Revisited: Purple Peanuts Japanese Cafe

Location: 620 Collins Street, Melbourne
Phone: 03 9620 9548

Cuisine: Japanese

Overall Impression: 7/10

One year on from my first review of Purple Peanuts it looks like the place is still going strong. M, G and I were there to celebrate G’s new job (which she is starting next year). 

Chicken Teriyaki

The chicken teriyaki was beautifully tender and lacquered with a sweet soy teriyaki sauce which was well-balanced.

Chicken curry rice

The curry was creamy and hearty – perfect for the cold weather!

Miso soup

The food is still incredibly fresh and vibrant and the prices are still low. There is still the crazy weekday lunch hour rush but the staff are efficient enough so everyone gets fed pretty quickly.

Event review: Spitiko launch

Spitiko
Location: 270 Park Street, South Melbourne
Phone: 03 9690 2600
Link: spitiko.com.au
Cuisine: Greek

Gastrology was invited to a “house Spitiko warming party” to celebrate the launch of their new menu and "take-away Spitaki”. Owners Phil Vakos (of Masterchef 2010 fame) and his business partner John have created a warm, welcoming space with a bar that would not look out of place in a Melbourne nightclub.

It was difficult not to be distracted, however, by the deliciously juicy looking lamb that was cooking on the spit (something you will find at Spitiko on any Thursday night).

As the guests mingled over glasses of wine, cocktails and Greek beers, mezedes and pita breads were presented. The pita bread was deliciously light and fluffy and went beautifully with our favourite dip of the night, the Melitzanosalata (an eggplant based dip).

We caught glimpses of generous Greek hospitality as members of the Spitiko family arrived to join in the celebrations - many of whom are featured in pictures scattered around the restaurant.

As expected, the new menu has been designed by the in-house “masterchef” Phil Vakos. This new menu strongly emphasises simplicity and fresh produce.

In true masterchef style, celebrity chef George Calombaris also graced us with his presence.

The crispy skin lamb that had been cooked on the spit was succulent and full of flavour.

Interestingly, the mini Greek style souvlakia contained salted chips and mustard. Somewhat surprisingly, they worked well with the other more conventional ingredients.

OPA! covering the event

Smashing of plates per traditional Greek customs

We were privileged to indulge in some Greek inspired desserts. A particularly memorable dessert (and the dish of the night) was the halva ice cream - it was absolutely delicious.

The Gastrology team eagerly looks forward to visiting Spitiko for a conventional dinner to test drive the new menu.

Restaurant Review: Merchant

Location: 495 Collins Street, Melbourne
Phone: 03 9614 7688
Link: merchantov.com/about
Cuisine: Italian
Overall Impression: 7/10

I was having a horrible start to the week so J brightened up my day by taking me to Merchant for a midweek lunch. We were incredibly excited because we love rustic Italian food.

Our love for it first started when A.H. started dating an Italian stallion who would visit us during the summer months. He was a brilliant cook and showed us the light. All it took was his handmade potato gnocchi, bowls of his 12 hour slow braised lamb and a couple of those deep fried sardines with a secret relish recipe from his nonna and we were converts. Before that moment, I have to confess I was naïve enough to think that Lygon Street was a true reflection of what Italian cuisine had to offer.

Today, while A.H. and Mr Italian Stallion have parted ways, our love for Italian food remains. 

 

Merchant serves rustic Italian food that I’m sure Mr Italian Stallion would approve of. The atmosphere is brilliant. When you walk in, the front of house staff ensure that you are transported into another world. By walking through those doors, not only have you walked into an Italian restaurant but you get the sense you could be in Italy.

The chefs in the exposed kitchen at the far end of the dining hall stop what they are doing and greet you a cheerful, “Buon giorno!” as you follow your host to your seat.

Once seated, we were served with crusty bread and beautifully delicious and aromatic olive oil. Already, it was a promising start.

 

Bigoli co l’anara

Bigoli de Bassan, duck ragu

My pasta was al dente (and we would not have expected anything less from a Grossi establishment) and the duck ragu was deliciously flavoursome and tender.

