomato and chipotle aioli. 

Beer battered zucchini flowers, stuffed with goats cheese & watermelon salsa 

Yellowfin Tuna Sashimi 

jalapeno, toasted sesame, red onion & raw soy 

The yellowfin tuna sashimi was succulent and strikingly ruby red. The square presentation and use of jalapeño, toasted sesame and red onion challenged our preconceptions of how sashimi should be served, but the dish was a great success - harmonious and texturally delightful.

Fish Tacos 

spiced rockling on soft corn tortillas, charred tomato salsa, avocado & shredded lettuce 

The fish taco (a dish that has developed quite a cult following) impressed. The spiced rockling was beautifully cooked and sat atop a warm tortilla that had been canvassed with deliciously charred tomato salsa and creamy avocado. 

Cone Bay (WA) wild barramundi fillets, roasted king brown mushrooms, buttery leeks, wilted rocket & balsamic glaze 

Although only a special, the barramundi deserves a permanent place on the FOG menu. Seared beautifully on the outside and wonderfully moist on the inside, the barramundi was stunning. The roasted mushrooms and the buttery, soft leeks were the perfect accompaniment. A profoundly delicious dish displaying great technique. It is no exaggeration to say this would not have been out of place in a 3 hat restaurant.

Pan Roasted Duck Breast  

pearl cous cous, beetroot, pea tendrils & peach glaze 

The pan roasted duck reveals another side to Sutphin. Contrasting starkly to the elegance of the barramundi dish, the duck was rustic. The peach glaze is vibrant and sweet, and pairs well with pearl cous cous, beetroot and pea tendrils - complex but not complicated. 

Roasted beetroot, marinated feta, cumin & maple vinaigrette 

There is clear energy radiating from the FOG kitchen. Sutphin's well-considered approach is also applied to desserts. 

Hazelnut panna cotta 

freeze dried strawberries, brandy white chocolate chantilly & chocolate crunch 

The pannacotta was textured perfectly - barely, but surely, holding its shape. Mildly flavoured, the creamy pannacotta was cut by the lovely tartness of the freeze dried strawberries. 

Mexican dark chocolate molten cake 

roast almond ice cream & spice poached pears

The Mexican dark chocolate cake was a decadent end to the meal. Extremely rich and moist, yet not overly sweet, and with an oozing chocolate centre. Pure indulgence. 

FOG surprised us again with the quality, diversity and inventiveness of the dishes on offer. This ability to introduce new, American inspired flavour combinations in relaxed, understated but elegant surroundings is unmatched in Melbourne. And so the only thing that’s not surprising about FOG is the desire to return and do it all over again. 

Gastrology bloggers dined courtesy of FOG.

Restaurant Review: Acland St. Cantina

Location: 2 Acland Street,  St Kilda
Phone: (03) 9536 1175
Link: www.aclandstcantina.com.au
Cuisine: Mexican

Overall Impression: 9/10

With so many budding restaurateurs jumping on the Mexican bandwagon, the prospect of one that is actually worth raving about is exciting! 

We first experienced Acland St. Cantina (ASC) during the restaurant's launch party. We were impressed then, but experience has shown us that great food at a launch party doesn’t necessarily translate when you move to a sit down dinner. Thankfully, in this case, it did. The food was fabulous.

ASC occupies the space next door to Circa. The restaurant is part taco/takeaway joint (open until 3am), part sleek tequila bar and part funky restaurant. 

Clever partitions create distinctly different areas with their own unique feel. 

The menu is a European/South American take on Mexican cuisine. It is obvious from both the thought behind the dishes, and the quality of execution, that chef Paul Wilson (holder of 2 hats for Circa) certainly knows what he is doing. 

Tasting plate of 3 moles

Red mole with tallabrook goat, green mole with pork barbecua, black mole with duck 

Holy Mole(y)! This dish was simply delicious. While all three moles were moreish, the slow-braised goat impressed us the most. The pulled goat meat was tender and delicious with the perfect hint of heat. All three were slathered with different, but equally rich moles — a chilli-chocolate sauce. The hint of sweetness from the moles was cut beautifully by the parsley and radish salad, and the ancient grains brought the whole dish together. 

Pollo Al Horno

Wood bbq chilli chicken with tomatillo verde 

The pollo al horno was fiery. A beautiful wood fired smokiness permeated the chicken pieces, which were perfectly cooked and packed full of flavour. Whilst delicious, the chilli hit makes this dish not for the faint hearted. 

