tag:blogger.com,1999:blog-43331708498604287342024-02-07T20:32:27.437+11:00Melbourne PatronAlways trying new and old cafes, bars, restaurants, venues and events, I love wine, coffee, writing and taking photos, and am often asked for recommendations by tourists and locals alike. Here are some of my experiences as a Melbourne Patron.Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-4333170849860428734.post-47433523411230643912019-02-03T15:02:00.002+11:002019-02-03T15:20:28.122+11:00Bistro Gitan<b style="font-family: 'times new roman';"><span style="color: #990000;"><i>Want Melbourne Patron blog posts delivered straight to your inbox? Click the "Subscribe" button at the top of this page and follow the simple instructions. Magic!</i></span></b><br />
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<h2>
Bistro Gitan</h2>
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Elegant French in friendly refined surroundings</h3>
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I'd heard the name <a href="http://www.jacquesreymond.com.au/" target="_blank">Jacques Reymond</a> since moving to Melbourne ten years ago, and always assumed I'd eat at one of his restaurants. He closed his solo doors in 2014 before I got around to it, but along with <a href="https://lhotelgitan.com.au/" target="_blank">L'Hotel Gitan</a> in Prahran, he remains involved with <a href="https://bistrogitan.com.au/" target="_blank">Bistro Gitan</a> (52 Toorak Road West, South Yarra), jointly operated by three of his children.<br />
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Ever since a soul-changing meal in the south of France with my family on my first trip to Europe, I have enjoyed partaking in a decent bit of French food. I was particularly looking forward to the dinner date my partner had booked, knowing the restaurant's location opposite <a href="https://en.wikipedia.org/wiki/Fawkner_Park,_Melbourne" target="_blank">Fawkner Park</a> in the elegant, leafy part of South Yarra would only add to its feel of an exclusive treat.<br />
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We arrived with the sun still in full force (Australian summer nights, eh?), to a charming, solid corner building not dissimilar to <a href="https://www.entrecote.com.au/" target="_blank">Entrecote</a>'s home only a few blocks away. The European vibe was apparent immediately: a sprinkling of kerbside tables, curved awnings and arched windows framed out in warm-toned wood, curly white wrought-iron balustrades above, and a potted tree or two to garnish the doorway. A weathered metal sign identified the restaurant's name to the street, and its rustic feel seemed an odd choice to me, given the clean, classy look of the building from the outside.<br />
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Upon entry, the light was immediately dimmer despite ample windows letting in ample natural light, and I felt as though I were walking into a cool, calm oasis. The masculine rustic tone from outside was continued inside with lots of wood trimmings in a mixture of tones, and touches of metal in the fixtures. The salmon colour of some bench seating reminded me of the '80s, but added warmth and somehow didn't seem out of place. However, a quiet elegance prevailed with a cursory nod to tradition in white tablecloths, curved dining chairs, handwritten chalkboard specials, sparkling glassware and gorgeous parquetry flooring. Although most of the floor space was being utilised, the restaurant felt spacious and civilised.<br />
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We were shown to our central table by a gentleman who proceeded to get us settled with drinks and menus. He seemed a little rushed, querying our water choice before I'd sat down, and later reeling off the specials a little too quickly for my summer weekend brain. However, he had an easy, friendly manner, and was helpful and efficient. (Plus, the specials were written up on a board!) When he delivered our glasses of sparkling and some delicious warmed bread with lovely butter, I didn't care anymore what speed we travelled at.<br />
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Hankering for oysters as a starting point, we opted for quite traditional choices during our meal:<br />
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<b>Half a dozen oysters from northern Tasmania served with a white vinaigrette</b><br />
A bit cloudy, and one oyster was notably smaller than the rest, but they still managed to hit the spot. The vinaigrette was lovely.<br />
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<b>Steak tartare with quail egg and fresh horseradish, served with house-made potato chips</b><br />
Peppery and chunky, this was definitely one of the better tartares I've had.<br />
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<b>Spatchcock with a mustard crust, butter savoy cabbage, bacon and pepper verjuice</b><br />
According to my partner, this was well-cooked and balanced: not over-cooked at all, just the right amount, and apparently the sauce was delicious.<br />
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<b>Oven-baked rockling with mushrooms, bacon, white onion and sorrel</b><br />
Despite my recurring inability to decide on a main, I was very happy with this choice. Buttery seafood is one of the things the French generally do well, so this was filling but light, with a great mix of flavours.<br />
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<b>Selection of cheeses</b><br />
The usual creamy, blue and hard, but just what we felt like, served with crackers, quince jelly and slices of apple on a wooden breadboard.<br />
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We washed it all down with a stunning bottle of Tellurian Blanc, a Marsanne Fiano Viognier - fruity but with a very satisfying dry finish.<br />
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The evening ended up costing more than I had anticipated, at $255 plus tip, no doubt helped along by our drink choices. Food industry mainstays put Bistro Gitan at 'moderate' pricing, but with the mains pushing $40, I'd call it borderline myself. Nothing I wasn't willing to pay though: it was a delicious, fine-tuned affair in a lovely setting. The diehard loyals are likely inner East locals with wallets to match their geography, but despite not being one, this is a place I'd like to revisit.<br />
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<a href="https://www.zomato.com/melbourne/bistro-gitan-south-yarra" target="_blank" title="View Menu, Reviews, Photos & Information about Bistro Gitan, South Yarra and other Restaurants in Melbourne"><img alt="Bistro Gitan Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16578250/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
<br />Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.com52 Toorak Road West, South Yarra VIC 3141, Australia-37.8372405 144.97923300000002-37.8374365 144.97891800000002 -37.8370445 144.97954800000002tag:blogger.com,1999:blog-4333170849860428734.post-92127346776017502502017-11-12T21:59:00.000+11:002017-11-12T22:07:33.878+11:00Hana<h2>
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<h2>
Hana Restaurant</h2>
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A seafood tribute to Hawaii in Melbourne - with cocktails </h3>
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One day in the middle of Melbourne winter, I went looking for Hairy Canary. I remembered a long, dark venue with cocktails, somewhere on Lt Collins. In its place, I found <a href="https://www.hanarestaurant.com.au/" target="_blank">Hana</a> (212 Lt Collins Street, Melbourne), a new restaurant I'd read about but hadn't realised it had replaced the long-standing Canary.<br />
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I was intrigued, because HALLELUJAH, here was a new restaurant in Melbourne that was NOT yet another fried/slow-cooked/smoked/overdone tribute to Americana. Though technically still American, Hana celebrates and proffers the exotic flavours of Hawaii. Which basically means a lot of fish. Which is good. Because fish is good for you. And delicious.<br />
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So anyway, cut forward a few weeks to when my equally-foodie-friend is in town from Sydney for work. Let's try Hana! I said. Sure! he said. (We actually ate there at the end of June, and I have been incredibly slack in putting this post together, but I'm hoping-slash-fairly confident that most of our experience would still be pretty relevant.)<br />
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We had a booking, but I got there early and was seated by a charming, down-to-earth young lady called Alex, who offered me coconut or sparkling water. Unusual, but refreshing. Naturally, I went with neither, and instead focused my attentions on the drinks menu, which I was pleasantly surprised to see listed multiple biodynamic wine options - music to my sulfite-allergic ears. Tongue. Whatever. I tried an orange-style fruliano which was quite nice, but then switched to a slightly fizzy biodynamic verdelho, so delicious that I ended up having several glasses of it, as did my friend - so really, we should have just ordered a bottle. Who am I kidding; two bottles.<br />
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Now the venue is much the same as it was previously, in that it's long and thin, with a bar running down the middle, more of a drinking section towards the front and more restaurant-style seating towards the back. However, the place has now been tiki'd. Everything is adorned with fake, dark green, leafy foliage, light wood, and the odd pink neon sign demands your attention. It's all rather appropriate to the theme, and a bit of fun. I almost felt out of place, not wearing a grass skirt, coconut bra and lei. I also didn't order any cocktails, not being much of a cocktail drinker, but apparently this place is good at them, and unsurprisingly they're also somewhat tropical-themed.<br />
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Whilst waiting for my friend to arrive, I asked for an oyster, and received the last one - muahahaaa! Remember, this was the middle of winter, a point at which decent oysters can be hard to come by. This one, although accompanied by vinaigrette when I had expected natural, was huge, meaty and fresh, and the vinaigrette flavours were perfect, so I was pretty happy.<br />
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Once my friend arrived and we'd chosen a few dishes to share, I found it rather difficult taking photos of the food due to the dim pinkish-red light - so please don't let that deter you. I did enjoy the light on the night, though. When else can you say you spent an evening bathed in pink neon? (That is definitely rhetorical.)<br />
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<tr><td class="tr-caption" style="text-align: center;">Catch-ups!</td></tr>
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Pretty much all the food we ate was light and fish-based, beautifully fresh.<br />
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<b>Crispy baby shrimp</b> - slightly sweet and deliciously crunchy:<br />
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<b>Octopus terrine with pickled ginger and chilli</b> - thinner and more delicate than I expected (it broke apart easily) and the rocket salad was kinda hard to eat. Tasty, but a bit of a mess: </div>
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<b>Snapper ceviche with kumquat and tigers milk</b> - the snapper was just beautiful with the tiger milk (which included coconut milk, lime and something else):</div>
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<b>Tuna, watermelon, coconut and lime</b> - one of those combinations you'd never think to put together, but it goes so well. This was beautifully presented, great textures, tasty... just great: </div>
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<b>Chocolate haupia</b> - I'm still not entirely sure what haupia is, but this was a gelatinous kind of coconut and chocolate dessert on a biscuit base and scattered with crunchy crumbs - awesome: </div>
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I'm actually relieved there's another type of cuisine to eat in Melbourne (and it's decent); I was beginning to think there was no originality left in what used to be a great city for food. Try it while you can. Vive la revolution!<br />
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<a href="https://www.zomato.com/melbourne/hana-little-collins-street" target="_blank" title="View Menu, Reviews, Photos & Information about Hana, Little Collins Street and other Restaurants in Melbourne"><img alt="Hana Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18512935/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a> </div>
<br />Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-60617061359697615002017-10-17T22:54:00.002+11:002017-11-12T22:00:19.058+11:00Minamishima<h2>
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Minamishima</h2>
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<h3>
A Japanese den by a sushi master, hidden in Richmond </h3>
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If you're the sort that baulks at $150-per-head set menus, you'll never truly appreciate a place like <a href="https://minamishima.com.au/" target="_blank">Minamishima</a> (4 Lord Street, Richmond).<br />
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Sure, it's got a price tag. But for foodie purists, every cent is worth it. You are not just paying for supreme-grade ingredients, some of which are regularly shipped in from a Tokyo fish market, prepared by world-class, highly skilled chefs, presented impeccably and all melt-in-your-mouth, oh-my-God orgasmic. You are paying for the anticipation. For the ever-filled water glass and replenished napkin. For the hushed, dramatic mood of the restaurant itself. For dishes timed to perfection, and the en-pointe realisation of your most specific drink requirements. You are paying for the entire experience.<br />
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In my opinion? It's better than a weekend away, which is hella more expensive.<br />
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Minamishima opened in October 2014 with no fanfare. Owner-chef Koichi Minamishima spent the first five years of his career washing rice, so surely his restaurant's quiet entry into Melbourne's buzzing scene years later would not have fazed him. After his most recent stint, 15 years at Melbourne's <a href="http://www.kenzan.com.au/" target="_blank">Kenzan</a>, the sushi master decided to go out on his own and opened the laneway-hidden 40-seater, flanked by sidekick Hajime Horiguchi (ex <a href="http://www.wasabisb.com/sites/wasabi/index.html" target="_blank">Wasabi</a> in Noosa), and maitre d'/sommelier Randolph Cheung (ex <a href="http://melbournepatron.blogspot.com.au/2015/05/flower-drum.html" target="_blank">Flower Drum</a>).<br />
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A few doors down Lord Street off Bridge Road, you wouldn't know Minamishima was there unless you were looking for it. Slotted underneath a block of apartments, the venue's facade is subtle glass, and once you enter, you're led down a short hallway into the restaurant proper. To the left is the famed sushi bar, where - if you're lucky enough to score a seat - you'll witness the man himself expertly crafting the elements of your meal. To the right is the dining room: a length of regular tables and chairs, with bench seating along the northern wall, which looms dark and ominous in the very dim light.<br />
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There is a quiet tone throughout the restaurant - part Japanese politeness, part architectural serenity, part awe, and possibly some really good soundproofing. It's like you don't want to shout; it would ruin the peace. It's almost temple-like, but frill-free, dark and stylish.<br />
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To start, I requested a dry, minerally sake and the result was bang-on: a Junmai from Kyoto. It was poured at the table from one of those giant bottles, which sadly was never going to fit in my handbag. Nevertheless, the two glasses I had from it were crisp and delicious.<br />
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The food at Minamishima is served as an omakase (chef's selection). If you're at the sushi bar, you'll be presented with 15 separate nigiri, one by one. In the dining room, where we were, you're each given four starting dishes, a palate cleanser, then nine pieces of different nigiri (in our case, served three at a time). After this is a traditional broth, and finally, a delicate dessert.<br />
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Naturally, the menu changes depending on seasonality, availability and, no doubt, creativity. Yes, it is mostly seafood, but my friend who I dined here with is not a big 'raw fish' person by her own admission, and she loved it. The quality of the ingredients is evident. Each dish is relatively small - as you would expect sushi to be - but detailed and precise, and by the end, you're nicely full.<br />
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On the night of our visit, we ate:<br />
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<b>Shiitake with oyster cream</b><br />
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<b>Kabu chawanmushi</b><br />
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<b>Yuzu cured kingfish</b><br />
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<b>Milk-fed beef and clam</b><br />
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<b>Mikan and saffron sorbet</b><br />
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<b>Nigiri:</b><br />
<b><br /></b>
<b>Shima aji from Saga</b><br />
<b>Alfonsino from Tasmania</b><br />
<b>Calamari from Port Philip Bay </b><br />
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<b>King prawn from Queensland</b><br />
<b>Mirugai from Aichi</b><br />
<b>Engawa aburi from Hokkaido</b><br />
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<b>Akami from Tasmania</b><br />
<b>Otoro aburi from Nagasaki</b><br />
<b>Anago from Oita</b><br />
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<b>Broth with somen</b><br />
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<b>Japanese tea chocolate </b>(served with Japanese sencha tea)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvf1bt_7Oze5MTcmOD4-Bw50clWc1r0nhFD-ZReBp3ha3VMuqDl3YSv5fw66N57rmeFMopmkXtv03jNixVJbTnTKKxMT31qMgw0Jf0fxhE_zb1dMKYGQ7m_2tuYxFRByclBtFZtIH4/s1600/Photo+14-10-17%252C+4+48+17+pm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvf1bt_7Oze5MTcmOD4-Bw50clWc1r0nhFD-ZReBp3ha3VMuqDl3YSv5fw66N57rmeFMopmkXtv03jNixVJbTnTKKxMT31qMgw0Jf0fxhE_zb1dMKYGQ7m_2tuYxFRByclBtFZtIH4/s400/Photo+14-10-17%252C+4+48+17+pm.jpg" width="400" /></a></div>