 

Conejo a la vecia

Braised Rabbit, pine nuts, sultanas

The braised rabbit was unfortunately slightly dry but the sauce it was covered in was deliciously hearty and had perfectly balanced flavours. The sultanas brought a lovely hint of sweetness to the dish.

Crauti

Braised Cabbage

This braised cabbage dish was surprisingly, a stand out. Being a side dish, we had expected it to play a small supporting role but that could not be further away from the truth. The crauti was absolutely delicious. The mains we ordered happened to match the crauti very well and when eaten together it brought our main dishes to another level. It was also delicious by itself. There was so much depth and complexity to the flavour combinations. It was everything I loved about rustic Italian food. The cabbage was incredibly soft and tender and had absorbed copious amounts of flavour from what tasted like smoked bacon, sautéed onions and bay leaves.

It was a very good dining experience. Unfortunately, as our lunch hour had nearly come to an end, we could not stay for dessert. However, we will definitely be back to indulge ourselves in a more complete dining experience. For now, I look forward to dining at Merchant again in the not too distant future.

Restaurant Review: Pho Hung | N. Lee Bakery

Pho Hung

Pho Hung is one of the most popular pho eateries in Springvale. It is incessantly packed to the brim – and for good reason.

Beef Pho

The broth always packs a punch. They are generous with the herbs they use and the bean sprouts and basil leaves always look fresh when they arrive at your table.

Shreded Chicken Pho

The rice noodles are consistently cooked well. 

Spring rolls

The place is not the prettiest but the service is relatively good and the food served comes in generous portions. The menu is also priced extremely well with rice noodles starting at $7.50.

N. Lee Bakery

N. Lee Bakery is the real deal.  The Vietnamese pork roll are excellent. It comes with home made mayonnaise, pate and sauces and each is filled with a fresh salad that includes coriander and chilli. It had a great flavour to it and was very enjoyable to eat. It's nothing spectacular or revolutionary but it is basic, nice food.

And for the price you pay, its worth every dollar.

Great place for a casual lunch/take-away!

Restaurant Review: The Merrywell

Location: Corner of Clarendon Street & Crown Riverside, Southbank
Phone: 03 9292 7468
Link: themerrywell.com.au
Cuisine: American
Overall Impression: 5/10

When R, J and I saw that a new American style bistro had opened, we were very excited. Keen to relive the time we spent devouring food in America, I browsed through the menu the night before, salivating.

The 'Upstairs' and 'Downstairs' menu are different*. We decided to dine 'Upstairs' as the menu appealed to us more.

As we had not made a booking, we spent our 20 minutes waiting (drinking) at the bar. The place was bustling and filled with young adults all dressed up and celebrating the start of the weekend.

When we were finally seated, we were surprised to find that our table was what appeared to be a high top cocktail table. As there were three of us it was incredibly 'cosy'.

As we sipped on our champagne (that R had generously bought for us with his winnings at the casino just moments before), I noticed that a table very close to ours had just been vacated so I asked our waiter if we would be able to move to that table as we were quite uncomfortable. He politely declined my request and said that the table was reserved for a larger number of guests. I was disappointed when the table was later occupied by a mere three guests (as was our high top cocktail table).

Firey Mojito Lamb Chops

Brussel Sprouts, Mint Jelly

The lamb chops arrived and were theatrically set on fire.

The lamb chops were overdone. They were nicely charred on the outside but disappointingly dry on the inside. The mint jelly was overpoweringly sweet. The brussel sprouts however, were full of flavour and complimented the lamb very well. When eaten without the mint jelly, the dish was pleasant. 

Soy Honey Rotisserie Duck

Shaved Apple, Blackberry Sauce

The duck was unfortunately overcooked. It was incredibly dry and lacked flavour.

Our Fried Chicken

125th St. Chicken and Waffles, Killer Bee Honey

The fried chicken and waffles was a standout dish. The chicken was delectably crispy and tasted just like the good ol' Southern style fried chicken and waffles we had in Harlem. The waffles tasted very similar to red velvet cake which was very interesting. Importantly, the flavour combinations worked! The waffles had the perfect amount of sweetness and paired deliciously well with the juicy pieces of chicken.