Huitlacoche tamales with green rice 

Known as the Mexican truffle, the Huitlacoche beautifully seasoned the cornmeal dough which had been baked in corn husks. It was absolutely wonderful, with an earthy flavour delivered courtesy of the Huitlacoche. 

The service at ASC is brilliant - the staff are friendly, efficient and always available to explain the menu (for those who are understandably unfamiliar with some of the dishes on offer). 

Drunken quince and goat's queso ice cream cheesecake flautas 

The night ended on a sweet high with a unique and perfectly constructed take on the traditional cheesecake. The ice cream cheesecake centre had the distinctive gamey notes of goats milk but was not overpowering. The crispy, sweet tuile was skilfully thin and the slices of quince were perfectly poached with a delicate hint of cinnamon. The quince paste had a lovely acidity which balanced the creaminess and sweetness of the cheesecake. It was well thought out and executed. 

After attending the launch of ASC, we commented "Far from being just another new Mexican eatery serving average fare and cashing in on the trend, Acland St Cantina is the real deal." We were not mistaken. ASC is the real deal and we look forward to returning again, and again, and again.

Check out our Friday nights @ Acland Street Cantina review here!

Restaurant Review: Kolbeh Persian Restaurant

Location: 751 Doncaster Road, Doncaster
Phone: 03 9078 5350
Link: http://www.kolbeh.com.au/
Cuisine: Persian, Mediterranean, Middle Eastern
Overall Impression: 6.5/10

Serving unique and exotic Persian food, Kolbeh is a welcome new addition to the Doncaster/Templestowe dining scene.

We started our meal with a lovely assortment of dips served with freshly baked bread. The dips were packed full of flavour and wholesome.

All of the main courses were delicious.

The chicken fillet was tender and juicy, the lamb shank was bursting with flavour and the curries were rich and hearty.

Each main came with a very generous amount of perfectly cooked long grain rice.

For dessert, we shared saffron ice-cream with faloodeh (sweet noodles in rose water ice) and some Persian sweets. It was a lovely end to our meal. 

Kolbeh reigns supreme over all the other Persian restaurants in the Doncaster/Templestowe area. The menu features a variety of competitively priced Persian food of a good standard. The wait staff were friendly and helpful. This may have been our first time to Kolbeh, but it certainly will not be our last.

Restaurant Review: Demitri's Feast

Location: 141 Swan Street, Richmond
Phone: 03 9428 8659
Link: http://www.demitrisfeast.com.au/
Cuisine:  Breakfast/Brunch, Greek, Coffee
Overall Impression: 7/10

Demitri’s Feast is a trendy little café in Richmond. The menu features brunch and lunch items alongside a few sweets. 

Salmon served with a side of rocket, pumpkin, feta and chilli salad 

Lentil, beetroot, walnuts and goats cheese salad 

Both dishes had great flavour. The Salmon was perfectly cooked – crisp exterior and moist and juicy on the inside. The lentil salad was a little too cold when served. However, apart from this relatively minor gripe, the salad was perfect - the flavour combinations were beautiful! 

The coffee served is of a good, but not great, standard. 

What we like most about Demitri’s Feast is the relaxed ambience. This, the great food combined with friendly service makes it a lovely café to visit.  

Restaurant Review: Red Spice Road (QV)

Location: 31-37 Artemis Lane, Melbourne

Phone: 03 8660 6300 

Link: http://qv.redspiceroad.com/ 

Cuisine: Asian, Thai, Vietnamese 

Overall Impression: 7/10

The verdict is out - Red Spice Road QV is just as delicious. J and I were there recently to try their express banquet menu  and it was an absolute delight.

 Betel Leaf topped with Barramundi, Roasted Banana Chilli, Coriander and Lemongrass 

Their express banquet menu starts at a mere $25 per person which comes with an appetiser and 3 delicious mains. 

Prawn, Pickled Carrot, Cucumber, Rice Noodle, Peanut and Fresh Herb Salad 

The food, as expected, had robust flavours that were prominent from the generous use of spices. 

Beef, Pumpkin and Potato Green Curry 

Pork Belly with Apple Slaw, Chilli Caramel and Black Vinegar 

The Red Spice Road brand pièce de résistance, the famous pork belly continues to please. Each morsel bursts of flavour. The pork belly skin is delightfully crispy and the meat is tender and succulent. That pork, the tangy black vinegar marinade, paired with the accompanying luscious caramel sauce with a dash of heat from chillies is a match made in heaven. 

