Event: Cinco De Mayo @ Acland St Cantina [May 1 - May 5]

Acland St Cantina celebrates 'Cinco De Mayo' with a 5 day Mexican Fiesta.

From Wednesday 1st May - Sunday 5th May, ASC will be celebrating with Pacifico and Corona beers, Margarita's and Fiesta street eats. All for only $5!

The bar will house a pop up tequila bottle shop and mezcal tasting bar by Mr Mexico, with live Mariarchi bands and Latin DJ's.

A $25 Barbacoa feast is available for lunch and features prawn and quinoa quesadillas, wild mushroom Tlayudas and ASC’s famous Tres Leche Cake.

A $55 5-course Barbacoa feast is available for dinner and features rare breed lamb, suckling pig and Turkey Black mole and home-made lime and tequila pie for dessert.

Check out our review of Acland St Cantina here.

Restaurant Review: U-Village

Location: 1/29 Fitzroy Street, St Kilda
Phone: 03 9537 1129
Link: http://www.u-village.com.au/
Cuisine: Asian, Malaysian, Thai
Overall Impression: 8/10

A successful chain in Malaysia since 2003, U-Village has now landed in Melbourne.

Having opened 6 months ago, U-Village aims to satisfy Melbourne’s unquenchable thirst for South East Asian cuisine in the heart of St Kilda.

The dining room is casual and contemporary with subdued grey walls complimented by comfortable light wooden furnishings. Pot plants provide a clever accent, as do the differently shaped light bulbs that hang from the ceiling.

The menu features modern South East Asian flavours with an Australian twist. Speaking to Mr Kai Yee (the owner and proprietor of U-Village), it is clear that he is passionate about food. This passion translates into the dishes that flow out of the kitchen - each dish was full of flavour and unique.

Satay prawns with cucumber reddish with peanut chilli sauce

Crispy Sardines with spicy sauce and lettuce

Five-spiced prawn, sambal, lime, caramel sugar on perilla leaves

The five-spiced prawns were absolutely delicious and were the dish of the night. The gorgeous, plump prawns were bursting with freshness and cooked perfectly. The flavours were complex and harmonious. There was the perfect amount of heat from the sambal, a wonderful tartness from the lime and a lovely sweetness from the caramel sugar.

Curry spiced crusted soft shell crab, thick red rendang, kaffir lime leaves, thai basil

U-Village's soft shell crab curry was decadent. The full-bodied, pungent rendang gravy and lovely notes of Thai basil paired beautifully with the crispy, juicy soft shell crab. The chunky hunks of eggplant and long beans were the perfect addition to the rendang.

24 hours braised sweet vinegar pork belly, cinnamon, chilli, black peppercorns with mango salad

The pork belly was another decadent dish. The acidity from the young mango salad and jammy, sweet vinegar sauce paired perfectly with the juicy pork belly.

Pineapple, crabmeat, prawn, shallots, spring onion and egg fried rice

The pineapple rice was authentic - the rice was fluffy, the cubes of pineapple were sweet and there were generous pieces of seafood throughout.

The desserts were beautiful. 

Pandan creme brulee with salted honeycomb

Deep fried taro wrapped vanilla ice-cream with gula melaka sweet and tangy sauce

Our favourite was the ice cream in deep fried taro.  The taro dough was thick, sweet and crispy and contrasted well with the cold vanilla bean ice cream.

U-Village presents a refreshing take on Modern Asian cuisine whilst remaining true to its South East Asian origins. With food this good, a delightfully casual atmosphere and prices this reasonable, U-Village is great for a catch up over cocktails with friends or a decadent feast with the family.

 

Gastrology bloggers dined courtesy of U-Village.

Circa’s month-long pop-up Yakitori Bar [available only in April 2013]

Location: 2 Acland Street, St Kilda,
Phone: 03 9536 1122
Link: http://www.circa.com.au/
Cuisine: Modern Australian, Japanese, Asian

Gastrology bloggers were privileged to be invited to the launch of Circa’s Pop Up Yakitori Bar (which will only be around for the month of April) at Circa, The Prince.

In conjunction with the excitement of the Pop Up launch, Circa showed off a more permanent addition - its sleek new bar. The new bar has an indoor outdoor feel, with fairy light wrapped foliage hanging from the ceiling, and natural light streaming through sky lights.

This month, to match the yakitori, the bar is celebrating all drinks Japanese (sake, Japanese cocktails and Kirin beer) – as self confessed sake enthusiasts, we must say we were impressed.

We observed skilful chefs presiding over a series of delicious Japanese-inspired canapes.