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We booked about six weeks ahead - and that was for a Tuesday. As my friend noted, this place would be great for a date (mostly because it's so dimly lit) - but I don't know of many dates that would be organised that far in advance! I'd keep it for the special occasions, the meals intended to impress, and the bugger-it-let's-book-in-and-spoil-ourselves nights. Whatever the occasion, Minamishima is best for small groups due to its table configurations and the bar seating.<br />
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Foodies, enjoy. Everyone else, your learning should start somewhere ;)<br />
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<a href="https://www.zomato.com/melbourne/minamishima-richmond" target="_blank" title="View Menu, Reviews, Photos & Information about Minamishima, Richmond and other Restaurants in Melbourne"><img alt="Minamishima Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16586014/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-61839109767554953622017-06-04T15:24:00.002+10:002017-10-17T22:56:53.174+11:00Kisume<h2>
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<h2>
Kisumé Japanese Restaurant</h2>
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</h2>
<h3>
The new fine-dining venture on Flinders Lane by the Lucas Group</h3>
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Any Melburnian foodie worth their salt is aware of the <a href="http://www.thelucasgroup.com.au/" target="_blank">Lucas Group</a> and its portfolio of very successful restaurants:<br />
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<ul>
<li><a href="http://www.chinchinrestaurant.com.au/" target="_blank">Chin Chin</a>, a loud hall of colourful South-East Asian food and cocktails on Flinders Lane that still attracts queues of several hours' wait, some six years after its opening</li>
<li><a href="http://hawkerhall.com.au/" target="_blank">Hawker Hall</a>, a similar style venue to Chin Chin but on South Yarra's Chapel Street and with more of a focus on street food, that once infamously proffered a <a href="https://www.broadsheet.com.au/melbourne/food-and-drink/article/ryan-sheltons-guide-waiting-table-melbourne" target="_blank">wait time equal to a return drive to Torquay</a> with a beer stop in the middle</li>
<li><a href="http://www.babypizza.com.au/" target="_blank">Baby Pizza</a>, quiet stalwart of the group, churning out delectable, fresh Italian food on Church Street, and </li>
<li><a href="https://www.kongbbq.com.au/" target="_blank">Kong</a>, offering Japanese-Korean BBQ fusion also on Church Street, and perhaps the most casual venue of the lot. </li>
</ul>
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And if you have read any of my posts before, you will know that I am utterly fed up with the 'Americana' craze, whereby every new venue in Melbourne offers burgers, pulled pork and/or fried chicken with very little variation. Although I like each of these items once in a while, American food has well and truly oversaturated our restaurant market, and I am so happy that the Lucas Group has not bought into the craze (yet). So I guess you could say I was already amenable to <a href="https://kisume.com.au/" target="_blank">Kisum<span style="font-family: "calibri"; font-size: 12pt;">é</span></a> (175 Flinders Lane, Melbourne), despite its inevitable hype, knowing that Melbourne was about to be granted a super-sized Japanese restaurant.<br />
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Set over three levels in a converted 1950s office building on the ever-popular Flinders Lane, the aim of Kisum<span style="font-family: "calibri"; font-size: 12pt;">é </span>is sophistication, in order to differentiate it from its Lucas Group cousins. Unlike the others, bookings are accepted here (hallelujah!).<br />
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Visiting to attend a work function, I almost walked straight past Kisum<span style="font-family: "calibri"; font-size: 16px;">é</span> until I noticed its unusual round street-facing window. Looking through, you get a fishbowl vibe - which, for a sushi bar, I suppose is fitting - but upon entering, the restaurant feels less insular and more like a long bustling den of warm, subdued hard surfaces.<br />
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Beyond the small reception table, I could see a long, warmly lit wooden bar with sushi chefs hard at work behind it. Apparently all the restaurant's fish is sourced from Australia or New Zealand, with some stored live in a Moorabbin factory owned by the group. Moon Kyung Soo has been appointed Head Chef, accompanied by sushi chefs Yosuke Hatanaka and Shimpei Hatanaka.<br />
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I waited for the ultra-polite, black-clad maitre-d to deny tables to about four parties ahead of me (the lack of availability due to bookings - and yes, the place had only been open for a week) before someone else ultra-polite and black-clad could lead me downstairs to join my party in the basement level's semi-private nook. It all felt a bit <i><a href="http://www.amc.com/shows/mad-men" target="_blank">Mad Men</a></i>: an exclusive, opulent world going on under the radar.<br />
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The lower level, too, was full, but not obnoxiously loud. The upper (first) level houses a concept chablis bar, already open; plus bookable, curtained-off dining nooks for 16, and a 12-seat kaiseki bar offering 12-15 courses for $175pp, opening next month.<br />
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Though there is a subtle degree of ostentation in the design - namely in provocative photographs by <a href="https://www.artsy.net/artist/nobuyoshi-araki" target="_blank">Nobuyoshi Araki</a> and <a href="http://www.pollyborland.com/" target="_blank">Polly Borland</a>, and a recurring, red and black, psychedelic optical illusion, such as on the <a href="https://kisume.com.au/" target="_blank">website</a> and menu - loud and colourful elements have generally been avoided by designer <a href="http://fabioongaratodesign.com.au/" target="_blank">Fabio Ongarato</a> and architects <a href="https://www.woodmarsh.com.au/" target="_blank">Wood Marsh</a>: dark tones, muted textures and clean lines are the name of the game here. Even the cutlery is understated and schmick.<br />
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A party of ten, we partook in the $88pp set menu, washed down with bubbly, sake and reds recommended by the extremely knowledgable (and subsequently slightly intimidating, to some) sommelier. (How's that for alliteration?!) Being one in our group relatively familiar with sake, the onus fell on me to choose, and the sommelier did a superb job in guiding us to the delicious <a href="https://www.truesake.com/products/tengumai" target="_blank">Tengumai Yamahai Junmai</a>.<br />
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But -- the food! That's why everyone reads blogs, right? A nice touch, I thought, was that warmed fresh plates were provided at appropriate intervals. And we used them to eat (drumroll please)...<br />
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<br />
<b><u>Starters</u></b><br />
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Sea Urchin 'Uni' Rice Crackers - sweet corn, caviar, kizami wasabi:<br />
<i>What did I think? </i>A light and creative merging of flavours and textures.<br />
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Crispy Wagyu Truffles - truffle miso, mozzarella:<br />
<i>What did I think? </i>Meaty, relatively simple, but good. One for the boys.<br />
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Eggplant Miso Yaki - white miso, shimeji & shitake mushroom, green chilli:<br />
<i>What did I think? </i>Surprisingly sweet and sensual. The chilli offset the sweetness from the miso.<br />
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<b><u><br /></u></b>
<b><u>Entrees</u></b><br />
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Sushi/Sashimi Boxes:<br />
<i>What did I think? </i>So. Much. Food! High-quality fish and beautifully prepared. Top marks for the fun soy spray bottles.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz1-brtBdqhpTFU3JgsEOJfriOiyrD2F0Pj-NPkuy3VenNU-2U0qkq33nzgenfZ4Pp6p1nQO9XEqPRSu1lllw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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Miso Soup - chrysanthemum tofu:<br />
<i>What did I think?</i> Classic miso broth with a beautiful decorative tofu centre.<br />
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Kakiage - whiting, prawn, mushroom, asparagus, eggplant, corn, three salts:<br />
<i>What did I think? </i>A grown-up version of combination tempura.<br />
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Steamed Miso Chicken Mandu - sesame oil, coriander cress:<br />
<i>What did I think? </i>Light and yum. Nothing particularly unusual.<br />
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Spicy Cucumber Tataki - baby cucumbers, cucumber vinaigrette, coriander cress:<br />
<i>What did I think?</i> Refreshing but very simple.<br />
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<b><u>Mains</u></b><br />
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Crispy Flathead with Wasabi Yoghurt:<br />
<i>What did I think? </i>Better tasting than it looks! Sort of like a giant fish finger - but that sauce makes it.<br />
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Foie Gras & Beef Tenderloin:<br />
<i>What did I think? </i> Ah-may-zing. Rich, melt-in-your-mouth goodness, and so pretty on the plate.<br />
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Red Russian Kale Salade - burdock root, pine nuts, kabosu dressing:<br />
<i>What did I think? </i> Meh. Kale.<br />
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<b><u>Desserts</u></b><br />
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Honeydew Salad - honeydew granite, tofu ice cream:<br />
<i>What did I think? </i>Not terribly sweet, so a good dessert for non-desserty people, and a nice weight.<br />
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Hazelnut Dacquoise - dark chocolate mousse, Frangelico centre:<br />
<i>What did I think? </i>Gorgeous presentation, and smoothly delectable.<br />
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Matcha Pavlova - blackcurrent sorbet, whipped sheep's yoghurt:<br />
<i>What did I think? </i> I'm not a big fan of matcha, but I enjoyed the sorbet surprise in the middle.<br />
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So does Kisum<span style="font-family: "calibri"; font-size: 12.0pt;">é</span><!--EndFragment--> live up to the hype? I really enjoyed it. Of course, I wasn't paying, but I would. The food and presentation are high quality; the service is thorough (we had a convivial Italian waiter who served everything with a sideways smile); and there's nary a piece of American cuisine to be seen. I'd like to try the ground floor's sushi bar next time and, eventually (when it's opened, and I'm rich), the upper level's exclusive Kuro Kisum<span style="font-family: "calibri"; font-size: 16px;">é</span>. I find the website a bit vague and dare I say it, pointless, but for a first visit within the its first few weeks, I'm impressed by Kisum<span style="font-family: "calibri"; font-size: 16px;">é</span>'s slick operation and high standards.<br />
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One for the list.<br />
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-->Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-77050257191795208652017-01-30T14:37:00.000+11:002017-06-04T15:41:28.653+10:00Hokkaido Baked Cheese Tart<h2>
Hokkaido Baked Cheese Tart</h2>
<h3>
Popular Malaysian Sweet Tart Inspired by Japanese Cheese </h3>
<br />
You can't work in hospitality or be a food blogger and NOT have heard about the <a href="http://www.hbctaus.com.au/" target="_blank">Hokkaido Baked Cheese Tart</a>. Even if you're just a regular Joe Blow, they would have been hard to avoid on social media. I'm not sure exactly how the craze started, but suddenly they were EVERYWHERE - little yellow rounds of promise.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNvmWubnGat26FH2O7ZCN_B7MjVOKJHGLRtqT1cd-_HgSzMO2VKGek-ZtBnD0pDbN4lfhUOJa3LbN5IrjG5BgmTxgYgJV467s42EY-o_yDGZTOBsZd0PxJTF5aN40UxNWAgrKNkcl/s1600/Photo+30-1-17%252C+2+30+38+pm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNvmWubnGat26FH2O7ZCN_B7MjVOKJHGLRtqT1cd-_HgSzMO2VKGek-ZtBnD0pDbN4lfhUOJa3LbN5IrjG5BgmTxgYgJV467s42EY-o_yDGZTOBsZd0PxJTF5aN40UxNWAgrKNkcl/s400/Photo+30-1-17%252C+2+30+38+pm.jpg" width="400" /></a></div>
<br />
<br />
Like any good writer (!), I hot-legged it to the new <a href="http://www.melbournecentral.com.au/" target="_blank">Melbourne Central</a> HBCT venue soon after its opening to try and obtain one of the cult-followed baked items, and alas, my first attempt was futile. (I stood in the queue for about 10 minutes, with over an hour left until the store's official closing time, only to see the person three ahead of me in the queue buy the last tart. So. Much. Sad.)<br />
<br />
My second attempt was better; also towards the end of the day - on a Friday, no less, when I would have thought queues for anything self-indulgent would have extended round the corner - but I waltzed right in (no queue! woohoo) and had my choice from the last few neatly-packed trays. I bought two, so as not to be a miser, but also to allow myself a second opportunity for an opinion, in case my first one was biased by hype or hunger, or ruined by forgetfulness. I clutched my clear little plastic bag all the way home, careful not to smush the prized tarts.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRl8_IbkMDQ2FlITvrqTPUq2BlL1ZE5LByOVC4A_Q3Eq0M7VTXxZk5SpkcGn3HiCbu3h5BXY7dTyMlPzLj7rPJKsv0twtURwoILdT03lFK18mbDLB21wAb7RNUATAghuvb6nNZ_nah/s1600/Photo+30-1-17%252C+2+29+07+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRl8_IbkMDQ2FlITvrqTPUq2BlL1ZE5LByOVC4A_Q3Eq0M7VTXxZk5SpkcGn3HiCbu3h5BXY7dTyMlPzLj7rPJKsv0twtURwoILdT03lFK18mbDLB21wAb7RNUATAghuvb6nNZ_nah/s400/Photo+30-1-17%252C+2+29+07+pm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carried 'em all the way home in my l'il clear bag</td></tr>
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They're little fullas, only about 8cm in diameter, and some may find them pricey at $3.90 each. Me, I justify everything by how much it costs compared to a magazine or glass of wine, and since both of those are easily around the $12.00 mark these days, four bucks for a potential piece of heaven is worth the investment. Plus, it's CHEESE.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0OPKR60mdslX4UOw18IaHWq9bV72le4fFQEQW9MEjdNvnevXqYjBr-8hVc1vlCjw61ZE_7RDgkSo86JTJ1r8Bk4fnfMtwLU8iTfEftwgPnVuMNhAf5Ejx4wTcM5Z22Fxq-_oa-l0/s1600/Photo+30-1-17%252C+2+29+34+pm.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0OPKR60mdslX4UOw18IaHWq9bV72le4fFQEQW9MEjdNvnevXqYjBr-8hVc1vlCjw61ZE_7RDgkSo86JTJ1r8Bk4fnfMtwLU8iTfEftwgPnVuMNhAf5Ejx4wTcM5Z22Fxq-_oa-l0/s400/Photo+30-1-17%252C+2+29+34+pm.jpg" width="298" /></a></div>
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These guys have been selling like hotcakes (well... they ARE hotcakes) in Shanghai, Brunei, Singapore, Indonesia and Malaysia, since the original Malaysian venues opened in early 2016. Sydneysiders and Melburnians have been the next to sample the treat inspired by Japan's Hokkaido region, famed for its dairy products, including its mild but distinctive cheese. The Aussie version uses three types of locally-made cheese to replicate the flavour.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3osOGWzGWWGplvDQtlh0-TIbyVXISPcM1GzhWfx-B4WfPdAuUa2NPccmt1T9AbxnbxRVYXyDMjZEopRpTI7XIOUoZW2I6W80BEM_R46LjYkSQ6vbpQGqFgs05Qs71fjZ1uq0KOmct/s1600/Photo+30-1-17%252C+2+30+08+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3osOGWzGWWGplvDQtlh0-TIbyVXISPcM1GzhWfx-B4WfPdAuUa2NPccmt1T9AbxnbxRVYXyDMjZEopRpTI7XIOUoZW2I6W80BEM_R46LjYkSQ6vbpQGqFgs05Qs71fjZ1uq0KOmct/s400/Photo+30-1-17%252C+2+30+08+pm.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first glimpse!</td></tr>
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The curiosity I had going in was mostly about the level of cheesiness. Was it like stringy, melty-pizza cheese? or sweetened, creamed-down cheese, like in cheesecake? The answer: it's more like the latter, but not as creamy or sickly sweet. I would liken the cheesiness intensity to a cheesy bechamel sauce, like the kind your Mum would cover cauliflower with so you'd eat your vegies as a kid. It's similar to that in texture, too - kind of gluggy, but more aerated. It's very light, really. The sweetened shortcut pastry is thin but firm, so you almost get crunch alongside the fluffy pillow of filling, like a mini fluffy cheese pie. The overall effect is rich, but not overpowering - kind of savoury and sweet at the same time.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqlxNYjZT19g25rCbfZ5hv4-0VFgrEmCa_i-7JA_XrqtFYyFbvrKQd4m6W7U9p4S0LRASXjZDtROfBCY_FAqDYwpcZjUTs6cMBiLz3MX9ox6wjW2Mxo5qwO_5I7_woRQsiqNhK81E/s1600/Photo+30-1-17%252C+2+31+16+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqlxNYjZT19g25rCbfZ5hv4-0VFgrEmCa_i-7JA_XrqtFYyFbvrKQd4m6W7U9p4S0LRASXjZDtROfBCY_FAqDYwpcZjUTs6cMBiLz3MX9ox6wjW2Mxo5qwO_5I7_woRQsiqNhK81E/s400/Photo+30-1-17%252C+2+31+16+pm.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So you can get a good idea of the texture...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGol9DYwo1NXodQ8KD5aORNe8UaHwLR6jgmhUTPD3J-K1rzGxNtFMdgoh7Y6ubCDWKHgsylknuvIvhu4zg7iCRkj8hYMYDujTiCNXUZFTdJk4UhJcjEQLlz1dFJEAcyBhImjNdL0s/s1600/Photo+30-1-17%252C+2+31+29+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGol9DYwo1NXodQ8KD5aORNe8UaHwLR6jgmhUTPD3J-K1rzGxNtFMdgoh7Y6ubCDWKHgsylknuvIvhu4zg7iCRkj8hYMYDujTiCNXUZFTdJk4UhJcjEQLlz1dFJEAcyBhImjNdL0s/s400/Photo+30-1-17%252C+2+31+29+pm.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy and sort of gluggy...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUtDKiPLXKCputWobJ59Sr0VUN-VtFCLYTQtvpKYmFzgAjf3Q1wZ-5Zld-q32DcQlE_k53n9SooDVH18Dq15hv3nkUjv65pih7Wg-Fwrt0vnt1d3XsRTMTnUGoe9XJIDKkqTQqCqp/s1600/Photo+30-1-17%252C+2+31+46+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUtDKiPLXKCputWobJ59Sr0VUN-VtFCLYTQtvpKYmFzgAjf3Q1wZ-5Zld-q32DcQlE_k53n9SooDVH18Dq15hv3nkUjv65pih7Wg-Fwrt0vnt1d3XsRTMTnUGoe9XJIDKkqTQqCqp/s400/Photo+30-1-17%252C+2+31+46+pm.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...but also fluffy and held its shape.</td></tr>