Red Spice Road QV is certainly a brilliant new addition. The menu which focuses on South East Asian cuisine is very similar to the McKillop Street venue - fresh, vibrant, full of flavour and beautifully presented. The communal dining style ensures your palate is treated to a variety of tastes and flavours which is great for those who enjoy trying a bit of everything. 

Restaurant Review: Sushi Monger

Location: 17/ 309 Bourke Street, Melbourne
Phone: 03 9663 0899
Cuisine: Sushi, Japanese
Overall Impression: 7/10

Believe the hype. With an appropriately simple and fresh menu, Sushi Monger ticks all the right boxes. With an emphasis on fresh and high quality ingredients, it certainly aims to please and does! Their house-made miso soup is certainly commendable and a notch above the average MSG-ridden stuff.

3 sushi rolls and miso soup $6.80

Teriyaki Salmon $9.80

Sushi Monger is one of the best under $10 lunch options in the CBD. The food served is fresh and the prices are very low. There is always a long queue during the weekday lunch hour rush but the staff are efficient enough so everyone gets fed pretty quickly.

Restaurant Review: Shanghai 1930

Location: 959 Whitehorse Road, Box Hill

Phone: 03 9899 8666
Link: http://www.shanghai1930.com.au/
Cuisine: Chinese
Overall Impression: 7/10

J and I recently had a 10 course banquet dinner at Shanghai 1930 that featured delicious Chinese delicacies like lobster served with noodles and ginger sauce abalone. 

We were pleasantly surprised by how good the food was. Each dish used good quality ingredients and had great flavour. Unfortunately, the overall dining experience was let down by the service. While the waitstaff were polite and willing to help when help was requested, there was a general lack of attentiveness. We found ourselves having to stand up quite a few times over the course of our dinner for things like more tea or water. 

Event Review: FOG's American Regional Cuisine Monthly Dinners

Location: 142 Greville Street,  Prahran
Phone: 03 9521 3155
Link: http://www.fog.com.au/
Cuisine: Modern Australian, Wine Bar, Breakfast/Brunch
Overall Impression: 8.5/10

Just off Greville Street in Prahran, FOG Bar and Restaurant (FOG) immediately transports you to a world of old school luxury, combined with a dash of the ultra-modern.

The moody colour scheme and lighting create an ambience of subdued elegance, accented by pairs of small Art Deco style lamps that sit at regular intervals along the vast wooden bar lining one side of the dining room. A wonderful contrast is provided by the bright red flocked twig chandeliers hanging from the ceiling and skilful use of mirrors. 

Gastrology bloggers were privileged to be invited to FOG’s (first of ten) American Regional Cuisine Monthly Dinners. 

The 10 monthly dinners celebrate the increased awareness of American Regional Cuisine in Australia and showcase the enormous variety from the many states and regions of the USA. 

Jeremy Sutphin, Executive Chef at FOG (left) and Sam Frantzeskos, owner of FOG (right) 

Originally from Montgomery Alabama, Jeremy Sutphin (Executive Chef at FOG) worked under Mark Miller at New Mexico’s renowned Coyote Café, famed for inventing southwest cuisine. Staying true to his roots, Sutphin has designed a modern Australian menu drawing heavily from the flavours of south-western USA. 

The resulting flavour combinations, whilst unashamedly avant-garde, work. Each course was well thought out, wonderfully balanced and interesting. Sutphin’s classical French training is also clear as each course is presented with elegance and finesse. 

Ahi tuna poke, sriracha aioli, raw soy, spring onion, cucumber & wakame

Beef tataki, ponzu sauce, green papaya, Thai basil, chilli, capsicum & crispy shallots

The two main courses were particular standouts. 

Miso glazed hapuka fillets, black rice, broccolini & coconut kaffir lime broth

The miso glazed hapuka fillets were soft and moist, and when combined with the black rice and coconut kaffir lime broth, yielded a stunning explosion of flavour. 

Ginger beef eye fillet, shitake mushrooms, miso baby bok choy & wasabi potatoes

The ginger beef eye fillet was beautifully tender and perfectly cooked. The use of miso was a masterstroke, resulting in the dish being loaded with umami - absolutely moreish. 

Haupia, coconut pudding, caramelised pineapple & dark rum sponge cake

Green tea crème brulee with macadamia nut cookies.