While the night out in Japan theme runs through the menu, there is a clear distinction from traditional Japanese yakitori. The Yakitori Bar menu is incredibly modern, embracing a large range of different ingredients, all of which work wonderfully together.

The menu features delicious offerings including mountain peppered wallaby loin, served with quandong caramel; husk roasted snow baby corn with smoked white and black garlic aioli; Flinders Island lamb fillet with Sichuan eggplant; and lastly, bonito glazed with bush lime and green tea.

On the non-yakitori side of things, there is a selection of bao that Chef Paul Wilson has crafted to compliment the yakitori. The mouth-watering bao fillings include tea smoked duck and quince with bush plum sauce; caramelised toothfish and native fingerlime with miso mustard; crispy Australian soft shell crab with kimchi relish; as well as sticky pork with mango and fragrant herbs. 

The caramelised toothfish and native fingerlime with miso mustard bao was certainly the highlight of our night. It had a great balance of different flavours: salty yet sweet, soft flesh, with just a hint of heat. It had strong soy and mirin flavours.

Uninhibited and welcoming, Circa’s Pop Up Yakitori Bar serves mouth-watering, yakitori and delicious Japanese drinks. Get in quick before April comes to an end! 

*There is a daily happy hour that will run from 6pm to 9pm across the month for Kirin beer, matching cocktails and sake. All yakitori and bao dishes will be available for $5 dollars each.

 


Images courtesy of Anthony Licuria of APL Photography

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: Ayatana

Location: 97 Chapel Street, Windsor
Phone: 03 9533 8813
Link: http://www.ayatana.com.au
Cuisine: Thai, Asian
Overall Impression: 8/10

It is a Friday night on Chapel Street and Ayatana is bustling and vibrant. Filled to the brim with diners, we were lucky to get a table.

Melbourne is filled with Thai restaurants but Ayatana manages to stand out from the crowd. The decor is modern and relaxed, with grey and white dominating the colour scheme. Pictures of Thailand hang proudly on the walls, as do decorative rows of wine bottles, which is no surprise given Ayatana professes to be a wine bar and restaurant.

Sweet crunchy roasted tamarind rice - crushed cashew nuts, green apple, bean shoots,mint, coriander, red onion, crispy noodles, mixed salad

The entree salad of sweet crunchy roasted tamarind rice had an intriguing combination of crushed cashew nuts, green apple, bean shoots, mint, coriander, red onion and crispy noodles. All the dazzlingly fresh ingredients blended harmoniously, resulting in a clean and bright dish with a perfect salt-sour-heat balance.

Crispy soft shell crab in yellow curry , bamboo shoot, green bean, white cabbage and kaffir lime leaves

The soft shell crab curry showed balance and style, with an appetising level of chilli power. The curry was luxurious, thick and exhibited a marvellous aromatic lift.

Twice cooked crispy pork belly, stir fried with chilli jam, sweet chilli sauce, long beans and kaffir lime leaves

The pork belly was excellent, with a crispy but well proportioned layer of fat sitting atop a succulent layer of tender, juicy meat. The balance of sweet and salt exhibited great skill.

Slow cooked lamb shank masaman curry, roasted peanut, sweet potatoes, cinnamon stick, star anise

The lamb shank in the masaman curry had been cooked gently, the tender meat falling off the bone and combining wonderfully with the sweet potato pieces and kaffir lime.

Tasting platter- steamed banana, black sticky rice pudding, warm coconut tapioca pearls, Ricketts Point mango sorbet

The desserts are simple and relatively light, providing a pleasant end to the meal.

Given the quality of the food served at Ayatana, we will surely be back.

Gastrology bloggers dined courtesy of Ayatana.

Restaurant Review: Mr Mason

Location: Tenancy 10, 530 Collins Street, Melbourne
Phone: 03 9614 4500
Link: http://www.mrmason.com.au/
Cuisine: Modern Australian
Overall Impression: 6.5/10

Starting at $15 for one course and an extra $5 for a glass of wine, the express lunch at Mr Mason represents good value.

Yellow fin tuna, heritage tomatoes, tapenade  (Express Lunch entree)

This was well-prepared. The tuna was fresh and the acidity of the tomatoes blended well with the saltiness of the tapenade. It was a pleasant start to our meal. 

Confit salmon, celeriac remoulade, quinoa (Express Lunch main)

Whilst not the freshest piece of salmon, it was cooked well and the celeriac remoulade paired nicely. 

Confit duck leg, rossini potato, golden beetroot, cherries (A la carte main)

This dish from the a la carte menu was the highlight of our lunch. The duck skin was beautifully crisp and the meat tender. The accompanying beetroot and figs brought freshness to the dish. It is clear that the items from the a la carte menu are a step up from the express lunch menu (which is justified given the difference in price). 