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HBCT venues are take-away only, so as to minimise overheads and queues. Australian venues now include Melbourne Central, <a href="http://www.qv.com.au/" target="_blank">QV</a>, Box Hill and Chadstone in Melbourne, and <a href="http://worldsquare.com.au/" target="_blank">World Square</a> in Sydney. All tarts are baked fresh onsite daily (in some kiosks, up to 20,000 a day!), and it is suggested you try them reheated, chilled, or even frozen - as well as fresh, of course ;)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJiJVnuFvLaj5iZi0HF40aw-1D87_Emz9zWth6fMm6Iu7_ChdrxFiKy06fuL3T8PjNH_m2MaNL5_8YxuvzF6U6BhmpE6_4lwhY53Hlmm6gK-wdgzLlfvc7BHTNFobojSFzpV2QHHd/s1600/Photo+30-1-17%252C+2+32+20+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJiJVnuFvLaj5iZi0HF40aw-1D87_Emz9zWth6fMm6Iu7_ChdrxFiKy06fuL3T8PjNH_m2MaNL5_8YxuvzF6U6BhmpE6_4lwhY53Hlmm6gK-wdgzLlfvc7BHTNFobojSFzpV2QHHd/s400/Photo+30-1-17%252C+2+32+20+pm.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Tart.</td></tr>
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I can see how these could become addictive. I definitely liked them, but for my waistline, will try and keep them as a once-in-a-while treat (thank heavens I don't work near the city).<br />
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<a href="https://www.zomato.com/melbourne/hokkaido-baked-cheese-tart-cbd" target="_blank" title="View Menu, Reviews, Photos & Information about Hokkaido Baked Cheese Tart, CBD and other Restaurants in Melbourne"><img alt="Hokkaido Baked Cheese Tart Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18423935/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a> <br />
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<br />Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-21035291189051432432016-08-29T16:19:00.000+10:002017-06-04T15:40:35.674+10:00Spice Temple<h2>
Spice Temple </h2>
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Neil Perry's Fine Dining Chinese Restaurant at Crown, Southbank, Melbourne</h3>
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It's considered an institution in Melbourne, and with a chef to its name like <a href="http://www.rockpool.com/about-neil-perry/" target="_blank">Neil Perry</a>, a location like <a href="http://www.travelvictoria.com.au/southbank/" target="_blank">Southbank</a>, and an existence of six years in the Melbourne restaurant scene (when staying power is notoriously elusive), it's no wonder. Spice Temple's name is a pretty accurate description of the restaurant: food heavy in spices and spiciness; a dim space with a sort of hushed reverence.<br />
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<tr><td class="tr-caption" style="text-align: center;">A line-filled eating den</td></tr>
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The quiet tone of <a href="http://www.rockpool.com/spicetemplemelbourne/" target="_blank">Spice Temple</a> (Shop 7, Crown Complex, 8 Whiteman Street, Southbank) could well be due to its design. With lots of dark wood and more traditional red and gold carpet, one might be forgiven for thinking it's a little dated. What keeps it current is the symmetrical and perpendicular fittings, creating neat squared-off eating nooks, and the dark, felt-like soundproofing material spaced out overhead, muffling any white noise.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCrSLh3f7BkGBIJkJVhilyvyLR2Et3OinCfs4mZA7pmR7KeDodsCjuEl5uGigZ5mC7Ml6n7MJCJ4EyoNOIHBS7UiaGwgQ7J5CYGB7zP0N53WsEGBVnZol4kSWH5uPjAst-jkCbpmM/s1600/Photo+26-08-2016%252C+11+40+03+AM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCrSLh3f7BkGBIJkJVhilyvyLR2Et3OinCfs4mZA7pmR7KeDodsCjuEl5uGigZ5mC7Ml6n7MJCJ4EyoNOIHBS7UiaGwgQ7J5CYGB7zP0N53WsEGBVnZol4kSWH5uPjAst-jkCbpmM/s400/Photo+26-08-2016%252C+11+40+03+AM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Overhead soundproofing and visual design effect</td></tr>
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Walking into the restaurant's reception area, you immediately notice the cool darkness of the space, brushed with warm gold finishes, arresting portraits of dour-faced Asian women, and the odd rustic lantern. To your left is a staircase that leads to a luxurious bar downstairs, and straight ahead the restaurant opens out into the brighter natural light of its riverfront windows.<br />
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<tr><td class="tr-caption" style="text-align: center;">Windows drawing in riverside light from Southbank</td></tr>
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Service is smooth and warm - frustratingly, mostly provided by attractive young women in Asian-inspired dresses. (C'mon - where are all the attractive male waiters?!) Perhaps this is one aspect which contributes to the restaurant's feel of a 'gentleman's club' - not that Spice Temple is trashy in any way, of course, but it certainly has an exclusive, traditional air about it. In spite of this, I still felt relaxed and well-accommodated whilst there. I'd call it Accessible, Slightly Traditional Fine Dining™. <span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 115%;">© </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Gentleman's club-style fine dining in Crown</td></tr>
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In case you haven't heard (!), Perry boasts an empire of restaurants and variety of cuisines, including meat, seafood, Chinese and Italian food, various incarnations of <a href="http://www.rockpool.com/rockpoolbarandgrillmelbourne/" target="_blank">Rockpool</a>, Spice Temple in <a href="http://www.rockpool.com/spicetemplesydney/" target="_blank">Sydney</a> and <a href="http://www.rockpool.com/spicetemplemelbourne/" target="_blank">Melbourne</a>, more recently, <a href="http://www.rockpool.com/rosettamelbourne/" target="_blank">Rosetta</a> (also at <a href="https://www.crownmelbourne.com.au/" target="_blank">Crown Melbourne</a>), as well as multiple other ventures. He consults with <a href="http://www.qantas.com/travel/airlines/international-inflight-dining/global/en" target="_blank">Qantas</a> on their menus, has presented and made guest appearances on <a href="http://www.lifestylefood.com.au/chefs/neilperry/" target="_blank">television</a>, and of course, released <a href="https://www.dymocks.com.au/authors/neil-perry" target="_blank">cookbooks</a> (the current running total is eight). Spice Temple Sydney was opened in January 2009; its Melbourne twin in October 2010.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZp5C5TZFUi-0y166ZjDvNTMndv0b6BzOsPtKlFtiPKj9yY4PEV87mTy_TeThwwiOoVTJyDq9d1SKOyZh5lH688wHJI3HG2zXobUlZ_haBs_DKfVBugQca2KIr2eWJKPTJ-Q3LuVS-/s1600/Photo+26-08-2016%252C+11+48+37+AM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZp5C5TZFUi-0y166ZjDvNTMndv0b6BzOsPtKlFtiPKj9yY4PEV87mTy_TeThwwiOoVTJyDq9d1SKOyZh5lH688wHJI3HG2zXobUlZ_haBs_DKfVBugQca2KIr2eWJKPTJ-Q3LuVS-/s400/Photo+26-08-2016%252C+11+48+37+AM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chunky crockery, not uncommon in modern Asian venues</td></tr>
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So what does this very Caucasian Sydneysider know about Chinese food? As well as cooking in the ever-evolving and strongly varied Australian food market for around 35 years now, he has long held a keen interest in Asian ingredients, and travelled the world to learn them. The food at Spice Temple is apparently influenced by multiple Chinese regions, including Yunnan, Jiangxi, Guangxi and Xinjiang, but most heavily Sichuan and and Hunan. Moreover, it is actually delicious. I mean, you would hope so, considering all the hype, but this guy seems to know what he's doing. Spice is obviously key here, and all the dishes we sampled were a lovely melding of pickled, chillied, salted flavours, offset by fresh ingredients and cleansing drinks.<br />
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<tr><td class="tr-caption" style="text-align: center;">A cleansing glass of Pinot Gris from Alsace</td></tr>
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We were a small lunch group of just three, and wanted to cater to our different tastes but still share a light meal. This is what we ate...<br />
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<h4>
From the 'Pickles' selection</h4>
Cabbage and radish:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxOBB8Cyn4LlxAPbNxLJMHTRsxrajYtF6Kb3vNFu-7TiIyyWY3JJ0PbiuzWNwLgpMLjZXIhxBMjU-NqGAhq1XOYJmllevcufB9W4gfTMgSeV973VmGdoT9KQRbiCaGzPKzbVRD6kA/s1600/Photo+26-08-2016%252C+11+52+10+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxOBB8Cyn4LlxAPbNxLJMHTRsxrajYtF6Kb3vNFu-7TiIyyWY3JJ0PbiuzWNwLgpMLjZXIhxBMjU-NqGAhq1XOYJmllevcufB9W4gfTMgSeV973VmGdoT9KQRbiCaGzPKzbVRD6kA/s400/Photo+26-08-2016%252C+11+52+10+AM.jpg" width="300" /></a></div>
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<h4>
From the 'Raw' selection </h4>
Kingfish with pickled green chilli, black sesame and shallot oil:<br />
(this was melt-in-your-mouth)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtSRAqkGTc0kwGoewouQ4LzSDq9XVL7fUBHAX9o0x90UNrkdupj1K0O7WQ19ICoIcnxxCXzxFM0BbLksH0CvAvDHhyphenhyphenUeT_YTSAK9oxB2iCZOOyAPzUxnqVPV6nI2I2zfnlUSZQWFa/s1600/Photo+26-08-2016%252C+11+52+50+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtSRAqkGTc0kwGoewouQ4LzSDq9XVL7fUBHAX9o0x90UNrkdupj1K0O7WQ19ICoIcnxxCXzxFM0BbLksH0CvAvDHhyphenhyphenUeT_YTSAK9oxB2iCZOOyAPzUxnqVPV6nI2I2zfnlUSZQWFa/s400/Photo+26-08-2016%252C+11+52+50+AM.jpg" width="298" /></a></div>
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Yellowfin tuna tartare 'typhoon shelter style' with chilli and cucumber:<br />
(with a surprising slow build of spiciness)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjvfbAl09roQ0okWtNsU7mf48VWLCn7r-1NgBKrSim8DNiTjcjw6jTlUbd2mW5Qe_Hr7mftON8DNyexHn9r0BWjJ7C8ASM2wy1fX6fhPw1bl4WUZEK8twaFuUeHKiv2QP_D9hdIge/s1600/Photo+26-08-2016%252C+11+53+44+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjvfbAl09roQ0okWtNsU7mf48VWLCn7r-1NgBKrSim8DNiTjcjw6jTlUbd2mW5Qe_Hr7mftON8DNyexHn9r0BWjJ7C8ASM2wy1fX6fhPw1bl4WUZEK8twaFuUeHKiv2QP_D9hdIge/s400/Photo+26-08-2016%252C+11+53+44+AM.jpg" width="298" /></a></div>
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<h4>
From the 'Steamed and Poached Dumplings' selection</h4>
Pork and prawn siu mai:<br />
(fresh and tasty)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjictv-h3NjMXzwVNojzdf4b2GLQe4xmFhYuIxO44_l49ehTn7kMMQ7hToy4jDNpCgbaHGqcf4zO33xiPEUY7O5O7td2xMn83ElwrOHG0t3PM2yZqZ1sGLI1oYakCEjwcP4AadK4duZ/s1600/Photo+26-08-2016%252C+11+54+18+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjictv-h3NjMXzwVNojzdf4b2GLQe4xmFhYuIxO44_l49ehTn7kMMQ7hToy4jDNpCgbaHGqcf4zO33xiPEUY7O5O7td2xMn83ElwrOHG0t3PM2yZqZ1sGLI1oYakCEjwcP4AadK4duZ/s400/Photo+26-08-2016%252C+11+54+18+AM.jpg" width="298" /></a></div>
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<h4>
From the 'Small Plates and Salads' selection</h4>
Spice fried chicken wings with heaven facing chilli:<br />
(the boys loved this one)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEggbALkAnssjiOAYLoCh5THftpmzpRKKTpSVRQaRHx8mse1hjIilg6mXIHCqnnZ4aeW8iuYtwOMWAX3nkKaGsDZvqYSB8ehw1tk3iA7qQnrFWYVC-kUGRiMtLU5yzl_x4KCj5qTz1/s1600/Photo+26-08-2016%252C+11+55+02+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEggbALkAnssjiOAYLoCh5THftpmzpRKKTpSVRQaRHx8mse1hjIilg6mXIHCqnnZ4aeW8iuYtwOMWAX3nkKaGsDZvqYSB8ehw1tk3iA7qQnrFWYVC-kUGRiMtLU5yzl_x4KCj5qTz1/s400/Photo+26-08-2016%252C+11+55+02+AM.jpg" width="298" /></a></div>
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Crispy school prawns, heaven facing chilli, salt and pepper:<br />
(so good, we got them twice! incredibly moreish)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wkRvLy8oSxYxBEUgWbbW6Rbrt97IMR1GO6Pw-QFK4ld5GgRdI1-GDR5V1Z7b3KQLNgRxOZDenqLbR4gtTHiMMn0wb4rIACOAwzo9Bs12hL_FF5ARTJZT0Hl2ihgetfZbZiQrtla0/s1600/Photo+26-08-2016%252C+11+56+02+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wkRvLy8oSxYxBEUgWbbW6Rbrt97IMR1GO6Pw-QFK4ld5GgRdI1-GDR5V1Z7b3KQLNgRxOZDenqLbR4gtTHiMMn0wb4rIACOAwzo9Bs12hL_FF5ARTJZT0Hl2ihgetfZbZiQrtla0/s400/Photo+26-08-2016%252C+11+56+02+AM.jpg" width="400" /></a></div>
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<h4>
From the 'Large Plates' selection</h4>
Tea smoked duck with Mandarin pancakes, cucumbers, spring onion, hoisin sauce:<br />
(the perfect softer-flavoured, fresher and more filling dish to end on)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMElh2YIaCCMOVnmGQ9Q-613-MQEHQ4h4f8nRLVMnhmsf2v_jZIhqO2S9SbLONa8aFrsL8Z8Y6LhYMkN5x8sgsjbD7bX8PnEvTlZ8Ebhyphenhyphen1qvhBm_6ilk_BEBJIXgLSpaFca5xliiq/s1600/Photo+26-08-2016%252C+12+00+30+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMElh2YIaCCMOVnmGQ9Q-613-MQEHQ4h4f8nRLVMnhmsf2v_jZIhqO2S9SbLONa8aFrsL8Z8Y6LhYMkN5x8sgsjbD7bX8PnEvTlZ8Ebhyphenhyphen1qvhBm_6ilk_BEBJIXgLSpaFca5xliiq/s400/Photo+26-08-2016%252C+12+00+30+PM.jpg" width="298" /></a></div>
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(And yes, that is my photography getting more shonky by the end of the meal. Typical.)<br />
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Spice Temple is regularly spruiked to Melbourne tourists as a good example of what an Australian chef can achieve - and of course its location doesn't hurt. Having known of its existence for years, I was mildly surprised that I enjoyed it so much - frankly, I'd expected more pretentiousness and prepared myself for the food to be a let-down. But I was wrong in both cases - I felt comfortable there, and the food was great. Although I don't necessarily see Spice Temple becoming a regular fixture on my dining calendar, I will gladly return. Most likely with a tourist in tow.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapvvRHND1p7L27sbgUrO7fVAHIFoRf5USXwobZ2hVeRFlOpqNNRvETIWQakMxx4Y11F42sd5O0IwEKDiK4dDvCPm1x-JnihyphenhyphenVKJjroLYc9cipIMD4aERirWni5j61XDSaLSVE4ZPC/s1600/Photo+26-08-2016%252C+11+57+08+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapvvRHND1p7L27sbgUrO7fVAHIFoRf5USXwobZ2hVeRFlOpqNNRvETIWQakMxx4Y11F42sd5O0IwEKDiK4dDvCPm1x-JnihyphenhyphenVKJjroLYc9cipIMD4aERirWni5j61XDSaLSVE4ZPC/s400/Photo+26-08-2016%252C+11+57+08+AM.jpg" width="298" /></a></div>
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<a href="https://www.zomato.com/melbourne/spice-temple-southbank" target="_blank" title="View Menu, Reviews, Photos & Information about Spice Temple, Southbank and other Restaurants in Melbourne"><img alt="Spice Temple Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16576508/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a> <br />
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<br />Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-84310764777350827602016-07-08T17:11:00.001+10:002016-08-29T16:20:27.864+10:00Milk the CowEveryone likes cheese, right?<br />
<br />
OK, except maybe the lactose intolerant, and some people are averse to blue cheese. I love it all. Aside from one bad experience when I ate far too much camembert one Christmas and was subsequently quite ill, I will usually happily eat ALL the cheese, all the time. And yes, I am aware it's not terribly healthy, but pffff, I don't care (much), and yes, I am also aware there is a old wives' tale that cheese gives you crazy dreams... Awesome! Bring it on.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGsKksZkCRIj95dZqBIO3iI2CyBqtUn16XFzslWvwQQNpbFi7-Q3YBW0vpRxHZwIs5D7ZkgXWKTHahe1z3mlpqROxI2h8q9-dQZYs3ZNaepRuTqvAM-1ftlFD9ahi4AJ0nBun2uPa/s1600/Photo+11-01-2015+7+27+56+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGsKksZkCRIj95dZqBIO3iI2CyBqtUn16XFzslWvwQQNpbFi7-Q3YBW0vpRxHZwIs5D7ZkgXWKTHahe1z3mlpqROxI2h8q9-dQZYs3ZNaepRuTqvAM-1ftlFD9ahi4AJ0nBun2uPa/s400/Photo+11-01-2015+7+27+56+pm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese counter at Milk the Cow St Kilda</td></tr>
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In 2012, St Kilda was all abuzz with the opening of <a href="http://milkthecow.com.au/" target="_blank">Milk the Cow</a> (157 Fitzroy St, St Kilda), a 'licenced fromagerie' - which I take to mean 'cheese shop that sells alcohol'... unless you need some kind of special licence to sell cheese? (Apart from unpasteurised cheese - which I'm pretty sure is illegal - I don't think you do.) Intriguing. A bar that sells cheese? Or a cheese shop that lets you drink? Eat/drink in, or out? I was interested to check it out, but never actually got there until early 2015 (I know... pretty lame), to take part in one of Milk the Cow's special events (a common occurrence). It was a matched cheese and wine night, called (aptly) Perfect Match Monday. For this particular night, the products came from the Mornington Peninsula: the cheeses from <a href="http://www.redhillcheese.com.au/" target="_blank">Red Hill Cheese</a>, and the wines from <a href="http://www.crittendenwines.com.au/" target="_blank">Crittenden Estate</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AgndHSrVz780ZSRhaTxd9sS8Zyfdf5OrCCn6hVo6t2UmLIsIZES41z1SvvExe-R-EOvj2G4EcIOOy4TrzOUs1As7oCgDKhXB5POa6VYwZCOS2iunO59uDmbd_nHHX7whCCXAVmmX/s1600/Photo+11-01-2015+7+29+41+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AgndHSrVz780ZSRhaTxd9sS8Zyfdf5OrCCn6hVo6t2UmLIsIZES41z1SvvExe-R-EOvj2G4EcIOOy4TrzOUs1As7oCgDKhXB5POa6VYwZCOS2iunO59uDmbd_nHHX7whCCXAVmmX/s400/Photo+11-01-2015+7+29+41+pm.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lights like cow udders (on purpose!)</td></tr>
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When you first walk into the St Kilda site, it's set up basically like a restaurant (including table service), only it also has a huge, long cheese deli counter on one side, featuring every cheese imaginable (over 150 from around the world, according to the website). So. Much. Cheese.<br />
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<tr><td class="tr-caption" style="text-align: center;">Cheese and wine flight for Perfect Match Monday</td></tr>
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For the Perfect Match night, they waited til all booked guests had arrived, then served up a flight of wines and individual cheeses per person, along with bread and crackers, of course. Someone from Red Hill Cheese talked about each cheese, followed by someone from Crittenden Estate speaking about the wine matched to each cheese.<br />
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I didn't take notes (sorryyyy!) and it was a while ago, so I don't remember which cheeses I liked best and why, but I do remember liking them all! Out of the wines, I remember the Fume Blanc was my favourite (trust me to remember the wine over everything else).<br />
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Meanwhile, a second Milk the Cow venue had opened in Carlton (323 Lygon St, Carlton) in late 2014 (Northsiders, rejoice!). More recently, I attended one of its Fondue Nights. The Carlton venue has a different layout: longer, thinner and darker, with the event held in the upstairs function hall. Same deal: once all patrons were seated, the presentation began - this time, by Milk the Cow's public star, Regional Manager and Cheesemonger, Laura Lown. (Founder and Managing Director, Daniel Verheyen takes more of a background role.)<br />