The service at FOG was just how it should be - extremely attentive, warm and unobtrusive. 

FOG Bar and Restaurant delivers excellent, unique food in a wonderfully understated, elegant setting. It provides a perfect backdrop to meet with friends over a cocktail (or three) and treat yourself to some of the good things in life.

The next American Regional Cuisine Monthly Dinner at FOG is on Thursday the 4th of April. This dinner will feature New England cuisine which originates from the Northeastern Region in the United States. The menu features mouth-watering items like Grilled New York strip steak, succotash, braised chard & “old bay” demi glace and “Boston cream pie”!

Gastrology bloggers dined courtesy of FOG.

Restaurant Review: Beasley's Tea House

Location: 196 Warrandyte Road, Warrandyte
Phone: 03 9844 1777
Link: http://www.beasleysteahouse.com.au/ 
Cuisine: Breakfast/Brunch, Modern Australian, Coffee
Overall Impression: 7/10 

Set within a nursery in leafy Warrandyte, Beasley's Tea House is a welcoming restaurant that exudes an air of calm and tranquillity.

The dining area is furnished tastefully in a casual and simple style, with wooden furniture and a view of the beautiful nursery fostering a feeling of warmth and cosiness. 

This is further reinforced by the friendly and courteous service.

The menu comprises many breakfast favourites and delicious lunch options, along with Merle Beasley's famous scones. 

The steak was excellent. It was perfectly cooked (medium) and was paired with a delicious red wine jus and lovely wilted spinach. This was a simple dish that was perfectly executed - delicious. 

The fish tasted incredibly fresh and was again cooked to perfection – tender, juicy and full of flavour. Each element on the dish complemented the other. It was lovely. 

The desserts from the counter were of a similar high standard.   

The carrot cake was a particular standout. The cake was moreish, moist, perfectly balanced and beautifully textured as a result of the ground walnuts. 

The flourless orange cake had a delightful tartness and was again, very moist. 

Beasley's Tea House over delivers in every respect. The ambience is relaxed, the service courteous and the food is simple, very well priced and perfectly executed.

 

Restaurant Review: Darac Bar and Grill

Location: 51 A'Beckett Street, Melbourne
Phone: 03 9662 2441
Cuisine: Korean, Japanese
Overall Impression: 6.5/10 

Hidden along A’Beckett Street in what appears to be an old warehouse, lies Darac - a trendy little eatery serving Modern Korean cuisine.

The décor at Darac is eclectic and quirky. The environment is relaxed and the service is prompt and friendly.

Chicken Bibimbab 

Beef Bulgoki 

Teriyaki Chicken 

Unagi Don 

The Darac menu is well-priced with most dishes under the $15 mark and the servings are generous. We found the food of a good standard – simple and packed with flavour.

Yakult Soju

The bar serves delicious soju-based cocktails which are a delight. I ordered a Yakult soju cocktail which was lovely with its milky undertone and slight twang.

 

Restaurant Review: Shanghai Master Dumpling

Location: 173 King Street, Melbourne
Phone: 03 9077 0919
Cuisine: Asian, Chinese
Overall Impression: 6/10

Even though Shanghai Master Dumpling is more "amateur" than "master", it is still a dumpling eatery that is worth a visit.

The dumplings and noodles are of a good standard and quite tasty. All in all, this is a pretty good dumpling and noodle restaurant with menu prices that will not break the bank. 

Eat the Australian Coat of Arms for Australia Day!

R and I tasted the most Australian of all burgers today at Grill’d...

To celebrate Australia Day, Grill’d has created the world’s first ‘Coat of Arms’ burger (that we know of) allowing hungry Australians to eat their national emblem.

The unique burger features a delicious blend of lean kangaroo and emu, along with a host of other premium Australian-sourced ingredients - including award-winning Meredith Dairy goats cheese, bush tomato relish, quandongs (which are a unique native Australian fruit) and native thyme mayo. 

As is the norm at Grill’d, the Coat of Arms burger is created using the best quality ingredients and we are glad to report that it tastes spectacular! 

The burger has well balanced flavours. The kangaroo and emu pattie is tender and juicy (and only contains 1% fat). The goats cheese is luxurious and decadent. The tartness from the fresh beetroot brings about the perfect hint of acidity. And then there are the quandongs – what a lovely addition! The quandongs are uniquely sweet with distinct herbal flavours that complement the creamy thyme mayo. This is certainly a burger that celebrates Australia.