Mr Mason delivers pleasant food and a welcoming atmosphere. The express menu is good value but is clearly a level below the a la carte menu items. But as with most things in life, you get what you pay for. The service was friendly and the food arrived promptly which is exactly what you want when you're having an "express lunch".

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.  

Romantic Yarra Valley rendezvous (Chandon, Chateau Yering and Rochford)

In addition to the stunning scenery, J and I love the Yarra Valley for its beautiful food and, of course, spectacular wine. 

So it was no surprise that we were back again. Our recent trip began with a visit to Chandon.

Green Point Brasserie at Domaine Chandon 

Location: 727 Maroondah Highway Coldstream

Phone: 03 9738 9200

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

Cuisine: Modern Australian, European

The food was of a reasonably good standard. The polenta chips were a particular standout. Unfortunately, the service left much to be desired -  the waitstaff could be seen avoiding eye contact and being incredibly unresponsive. Thankfully, the beautiful surrounds more than made up for that flaw.

We soon arrived at Chateau Yering where we were staying for the weekend.

Featuring elegant fixtures and fittings throughout, this historic homestead offers luxurious accommodation. Our suite had a majestic ambience - it was sheer luxury.

Eleonore's Restaurant

Location: Chateau Yering, 42 Melba Highway, Yarra Glen
Phone: 03 9237 3333
Link: http://www.chateauyering.com.au/dining-restaurant.asp 
Cuisine: Modern Australian, International

We had a wonderful dinner at Eleanore's, which is the restaurant attached to Chateau Yering.

The menu features a wonderful selection of Modern Australian cuisine with daring flavour combinations that delight. 

Each course showcased Executive Chef, Matthew Macartney's culinary expertise. It is no surprise that the restaurant has consistently maintained its Chef Hat standard. 

Suckling Pig white onion purée, rhubarb relish, black pepper jus 

Miso-cured Kingfish nahm jim sorbet, caramelised cashew, Thai salad 

Rare Roasted Venison beetroot gel, walnut praline, apple cake, chocolate jus 

Hay Smoked Duck Breast foie gras, cherry, white peaches, vanilla jus 

Pear Tart white chocolate cremeux, lychee, mint fizz, pear cider sorbet 

Vanilla Cheesecake pistachio, macaron, honey ice-cream

Each course was well thought out and delightfully balanced. The service was warm and unobtrusive. It was certainly a memorable dining experience.

Sweetwater Café

Location: Chateau Yering Hotel, 42 Melba Highway, Yarra Glen

Phone: 03 9237 3333

Link: http://www.chateauyering.com.au/dining-cafe.asp

Cuisine: Modern Australian

 

Breakfast at Chateau Yering's Sweetwater Cafe...

Delicious!

Our trip to the Yarra Valley ended with a lovely lunch at Rochford.

Isabella's (Rochford Winery Restaurant)

Location: 878 - 880 Maroondah Highway,  Coldstream 

Phone: 03 5962 2119 

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

Cuisine: Modern Australian

The restaurant has a lovely dining area with alfresco areas where you can bask in the sun. 

Freshly baked soy & linseed ciabatta with housemade smoked olive oil butter

Beef Cheek 

24 hour slow cooked Cape Grim beef cheek, horseradish, mash potato, cavelo nero, Rochford sweet red wine jus 

Lamb Back Strap Salad 

Yeringburg lamb back strap cooked to medium with semi sun dried tomatoes, Yarra Valley Persian feta, black olives, caramelized red onions, asparagus & mesclun 

Caramel Macadamia Nut Tart 

Served with Yarra Valley dairy goats milk ice cream & candied macadamia nut

The food was of a very good standard and the service was excellent!

The Yarra Valley continues to be J and I's favourite places to visit in Victoria.

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.

Melbourne Comedy Festival event review: Girl Going To Hell

Gastrology bloggers attended a show by New York stand-up Abigoliah Schamaun tonight. Schamaun has been making quite a splash with her Melbourne International Comedy Festival show, “Girl Going To Hell”, receiving great reviews last weekend in Herald Sun, Yawp and Crikey.

Schamaun will be performing every night at 9.45pm at the Tuxedo Cat, 17-21 Wills St, Melbourne, until April 9th (inclusive). 

Gastrology bloggers attended, ‘Girl Going To Hell’ courtesy of Jameson PR

Restaurant Review: Best Food Gallery

Location: 599 Station Street, Box Hill
Phone: 03 9897 1448
Cuisine: Asian, Chinese
Overall Impression: 5/10

While it is hardly a “Best Food Gallery”, the food is of a reasonable standard and incredibly well priced.