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<tr><td class="tr-caption" style="text-align: center;">Cheeseboard and Gluhwein</td></tr>
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Our first round of cheese was a shared platter featuring four different cheeses, each used in the fondue that followed, apparently. Lown talked us through the flavours, textures and history of each cheese, whilst we devoured them along with a steaming teacup of Glühwein (basically a German name for spiced mulled wine). This time, I paid more attention, but couldn't possibly pick a favourite, because I liked all the cheeses. Yep.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uoTzeQth6FrJ-h1RCpum52ki1usWNknbL-WQlBJD97oxcdfJnov5lkcN7ZgsoPTUHIMckMe2-MKuEUX2dik3e67noA1LjI-0UJcsw0zElRCBJ-DZVxeP_LsWJjspnoqSdxnlvZAD/s1600/Photo+20-06-2016%252C+3+37+18+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uoTzeQth6FrJ-h1RCpum52ki1usWNknbL-WQlBJD97oxcdfJnov5lkcN7ZgsoPTUHIMckMe2-MKuEUX2dik3e67noA1LjI-0UJcsw0zElRCBJ-DZVxeP_LsWJjspnoqSdxnlvZAD/s400/Photo+20-06-2016%252C+3+37+18+PM.jpg" width="298" /></a></div>
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For our second (and main) course, we were each served a mini pot of cheese fondue, kept warm by a tealight candle underneath, and served with chunky bits of bread. Whilst enjoying the novelty of poking a bread bit into the fondue and lifting it high to let the cheese stretch off, then eating many of these over and over, Lown demonstrated how to make fondue. Basically, there's a crapload more to it than you'd expect - not least, multiple cheeses, HEAPS of garlic, and kirsch - plus a whole bunch of technique, of course. Definitely doable, but I am eminently lazy, and much like cooking fish, soufflé, curry, or basically anything involving strong smells, culinary know-how or lots of ingredients/time, I prefer other people to make fondue for me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9K0mjgf-cktWIgshGxczdEhiuJsaGGqGRreYVA-w5rVhtq5VawYrsl5AL1x7p33WWXXsUSAang-vanRQt8bfpg1tT2AgXyw_QYYhjcdxua6YSp-kpEzqEmdD1tHFefU39XYT8kVwk/s1600/Photo+20-06-2016%252C+3+38+05+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9K0mjgf-cktWIgshGxczdEhiuJsaGGqGRreYVA-w5rVhtq5VawYrsl5AL1x7p33WWXXsUSAang-vanRQt8bfpg1tT2AgXyw_QYYhjcdxua6YSp-kpEzqEmdD1tHFefU39XYT8kVwk/s400/Photo+20-06-2016%252C+3+38+05+PM.jpg" width="300" /></a></div>
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This fondue was delicious, but very rich and strong in flavour, and there was no way I would have been able to finish it. (The first course of cheeses obviously contributed to that stance.) My friend and I both suffered that evening, due to all that rich food, in amounts our stomachs were not used to. Nonetheless, I enjoyed it and would go again. For $45.00 per person, I thought it was very reasonable. (Not sure my friend could handle that much cheese again though. Anyone else up for the challenge?! There was even a man playing accordian!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuAXwaqKFAj6xdigwOz-Q1nc6d3ut9u5A92LNmn9WrC_6tYRhWTXM7rUdsgZn8HsMJBrWpGA3X-nswmo-TqbfkKD4U_wsw9Kvutyx8j9CbzYXbNbKNqRcEv4l2MUvQO3rmkQzH5yt/s1600/Photo+8-07-2016%252C+4+24+30+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuAXwaqKFAj6xdigwOz-Q1nc6d3ut9u5A92LNmn9WrC_6tYRhWTXM7rUdsgZn8HsMJBrWpGA3X-nswmo-TqbfkKD4U_wsw9Kvutyx8j9CbzYXbNbKNqRcEv4l2MUvQO3rmkQzH5yt/s400/Photo+8-07-2016%252C+4+24+30+PM.jpg" width="300" /></a></div>
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Open as a regular walk-in bar as well, Milk the Cow ensures they change their cheeseboard offerings regularly. A couple of other times, I went to the St Kilda site and tried their Supreme Platter, also shown here for your viewing pleasure:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnXbCWt68LYHuVpe6U6_CHtsFW-d2h9QWNecgG3iseEk4yzdGER1MXACHAy1Ts32dhnWm3gqeemchfDIxF2-z_EIOsqQA-6eLUPgK6A0O8U2Ht8GBFOAYsL9-lh0WNkKBBq_U0_v9/s1600/Milk+The+Cow+supreme+platter+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnXbCWt68LYHuVpe6U6_CHtsFW-d2h9QWNecgG3iseEk4yzdGER1MXACHAy1Ts32dhnWm3gqeemchfDIxF2-z_EIOsqQA-6eLUPgK6A0O8U2Ht8GBFOAYsL9-lh0WNkKBBq_U0_v9/s400/Milk+The+Cow+supreme+platter+1.jpg" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Supreme Platter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdVdiTVYb_WHGGfxRfeNXmeHkhQ8czHKl39N-qJfp1IJxei5fklOkfRiGzUn8jHH7MR8UJpE7HlEovbdgNEAMr13X8lCPbclNUz_E-_Cn_rbf0169Li6EN76NXrCwi5Sa2rD25BQ-/s1600/Milk+The+Cow+supreme+platter+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdVdiTVYb_WHGGfxRfeNXmeHkhQ8czHKl39N-qJfp1IJxei5fklOkfRiGzUn8jHH7MR8UJpE7HlEovbdgNEAMr13X8lCPbclNUz_E-_Cn_rbf0169Li6EN76NXrCwi5Sa2rD25BQ-/s400/Milk+The+Cow+supreme+platter+2.jpg" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Supreme Platter SUPREMELY CLOSE UP</td></tr>
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Milk the Cow hosts myriad events (sign up to their mailing list or see the <a href="http://milkthecow.com.au/whats-on/" target="_blank">website</a> for more info), and apparently also specialises in cheese towers (eh?!) and hampers. If you are even vaguely interested in eating cheese, I suggest you check out one of their venues.<br />
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<a href="https://www.zomato.com/melbourne/milk-the-cow-st-kilda" target="_blank" title="View Menu, Reviews, Photos & Information about Milk the Cow, St Kilda and other Restaurants in Melbourne"><img alt="Milk the Cow Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16580906/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a><br />
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<a href="https://www.zomato.com/melbourne/milk-the-cow-st-kilda" target="_blank" title="View Menu, Reviews, Photos & Information about Milk the Cow, St Kilda and other Restaurants in Melbourne"><img alt="Milk the Cow Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16580906/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
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<a href="https://www.zomato.com/melbourne/milk-the-cow-carlton" target="_blank" title="View Menu, Reviews, Photos & Information about Milk the Cow, Carlton and other Restaurants in Melbourne"><img alt="Milk the Cow Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16586275/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> <br />
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<a href="https://www.zomato.com/melbourne/milk-the-cow-carlton" target="_blank" title="View Menu, Reviews, Photos & Information about Milk the Cow, Carlton and other Restaurants in Melbourne"><img alt="Milk the Cow Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16586275/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a> <br />
<br />Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-39250674022428450502016-06-30T09:30:00.000+10:002016-07-08T10:38:31.523+10:00Pierre Roelofs Dessert Evening<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBtyA9ricMUYMaZovjzU2PpjaW_CzRxIemerthTNUDwL-yvgZGd2a2pgryMdZitmVBnRb4bV9jbEwE_06Jylv5ld7VoWgmsyeAXq3PQv9DRm1ZJ3CZGBjBUlL4ztMknUY-bI570B2/s1600/Photo+20-06-2016%252C+2+48+56+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBtyA9ricMUYMaZovjzU2PpjaW_CzRxIemerthTNUDwL-yvgZGd2a2pgryMdZitmVBnRb4bV9jbEwE_06Jylv5ld7VoWgmsyeAXq3PQv9DRm1ZJ3CZGBjBUlL4ztMknUY-bI570B2/s400/Photo+20-06-2016%252C+2+48+56+PM.jpg" width="300" /></a></div>
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A few years ago, when I lived northside and spent a lot of time around Smith Street, I first heard of pastry chef <a href="https://www.pierreroelofs.com/" target="_blank">Pierre Roelofs</a>' dessert degustations, then held at Fitzroy's Cafe Rosamond. (I've since heard they were previously at <a href="http://monsieurtruffechocolate.com/" target="_blank">Monsieur Truffe</a>'s former Smith Street site.)<br />
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The idea was you paid a set price (around $50.00 each, from memory) for a set number of courses of dessert only. Yes, DESSERT ONLY. I remember being impressed by (a) the concept of a degustation comprising solely desserts (if you're a sweet tooth too - admit you're also in love with the idea), and (b) the variety explored within such a constricted genre - sometimes focused around certain ingredients, or catering to certain food requirements (e.g. lactose intolerant, vegan). Possibly, the variety was to make it more interesting for Roelofs, or more inclusive for potential customers ...but it just all sounded really clever. Roelofs is Kiwi-born and trained in Switzerland for some years. He prepares each element of his desserts personally.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG55fGLBzu7fD65mvpZyOm53vg-WO3XUHjp0m66xPIRd45xJQQt-qE4UYuN4Ylr202XXPQF3_Uo52Hz_H0kFDDBZ1G5ATHynaIvhV7J7ui7tLIH7CHLkCfEOz8zOffogl1IyfNJH3p/s1600/Photo+20-06-2016%252C+2+47+39+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG55fGLBzu7fD65mvpZyOm53vg-WO3XUHjp0m66xPIRd45xJQQt-qE4UYuN4Ylr202XXPQF3_Uo52Hz_H0kFDDBZ1G5ATHynaIvhV7J7ui7tLIH7CHLkCfEOz8zOffogl1IyfNJH3p/s400/Photo+20-06-2016%252C+2+47+39+PM.jpg" width="400" /></a></div>
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Unfortunately, the Rosamond evenings ended before I had a chance to partake. A stint of quiet was followed by several random Roelofs events, including similar degustations for a short time at <a href="https://adrianozumbo.com/" target="_blank">Adriano Zumbo</a>'s <a href="http://www.fancynance.com.au/" target="_blank">Fancy Nance</a> (21 Daly Street, South Yarra) (where you received four courses for $65.00), and a soft-serve pop-up outside <a href="http://greenparkdining.com.au/" target="_blank">Green Park</a> (815 Nicholson Street, Carlton North) (timely: in the middle of summer, January 2016). Having missed all these, I was excited when a good chef friend of mine suggested we do the dessert degustation at Roelofs' new home, as of April 2016: <a href="http://www.milkwood.com.au/" target="_blank">Milkwood</a> (120 Nicholson Street, Brunswick East).<br />
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I knew Milkwood as a regular cafe, having eaten brunch there several times. It makes sense to me that a daytime venue be utilised by night for a different purpose. Not only does it bring more attention to each business individually, through buzz about one or the other, but it would split (or at least lighten) the cost of overheads. In Melbourne's competitive cafe/restaurant market, any penny saved to keep an awesome business going is a good thing.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZD_B66Dyzh1ik1FufZ4IoFG94ufLJ8wd5woru5G5SrIDCle6k_SinY8bTblK0Ny9_NwGh_Es0oO5MI671YWIuX0LwxdqL2_ne7Hz_06QDGYqzsIm52pW2mvwsdlz-2okjH5IzS-G/s1600/Photo+20-06-2016%252C+2+55+35+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZD_B66Dyzh1ik1FufZ4IoFG94ufLJ8wd5woru5G5SrIDCle6k_SinY8bTblK0Ny9_NwGh_Es0oO5MI671YWIuX0LwxdqL2_ne7Hz_06QDGYqzsIm52pW2mvwsdlz-2okjH5IzS-G/s400/Photo+20-06-2016%252C+2+55+35+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My friend looking forward to desserty goodness</td></tr>
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We pre-purchased our tickets online: $55.00 each for what turned out to be three courses of dessert - but I think should actually have been four, according to the website and online reviews. At the time, I felt relieved: I'd expected four or five courses, but after two, wasn't sure I could stomach that many! They weren't overly sweet, for desserts - but of course, the nature of dessert is that it IS sweet. Those three courses taught me the maximum amount of sugar my body can handle!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPz9t_UqYrPfs5ekK1lK4Od_7rtVoWGtIgRSKLxrozXRXKgbAa0GiiAJWNMFRDkoub41dVuGrcA2tsIePZL_9Gh2zczvukNVi2sIsK7hyxhbY7xviCFUq1d0iwQq-b4o1Cr31XzMGs/s1600/Photo+20-06-2016%252C+2+54+22+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPz9t_UqYrPfs5ekK1lK4Od_7rtVoWGtIgRSKLxrozXRXKgbAa0GiiAJWNMFRDkoub41dVuGrcA2tsIePZL_9Gh2zczvukNVi2sIsK7hyxhbY7xviCFUq1d0iwQq-b4o1Cr31XzMGs/s400/Photo+20-06-2016%252C+2+54+22+PM.jpg" width="298" /></a></div>
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It was strange rocking up to a closed Milkwood, its front room packed up and lights dimmed. A sign on the window pointed us down the side path to a back entry, and we found ourselves in the light, neutral back rooms of the venue. We were politely greeted by staff who were obviously enjoying the novelty of serving desserts to excited guests, and were led to our table.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCNgQ81wOqhEBx3GFKid08h66RP8uZr2DD1XLsOeFmLiFWeTdZcUu5jq6WOZJmcBOyf2Wh2Tfxyq7qeAQ2uJBLM3yHHnE3EMN_R-IU7tA2UkbHKoe56Yqhqld1Vc-0Hz2BOFbDBvT/s1600/Photo+20-06-2016%252C+2+56+53+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCNgQ81wOqhEBx3GFKid08h66RP8uZr2DD1XLsOeFmLiFWeTdZcUu5jq6WOZJmcBOyf2Wh2Tfxyq7qeAQ2uJBLM3yHHnE3EMN_R-IU7tA2UkbHKoe56Yqhqld1Vc-0Hz2BOFbDBvT/s400/Photo+20-06-2016%252C+2+56+53+PM.jpg" width="400" /></a></div>
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An archway and lots of light-coloured wood gave the place a clean, Scandinavian feel. Water was served from pastel country-style pitchers, and a light, country-kitsch theme continued in the crockery, and even the arty bill. We ordered from the non-alcoholic drinks menu (truth be told - slightly disappointing, but probably healthier, since we'd already down a few drinks with our light antipasto dinner up the road) and awaited our first course.<br />
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It was an earl grey meringue, atop a rich base of apricot, almond creme and sablée (pastry). The flavours and textures complemented one another surprisingly well, and also went very nicely with my chamomile tea.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-R9_N61Gg1O-Z_xXS3p89cahvaAb_trRtwMddQSzjYM6hM4eIyZo90VXcFyxBQXBhFR3f9ypWfbedBRCGk_CaZcCu19Vr2kG_i7lCLLAcp8EIVwAcF2-qCm_nAHzz0AeXwIuIzwI-/s1600/Photo+20-06-2016%252C+3+00+10+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-R9_N61Gg1O-Z_xXS3p89cahvaAb_trRtwMddQSzjYM6hM4eIyZo90VXcFyxBQXBhFR3f9ypWfbedBRCGk_CaZcCu19Vr2kG_i7lCLLAcp8EIVwAcF2-qCm_nAHzz0AeXwIuIzwI-/s400/Photo+20-06-2016%252C+3+00+10+PM.jpg" width="400" /></a></div>
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Next was a lime coconut ice-cream, with a lime jelly, jasmine and rum raisins. I'm not normally a fan of rum raisin, but the sweet-and-sour lightness of the lime and coconut helped cut through its richness.<br />
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Finally, third course was a chickpea sponge (unusual, right? but yummy!) with passionfruit cream and gel, and a chocolate crumb.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxehgFr99ECDr7pEh7s1_qL3787EyoJ0bPyeEi3-tIR1vuvz7cmL8OLz47N_dHYRIyorJbk_Ycy9ifRMtjeDIT_6tkDJUD2CZuhhR6K2VxV2Ml6urisFzefIAIBJe8nmRQ6AMKVe4/s1600/Photo+20-06-2016%252C+3+02+15+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxehgFr99ECDr7pEh7s1_qL3787EyoJ0bPyeEi3-tIR1vuvz7cmL8OLz47N_dHYRIyorJbk_Ycy9ifRMtjeDIT_6tkDJUD2CZuhhR6K2VxV2Ml6urisFzefIAIBJe8nmRQ6AMKVe4/s400/Photo+20-06-2016%252C+3+02+15+PM.jpg" width="400" /></a></div>
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I was rather disappointed that one of the courses did not turn out to be Roelofs' signature 'dessert tube' (of various changing flavours) - I'm guessing this is the course that we missed out on. Perhaps they'd run out (the table next to us didn't get them, either). But, as I said - three courses of sugar was plenty for me, and in any case, I enjoyed the courses we did receive.<br />
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Dessert Evenings can be booked through the Pierre Roelofs <a href="https://www.pierreroelofs.com/" target="_blank">website</a>, and are currently scheduled in once per week, as far as August. Make sure you book ahead - they are very popular - and you will need to pay ahead, too. Approximately one hour and 20 minutes is allocated for each sitting. The set menu is changed frequently, and dietary requirements *may* be able to be catered for, with plenty of notice (but it's best to enquire).<br />
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Roelofs' current project is Dessert Studies: basically a collaboration with other creatives to help devise new Dessert Evenings dishes. From time to time, he also runs a Dessert Intensive, a short course designed to share his knowledge, skills and experience with pastry chefs of the future. Details of both projects can be found on his <a href="https://www.pierreroelofs.com/" target="_blank">website</a>. </div>
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This is one chef determined to make the world a sweeter place.<br />
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<i>Update: 6 July 2016</i><br />
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In response to this blog post, staff from the Dessert Evenings contacted me and advised that there should indeed have been four courses rather than three, and that the initial course should have been a dessert tube. Apparently there are usually extra tubes on hand, so they are not sure how we were missed. Of course we understand that these things can happen - no biggie! They kindly offered for us to return and sample a dessert tube on another occasion, which we hope to do soon. </div>
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<a href="https://www.zomato.com/melbourne/milkwood-brunswick" target="_blank" title="View Menu, Reviews, Photos & Information about Milkwood, Brunswick and other Restaurants in Melbourne"><img alt="Milkwood Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16576052/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a> Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-75296741681416719562016-06-26T12:00:00.000+10:002016-06-30T09:42:32.351+10:00Mister JenningsNamed for children's author <a href="http://www.pauljennings.com.au/" target="_blank">Paul Jennings</a>, this baby in Richmond's on-again off-again hospitality wasteland of <a href="http://www.bridgerd.com.au/" target="_blank">Bridge Road</a> is one for the real foodies. It is the solo venture of Head Chef Ryan Flaherty, who has stinted at world-renowned restaurants <a href="http://www.elbulli.info/" target="_blank">El Bulli</a> and <a href="http://www.thefatduck.co.uk/" target="_blank">The Fat Duck</a>, then jointly brought Northcote's <a href="https://www.estellebistro.com/" target="_blank">The Estelle</a> to foodie fame along with then-business partner, Scott Pickett. Flaherty's passion, creativity and refined skill is evident in his food, and indeed the whole of <a href="http://misterjennings.com.au/" target="_blank">Mister Jennings</a> (142 Bridge Road, Richmond) is a pretty schmick affair.<br />