To try the new ‘Coat of Arms’ burger you’ll need to get down to Grill’d on Little Bourke Street (as it is the only Grill’d restaurant in Victoria serving this new Aussie burger) between the 19th to the 31st of January and be one of the first 50 people to order it on any one of those days! For more information check out: http://www.grilld.com.au/coa.

Special thanks to Paul from Grill’d for his hospitality, and for enthusiastically explaining the interesting concept behind the burger. 

Gastrology bloggers dined courtesy of Grill’d.

Cafe Review: Silo by Joost

Location: 123 Hardware St Melbourne
Phone: 03 9600 0588
Link: http://byjoost.com/silo/
Cuisine: Modern Australian
Overall Impression: 8.5/10

Tucked away on Hardware Street, directly opposite The Hardware Societe, Silo by Joost is quickly becoming one of J and I’s favourite Melbourne cafes. 

Silo by Joost is a project by eco-friendly entrepreneur Joost Bakker. Whilst very cosy, Silo by Joost makes excellent use of the available space and does not waste an inch. Plant branches dangle from the ceiling and there is a clear focus on the use of wooden furnishings. 

The kitchen is entirely open to the dining area, enabling you to watch the chef work his magic in great detail. The result is a wonderful space that feels intimate but not cramped. 

In keeping with the theme of minimising wastage, the menu has been designed to utilise every part of the ingredients used. 

We love when simple food is cooked perfectly with great care and attention, and this is exactly what we experienced at Silo by Joost. The beef was cooked to perfection – amply charred on the outside and pink on the inside. The beetroot salad was moreish and balanced. Both dishes had expertly judged textural elements lending greater complexity. 

Silo by Joost is a wonderful new cafe that over delivers on all fronts. The love and attention that has gone into everything, from the food to the decor, is readily apparent. We can't wait to return and enjoy another lazy afternoon here.

Cafe Review: Manchester Press

Location: 8 Rankins Lane, Melbourne

Phone: 03 9600 4054

Link: http://www.8oz.com.au/

Cuisine: Coffee, Breakfast/Brunch, Bagels

Overall Impression: 7.5/10

In true Melbourne style, Manchester Press is located in a small alley and hidden in such a way that you could never accidentally stumble upon it. If you’re dining here, it’s because you’re in the know.

Unfortunately there are a lot of people "in the know" as there is always at least a 15 minute wait for a table.

Lovers of bagels will rejoice at the Manchester Press menu which has a clear bagel-focus, featuring a wide variety of both savoury and sweet bagels.

The coffee served is of a good, but not great, standard.

Fruit and nut bagels with mixed berry mascarpone, strawberries and pistachio dust

The sweet bagel was excellent. The flavours were expertly balanced and the toppings generous. The creamy mascarpone had the perfect level of sweetness and complemented the acidity from the berries beautifully.

The fruit and nut bagel itself was lovely – luxuriously dense, crusty on the outside and chewy on the inside with a delectable hint of cinnamon and nutmeg.

Whilst we like most things about Manchester Press, the large rectangular "warehouse like" interior space has not been divided or broken up at all, which doesn't do any favours for the ambience. It simply isn't a cosy place to be. Cafes such as St Ali have managed to create much more pleasant interior spaces in similar venues. Apart from this relatively minor gripe, Manchester Press ticks all the boxes for a fashionable Melbourne cafe.

Restaurant Review: Misschu

Location: various (please see below)
Phone: 03 9077 1097
Link: misschu.com.au/
Cuisine: Vietnamese, Food Truck
Overall Impression: 6/10

Misschu tuckshops are a modern day Vietnamese hawker/ takeaway/caterer. The menu features traditional and fresh Vietnamese cuisine. 

Darlinghurst Tuckshop

 There are now 8 locations in Sydney and Melbourne.

Wagyu Beef Pho $14

While Misschu is probably most famous for being ‘the Queen of the rice paper rolls’, my favourite item on the Misschu menu is their Wagyu Beef Pho. The soup is incredibly flavoursome and much more refined than your usual beef pho. The noodles are delicate and the wagyu beef is very tender and juicy.

Frozen yogurt battle: Yo Chi vs Cacao Green

Location: 292 Carlisle Street, Balaclava
Phone: 03 9527 7001
Link: www.yochi.com.au
Cuisine: Frozen yogurt
Overall Impression: 6/10 

Yo-Chi is yet another yogurt outlet that now graces the Melbourne foodie scene. Frozen yogurt has become increasingly popular and it is no surprise why - 98% fat-free with active cultures and probiotics, what’s not to love? 