We opted for the $60 banquet which more than amply fed the five of us. The banquet included a cold entree, soup, 3 meat dishes, 1 vegetarian dish and dessert. There was plenty of food to go around. The ambience is not great but the service is friendly and prompt. 

Restaurant Review: Dainty Sichuan Food (Bourke Street)

Location: Level 2, 206 Bourke Street, Melbourne

Phone: 03 9650 2188

Cuisine: Chinese, Sichuan

Overall Impression: 6/10

The warnings from my visit to the original Dainty Sichuan apply - It is not for the faint-hearted (not surprising, given Dainty Sichuan Food is the sister restaurant to Dainty Sichuan).

Serving up authentic chilli, pepper and garlic laden Chinese cuisine from the Sichuan province, the food is delightfully complex and flavoursome. Our only disappointed was that our favourite item on the original Dainty Sichuan menu, Fish flavoured Eggplant, was missing but it gave us the opportunity to try different things.

As expected, the dinner featured some of the spiciest dishes I have ever encountered. As with the original Dainty Sichuan, the food was delicious although potently spicy.

All in all, Dainty Sichuan Food delivers a fiery experience much like Dainty Sichuan. But given it is missing my favourite eggplant dish, it comes second best in my books.

Restaurant Review: Wood and Chimney

Location: 332 Clarendon Street, South Melbourne
Phone: 03 9699 6199
Link: http://www.woodnchimney.com.au/ 
Cuisine: Italian, Modern Australian, Pizza
Overall Impression: 6/10

Wood n’ Chimney on Clarendon Street is family-friendly restaurant. Their menu features a good variety of items that will suit most. 

Aubergine Fingers 

parmesan crumbed eggplant fingers served with remolade 

Lamb Tagine 

slow cooked lamb w moroccan spices served w cous cous salad 

Thai Beef Salad 

pan seared beef strips tossed in thai dressing, mix lettuce, capsicum,carrots, mango, coriander, fresh chilli 

Nutella Calzone

The highlight of our dinner was definitely the nutella calzone. It was light, fluffy and absorbed the indulgent nutella and chocolate sauce. The fresh strawberries inside the calzone were also a lovely touch. It was a great way to end our meal. 

Although we were not particularly impressed by the food we ordered, overall, it was a good dining experience. The service was friendly and prompt and we liked the casual and relaxed ambience Wood n’ Chimney has.

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. 

Restaurant Review: Man Tong Kitchen

Location: Southbank Crown Entertainment Complex, 8 Whiteman Street,  Southbank
Phone: 03 9686 9888
Link: http://www.mantongkitchen.com.au/
Cuisine: Chinese, Yum Cha, Dumplings
Overall Impression: 7.5/10

Sister restaurant of Hu Tong, Man Tong is a fabulous new addition to the Crown casino restaurants precinct. Meaning “full house” in Chinese, the restaurant celebrates the Chinese tradition of having a house full of family members and friends sharing in a feast together. 

Steamed Pork Dumplings (6 pieces) (North China) - $11.80 

Deep Fried Boneless Chicken with Dry Chilli (Chong Qing) - $29.80 

 Braised Enoki Mushroom, Gluten and Vegetables in Clay Pot - $28.00 

Diced Eye Fillets in Tea Flavour (Fujian) - $33.80

The food was authentic and featured popular dishes from the different cities in China. Every dish was executed well and used good quality ingredients. Man Tong certainly delivers and is a great way to explore Chinese cuisine.

 

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.

Acland St. Cantina Launch

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

“Not another Mexican restaurant!” I hear you say. But far from being just another new Mexican eatery serving average fare and cashing in on the trend, Acland St Cantina is the real deal.

Gastrology bloggers were privileged to be invited to the Acland St Cantina official launch party and were blown away by the quality of food served.

The space embodies the heart and soul of Mexico with a modern twist. It is divided into several sections such as a shop, cafe and bar/dining area - each with their own distinct feel and mood. 

The menu features both classic Mexican cuisine and some other less common delights – all of which are fresh, delicious and affordable. The dishes have obviously been crafted with great care and attention and exhibit a degree of innovation and authenticity lacking in many of the Mexican restaurants opening up all over Melbourne. 

Paul Wilson, Chef Director of the Melbourne Pub Group and Nick Giannopoulos, Actor/Comedian

Get in sooner rather than later - Acland St Cantina is the next big thing. It is a wonderful addition to the Melbourne Pub Group and the St Kilda dining scene and we will certainly be returning with friends.  

Images courtesy of Anthony Licuria of APL Photography