Tuna Steak 'Au Poivre'

Creamed cauliflower, wilted spinach

The Tuna was overcooked but it was still quite pleasant to eat as it had sufficient seasoning and the other elements on the plate were executed well.

Desserts in a jar?

No, thank you.

As good as our fried chicken and waffles were, our experience up to that point had been hardly encouraging so we all decided to opt out of dessert. As a side point, we also noticed that the 'Downstairs'  dessert menu is almost exactly the same apart from the fact that it is half the price.

The Merrywell's motto,"Good times on tap" sums up our experience exactly. As it stands, the venue appears to be designed for intoxicated patrons. The food and service in general leaves much to be desired. That said, there is something quite charming about the  place and we desperately hope to see it come into its full glory in the future.

*They are different apart from the dessert section of the menus.

Cafe Review: Pappa Roti

Location: 105 Kingsway, Glen Waverley
Phone: 03 9562 1668
Link: papparoti.com.au
Cuisine: Malaysian, Bakery
Overall Impression: 6/10

The Pappa Roti chain hit our shores in 2010 and now there are 3 in Melbourne alone. They can be pretty addictive - light, fluffy and buttery with a delectably strong coffee flavour that has permeated the entire bun. It is definitely one of my guilty pleasures. 

Cafe Review: Satay Bar

Location: Custom House Lane (corner Flinders Lane), Melbourne
Phone: 03 9629 1466 CBD , VIC 3000
Link: sataybar.com.au
Cuisine: Indonesian
Overall Impression: 5/10

They satays meet expectations although they are quite small. The service is incredibly prompt which is great if you don't have much time to spare.

All in all, not a bad quick lunch or takeaway option.

Restaurant Review: Gurkhas

Locations: There are 6 locations (CBD, Fitzroy North, Prahran, Carlton, Richmond and Brunswick)
Phone: 03 9629 7186 (CBD location)
Link: gurkhas.com.au
Cuisine: Nepalese
Overall Impression: 5/10

Gurkha’s predominantly serves Himalayan cuisine which is a variety of Nepalese cuisine eaten by Tibetan and other closely related ethnic groups in the Himalayas. The food served at Gurkha’s is always hearty and incredibly satisfying.

Lentil Soup 

The soup unfortunately lacked salt but it had a beautifully rich texture and had a good amount of flavour which was brought to life the moment I added a touch of salt. 

Chhoila

 Tender slices of beef marinated with chillies, lemon juice and spices, typical Kathmandu style

Aloo Rayo

Spinach (mustard leaves) and potato sauté’ with cumin seeds and dry chillies

Kukhura ko Masu

Boneless chicken curry, typical Nepali style

The curry was cooked well and the meat was tender and juicy. 

Masala Roti

Flaky Bread stuffed with herbs flavour mashed potato

The Roti was beautifully fluffy and light. The mashed potatoes it contained was perfectly seasoned. 

Steamed Rice

One of the first Nepalese restaurants in Melbourne, Gurkha’s retains an authentic touch to the food it delivers. The service is consistently warm and friendly and there is a casual and relaxed vibe about the place. There is also a brilliant BYO policy – corkage is a mere $2.00 per person.

Restaurant Review: Shanghai Street Dumplings, Wontons and Noodle

Location: 64 La Trobe Street, Melbourne
Phone: 0405 427 910
Cuisine: Chinese
Overall Impression: 8/10

Check out our review of the Little Bourke Street restaurant here!

And the verdict is out :the dumplings at the La Trobe street store are just as good. This new Shanghai Street dumpling restaurant is a welcomed addition to the Melbourne dining scene. With the dreadful chill that has made itself known these winter months, dumplings and hot soups are a brilliant source of comfort – and not to mention, easy on the hip pocket!

Mini dumplings in soup

Vegetable dumplings

Steamed pork dumplings

Fried mini pork buns

Fried pork dumplings

Chicken Dumplings in broth

 

One feature that is unique to the La Trobe Street store is that it is it far more spacious than the Little Bourke Street store. It might be slightly out of the way but I recommend it if you want a much better shot at being seated whilst enjoying those little parcels of goodness.