Yo-Chi is all about self-service. All you do is: 

1. Select the yogurt of your choice and help yourself to as much or as little as you like. 
2. Head towards the counter where you can top your yogurt with fruit and a variety of other delicious toppings. 
3. Your yogurt and toppings are weighed and you are charged by weight (it costs $2.80 per 100 grams, regardless of which yogurt or toppings you choose). 

You get to choose exactly what goes into your yogurt, which means you can choose your favourite things in the proportions you like – brilliant!

But how does it compare to Cacao Green? Put simply, the yogurt at Cacao Green tastes better. We found it creamier (despite containing less fat) and texturally superior to the yogurt at Yo-Chi, which displayed a hint of graininess. The yogurt at Cacao Green also has greater complexity with a more pronounced sour "twang" that is the hallmark of all good frozen yogurt. 

While the yogurt at Yo-Chi slightly pales in comparison, the concept is novel. There are more than 22 toppings to choose from, including gorgeous treats like halva, crumble and chocolate-covered goji berries. There is also the choice of a non-dairy yogurt which is great for those who are lactose-intolerant. 

All in all, Cacao Green takes first place in this comparison if judged purely on the quality of the yogurt itself. But Yo-Chi's generous variety of toppings and self-serve concept makes it a more interesting proposition overall.

 

Restaurant Review: Grill'd

Link: www.grilld.com.au
Cuisine: Healthy burgers, salads,
Overall Impression: 7/10

The Grill’d chain seems to be taking over Melbourne and it is easy to see why.

Catering for people who love burgers but feel bad when they have them (I can certainly identify with this!), Grill’d is a burger chain that serves delicious and most importantly, healthy burgers.

 They also have a nice range of salads that are really healthy.

What a brilliant concept!

Locations:
 

Restaurant reviews: Persimmon and Kri Kri Greek Restaurant (Christmas functions)

Persimmon

Phone: 03 8620 2434
Location: NGV International, 180 St Kilda Road, Melbourne
Link: http://www.ngv.vic.gov.au/visit/places-to-eat/persimmon
Cuisine: Modern Australian
Overall Impression: 7/10

It’s the first week of December but Christmas celebrations have started as early as mid-November for me. The first one was a cocktail party at Persimmon at NGV. 

As far as function finger food went it was brilliant. The night featured an array of delicious items including freshly-shucked oysters served with Japanese seaweed salad, perfectly battered calamari and lovely desserts including the above pictured raspberry soufflé. What a great start to the festive season!

Kri Kri Mezethopoleion

Phone: 03 9639 3444
Location: 41 Little Bourke Street, Melbourne
Link: www.krikri.com.au/
Cuisine: Greek
Overall Impression: 7/10

Named after the Cretan mountain goat found on the island of Crete in Greece, Kri Kri celebrates Greek cuisine with authentic and fresh food in a relaxed environment.

Mixed Dips - Varied dips

Piperies Xithantes - Marinated roasted peppers

We had their “Dinner Banquet #1”. 

Saganaki - Grilled Kefalograviera cheese with lemon

Octopothi - Chargrilled octopus

Giganthes - Lima beans braised with tomato and onion

Calamari Lemonato - Deep fried lemon marinated calamari

Loukanika - Grilled spicy pork and orange sausage

Patates Sto Fourno - Oven baked potatoes with lemon and oregano

Elleniki Salata - Greek salad

Keftethes - Chargrilled meatballs

Kotopoulo Scaras - Chargrilled chicken skewers

Dessert

It was the perfect casual Christmas venue. Everyone was very pleased with the food – everything tasted fresh, authentic and was flavoursome. The servings were incredibly generous - most of us struggled getting out of our seats after our meal! The waitstaff were polite and helpful (although the service was a tad slow).

Bar Review: The Lui Bar

Location: Level 55, Rialto Melbourne, VIC 3000
Phone: 03 9691 3888
Link: http://www.vuedemonde.com.au/the-lui-bar
Cuisine: Modern Australian, Bar
Overall Impression: 6/10

It was James’ final day at our work place (OWP). He was moving on to greater opportunities and just a tad too happy about leaving for our liking. Slightly annoyed but also sad that he was leaving, Frank and I decided to reminisce his time at OWP by having a drink at Lui Bar.