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It's an unassuming shopfront in amongst the retail section of Bridge Road, near the corner of Lennox Street. Mister Jennings had been on my restaurant hit list for so long that by the time I got there, I'd managed to avoid the 'just opened' crowds, and aside from maybe three other tables, we had the place to ourselves. Then again, it's not a massive restaurant, and it was mid-week in late March -- and to be honest, I was quite happy that it meant we had more of the charming host's attention. *blinks innocently*<br />
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Lots of people seem to mention the bareness of the 34-seater restaurant; I found it simple, but warm. Wooden floorboards, chunky Scandinavian-style chairs and tables in blonde wood, navy feature walls, a dark, modern central bar, and low lighting playing on mirrored surfaces... To me, it was all welcoming elegance, clean neutral lines and quiet confidence. Upstairs is a 16-seater function room on the way to which you pass by the kitchen with its separate chef's table (SO want that next time!).<br />
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Drinks are a classy affair, the wine list devised by ex-Stokehouse sommelier, Lincoln Riley. I drank a Kiwi Pinot Gris, probably a little too keenly.<br />
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It may sound puppy-eyed but I can honestly say that I enjoyed every single thing we ate. We did that "please feed us" thing, and I find that often results in the most exciting food I ever get to try.<br />
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To start, we had grown-up Dagwood Dogs, otherwise known as a Boudin Blanc - chicken based, and surprisingly moist. (Yes, that word. You can deal.)<br />
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Then, cured scallops with a cold pea soup poured at the table. Light, fresh and creamy, with a generous topping of fluffy herbs. Good lord, I'm getting hungry.<br />
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Next up: my favourite dish of the night (and the favourite of many other patrons here, it seems) - frozen kangaroo. ...Wha?!? Any kangaroo I've had before has been in the form of a heavy, chewy, peppery steak - frankly, not that enjoyable. This was the complete opposite: finely sliced, classically prepared carpaccio - that is, frozen to serve, designed to thaw in your mouth - jumbled with a creamy avocado wasabi, julienned nashi pear, freeze-dried raspberries for kick, richness from a sort of congealed beef and wine stock. It was a party in my mouth - cold, fresh, rich and light all at once. It sounds weird, but trust me. You'll love it.<br />
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The kangaroo awesomeness was followed by a Tasmanian trumpeter - no, not a musician; a fish! - served with fried curry leaves, squash, caviar and a saffron, onion sauce (<a href="https://en.wikipedia.org/wiki/Soubise_sauce" target="_blank">soubise</a>). (Sorry, no pic of that one.)<br />
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Then we shared a sirloin from the Kangaroo Valley, cooked to perfection and served with simple chunky fries and salad. Thank goodness we shared this one; by this point, I was rather full.<br />
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But! Room for dessert... always. We technically had one each, but shared them all.<br />
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One was an almond sponge thing (for want of a better description... nope, there's none) served with pear, green tea, and cream.<br />
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There was a basil tuile with mascarpone and strawberry.<br />
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And finally, a chocolate fondant (yes!) with caramelised banana (noooo... nothing personal - bananas and I are not friends).<br />
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See? All kinds of yummy goodness.<br />
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Mister Jennings is a self-proclaimed bar and eatery, open for lunch and dinner. Although I'd be more inclined to go here for a good, proper meal, I wouldn't mind trying the perch-at-the-bar thing for a bit of classy wine, banter and nibbles. It's a grown-up affair, which makes me wonder what the real Mr Jennings would make of it.<br />
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<a href="https://www.zomato.com/melbourne/mister-jennings-richmond" target="_blank" title="View Menu, Reviews, Photos & Information about Mister Jennings, Richmond and other Restaurants in Melbourne"><img alt="Mister Jennings Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16585261/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
<br />Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-88260205070946186342016-06-22T13:15:00.003+10:002016-06-27T12:27:40.957+10:00TenpinIn my initial Googling of this place, I had to specify "restaurant" in the search term, because it was still new and Google thought I was looking for a bowling joint. <a href="http://www.tenpinkitchen.com.au/" target="_blank">Tenpin</a> (67 Beach Street, Port Melbourne) is actually named after a giant bowling pin - not really relevant to South-East Asian cuisine, I would have thought, but hey! why not. I do very much like the bowling alley style font used in their logo, however. Retro and with a swish!<br />
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Port Melbourne is a bitch to get to. Seriously, if you don't have a car, <a href="https://www.uber.com/" target="_blank">Uber</a> or a <a href="http://www.13cabs.com.au/" target="_blank">cab</a> is your best bet. (Sort out your s*^t, <a href="http://ptv.vic.gov.au/" target="_blank">PTV</a>!) I got there in a very roundabout way via PT, getting into the city first to catch the 109 tram right to the end (near where the <a href="https://www.spiritoftasmania.com.au/" target="_blank">Spirit of Tasmania</a> docks) and walked five minutes down the road. Although annoying to get to, no one can deny this restaurant's premium position: literally across the road from the beach, looking out to Port Phillip Bay. We were there on a February evening (only a few months after it opened in December 2015), and the sunset views were spectacular.<br />
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The restaurant is fronted with glass - not surprising, considering the outlook - which gives it lots of natural light (well, in the warmer months, anyway).<br />
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Once inside, there is basically one large room, with bench seating down the left wall, a long communal table down the middle, and a couple more tables on your right. A bar and the kitchen sit down the back.<br />
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I loved the sparse industrial look of the place, designed by one of the owner-partners, apparently: concrete walls, timber flooring, structural beams, all interspersed with luxe velvet cushioning along the bench seating (in an surprisingly appealing mustard colour), clever lighting, and little splashes of red in art, flowers, placemats, a fire hydrant. I wasn't really a fan of the lights spotted along the concrete wall - they looked unfinished (maybe they were?!). But everything else about this place was confidently bright and airy, with personality.<br />
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The many hard surfaces mean Tenpin would get quite noisy, so considering the decor and noise level it's probably more suited to young-ish types than, for instance, families. Great for a date or dinner with a small group of mates! Since our visit they have also opened the upper level - with an outdoor deck. Woo to the hoo.<br />
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The wines tend more to the European side of things here, which I love, and I enjoyed a couple of glasses of my favourite varietal lately: Gruner Veltliner. My dining companion informed me that cocktails were a thing here, so she tried a cherry sour cocktail, which I gotta say, looked pretty amazing.<br />
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<b>But What About The Food? </b><br />
The head chef here, Ashley Richey, had been putting out Middle Eastern-style food down the road at <a href="http://www.mrlawrence.com.au/" target="_blank">Mr Lawrence at the London</a> (run by the same owners), and had also previously worked at <a href="http://www.chinchinrestaurant.com.au/" target="_blank">Chin Chin</a> - so I expected pretty exciting stuff and some kind of pow-wow factor. Overall, it was pretty great food, and it packed a punch, but there were a few hit/miss things that I'm guessing were mostly due to the menu still being ironed out.<br />
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We ate...<br />
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<tr><td class="tr-caption" style="text-align: center;">Edamame, with the pleasant addition of sesame - one of my faves</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Scallop - great flavours, but a bit too overloaded to eat easily, <br />
and a wee bit too much chilli for me</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pork belly - delicious! We hadn't finished all the crackling <br />
before the plate was taken away though :(</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6kViZuIHbTRpWI0y0LTXYksBdaheLls4oJ4Z2TvgZjpEltE5yvLx4SswX9R1XgBigzS4_PeYF53nIMH1jLP7OsnGgdotK9zG1Jyg6d4BI6pGQmLFUvz2oRk6fy__LBHiWJYeLF9_/s1600/Photo+8-04-2016%252C+4+54+14+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6kViZuIHbTRpWI0y0LTXYksBdaheLls4oJ4Z2TvgZjpEltE5yvLx4SswX9R1XgBigzS4_PeYF53nIMH1jLP7OsnGgdotK9zG1Jyg6d4BI6pGQmLFUvz2oRk6fy__LBHiWJYeLF9_/s400/Photo+8-04-2016%252C+4+54+14+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mahi-mahi fish with XO sauce - tasty but again, a bit on the hot side for me</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gai lan - always a winner</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFUHxOLXl_M_ZMextOgmYeR4Djt6CX0-uo252UIz-evi2AvbwYLB9i1DZYDWGRkai5YRLHTuAS0VrxYHyucrNaG-5V-dZddOXUs7JDm1Y9XXXPUa1s1faZRdgdgGAFHV0s3OHGNPT/s1600/Photo+8-04-2016%252C+4+56+30+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFUHxOLXl_M_ZMextOgmYeR4Djt6CX0-uo252UIz-evi2AvbwYLB9i1DZYDWGRkai5YRLHTuAS0VrxYHyucrNaG-5V-dZddOXUs7JDm1Y9XXXPUa1s1faZRdgdgGAFHV0s3OHGNPT/s400/Photo+8-04-2016%252C+4+56+30+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken curry - with a beautifully balanced <br />
peanut/chilli sauce, and quality bits of chicken</td></tr>
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The service was also a mixed bag. Our host was delightful and charming, however our waitress swung between charming and cold, almost rude. Again - perhaps something that is likely to be ironed out over time.<br />
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I was with a blogger friend, so we ate on the house this time, which was very kind. And would I pay for a meal here? Absolutely. The decor, view, cocktails and food would entice me back. Aside from a few small things to take care of, Tenpin is on the up and up.<br />
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<a href="https://www.zomato.com/melbourne/tenpin-port-melbourne" target="_blank" title="View Menu, Reviews, Photos & Information about Tenpin, Port Melbourne and other Restaurants in Melbourne"><img alt="Tenpin Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18240659/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
<br />Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-53906080156145079792016-05-30T15:48:00.003+10:002016-06-22T13:16:20.989+10:00Tim Ho WanFor months, there had been speculation about the newest dumpling joint to hit Melbourne: <a href="http://www.timhowan.com.au/" target="_blank">Tim Ho Wan</a> (206 Bourke Street). This one was setting the bar high, even for Melbourne diners: it was one of an international franchise based upon the original, a Michelin-star awarded 20-seater restaurant in Hong Kong. Michelin star dumplings! Yes, please.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Queue usually runs around the corner, but moves fast</td></tr>
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Signs identified the Bourke Street location even before Christmas, so it was no real shock that upon its opening in March, Tim Ho Wan's first Melbourne site boasted queues around the clock. Fortunately, they've done this before (there are currently over 20 Tim Ho Wan sites in Asia and Australia, including four in Sydney), so the waiting area had been neatly sectioned off around the corner, and casual stool seating provided. Menus can be found dotted along the queue area, and in peak times, clipboards are handed out by staff, bearing checklist menus ready to be filled out and handed in straight away upon being seated.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDmY_zEpzWcowQ_LkMPU0aTmQmhM_Or6kTZMEpUE7SBnGcE95OZ4_ATAIQbQ6pxqdiZHHxJy6FttCXYpCXTJMNzwblqSOFdq-4Tou9pHzkt-ofHKx43W7QNLpLirfBWo6e2CuWWd1/s1600/Photo+27-05-2016%252C+7+37+26+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDmY_zEpzWcowQ_LkMPU0aTmQmhM_Or6kTZMEpUE7SBnGcE95OZ4_ATAIQbQ6pxqdiZHHxJy6FttCXYpCXTJMNzwblqSOFdq-4Tou9pHzkt-ofHKx43W7QNLpLirfBWo6e2CuWWd1/s400/Photo+27-05-2016%252C+7+37+26+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clipboard Ordering</td></tr>
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On my first visit, two friends and I had organised to meet there at 6:30pm on a Friday night. I arrived a bit early at 6:20pm, so jumped straight into the queue to try and save us some time. It moved quickly, and lo and behold, by 6:30pm when the others showed up, I was head of the queue and we were ushered straight in. On my second visit, a Tuesday night a few weeks later, I arrived at 5:45pm and my friend and I walked straight in to a half-full restaurant. Needless to say, the queues are starting to abate. A relief for hungry diners!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfR2OqKeD5BjiY4YmCq2T2yAVMwzQ_llcwiAlh92lOaXZYxNnV5grEVFI6HGR0p4jH6zajoqqUXXDyMqPNJ5OSrMfzRM1O7NCS-xtAYmL90V-dy6Ocg7AX4_O0JJRpZ_hhhzeM97Sc/s1600/Photo+27-05-2016%252C+7+39+41+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfR2OqKeD5BjiY4YmCq2T2yAVMwzQ_llcwiAlh92lOaXZYxNnV5grEVFI6HGR0p4jH6zajoqqUXXDyMqPNJ5OSrMfzRM1O7NCS-xtAYmL90V-dy6Ocg7AX4_O0JJRpZ_hhhzeM97Sc/s400/Photo+27-05-2016%252C+7+39+41+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bill delivered upfront</td></tr>
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Efficiency is key here, with lots of staff on hand to keep the flow of patrons moving in and out as quickly as possible. As soon as your menu is submitted (it's all a bit business-like, but you just run with it if you want your dumplings), the bill is laid upon your table and, when each dish is delivered to you, it is scribbled out on the bill. Should you wish to order more, the bill is taken away, revised and brought back. There's no mucking around. The fit-out is light wood with touches of lime green, with the 105-cover space sporting bench seating and lots of rather uncomfortable small stools. It's clean, no-fuss and not particularly great in atmosphere - but that's not why you come here.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNGWQd3jL72JhETxdB2jhMuAKne65MwNES9vK_8QoPRdPgR14u8AG8fXFiTKkY33u1nrkcLWFNOrattZjr2D5qIFxsjcyzcUSLeBf3dYT716cpMq96XoxoSaPyuRRNZ5WlYxBwAk8/s1600/Photo+27-05-2016%252C+7+34+37+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNGWQd3jL72JhETxdB2jhMuAKne65MwNES9vK_8QoPRdPgR14u8AG8fXFiTKkY33u1nrkcLWFNOrattZjr2D5qIFxsjcyzcUSLeBf3dYT716cpMq96XoxoSaPyuRRNZ5WlYxBwAk8/s400/Photo+27-05-2016%252C+7+34+37+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Standard provisions</td></tr>
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So how's the food? Look - it's pretty okay! The phrase "Michelin star" does encourage high expectations, but one should remember that it was only the original restaurant that earned the accolade, and all the others since have been modelled upon it by the Singaporean company that owns Tim Ho Wan, but essentially: this is a chain. One of the chefs who began it all, Mak Kwai Piu, had commandeered the restaurant at Hong Kong's Four Seasons to three-star status before breaking away to open the original Tim Ho Wan in 2009, along with fellow chef Leung Fai Keung. I heard somewhere that the chefs at the new franchises must undergo rigorous training in making the dumplings - no idea if that's true or not - but the food certainly does come out very uniform, almost to the point where it looks like fast food. I found some of it a little plain in flavour, but for the price, it's BLOODY good, and I will definitely go back. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gF2nbd9j_NRDIU5PjtJzDE6jyM6k2jAj4kXrB7S0-UxrR4UIdcwkjvCZrlzJsGVmCZlgT4kgdk70QA2RlTeUmUTqDrJZnUu19R-FQE2Q0loPlNMSDDlnHVvLrWzpCITE9hhG4Lb3/s1600/Photo+27-05-2016%252C+7+10+18+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gF2nbd9j_NRDIU5PjtJzDE6jyM6k2jAj4kXrB7S0-UxrR4UIdcwkjvCZrlzJsGVmCZlgT4kgdk70QA2RlTeUmUTqDrJZnUu19R-FQE2Q0loPlNMSDDlnHVvLrWzpCITE9hhG4Lb3/s400/Photo+27-05-2016%252C+7+10+18+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Barbeque Pork Buns, $7.80</td></tr>
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Tim Ho Wan's most revered menu item is the baked pork bun - its point of difference being that it is baked rather than steamed, its casing lightweight and slightly sugared, and its innards a gooey, sweetened barbeque pork filling. I enjoyed the buns, but they are less filling than you'd expect, and I wouldn't have minded a bit more filling. They are on the sweet side, but I'm not averse to that. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUySet0nBoiYL4DVt7qadiUt81yxwsG0rvSJPCoNhc8zKmumnqPP2p5V-B6C5xpba0guYVG7kVjf4ixDImSUKITw7h07yxwgyWuV2NhE-rNaElBrvvzaMaVbx_eezmNRMpgp4sN69/s1600/Photo+27-05-2016%252C+7+11+41+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUySet0nBoiYL4DVt7qadiUt81yxwsG0rvSJPCoNhc8zKmumnqPP2p5V-B6C5xpba0guYVG7kVjf4ixDImSUKITw7h07yxwgyWuV2NhE-rNaElBrvvzaMaVbx_eezmNRMpgp4sN69/s400/Photo+27-05-2016%252C+7+11+41+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More barbeque pork filling, please!</td></tr>