 

Restaurant Review: Bopha Devi

Location: 27 Rakaia Way, Docklands
Phone: 03 9600 1887
Link: bophadevi.com
Cuisine: Cambodian
Overall Impression: 7/10 

Bopha Devi serves delicious Cambodian cuisine. As stipulated in the menu, the cuisine is influenced by Chinese, Indian and French cuisine and this is reflected in the offerings. Each dish looked vibrant on the plate, was full of flavour and was also cooked incredibly well.

Bai Mouan

Classic Cambodian-style chicken rice served with shredded lettuce, sliced cucumber and a lively garlic and lemon sauce.

The slices of chicken were juicy and tender and the sauce had well balanced flavours with an underlying savouriness from the use of fish sauce.

Beef Saramann

Beef cooked with coconut cream, onion, broccoli flowers, five spices, lemongrass, turmeric, lime-leaves and crushed peanuts.

The pieces of beef melted in our mouths and the curry was creamy and comforting.

Khmer Yellow Crepe

Chicken mince, onion and bean sprouts wrapped in a yellow rice flour crepe served with mint, lettuce, sweet fish sauce and crushed peanuts.

The delicately thin crepes encased ingredients that were delectably fresh and flavoursome. The toasted and crushed peanuts added a lovely textural element to the dish. 

The service at Bopha Devi is outstanding. We found the staff to be warm and accommodating. The restaurant also has a wonderfully relaxed ambience and is adorned with décor and designs that are chic and classy. 

Bopha Devi is certainly a pleasant introduction to Cambodian cuisine.

Restaurant Review: Pho Chu The

Location: 270 Victoria Street, Richmond
Phone: 03 9428 7797
Cuisine:Vietnamese
Overall Impression: 7/10

The service is consistently enthusiastic, friendly and you can expect your food to arrive promptly.

There is a great vibe and the decor is vibrant and modern which makes this one of the most popular places for pho on Victoria Street.

Our prawn and pork rice paper rolls were delicious. The rice paper was beautifully delicate and the ingredients it encased tasted fresh. The dipping sauce had perfectly balanced flavours (I have had many dipping sauces that have had too much hoisin sauce relative to the other elements like  soy sauce and balsamic vinegar) and an adequate amount of fresh chillies.

Their broth taste natural and slightly herbal. It is always a comforting winter treat.

Pho Chu The is one hell of a pho eatery that is a notch above the norm.

Restaurant Review: Ying Thai 2

Location: 110 Lygon Street, Carlton
Phone: 03 9639 1697
Cuisine: Thai
Overall Impression: 4/10

It appears that one of my favourite Thai eateries in Melbourne, Ying Thai 2, has fallen from grace. The food has become dull and lifeless and in some instances it is clear that they have simply given up.

sticky rice

The most disappointing part of my dining experience was my sticky rice which arrived to the table as hard as a rock which rendered it inedible.

Stir fried minced beef

Duck Red curry

The curry although still pleasant lacked basic seasoning and there were no traces of duck meat to be found (only tiny shreds of duck skin) and our stir fried mince beef was much oilier than usual.

At least the service we received was as good as it always was but apart from that it appears that they have certainly let quite a few things slip. Hopefully this was just a bad night.

Cafe Review: Chatime

Location: Various (Elizabeth Street Store, Melbourne Central Store, Swanston Street Store,  Box Hill Centro Store, Doncaster Westfield Store, The Glen Shopping Centre Store)
Phone: 03 9663 2883 for  CBD store (77 Swanston Street, Melbourne)
Link: chatime.com.au

Chatime is the world's largest fresh tea outlet and is rapidly building up a strong presence in Melbourne.

Gastrology was taken behind the scenes on a tea tasting tour courtesy of Chatime. Our wonderful and extremely knowledgeable host Zachary (Chatime's regional manager) guided us on our tea tasting journey through the Chatime menu.

Chatime's menu is expansive, boasting an array of hot and cold (mainly tea based) beverages, ensuring that there is a drink to suit all tastes. The list of best-selling drinks can be a very helpful guide when ordering, given the sheer number of drinks on offer.