We arrived at the Vue de Monde reception, located on the ground floor of the Rialto and expressed our interest in going up to the Lui Bar. Fifty five floors later, we found ourselves at the bar. The fittings are very modern but in the harsh light of day (the Melbourne summer 7pm being akin to the Melbourne winter 2pm), the gold and silver furnishings appeared almost tacky. The famous “clouds” that hovered over the bar looked like dull plastic instead of a funky cloud-like effect.

I can picture how this would look post sun-set though. It would have been incredible.

You can’t argue with the unobstructed view - spectacular.

The pop-up cocktail menu features a wonderful array of interesting concoctions as well as classics, all with beautiful pictures to match.

Complimentary nibbles

James, Frank and I were pleased by the cocktails and drinks we were served at the Lui Bar and we all found the service to be of a high standard. I would certainly recommend paying the Lui Bar a visit for a late night cocktail rendezvous or pre-dinner drinks - just make sure the sun has set or is about to for maximum enjoyment.

Restaurant Review: Locale (De Bortoli Winery and Restaurant)

Location: De Bortoli Yarra Valley, Pinnacle Lane, Dixons Creek
Phone: 03 5965 2271
Link: debortoli.com.au
Cuisine: Italian, Coffee
Overall Impression: 9/10

The weather is warming up and plants are blossoming, revealing their gorgeous springtime colour. While the Yarra Valley is beautiful all year round, spring is a brilliant time to visit. Many inspiring private gardens open to the public and the National Rhododendron Gardens’ Spring Floral Display is in full bloom. In addition to the stunning scenery, J and I love the Yarra Valley for its beautiful food and, of course, spectacular wine.

But from all of the wonderful food on offer, there is only one Yarra Valley restaurant that has truly captured our hearts - Locale (the restaurant attached to the De Bortoli winery in Dixons Creek).

The dining area is spacious, elegant and exudes an air of calm. The wide windows allow the sun to trickle in and present magical views out to the De Bortoli vineyard and the broader Yarra Ranges. The sense of true Italian hospitality is palpable, echoed in the modern Italian menu prepared using high quality, fresh ingredients which are often locally sourced. The service is always friendly and efficient.

A special mention must be given to the wonderful head waiter Tony, who is always warm and
welcoming.

Bread

One of the things J and I look forward to when we visit De Bortoli is their bread. Whilst this may seem like a strange point of focus in a restaurant review, the bread is absolutely moreish. Fresh, fluffy and moist, it is almost cake-like in texture and is coated in a layer of salty polenta. In our opinion, it is by far the most delicious bread served at any restaurant. J could be quite happy eating just the bread for lunch, dipped in some beautiful extra virgin olive oil.

As usual, each dish was cooked perfectly. 

Pan seared scallops with pea crush and local Yarra Valley black truffle

Our scallops were plump, perfectly seared and tasted sweet and fresh. 

Parmesan and potato gnocchi with pork sausage, saffron, tomato and chilli

The gnocchi was divine and obviously made with love. As with all good gnocchi, it was soft and pillow-like, providing an ideal canvas for the intense flavour of the pork sausages and saffron. 

Pan fried dory fillet with black venere rice, broccolini, cime di rapa, fresh chilli, garlic and biodynamic olive oil

The fish skin was beautifully crisp and the flesh was deliciously moist and tender – perfectly cooked. 

Oven roasted pork belly with Italian style lentils, baby spinach and apple and rosemary chutney 

The pork belly was tender throughout and topped with a delicious layer of crispy crackling. 

Milawa free range chicken, pan roasted aromatic spices, sautéed potatoes and cavalo nero

The chicken dish was hearty and once again, cooked perfectly. 

affogato con zeppole - vanilla gelato & italian doughnuts served with de bortoli black noble 

The affogato dessert was outstanding. We were given a whole bottle of De Bortoli black noble and told to help ourselves! The Vanilla gelato was rich and indulgent and paired beautifully with the doughnuts that were crispy on the outside and moist on the inside. This is one of the best versions of an affogato we have come across. 

Biscotti and coffee were, as always, a perfect end to the meal. 

Every now and then a restaurant manages to capture a place in your heart. Locale is such a place. More than just the high quality of the food and wines on offer, Locale transports you to another world where all of the stresses of modern, city living evaporate and life is a lot simpler. Despite having eaten at Locale countless times already, it continues to draw us back time and again and has rightfully claimed a spot in our favourite restaurants of all time.