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Other self-touted menu stars (or "Big 4 Heavenly Kings", as the menu labels them) are the turnip cake, steamed egg cake, and pig's liver vermicelli roll. I haven't tried these yet, but they are next on my hit list, along with the fish maw, chicken feet and congee. We also had the wasabi fried prawn dumplings, steamed spinach and shrimp dumplings, vermicelli shrimp roll, and glutinous rice, followed by the mango sago and the osmanthus jelly. On my other visit, I also sampled the spring rolls with egg white - surprisingly pleasant - and the beancurd skin roll - tasty, but a bit too strange of a texture for me. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs33eGwKUBQpRp-xKRSlc3o6lewgN1jcySBEZoa2gumuCs7OY9R-_3llg_bY1IJy5sxTgcS0vuhFiExJjibFbawZDgM8-EsbakfgY_ELCBmAMU-_IvhDViFQI7xFKoF52W_wvq-WSS/s1600/Photo+27-05-2016%252C+7+12+39+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs33eGwKUBQpRp-xKRSlc3o6lewgN1jcySBEZoa2gumuCs7OY9R-_3llg_bY1IJy5sxTgcS0vuhFiExJjibFbawZDgM8-EsbakfgY_ELCBmAMU-_IvhDViFQI7xFKoF52W_wvq-WSS/s400/Photo+27-05-2016%252C+7+12+39+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wasabi Salad Prawn Dumplings, $7.80</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWfcbT5RlqsYaHCFcIFGKLzd0d_jdfpg-xfBVQQ94XU6oUJ0G_jvrBxQzo_HfuLL0Mci2OWV9ftraJgPyTOucAkum6adAt3ecvlSKKr25sifc4Ih_4HBfAbEQdv6Yh5TZ758ZptA4/s1600/Photo+27-05-2016%252C+7+13+28+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWfcbT5RlqsYaHCFcIFGKLzd0d_jdfpg-xfBVQQ94XU6oUJ0G_jvrBxQzo_HfuLL0Mci2OWV9ftraJgPyTOucAkum6adAt3ecvlSKKr25sifc4Ih_4HBfAbEQdv6Yh5TZ758ZptA4/s400/Photo+27-05-2016%252C+7+13+28+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spinach Dumpling with Shrimp, $7.80... delicious</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1AuKg7G8tSXhyphenhyphenXuuXy-aCQKv8hyphenhyphenc_sALMCF7faDFecyvZsOy1n9LCh7rVLCB_biCJivL4K1KEDya5zEsStm5WL7k6dPL90Y42ZwknQvxqNwsGdyFyTmmcQ7yhFtoDqJxRt2K23VQ/s1600/Photo+27-05-2016%252C+7+18+54+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1AuKg7G8tSXhyphenhyphenXuuXy-aCQKv8hyphenhyphenc_sALMCF7faDFecyvZsOy1n9LCh7rVLCB_biCJivL4K1KEDya5zEsStm5WL7k6dPL90Y42ZwknQvxqNwsGdyFyTmmcQ7yhFtoDqJxRt2K23VQ/s400/Photo+27-05-2016%252C+7+18+54+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vermicelli Roll with Shrimp, $7.80</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyF1zqi6ielB3dGun7e5oEdD5lRvt-uliehqurEONkUEbLyi-Per5lZVSpcyWiPUo_PwdbJexGLjPSN-1nLAnZGDrh3TbmsYH5NCm8N2IOIvA6KCBmu3EeKA_V-dQlyv9_xJvjJ0tM/s1600/Photo+27-05-2016%252C+7+21+44+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyF1zqi6ielB3dGun7e5oEdD5lRvt-uliehqurEONkUEbLyi-Per5lZVSpcyWiPUo_PwdbJexGLjPSN-1nLAnZGDrh3TbmsYH5NCm8N2IOIvA6KCBmu3EeKA_V-dQlyv9_xJvjJ0tM/s400/Photo+27-05-2016%252C+7+21+44+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glutinous Rice (and other things!) in Lotus Leaf, $8.80</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizF5pgi24Le41FzSc_-8Wqoj_IQDmUHAL5Hpvj6UudLh1IY1kmUhaLcgkucmnEqIKjrJQnmnquBn1R14kPWOaHQlC0AmXf2PSiALs2RIXAMtzssjnB6I8ruN52w5tOBkmivzVKUUhm/s1600/Photo+27-05-2016%252C+7+22+41+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizF5pgi24Le41FzSc_-8Wqoj_IQDmUHAL5Hpvj6UudLh1IY1kmUhaLcgkucmnEqIKjrJQnmnquBn1R14kPWOaHQlC0AmXf2PSiALs2RIXAMtzssjnB6I8ruN52w5tOBkmivzVKUUhm/s400/Photo+27-05-2016%252C+7+22+41+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Unwrapping the glutinous rice...</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXswOADBjUdl-67I9lIe0Xggo2RfF71Axaq0azoyodr6Ng90T0fAoZypEMcNRRCmi4nPkstw3iZO-6fsLzLy_134RoJIILDv-sVzd7Uhn9y1hxcdHicQoBYNu1ArX8eC9RFpCRkV7/s1600/Photo+27-05-2016%252C+7+23+51+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXswOADBjUdl-67I9lIe0Xggo2RfF71Axaq0azoyodr6Ng90T0fAoZypEMcNRRCmi4nPkstw3iZO-6fsLzLy_134RoJIILDv-sVzd7Uhn9y1hxcdHicQoBYNu1ArX8eC9RFpCRkV7/s400/Photo+27-05-2016%252C+7+23+51+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The guts of the glutinous rice... not pretty, but fun and delicious</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Sva3Vve-BQSpGAKhyphenhyphenzrcibH5lc10_VdRAqpki9Cxyu4Al0EPVeyef2StYuR3BCRS1TZ0YM6dL1b70NCBnNXSaI8iXCMX1RpFOjDf8NJrofu5PYgXj1Kt5MLDI_GD_Ie4rDEjhLw7/s1600/Photo+27-05-2016%252C+7+28+16+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Sva3Vve-BQSpGAKhyphenhyphenzrcibH5lc10_VdRAqpki9Cxyu4Al0EPVeyef2StYuR3BCRS1TZ0YM6dL1b70NCBnNXSaI8iXCMX1RpFOjDf8NJrofu5PYgXj1Kt5MLDI_GD_Ie4rDEjhLw7/s400/Photo+27-05-2016%252C+7+28+16+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert! Mango Sago Pomelo, $6.00. Mango-y.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ekaTwIqoH5U9zIlu280DTCh1jK2XayAOmsaCj8u6e2mU9a7C4Bze6rJI4KZy-jMATCfHZNe9I-OT5R6uebmnYh45XU8urRwCyUQcj5mGvLUYYgZ2U28HZdZcCYIrl7S9eGUHWE7P/s1600/Photo+27-05-2016%252C+7+29+52+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ekaTwIqoH5U9zIlu280DTCh1jK2XayAOmsaCj8u6e2mU9a7C4Bze6rJI4KZy-jMATCfHZNe9I-OT5R6uebmnYh45XU8urRwCyUQcj5mGvLUYYgZ2U28HZdZcCYIrl7S9eGUHWE7P/s400/Photo+27-05-2016%252C+7+29+52+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tonic Medlar and Osmanthus Cake, $5.80</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6d1zFsd7p-kSE4HwxeAcgXLaJ2CXij1wECdxjTmA3Dd3RCin1KgQV6L_hCJgoErI-4WbKMdVjQnmEKzMn7OB27cRrBenb6iUYHLim6k1TF_0yuKWsAoFn-PFA84aZ0bnt7nEdzW8/s1600/Photo+27-05-2016%252C+7+32+01+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6d1zFsd7p-kSE4HwxeAcgXLaJ2CXij1wECdxjTmA3Dd3RCin1KgQV6L_hCJgoErI-4WbKMdVjQnmEKzMn7OB27cRrBenb6iUYHLim6k1TF_0yuKWsAoFn-PFA84aZ0bnt7nEdzW8/s400/Photo+27-05-2016%252C+7+32+01+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This looked cool, but was kinda flavourless.</td></tr>
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The restaurant does not currently offer alcoholic beverages, and I don't know if that's part of the plan in future, but I imagine the lack of alcohol helps deter patrons from staying too long! Be prepared to drink Chinese tea (bottomless, apparently) or soft drink, then head elsewhere for your boozing, post-dumplings. </div>
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Tim Ho Wan means "add good luck" and aims to produce good-quality, affordable dim sum. No luck is needed for the Bourke Street franchise: it has achieve its aim already and is definitely worth a visit, especially if you are partial to pork buns, dumplings, or Chinese food. I've heard that some people have been less than impressed but, being very affordable (each visit cost me approximately $25-$30 for my share), tasty, and accessible... why the pork-bun not?! At least you can say you've tried it. Then let me know what you think! </div>
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Tim Ho Wan Bourke Street is open daily from 10am to 10pm (last orders 9:30pm). </div>
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<a href="https://www.zomato.com/melbourne/tim-ho-wan-cbd" target="_blank" title="View Menu, Reviews, Photos & Information about Tim Ho Wan, CBD and other Restaurants in Melbourne"><img alt="Tim Ho Wan Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16711004/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a> </div>
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Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-69587445518437342192016-04-11T15:16:00.001+10:002016-05-30T15:41:20.313+10:00Lûmé <div class="MsoNormal">
<i><b><span style="color: red;">Warning!</span></b> If you are going to eat at Lûmé anytime
soon, I'd advise you to STOP READING NOW! The dishes described below are likely
to show up in your dinner, at least until the menu changes significantly, and I
don't want to be your spoiler. (Having said that, don't read any reviews online
either, because most of them spoil the surprise too. Just
sayin'.) </i></div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7gVl07D1bGu24lktdpWnsw-Grpf0gGvFXncKJY479Hpc9o9DZYnBsXi4Dn4S7YoN6DjgnmU463XVtYOja2m9p6JpPOys7PmnFRYsROG0Q40y-I5sewG7qJBP0EJ6BuRGyTNV6trW/s1600/Photo+9-04-2016%252C+3+46+48+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7gVl07D1bGu24lktdpWnsw-Grpf0gGvFXncKJY479Hpc9o9DZYnBsXi4Dn4S7YoN6DjgnmU463XVtYOja2m9p6JpPOys7PmnFRYsROG0Q40y-I5sewG7qJBP0EJ6BuRGyTNV6trW/s400/Photo+9-04-2016%252C+3+46+48+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like a welcoming suburban home</td></tr>
</tbody></table>
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I'm not really sure how to start describing my feelings
about <a href="http://www.restaurantlume.com/">Lûmé</a> (226 Coventry
Street, South Melbourne). I went
along expecting fine dining: a fancy degustation of a high culinary standard. I wasn't even sure I'd blog about it. I
knew there'd been hype (much of it self-generated, I later discovered). But I
tend not to read up lots about a place before I go there; I find that can make
it less of an organic experience, and I like to make up my own mind. So I was
not prepared for the experimental factor in the food here - actually, I had
very few expectations at all, going in. <o:p></o:p></div>
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Now, in retrospect, I feel a bit duped, but also impressed.
It's strange having mixed feelings about one singular food experience.
Strange, but kinda cool. It's like seeing a thought-provoking movie that's
mostly really good, but has a few scenes that you're not sure were made badly,
or you just didn't understand. It's certainly an experience. <o:p></o:p></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTAv-yriMYbQwAYCjm3Vky3JiSaAXCYHe7eNZtsr_ilTNgpLnGSm4Mp0HfK0r1UUfxyUQQ5_5UBkGzVbjVxJhJ_epBn-EURr38ATGOSIIZ7i2SPspyj71GhGSfCmbfnf7-aZtua6q/s1600/Photo+9-04-2016%252C+3+53+44+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTAv-yriMYbQwAYCjm3Vky3JiSaAXCYHe7eNZtsr_ilTNgpLnGSm4Mp0HfK0r1UUfxyUQQ5_5UBkGzVbjVxJhJ_epBn-EURr38ATGOSIIZ7i2SPspyj71GhGSfCmbfnf7-aZtua6q/s400/Photo+9-04-2016%252C+3+53+44+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking from the atrium towards the front and wine cellar</td></tr>
</tbody></table>
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The excursion to Lûmé came about with the advent of a new
dinner club with friends (yet to be named; we're working on that - suggestions
welcome). As is required for the $165-per-head tasting menu, we booked ahead
online, specifying no seafood for one of our party. Arriving at the restaurant
as dusk was drawing to a close, it was delightfully welcoming to be met at the
door and ushered through to the atrium at the back, staff members standing to
and smiling as we went past. <o:p></o:p></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcY8nYMOuOaNhuKjAFE66-D43pXGGvLUhyphenhyphenET3fmUIReVH75beUk6tOO0pQ9kah6KOngd293lEsyodeQOOY_YoWvDFSA7W-Wy_58OV4P9vmgDyYEbcRFEzofAWUmwz5l93VbuByMaKX/s1600/Photo+9-04-2016%252C+3+50+48+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcY8nYMOuOaNhuKjAFE66-D43pXGGvLUhyphenhyphenET3fmUIReVH75beUk6tOO0pQ9kah6KOngd293lEsyodeQOOY_YoWvDFSA7W-Wy_58OV4P9vmgDyYEbcRFEzofAWUmwz5l93VbuByMaKX/s400/Photo+9-04-2016%252C+3+50+48+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Atrium seating and chunky peach-coloured wall</td></tr>
</tbody></table>
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Opened in June 2015 on a quiet strip of Coventry Street, the
restaurant is housed in two adjoined single-storey terraces (previously home to
a burlesque venue), very Australian in form, with their insides transformed over ten months by <a href="http://www.studioy.com.au/">Studio Y</a> into an 'earthy' and
'refined' hospitality space. The decor alone is somewhat polarising: one friend
found it a bit garish and old-fashioned with its predominantly salmon
tones, whereas I found it unusual, but warm and comfortable, even a bit
Mediterranean. The front part comprises the kitchen and restaurant proper of 40
a la carte covers, plus additional seating in the bar area. Out the back is an
indoor-outdoor atrium with wall of vertical garden pot plants and a retractable
roof, mainly for guests game enough to take on the three-hour tasting menu. <o:p></o:p></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruhiN6V7vXnnRN9HP2EomDDjGKE-q482tcf80jidykvIHO4eCuAsbF6xUSrJtyDH8ekh258ti_yL5vIfbaLnQHpL9RpA88deGmRnCjyKeWHQw9A7pg6YpIPG2OmoKSZpsNu8rq_Pq/s1600/Photo+9-04-2016%252C+3+52+03+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruhiN6V7vXnnRN9HP2EomDDjGKE-q482tcf80jidykvIHO4eCuAsbF6xUSrJtyDH8ekh258ti_yL5vIfbaLnQHpL9RpA88deGmRnCjyKeWHQw9A7pg6YpIPG2OmoKSZpsNu8rq_Pq/s400/Photo+9-04-2016%252C+3+52+03+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lighting in the atrium felt rather outdoorsy</td></tr>
</tbody></table>
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The design has been variously described as 'country chic',
evoking the 'Australian sunset', '80s', 'Scandinavian', and my personal
favourite: 'Howard Arkley-esque 1950s dystopian suburban'. There are elements
of peach, tan, exposed brick, light wood, copper, grey stone, marble. Overhead
lights are bare and warm-toned, and beautiful Portuguese copper cutlery is
regularly refreshed at every course. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKvX6VBv5MnlPKq59IQQbRW9Xn2CDHIN5nZLrp1sYrLqz4f5uCW79kaGvHGZqNJ8NgFBzMGWUM-iu7TXD-jCtwwmyKtSXTSw2LOQTQt0vmnXL2yilsMSgZ6hU6CNIhH93O-PTUADF/s1600/Photo+9-04-2016%252C+3+54+34+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKvX6VBv5MnlPKq59IQQbRW9Xn2CDHIN5nZLrp1sYrLqz4f5uCW79kaGvHGZqNJ8NgFBzMGWUM-iu7TXD-jCtwwmyKtSXTSw2LOQTQt0vmnXL2yilsMSgZ6hU6CNIhH93O-PTUADF/s400/Photo+9-04-2016%252C+3+54+34+PM.jpg" width="300" /></a></div>
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Interestingly, the website notes the restaurant will be closed for the month of June this year, reopening for dinner on 7 July 2016. I wonder if this is due to a redesign (already?), or a holiday. Perhaps a rebrand is on the cards due to the change in ownership.<br />
<br />
Lûmé was the brainchild of Shaun Quade and John-Paul
Fiechtner, both reputable chefs and first-time restaurant owner-operators, with
Sally Humble the sommelier with a quirky approach. This ambitious young crew even made it known that they wanted the restaurant to be among the best in the world - naturally, causing tongues to wag.<br />
<br />
Quade and Fiechtner both grew up in Toowoomba but never crossed paths prior to their culinary ones. Their aim in opening Lûmé was to provide a fine dining experience (a relatively scarce thing in Melbourne) that inspired, questioned convention, played around with the palate. The two chefs developed
their dishes to titillate, surprise and delight, initially serving a tasting
menu of anywhere between 14 to 20 dishes based on seasonal fare (food requirements being happily catered for, with notice), plus a la
carte options.<br />
<o:p></o:p></div>
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Fiechtner and Humble have since jumped ship, leaving the
restaurant to Quade's very capable steering, and at the time of our visit, we counted 13
dishes over the course of the evening. However, this is absolutely not a
complaint: the tasting menu was still well worth the $165 (expensive to some,
but really very reasonable in the fine dining/degustation arena), with obvious
care and craft in the food, and absolutely no need for a Macca's top-up
afterwards, as one friend had half expected there might be. In fact, 13 courses
were still too much for me, despite my previous experience of degustations. I
just never remember how full one actually gets. <o:p></o:p></div>
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The restaurant's website itself describes the food as
'contemporary', 'ambitious', 'highly sensory' and 'thought-provoking' (I can
think of a few other words, which I'll give you later), and they 'recommend you
approach the experience with an open mind'. Luckily I am quite open-minded when
it comes to food, so I needed no persuading - but I had no idea of the level of
deception involved in the food until over halfway through our dinner. Let me
start at the beginning. <o:p></o:p></div>
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<b>Course 1: 'Breakfast' - Eel on burnt barley crumpet <o:p></o:p></b></div>
<div class="MsoNormal">
These were miniature crumpets served with a miniature jar of
eel honey, miniature honey dipper, and miniature quenelle of eel butter-cream.
I'm not usually a fan of eel, but I will try anything, and this time its
strange meatiness worked well with the sweet honey and chewy crumpet. The DIY
factor was a kind of fun way to start the meal, too. <o:p></o:p></div>
<div class="MsoNormal">
As far as I know, there were no deceptive elements to this
dish, but then, eel for breakfast is pretty effing strange (or any time, for
that matter). <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0Ben9ejyaacK2xzewu5X_pJvaAMgaDUuMBdIDZfURosYeYK8AjvtlgCpM8HJgs9HL9r-E3VM2OxiOS-B36P_GYuf0fO29zVWMJWiq897Cb4gVBKB-KBrazieBXNTpKRHWVvFAeJ8/s1600/Photo+9-04-2016%252C+12+05+35+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0Ben9ejyaacK2xzewu5X_pJvaAMgaDUuMBdIDZfURosYeYK8AjvtlgCpM8HJgs9HL9r-E3VM2OxiOS-B36P_GYuf0fO29zVWMJWiq897Cb4gVBKB-KBrazieBXNTpKRHWVvFAeJ8/s400/Photo+9-04-2016%252C+12+05+35+PM.jpg" width="297" /></a></div>
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<b>Course 2: Emu tart with warm fig leaf milk and mountain
pepper<o:p></o:p></b></div>
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This doesn't seem to have garnered great reviews elsewhere,
but I quite liked it. The emu was shredded (much like oh-so-popular pulled
pork) and there was a coconutty topping, which gave it great crunch and
nuttiness. Obviously. But it was nice with the meat flavour and the richness of
the accompanying fig paste.<o:p></o:p></div>
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<b>Course 3: Sea corn taco and grilled camel hump<o:p></o:p></b></div>
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Here, we hit a little roadblock. My non-seafood-eating
friend was accidentally served the seafood variation of this (and I received
his non-seafood version), after which profuse apologies were made, extra care
taken, and drinks given as compensation. So the minor mistake was very well
dealt with, and it was fortunate that my friend experienced no adverse reaction. (I'd
like to note here that all other elements of the service that evening were
absolutely flawless.)<o:p></o:p></div>
<div class="MsoNormal">
As a result of the confusion, I'm still not 100% sure what
this dish actually was. I *think* it was a mini taco shell with a
corn-flavoured mixture inside, piped to look like a piece of baby corn, with a
crab cream centre. The others (who received the seafood version; mine was all
vegetable) also had some white meat smattered over the top, which we were told
was crab, but later discovered was actually camel hump. Yes, CAMEL HUMP. As in,
the fatty part of the camel. Essentially, it had been dehydrated, refried and
flavoured to look and taste like crab. As you do. (Incidentally -- did you know
100kg of camel hump comes from three and a half double-humped camels? THAT'S
SEVEN HUMPS, PEOPLE.)<o:p></o:p></div>
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<b>Course 4: Sea urchin liquamen with the last fruits of summer<o:p></o:p></b></div>
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This was described to us as 'fruits of the sea', comprising
citrus, fennel, dashi and sea urchin. I'm still not sure how I feel about sea
urchin, but I ate it all. Weird texture but hey, people say it's a delicacy.