The variety of teas is impressive, including assam black tea, premium black tea, oolong tea, roasted tea, jasmine green tea and brown rice green tea. All of the teas have unique characteristics and flavour profiles.

Chatime's main focus is bubble tea - a sweet, milk tea drink containing chewy tapioca "pearls" (the bubbles). Whilst bubble tea originated in Asia, its popularity (and deliciously addictive flavour) has seen it spread throughout the world.

What differentiates Chatime from other bubble tea outlets is the use of high quality, fresh ingredients such as fresh Taiwanese tea leaves and real, not powdered, milk. Chatime also allows you to customise your drink by adjusting the level of sweetness and quantity of ice.

We saw firsthand the state of the art technology and brewing techniques Chatime utilises to ensure that each specific variety of tea is brewed at the perfect temperature, and the carefully refined processes involved in creating Chatime's signature drinks.

One drink we found particularly interesting and unique was the tea espresso. Brewed in a similar method to a traditional coffee espresso (albeit with tea leaves instead of ground coffee), the tea espressos are strong and rich allowing you to fully appreciate the complex flavours of the specific tea chosen.

We were also surprised at the excellent quality of the coffee smoothie, given Chatime's self-confessed emphasis on tea. For true coffee lovers, we recommend paying an extra 50 cents to get a second shot of espresso in the coffee smoothie.

The Gastrology team have been fans of Chatime for many years. Given how delicious and refreshing Chatime's beverages are, it is not surprising that they are going from strength to strength in Australia and around the world.

Event review: Twinings Tea Party

Check out: http://www.twinings.com.au/

Host: JJ's Bar & Grill
Location: 8 Whiteman St, Southbank
Phone: 03 9292 6891
Link: jjsatcrown.com.au

Gastrology was invited to an exclusive Twinings Tea Party with a very special guest -  Mr Stephen Twining (a 10th generation member of the world famous tea family).

The event was hosted by JJ's Bar and Grill at Crown. As is customary, there was a lovely three tier high tea stand that was generously filled with delectable savouries and sweets. 

We were privileged to taste three brand new Twinings blends that have yet to be publicly released.

We had a wonderful time enjoying the simple pleasures of life - indulging in perfectly brewed cups of our favourite Twinings teas.

Master tea blender and taster, Mr. Twining was kind enough to demonstrate to us the art of creating the perfect cup of tea.

We were also given the opportunity to create our very own tea blend. Mr Twining explained that a lot of factors have to be taken into account when creating a new tea. For example, the size of the leaves is an important consideration because a good blend should have teas with similar sized leaves to avoid the blend separating when kept in a jar.

Mr Twining impressed and entertained us with his brilliant sense of humour.

We couldn't leave without an autograph!

The new blends

My favourite new blend is the Assam Bold served with a hint of milk. As the name would suggest, it is a very bold tea but is surprisingly smooth and well-rounded. However, if you want to wind down with something deliciously refreshing and caffeine free, the new ‘Blackcurrant, Ginseng & Vanilla’ and ‘Blueberry, Apple and Rosehip’ flavoured infusions are sure to please.

Restaurant Review: La Spaghettata

Location:  238 Lygon St, Carlton
Phone: 03 9663 6102
Link: laspaghettata.com.au
Cuisine: Italian

After 30 years, La Spaghettata still remains focused on three things - food, family and love. La Spaghettata was the first restaurant in the Lygon Street precinct to make its own fresh pasta, a fact for which its owners (Tony and Giovanna Cattafi) are understandably proud. Set within a double storey terrace house, the atmosphere is vibrant and energetic.

The décor is warm and welcoming, with wooden tables and an eclectic mix of artefacts lining the exposed brick walls. Put simply, it feels like stepping into the Cattafi family's home for dinner - an impression further reinforced by framed photos of Cattafi family members proudly displayed on a small mantle. The menu boasts an array of traditional dishes that pay homage to rustic Italian cooking.

Bruschetta Siciliana

Ciabatta topped with tomato, fresh basil, olive oil, bocconcini and prosciutto

Moreton Bay Bugs

 Grilled Moreton bay bugs served with are served with green salad and tartar sauce

The Moreton Bay bugs were fresh, succulent and chargrilled to perfection. A beautifully simple dish.

Gnocchi Bocconcini

Potato dumplings, olives and tomato sauce, topped with melted bocconcini

The potato pillows were soft and fluffy, acting as a wonderful canvas for the simple but classic trio of tomato, bocconcini and olives.

Scaloppine Deliziosa

Veal medallions with demi-glace brown sauce, prawn cutlets, cognac, tomato and chilli

Quail and polenta

Grilled quail with demi-glace brown sauce, peppers and onion, served with cornmeal polenta

Whilst not earth shattering, the mains were unpretentious and generous.

Cassata Siciliana

 ice cream slice layered with vanilla, chocolate and mixed fruit

Tiramisù

savoiardi biscuits dipped in coffee and strega liquor, layered with mascarpone cream

The Tiramisu was delicious, with the strong coffee balanced perfectly against the strega liquor and mascarpone cream. The savoiardi biscuits were not soggy and retained some texture.

At the end of the day, the food is but one reason to visit La Spaghettata. Tony and Giovanna Cattafi's legacy is that they have created a warm, inviting, home away from home where you can enjoy rustic Italian food with friends. And from the passion and warmth displayed by Tony and Giovanna's sons Mauro and Fabio (who was our fabulous host for the evening), this legacy looks to be in safe hands.

Gastrology bloggers dined courtesy of La Spaghettata.

Restaurant review: Wasabi Japanese Restaurant

Location: 315 Clarendon St, South Melbourne
Phone: 03 9699 8874
Cuisine: Japanese

Overall Impression: 6/10

Wasabi Japanese Restaurant is a neighbourhood gem. Located on bustling Clarendon Street, this cosy little eatery is popular during the lunch hour on weekdays. On weekends, the restaurant is fairly quiet so it is always easy to get a table despite the fact the restaurant is very small (it sits about 20 people). My favourite thing about the restaurant is its authentic Japanese offerings. I can never go past the brilliantly fresh and delicious sushi and sashimi.

Complimentary side dishes

Chirashi

Assorted raw fish served with sushi rice

Gyu Teriyaki

Pan grilled beef with teriyaki sauce   

Unajyu

Grilled eel with sweet soya sauce, served on a bed of rice

Restaurant Review: Panama Dining Room and Bar

Location: 3/231 Smith St, Fitzroy
Phone: 03 9417 7663
Link: thepanama.com.au
Cuisine: European, French
Overall Impression: 6.5/10

Of late, the trendier the restaurant, the more obscure its location. Going by this logic, Panama Dining is certainly on the right track to becoming an extremely trendy restaurant – the entrance is a door with a small sign and when you enter, you are greeted by a dimly lit staircase that goes on for a while before you reach the restaurant itself at the very top. 

Mt Zero manzanilla olives marinated with garlic, bay and orange

Crispy fried spiced chickpeas

We had a booking for 6.45pm but most of us arrived at 6.30pm. We were greeted with slight hostility as 2 of our dining companions had yet to arrive. Our waitress made it clear to us that she was not impressed. We were promptly reminded rather rudely that the table would have to be vacated within 2 hours. When the other 2 arrived (at 6.50pm), we quickly put our orders in. Given our unfavourable first impression of the place, both J and I wondered if this “standard” would correspondingly be reflected in the offerings. 

As we received our entrees, we were pleased to see that the level of service had no correlation to the food delivered. 

Zucchini flowers stuffed with two cheeses, roasted red peppers, tomato, chilli and capers

Grilled goats cheese with candied walnuts, beetroot, apple and honey

We were particularly pleased with our entrée of grilled goat’s cheese with candied walnuts, beetroot, apple and honey as it had perfectly balanced flavours. The grilling had increased the intensity of the luxurious goat’s cheese and each element of the dish matched the other. The slight acidity from the beetroot and apple brought a lovely tanginess that cut through the creaminess of the cheese. It all came together beautifully. 