(That's if it actually WAS sea urchin... hmmmmm. No, I'm pretty sure it was.) I
guess the fruit part was mainly the tomatoes. Tomatoes are fruit! It totally
counts. And it was all rather pretty.<o:p></o:p></div>
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<b>Course 5: Abalone with barbeque flavours, glace muntries and
powdered liver<o:p></o:p></b></div>
<div class="MsoNormal">
OK, I have no idea what a 'muntry' is, but I was keen to try
the abalone part of this dish - again, mainly for its revered status as a
delicacy. I found the flavour a little odd, but in retrospect, that could have
been the liver element. Apparently the abalone, sourced from near Adelaide,
were so fresh, they had been 'still dancing in their shells at 11:30 that
morning'. I did love the variety of textures in this one. Shiitake and burnt
miso were also given in the verbal description; now, I'm not so sure?!<o:p></o:p></div>
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<b>Course 6: Pearl on the ocean floor<o:p></o:p></b></div>
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This was the first dish that seriously impressed me. The
others up to this point all had novelty or intrigue, but this one looked
beautiful, and in combination, all its elements made for a textural,
temperature party in your mouth. The foam was flavoured by Spanish sea water,
apparently, and textured almost like a soft meringue. The greens were various
types of seaweed, all very fresh and crunchy. Hiding underneath was an oyster (I
think? or maybe a fake one?!), and the 'pearl' was a dessert-like ball of pine
nut and caramelised white miso ice cream. There was obviously a lot of
technique involved and it was a sensory delight to eat.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSnOGlnMrP4hNwP6WNStF_DAn4ffrVyiehsccFIoOrjf8SwOsFu3m37D4BtwCtaco-dHLgMBiWVmYWB6IMJHF-nBpV8TjgjtSa5dRjmjkHScA9ymOkUaD3nYxf0RRRFTmeXpcszqa/s1600/Photo+9-04-2016%252C+12+10+22+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSnOGlnMrP4hNwP6WNStF_DAn4ffrVyiehsccFIoOrjf8SwOsFu3m37D4BtwCtaco-dHLgMBiWVmYWB6IMJHF-nBpV8TjgjtSa5dRjmjkHScA9ymOkUaD3nYxf0RRRFTmeXpcszqa/s400/Photo+9-04-2016%252C+12+10+22+PM.jpg" width="400" /></a></div>
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<b>Course 7: Raw asparagus, taro and calamari entrails warmed
with saltbush butter <o:p></o:p></b></div>
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This *seemed* like a pasta dish with calamari atop squid ink,
but clearly had more going on. Whatever it was, I really didn't like it - far
too chewy and salty for my liking - and after a few bites, I gave the rest of
mine to one of the boys. (I suppose there had to be at least one out of the 13...)<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGEcvRQSLiLUpRDvZRDkhGrjvIxmsBj8b0-2_n7mjpb4PDJe7QQv5lAjRHUHO14Li3C0Gxn6tEgSt5mYdvHjciWxYTXmEM0zyWpH-m_EO0qOVD2ZF4xmgV2m2s65pvajRx5VhlCKD/s1600/Photo+9-04-2016%252C+12+11+04+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGEcvRQSLiLUpRDvZRDkhGrjvIxmsBj8b0-2_n7mjpb4PDJe7QQv5lAjRHUHO14Li3C0Gxn6tEgSt5mYdvHjciWxYTXmEM0zyWpH-m_EO0qOVD2ZF4xmgV2m2s65pvajRx5VhlCKD/s400/Photo+9-04-2016%252C+12+11+04+PM.jpg" width="400" /></a></div>
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<b>Course 8: Saltgrass lamb perfumed with cherry wood, rhubarb,
hibiscus and rose<o:p></o:p></b></div>
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This dish not only looked beautiful, like a rose, but tasted
lovely as well. We later found out that in addition to the lamb within the
'rose', there was also lamb tongue and - in a creamy sauce at the base that one
friend referred to as 'kewpie' - lambs' brains. To some, those elements may have
been unpleasant, but I think they actually added to the impact and richness of the dish. The rhubarb, hibiscus and
rose were the perfect sweet, light antidotes to all the meatiness. Again, I
couldn't eat much (I was getting full and saving room for the rest), so ate a bit
and then gifted the rest.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioozwANyaDR5Xf4iDupQMXwxVa0c3eK-1GShaJa73qEpIMOQwzXXUjPyxodBYbL6HBOwTMsnsMW1CJOvE_HXhS1g7eyP9Azk_fTLkBSQFKO7eDvU6zGHK6zAh2fY5tJ4Sse2z_Jub/s1600/Photo+9-04-2016%252C+12+12+39+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioozwANyaDR5Xf4iDupQMXwxVa0c3eK-1GShaJa73qEpIMOQwzXXUjPyxodBYbL6HBOwTMsnsMW1CJOvE_HXhS1g7eyP9Azk_fTLkBSQFKO7eDvU6zGHK6zAh2fY5tJ4Sse2z_Jub/s400/Photo+9-04-2016%252C+12+12+39+PM.jpg" width="400" /></a></div>
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<b>Course 9: Dry aged duck smoked over bottlebrush, finished
with elderflower honey<o:p></o:p></b></div>
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The cool bit about this dish was the news that for the last
six weeks of their lives, the Great Ocean Road ducks were fed strawberries
only. This was apparently to give the meat a bit of sweetness and colouring.
There was no obvious strawberry flavour, but the duck was delicious and
beautifully cooked and it was a sizeable chunk (I managed about half). The
honey ball (the second ball of the evening - starting to smell a trend here...)
was a surprisingly perfect match for the meat. Also, it was fun to break open:
like a poached egg, it oozed beautifully.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRF2WPmo3ew2jT8OU7_LsDWMAp4jYehgNi8Zjs78_Gm3r865FeVUDzQW7_Fp-VgK3hA7jkvlU5IorViItjBDv1QDhAme3vqfoDfZNHye5F0cH44Jdrz-7r1CkZm_a3kyUhlFqvCxca/s1600/Photo+9-04-2016%252C+12+14+31+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRF2WPmo3ew2jT8OU7_LsDWMAp4jYehgNi8Zjs78_Gm3r865FeVUDzQW7_Fp-VgK3hA7jkvlU5IorViItjBDv1QDhAme3vqfoDfZNHye5F0cH44Jdrz-7r1CkZm_a3kyUhlFqvCxca/s400/Photo+9-04-2016%252C+12+14+31+PM.jpg" width="298" /></a></div>
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<b>Course 10: Cauliflower cheese with nukazuke pear and
shavings of smoked pastry<o:p></o:p></b></div>
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It was at this point (yes, we were a bit slow) that we
started to smell a rat. Not an actual rat (although I wouldn't have put it past
them!), but we finally got the idea that perhaps everything up to this point may
not have been as it seemed. This dish was presented as a miniature soft cheese
with pastry pieces and sliced pear. But the cheese looked kind of odd, and the
gentleman serving it had a strange look on his face as he described it to us,
so I thought maybe it was one of those undercover, unpasteurised cheeses that
are actually illegal but some places still manage to get their hands on and
serve discreetly because they can be bloody amazing, if they don't kill you
with their unpasteurised-ness. So I asked, was it unpasteurised? and the man
gave me some kind of coy response that I don't remember now, because all the
dishes and wine were starting to merge in my belly and brain and frankly I was
tired. So we began eating, and the cheese WAS odd. It oozed more than cheese
normally does, and seemed more liquid-pastey on the inside than solid-creamy,
if that makes sense. Like Clag glue, almost. (Eeeeeveryone remembers <a href="https://en.wikipedia.org/wiki/Clag_(glue)">Clag</a>, right?!) And we were all
nearly finished when the man came back and asked, had we figured it out? ...
Figured WHAT out? ...It's cauliflower. >> Cue exclamations
of surprise and 'I KNEW its', and then we made them tell us everything else
we'd eaten so far that was not how it seemed. Around now, my brain started
going, cooool! and my heart was going, whaaaaa?! you TRICKSED me! - and neither
has stopped since. This is what it's like to be me. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVy71u4PwUgVzV0o35NG3hJGOzE6zTHY4m64Zk0KafomimZI9pTm5PmpKLGB89PqCPYppL8RcFa44aEu4Erygo_1f9_KliPQ4biB4Z_NQTGwLl8uMt9cqPFvA7SMigUftgmECV7zRv/s1600/Photo+9-04-2016%252C+12+15+25+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVy71u4PwUgVzV0o35NG3hJGOzE6zTHY4m64Zk0KafomimZI9pTm5PmpKLGB89PqCPYppL8RcFa44aEu4Erygo_1f9_KliPQ4biB4Z_NQTGwLl8uMt9cqPFvA7SMigUftgmECV7zRv/s400/Photo+9-04-2016%252C+12+15+25+PM.jpg" width="400" /></a></div>
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<b>Course 11: Shaved ice from pistachio skins with ice cold
mango and raspberry vinegar<o:p></o:p></b></div>
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Then the sweet stuff began. This one was whacky, but cool.
(Literally.) The name above tells you jack about what it actually was: stone
fruit sorbet, with shaved fresh macadamia, finger lime, and raspberry rose
vinegar which froze over the top like <a href="https://en.wikipedia.org/wiki/Magic_Shell">Ice Magic</a>. It was all very zingy, fresh and sweet: light, refreshing and coooold.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDG4PE1APj-o-ubUEqi09LrGiSuVO5A5nNokFHrgrEkHstL_2hv9icna5RlsGCIgFV1HV6XAdlqtNW9-czzLMuMus_SaUDQMkBVN5dwc9fsr5wR8VtUWqd61_hzkkXaqB1EYeUfG1h/s1600/Photo+9-04-2016%252C+12+16+27+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDG4PE1APj-o-ubUEqi09LrGiSuVO5A5nNokFHrgrEkHstL_2hv9icna5RlsGCIgFV1HV6XAdlqtNW9-czzLMuMus_SaUDQMkBVN5dwc9fsr5wR8VtUWqd61_hzkkXaqB1EYeUfG1h/s400/Photo+9-04-2016%252C+12+16+27+PM.jpg" width="300" /></a></div>
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<b>Course 12: Blackberries, blueberries and sour goat's
milk <o:p></o:p></b></div>
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By now, we were all pretty cluey about what *could* be
deceptive about such a seemingly simple dish. There were some fresh berries in
there, but others were actually delicious jellies made to look like berries:
some flavoured like licorice, others like olive. The white stuff was
freeze-dried and too solid to break with my spoon, so I didn't eat any; the
others said it tasted like off milk anyway (which was the point, but I don't
think it's attractive).<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasKXImHN_M9K6Yw9ZeOMmaSNMmsa9nZkslkBchYbOYgcTbSr3qkLlKOgUZW3E4-z0RPFL6dAPwjIPt2mn3nfepUTxOUvSx99ZoaoEUEmOLw2zWr6lV-k7H0IV37wc3oEUbMs1zW0a/s1600/Photo+9-04-2016%252C+12+17+32+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasKXImHN_M9K6Yw9ZeOMmaSNMmsa9nZkslkBchYbOYgcTbSr3qkLlKOgUZW3E4-z0RPFL6dAPwjIPt2mn3nfepUTxOUvSx99ZoaoEUEmOLw2zWr6lV-k7H0IV37wc3oEUbMs1zW0a/s400/Photo+9-04-2016%252C+12+17+32+PM.jpg" width="400" /></a></div>
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<b>Course 13: Cacao pod from Maralumi with notes of tobacco,
green banana and currants<o:p></o:p></b></div>
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This was the final dish of the night and absolutely the
show-stopper. A serving table was brought over and from there, the meal was
dished up directly onto a round mat in the middle of our table.<o:p></o:p></div>
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First, some 'adult Wizz Fizz' was scattered over the mat:<o:p></o:p></div>
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Then, some 'vanilla pods' were laid over the Wizz Fizz with
chopsticks. They seemed rather sticky though, so I had to help dislodge them
with my spoon. (First clue!)<o:p></o:p></div>
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Next were two large quenelles of ice-cream, and finally a
large 'cacao pod' was placed in the centre. Then...<o:p></o:p></div>
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SMASH! Our server had thwacked the cacao pod hard with an
implement and disappeared from the table. When I looked down, I realised the
cacao pod was actually a dark chocolate shell, now broken open, that had been
holding various petit fours. Definitely hadn't seen that one coming. Upon further explanation, it turned out the 'Wizz Fizz' was
sugar and chewing tobacco (really!), the 'vanilla pods' were actually
dehydrated rhubarb, the ice-cream was raw cacao flavoured, and within the cacao
pod were 'cinnamon quills' that were actually rolled layers of dried banana,
little cubes of apple soaked in strawberry, an orange-flavoured cream custard,
and blackcurrant and armagnac jellies.</div>
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After a while, it didn't look so pretty anymore:<o:p></o:p></div>
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All this was served to a soundtrack of moody and cruisy '90s tunes (including the likes of Radiohead, Beck, Chris Isaak, Nick Cave, Eskimo Joe) with diligence, calm and obvious enjoyment by the staff - one admitting to us that she never gets sick of patrons' reactions. I did find the verbal descriptions of each dish a little wordy (everything seemed to be 'beautiful' or 'stunning' - I'll make up my own mind on that, thank you very much!), but perhaps there was some intentional vagueness so that each surprise might have more effect.<br />
<br />
By the end, we were all beat with the effort of ingesting so much food and information. With the tasting menu and our
drinks, the bill came to just under $900 for four people, which is pretty good,
considering the artistry and amount of food involved. I had actually thought it would be nice to have a menu at hand to reference throughout the meal. But, obviously to maintain the surprise element, they were withheld until the end when we were given individual
menus to take home, specific to the date of our visit and any food
requirements. The envelope was sealed with a wax stamp of the restaurant's
logo.<br />
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So. I've given you a lot of words today. 'Lûmé' itself isn't even a word (just you try and <a href="https://translate.google.com.au/" target="_blank">Google Translate</a> it - go on!). The restaurant's website even admits the word's origin is hazy and that it contains circumflexes for no known reasons, but it 'evokes a sense of light, elegance and beauty' and was therefore fitting as the restaurant's name.<br />
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The dining experience at Lûmé has been called 'brave and bold' (<a href="https://www.timeout.com/melbourne/restaurants/lume" target="_blank">Timeout</a>), and 'somewhere between classic and playful' (<a href="http://www.dailyaddict.com.au/articles/lume-south-melbourne/" target="_blank">Daily Addict</a>). 'Dining here takes a leap of faith, but the reward is an adventure' (<a href="http://www.goodfood.com.au/good-food/eat-out/review/restaurant/lume-20150727-3zzfq.html#ixzz45Jn5FxYP" target="_blank">Good Food</a>), and 'whether you find this irritating or exciting is entirely up to you' (<a href="http://www.gourmettraveller.com.au/restaurants/restaurant-reviews/2015/9/lume-melbourne-restaurant-review/" target="_blank">Gourmet Traveller</a>). All true. My words for Lûmé?<br />
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<br />
<ul>
<li>cunning</li>
<li>trickery</li>
<li>deception</li>
<li>art</li>
<li>technical </li>
<li>evocative</li>
<li>boundaries</li>
<li>challenging</li>
<li>tongue-in-cheek </li>
<li>whimsical</li>
<li>captivating </li>
<li>worthwhile. </li>
</ul>
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<a href="https://www.zomato.com/melbourne/lume-south-melbourne" target="_blank" title="View Menu, Reviews, Photos & Information about Lume, South Melbourne and other Restaurants in Melbourne"><img alt="Lume Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16713376/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a> </div>
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Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-6376509675545935622016-02-17T16:34:00.000+11:002016-04-11T15:16:51.699+10:00Bourke Street Imperial Rooftop<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_inRYhQakH3TTJGlcbOoQgQ9oeLgdXY-HxWH_LIb3a4wUodAnIO6py9iSKNqyF3KfYjubeTnLZ09jE9e7EhsH3MHtsnGLBs_7s0nKV1NggFwoTuGA9FsFap1oLV-Y3aWW4FoiIIll/s1600/Photo+5-02-2016%252C+3+54+53+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_inRYhQakH3TTJGlcbOoQgQ9oeLgdXY-HxWH_LIb3a4wUodAnIO6py9iSKNqyF3KfYjubeTnLZ09jE9e7EhsH3MHtsnGLBs_7s0nKV1NggFwoTuGA9FsFap1oLV-Y3aWW4FoiIIll/s400/Photo+5-02-2016%252C+3+54+53+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Imperial Hotel, corner of Bourke and Spring Streets, Melbourne</td></tr>