Chargrilled quail on a grape and hazelnut salad with a coriander and sumac yoghurt 

Ranger Valley flank steak (med rare) with slow cooked beef, white onion puree and shimeji mushrooms

Morrocan spiced slow cooked organic lamb with date and purple carrot puree, eggplant, mint, preserved lemon and pistachio 

The mains were equally as impressive. The dish of the night was the Moroccan spiced slow cooked organic lamb. It was far from what we had expected (even visually). The description of the dish made it sound like it would appear in the form of a Moroccan stew. However, what we received was perfectly seasoned lamb meat that had been pulled from the bone and pressed together to form a cylindrical shape. The lamb meat was incredibly tender and full of flavour. The purple carrot puree, eggplant, mint, preserved lemon and pistachio brought the dish to another level when eaten together. The flavours were complex and interesting.  

Potato and porcini gnocchi with Gorgonzola dolce and radicchio

Western Plains pork belly with butter poached Morton Bay Bug, celeriac & caramelised fennel

Romate ‘Iberia’ Cream Sherry Jerez, Spain 

We had ordered a few bottles of wine and levels of intoxication were rising. As those levels reached their peak during the evening, M accidentally spilt her glass over. We quickly wiped down the mess with our napkins. I stood up and asked for assistance from our waitress and again, her facial expression showed that she was not impressed. She did not hide her irritation. As she came over to our table to wipe the very negligible amount of mess that was left, M joked, “I promise, the glass toppled by itself!” to which our waitress responded, “Yup, I bet it did.” with a vivid glare.

Sheep’s milk yoghurt pannacotta with poached rhubarb, raspberry consommé and pistachio praline 

Banana semifreddo with poached mandarin, dulce de leche, a malt biscuit mousse and brandy snap 

Steamed ginger and treacle pudding with ricotta ice cream and pears roasted in brown butter 

 

A selection of cheese served with quince and muscatels

When we had finished our mains, we were pleasantly surprised when that same waitress asked us if we wanted dessert. By this stage, we were well past the 2 hour mark that she had warned us not to cross. Since she asked, we couldn’t resist and our dessert orders were promptly put in. Like our previous courses, the desserts were of a good standard. 

What would have been an incredibly pleasant dining experience was unfortunately undone by a level of care that could only be described as “service with contempt”. Our score of 6.5/10 reflects this. Ignoring the service we had, the dining experience would have been a memorable one. While the good food is certainly persuasive in relation to gaining our patronage in the future, the fact of the matter is this: Melbourne has too many brilliant restaurants that will likely take precedence over a re-visit to Panama Dining where the service leaves much to be desired.

Restaurant Review: David's

Location: 4 Cecil Pl, Prahran

Phone: 03 9529 5199
Link: davidsrestaurant.com.au
Cuisine: Chinese
Overall Impression: 8.5/10

Awarded a total of ten Chef's Hats by The Age Good Food Guide over the past fifteen years, David’s has become a Melbourne culinary institution. This degree of success would leave most restaurant owners content, but David Zhou (the man behind David's) closed the doors to customers for a gastronomic intermission whilst he worked to refresh and reinvent his pride and joy. And on the 5th of July 2012, the reinvigorated David's reopened its doors.

To Start:

Drunk Chick: soft, boneless chicken marinated in chinese wine with green soy beans

Green n' red: green soy beans, bok choy and chilli

Spicy beef with white radish and cucumber

Spiced oolong tea quail eggs with bean curd and wolf berries

'One bite' soft shell river prawns

Pan-fried spring onion pancake

The design of David's is clean, simple and honest, with white dominating the refreshed colour scheme. In the centre of the split level dining room sits a wooden "station" that holds, amongst other things, extra bowls, napkins and cutlery that diners are free to help themselves to. David Zhou explained that this station is designed to make patrons feel like they are at home by having the option to help themselves, or their fellow dining companions, to anything extra they might require.

When speaking with David Zhou, it is clear that he is passionate about authentic countryside Shanghainese cuisine. The menu is inspired by the cuisine from Zhouzhang, a riverside rural town in Shanghai. Whilst the dishes retain their authentic flavour, many of the recipes have been tweaked and modernised. As expected for a Chinese restaurant, the menu encourages sharing.

DIY shredded duck and vegie wrap

A memorable entree was the Drunk Chick which had been marinated in Chinese wine. The flavour of the rice wine permeated the tender chicken pieces and the dish was seasoned to perfection.

David Zhou (the man behind David's)

Various teas

Tofu and field mushrooms

Country comfort: sticky pork belly and chat potatoes

Soy peppered beef with radish and whole chillies

Grandma's 8's: Shanghai medley of scallop, shrimp, pork, chicken, chestnut, cashew, bamboo and shitake

Our favourite dish was Grandma's 8's (a shanghai medley of scallop, shrimp, pork, chicken, chestnut, cashew, bamboo and shitake). In Shanghainese culture, every family has their own rendition of this dish. David's version is a deliciously well balanced concoction with depth and complexity. The untraditional inclusion of ingredients such as scallops and chestnuts highlight David's fearlessness in breaking with tradition.

Peasant's crab: diced scallops, fish and egg white tossed in the wok

Auntie's fried rice with chinese sausage and egg

David's started as a small tea store on Chapel Street and has grown to become the restaurant it is today. It has not forgotten its roots, however, as David's boasts a generous variety of gourmet teas. We sampled two and they were both wonderfully soothing and beautiful.

Osmanthus and red bean black sticky rice pudding

Traditional Chinese Almond Pudding

Whilst very traditional, the desserts at David's are very well executed and delicious. The Osmanthus and red bean black sticky rice pudding had the perfect level of sweetness. Any greater and the complexity and depth of the dessert would have been masked; any less and it would have ceased to be a dessert. The proportion of red bean to the sticky rice was expertly judged. The Traditional Chinese Almond Pudding was refreshing. It had been pan fried, granting it a deliciously gooey texture on the inside and a delightfully crisp outside. There was also a slight smokiness that added to the complexity of flavour.

Overall, David's restaurant is wonderful for Chinese cuisine and it is no wonder that this eatery is so highly regarded. David Zhou's pursuit of constant improvement and reinvention will ensure that David's remains one of Melbourne's premier Chinese restaurants for many years to come.

Gastrology bloggers dined courtesy of David's.

Restaurant Review: Three Bags Full

Location: 60 Nicholson St, Abbotsford
Phone: 03 9421 2732
Link: threebagsfullcafe.com
Cuisine: Breakfast/Brunch, Coffee
Overall Impression: 7/10

Three Bags Full has become quite a Melbourne institution for coffee worshippers. With lovely treats and delicious coffees, it is not difficult to see why this place is as popular as it is. However, due to its popularity it is often difficult to secure a table especially during the brunch to lunch hours. J and I usually visit after 3pm when it is much more tranquil and relaxing.

Restaurant Review: Laksa Me

Location: Shop 1, 16 Liverpool Street Melbourne
Phone: 03 9639 9885
Link: laksame.com
Cuisine: Malaysian, Thai, Chinese
Overall Impression: 6/10

Teh Tarik

Laksa Me is a restaurant that focuses on Malaysian cuisine. Upon arrival, we were surprised at how empty the restaurant was but the staff were keen to make our dining experience a pleasant one.

Pandan Chicken - Red curry marinated chicken Maryland wrapped in pandan leaves, then deep-fried and served with palm sugar vinaigrette

Duck Spring rolls

Pad Thai - Dry shrimps, bean shoots, turnips, tofu, chives and egg.

My Mum’s Laksa - Fresh Thin Hor-Fun topped with Char-Siu pork, shredded chicken and prawns in a fragrant Laksa broth. 

The only downside to Laksa Me (but one we noticed immediately) is the ambience. For some reason the restaurant appears dull and lifeless. The strange lighting certainly did not help its cause. While I'd describe the lighting as dim it was not dim in a romantic sort of way but instead it was very solemn and almost sad.  

However, what Laksa Me promises, it delivers. The food was cooked well and very enjoyable to eat. The laksa in particular had nice flavours that were fiery and authentic. We found every dish well seasoned and delicious. The restaurant is generous in terms of portion sizes and we even received a lovely pot of goji berry and chrysanthemum tea to finish our meal. In terms of service, we were very well taken care of.

Laksa Me is a restaurant with good potential and one I would be happy to revisit.