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Touted on its website as Melbourne's third-oldest pub, there's no doubting that the <a href="http://www.bourkestreetimperial.com/" target="_blank">Bourke Street Imperial Hotel</a> (2-8 Bourke Street, Melbourne) is old-school. Established in 1858 and boasting red cedar doors of the same age, "the Impy" is one of those comfy drinking holes you tend to forget about, even though you pass it on the tram every day. It's on the corner of Bourke and Spring Streets, right on the 86/96 tram line, and a hop-skip-jump from Parliament Station.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Ynn7Wk-2cVxZ_5fK0IIRr5X7Om6dgsM0ccsep5e9A5wsSbN1O_438gAnDZBIiKfYnzPNHrGs5DwkrZU4scr5fkxSw0O6_OH3vXM1UkmXiPQqZHIFusdjWo3aQ7r5Vna-h5MrsxUw/s1600/Photo+5-02-2016%252C+3+52+55+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Ynn7Wk-2cVxZ_5fK0IIRr5X7Om6dgsM0ccsep5e9A5wsSbN1O_438gAnDZBIiKfYnzPNHrGs5DwkrZU4scr5fkxSw0O6_OH3vXM1UkmXiPQqZHIFusdjWo3aQ7r5Vna-h5MrsxUw/s400/Photo+5-02-2016%252C+3+52+55+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red cedar doors dating back to 1858</td></tr>
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I'd been to the Imperial a few times before. It's an easy meeting point considering its proximity to PT, and a safe haven from the unpredictable Melbourne rain when all you feel like is a drink on the way home. I've watched footy there, sipped wine at their footpath tables when I couldn't get into <a href="http://www.citywineshop.net.au/" target="_blank">City Wine Shop</a>, seen comedy upstairs, and even been through a break-up there (meh, not a dramatic one). So when I read that the Imperial was gaining a rooftop bar, I was rather keen to see what it would be like.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZX8ObJeETlfScl74LPlN1tyVZuVpDj71NNRLmJPy2DtEkJWv27JGldNEi2ud5ChnTCJ0pIjFZdmKVamJRbQwUVhhC9vND4Pd0FDIqgNfoFJ4Hk4x35LOX2Jvoe3bhv3jQpfasWpww/s1600/Photo+5-02-2016%252C+3+51+56+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZX8ObJeETlfScl74LPlN1tyVZuVpDj71NNRLmJPy2DtEkJWv27JGldNEi2ud5ChnTCJ0pIjFZdmKVamJRbQwUVhhC9vND4Pd0FDIqgNfoFJ4Hk4x35LOX2Jvoe3bhv3jQpfasWpww/s400/Photo+5-02-2016%252C+3+51+56+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Evil Stairs</td></tr>
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Downstairs, the pub is all about sports, tourists, hugging your pint perched on a traditional bar stool, or scoffing a parma as quickly as possible before a show at the <a href="http://www.marrinergroup.com.au/theatre-princess.php" target="_blank">Princess Theatre</a>. The rooftop has a much younger, fresher vibe, but is still a casual drinking space frequented by all walks of life. The evil three-storey climb is worth it when you come out onto the large, simple wooden deck, with a full-frontal assault of <a href="http://www.parliament.vic.gov.au/visit" target="_blank">Parliament House</a> to your left, and a pleasant vista down Bourke Street directly ahead.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdd48M0lmxu5spBgVvVsTWi97GpUSkTD4ZqDCx38RyLtbz96nAMgWTC2hqzJhQsm_vXvG44efsnrHTOmWN7-PEOJrT1XHVtFl_dn_B8CVaVxUS3E6n0jrFzDxRy_mKPDlW_YLVtTvh/s1600/Photo+5-02-2016%252C+3+36+03+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdd48M0lmxu5spBgVvVsTWi97GpUSkTD4ZqDCx38RyLtbz96nAMgWTC2hqzJhQsm_vXvG44efsnrHTOmWN7-PEOJrT1XHVtFl_dn_B8CVaVxUS3E6n0jrFzDxRy_mKPDlW_YLVtTvh/s400/Photo+5-02-2016%252C+3+36+03+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melbourne's Parliament House</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bourke Street view from The Imperial rooftop</td></tr>
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To your right is general city skyline, the kitchen and the bar, housed in a specially-craned up shipping container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMv-4080Sma0R8KG60UDZah-gl2OnQvJ_KqVOS3FCXgkthC0xlcYgHHuDrDPL_7Fw-C7GKKxjuTiSToZVVKysGCS9oicgVqz2ButgDCX9mnrI18IYaR4drsErnhgvDj36vplz8j6C/s1600/Photo+5-02-2016%252C+4+01+30+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMv-4080Sma0R8KG60UDZah-gl2OnQvJ_KqVOS3FCXgkthC0xlcYgHHuDrDPL_7Fw-C7GKKxjuTiSToZVVKysGCS9oicgVqz2ButgDCX9mnrI18IYaR4drsErnhgvDj36vplz8j6C/s400/Photo+5-02-2016%252C+4+01+30+PM.jpg" width="400" /></a></div>
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Colourful, cushioned bench seating runs alongside the glass-fenced edge to maximise the great views, and bench seating is also laid out to create seating nooks around the deck, interposed with little wooden stools and garden chairs. Towards the middle are a few tall tables for you to herd around with your drinking buddies - some with accompanying stools, if you're lucky. (There's a rant in me somewhere about uncomfortable stools - and yes, I mean the seating kind - but I think we'll save that for another day.)<br />
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<tr><td class="tr-caption" style="text-align: center;">Cushioned benches</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Benchy nooks</td></tr>
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A handful of <a href="http://www.anyoneforpimms.com/" target="_blank">Pimm's</a> umbrellas reduce the sunburn potential slightly, and you can try and follow their shade, but you'd most likely end up in someone else's lap. So be warned, this is basically a full-exposure rooftop. <a href="https://www.youtube.com/watch?v=tGgn5nwYtj0&feature=youtu.be" target="_blank">Slip-slop-slap</a>! (Especially you, tourists... and opaque-skinned locals like me.) On one of my visits, water mist sprayed out from the roof line's edge - O, sweet relief on those sticky, 40-ish days! But I haven't seen it since (over two further summertime visits), so I'm starting to think maybe it was a mirage...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCyUfhwx8Wh20RiAQXM1fEOE89OETyhNvNP5Y5i4zFkcYckFLJC8psmvHc-lmD6fI7NatgoMfHxavGmx2oI1NC5dWHeYmRxLLkfC863t6jc1PCFYg-b1vCpmVv_Ur-Y3B3cM7meIo/s1600/Photo+5-02-2016%252C+3+49+04+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCyUfhwx8Wh20RiAQXM1fEOE89OETyhNvNP5Y5i4zFkcYckFLJC8psmvHc-lmD6fI7NatgoMfHxavGmx2oI1NC5dWHeYmRxLLkfC863t6jc1PCFYg-b1vCpmVv_Ur-Y3B3cM7meIo/s400/Photo+5-02-2016%252C+3+49+04+PM.jpg" width="400" /></a></div>
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Yes, this is another rooftop bar, something which we all know Melbourne is not short of. If so inclined, you could include the Impy in a Rooftop Hop (Copyright WordHappy!) with the likes of the nearby <a href="http://www.madamebrussels.com/" target="_blank">Madame Brussels</a>, <a href="http://www.looprooftopbar.com.au/" target="_blank">Loop Roof</a>, <a href="http://www.tuscanbar.com.au/" target="_blank">Tuscan Bar</a>, <a href="http://www.theeuropean.com.au/functions.html" target="_blank">Siglo</a>, <a href="http://bombabar.com.au/" target="_blank">Bomba</a>... and so on. Interestingly, the Impy rooftop is 100% smoke-free - possibly a new point of difference in a sea of Melbourne rooftops.<br />
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Food and drinks-wise, the Imperial rooftop isn't breaking any new ground, with (yawn) yet more offerings of pub-style, fried Americana morsels designed to be drunk copiously with (or is it the other way around?). At least they're affordable. There are a bunch of beers on tap to keep everyone happy, plus a limited but decent smattering of wines - and they definitely carry Cafe Patron, a fact of which I am now happily aware. Jugs of Pimm's also seem popular, but that could be due to the liberal Pimm's branding.<br />
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Apparently, this is now Melbourne's largest rooftop bar (let's see how long that lasts, shall we?) at 185 square metres, enough space to hold up to 270 patrons. I wonder if the capacity was tested in its early weeks, with one of its first big events after completion a 2016 New Year's Eve rooftop party with free entry. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MHDgBMn0T-BQCX2sC75sfTZTmwycv9B-DcKoNIkhASGHiSFuZ4NMEiGaVbgOW2WsxHQ4FybhvwdP0_G-zjEzmiCOYu091MnKRi71gGRJwYVuY-6yDxy8Fa0wYbE46i4922J-A_AR/s1600/Photo+5-02-2016%252C+3+40+52+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MHDgBMn0T-BQCX2sC75sfTZTmwycv9B-DcKoNIkhASGHiSFuZ4NMEiGaVbgOW2WsxHQ4FybhvwdP0_G-zjEzmiCOYu091MnKRi71gGRJwYVuY-6yDxy8Fa0wYbE46i4922J-A_AR/s400/Photo+5-02-2016%252C+3+40+52+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All kinds of folks being happy together</td></tr>
</tbody></table>
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<br />
What I like about this rooftop though, is that unlike many of the others, it's unpretentious. You really do get all walks of life here - a mixture of locals and tourists, the elite and the ordinary, varying ages. Everyone seems happy and relaxed - and why wouldn't you be, drinking in the sun on a CBD rooftop with a view?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymsw7B4X8_1Fue68DXMxcoRSDcP5X5_6ttdO1gsdgnRaV3rT9eJNxngKl7ZA-wEBG_-9rk8RiRwqJDQptcl4YSf83p3GlGo-GnV5eMmz2GA6-aReBI9qcQK1b0SjI4f-VODWzHy_V/s1600/Photo+5-02-2016%252C+3+58+08+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymsw7B4X8_1Fue68DXMxcoRSDcP5X5_6ttdO1gsdgnRaV3rT9eJNxngKl7ZA-wEBG_-9rk8RiRwqJDQptcl4YSf83p3GlGo-GnV5eMmz2GA6-aReBI9qcQK1b0SjI4f-VODWzHy_V/s400/Photo+5-02-2016%252C+3+58+08+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Imperial, its rooftop and Parliament House at dusk</td></tr>
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Run by the <a href="http://themelbournevenuecompany.com.au/" target="_blank">Melbourne Venue Company</a> (with a bunch of other well-known Melbourne watering holes to its name), the Imperial offers smooth functions packages and events galore, but seems to be hitting an everyman niche in the CBD that I believe is sadly dwindling. The rooftop has added another element to its mix, that may just see it through another 158 years.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGSZt-gCoFwVaQ05peIvw4loD46mVVMAaVPS7OvZE6qCKIWKKUi98VYzO_qSYBZyqMSpcDdW7PraKMDFdxy_jfO6f3yRpeNLrFyH4m45nBGW65Wgur4DHVdmMYIixCUfyYbZod8jt/s1600/BourkeSt_old.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGSZt-gCoFwVaQ05peIvw4loD46mVVMAaVPS7OvZE6qCKIWKKUi98VYzO_qSYBZyqMSpcDdW7PraKMDFdxy_jfO6f3yRpeNLrFyH4m45nBGW65Wgur4DHVdmMYIixCUfyYbZod8jt/s400/BourkeSt_old.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bourke Street from Parliament in ye olde days</td></tr>
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The Imperial is open seven days til 11pm, or 1am on weekends.<br />
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<a href="https://www.zomato.com/melbourne/the-imperial-hotel-cbd" target="_blank" title="View Menu, Reviews, Photos & Information about The Imperial Hotel, CBD and other Restaurants in Melbourne"><img alt="The Imperial Hotel Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16571556/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a> Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-57257425321444912652016-02-04T17:27:00.000+11:002016-02-17T16:33:49.827+11:00Supernormal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXMG_k-niDJ0-TBFqm-gkRSMPcHOE34PFQKcbtSTntLdiUoXHwP4LPRpXzhNLa6YOyf1ftCSpZn1Qs-l09uH53xzzejw4ubLqV0UX_GgQaX8xwEzsUa2fKVdMwzwkrQQDSlt2rxp7wI5o/s1600/Photo+2-02-2016%252C+7+05+43+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXMG_k-niDJ0-TBFqm-gkRSMPcHOE34PFQKcbtSTntLdiUoXHwP4LPRpXzhNLa6YOyf1ftCSpZn1Qs-l09uH53xzzejw4ubLqV0UX_GgQaX8xwEzsUa2fKVdMwzwkrQQDSlt2rxp7wI5o/s400/Photo+2-02-2016%252C+7+05+43+PM.jpg" width="400" /></a></div>
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<br />
Is it, though? So normal it's <i>super </i>normal? I think maybe not.<br />
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There are a lot of 'normal' things at <a href="http://supernormal.net.au/" target="_blank">Supernormal</a> (180 Flinders Lane, Melbourne) - you go in, get a table (if you're lucky), order food, eat it at said table. But there are a few things that set this restaurant apart.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoD7gJ4qyy7Yx7TIJyWPIYeshAvVMckOscYLcSNKL0SHZi7vGDG1sMdkhMOWtcxA_gB9f0h0B1MKw9fNLfChlZRYZSNo-xtrdfOJIbsSLT6VaLn2xlhOYJ103yu_l38M27p7qHssgUKFp2/s1600/Photo+2-02-2016%252C+6+58+52+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoD7gJ4qyy7Yx7TIJyWPIYeshAvVMckOscYLcSNKL0SHZi7vGDG1sMdkhMOWtcxA_gB9f0h0B1MKw9fNLfChlZRYZSNo-xtrdfOJIbsSLT6VaLn2xlhOYJ103yu_l38M27p7qHssgUKFp2/s400/Photo+2-02-2016%252C+6+58+52+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kitchen behind the bar</td></tr>
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One is size. Supernormal is quite big for a Melbourne CBD restaurant. There are different sections: a looooong bar (behind which sits the kitchen, and which pretty much runs the length of the restaurant), a line of booth-style tables, a couple of walls hosting tables with bench seating, and stand-alone tables in the middle.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJavuY0Kmk_eVbzyqpxDsUF8JYxvhm2anDI0bBPC47hSuSuk6ZPe8GeLJGqndPaGCcGJNjvckQEsEdUxfHFYqWmE9ntiJvhjVpQbGSa34YisOZi0L23L5mK2XT06FBDHsVSC_-MoIhLc9M/s1600/Photo+30-11-2015%252C+2+09+52+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJavuY0Kmk_eVbzyqpxDsUF8JYxvhm2anDI0bBPC47hSuSuk6ZPe8GeLJGqndPaGCcGJNjvckQEsEdUxfHFYqWmE9ntiJvhjVpQbGSa34YisOZi0L23L5mK2XT06FBDHsVSC_-MoIhLc9M/s400/Photo+30-11-2015%252C+2+09+52+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bench seating tables and random display flowers and bottles</td></tr>
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It also has a very high ceiling, which makes the interior feel very spacious and airy. Hard surfaces everywhere do echo the noisy chatter from so many covers, but the space above all the heads helps absorb it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2pyzbdySxfvc79xNAzys1JGlXUrJC9lzychjWJdjuCQR24igWx1XtpVc9G24rKSzvPEFXwfJ-OQThWiSi4q2YoZk5nZj4en-nXjFLCrA4ZXPRX9IZj8zz6Ro7l-Ge2MZhdGTWL-uGlCx/s1600/Photo+30-11-2015%252C+3+08+44+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2pyzbdySxfvc79xNAzys1JGlXUrJC9lzychjWJdjuCQR24igWx1XtpVc9G24rKSzvPEFXwfJ-OQThWiSi4q2YoZk5nZj4en-nXjFLCrA4ZXPRX9IZj8zz6Ro7l-Ge2MZhdGTWL-uGlCx/s400/Photo+30-11-2015%252C+3+08+44+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stand-alone tables in the middle and hi</td></tr>
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Another is style. A lot of venues go for an industrial look, but they usually overdo it. Supernormal feels like a big empty warehouse with cement floors, large-scale fluorescent ceiling light panels, exposed support beams and pipes. Maybe it doesn't sound that attractive, but when you're in among all the bodies, eating at a table of light wood, surrounded by the odd display plant or sake bottle, it actually seems quite nice. It's simple, open and clean, without feeling harsh or cold.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxZK8BmhYvztlYnEOKJqCM2tYXckMoj28g5q0qT1l5vEfE6xlhC13opqhn3VnIaadCt1LT1O1CpAIRatv9fkPi_mxbu5n5NLoa65VNWc1Vy3fggDCt4gq0gbL0hAWQDzO8NR104L5Sl7r/s1600/Photo+30-11-2015%252C+2+18+50+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxZK8BmhYvztlYnEOKJqCM2tYXckMoj28g5q0qT1l5vEfE6xlhC13opqhn3VnIaadCt1LT1O1CpAIRatv9fkPi_mxbu5n5NLoa65VNWc1Vy3fggDCt4gq0gbL0hAWQDzO8NR104L5Sl7r/s400/Photo+30-11-2015%252C+2+18+50+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cement and exposed beams everywhere</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_S5ISx_LXFU5sah6g5qtv9oz5F-zatg87K2dRJRstfphLHJ0P4Feg-zaTERQuwMUaW_vxIVOqi7q1OwR2I5q6Jhpn3hwg-aMO3YpbL608rVh-50PPZsgeSdxbeNLvvpji1Z4AUFcNdBI/s1600/Photo+2-02-2016%252C+7+02+56+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_S5ISx_LXFU5sah6g5qtv9oz5F-zatg87K2dRJRstfphLHJ0P4Feg-zaTERQuwMUaW_vxIVOqi7q1OwR2I5q6Jhpn3hwg-aMO3YpbL608rVh-50PPZsgeSdxbeNLvvpji1Z4AUFcNdBI/s400/Photo+2-02-2016%252C+7+02+56+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The curly staircase</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93Dj6IVido3WgYahhFSE6aS5xiFD196aLbNsHBs3d6KHsKfaGO6EUMmBft9lqUDe3Tg5AxzwnqbUzCF5SLW_6yNH8BKxWuf1mbInPjWeezHqp9LyAWwn1n0B-LBXLOMKAZLVoANFGfNeD/s1600/Photo+2-02-2016%252C+7+01+48+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93Dj6IVido3WgYahhFSE6aS5xiFD196aLbNsHBs3d6KHsKfaGO6EUMmBft9lqUDe3Tg5AxzwnqbUzCF5SLW_6yNH8BKxWuf1mbInPjWeezHqp9LyAWwn1n0B-LBXLOMKAZLVoANFGfNeD/s400/Photo+2-02-2016%252C+7+01+48+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pow-wow '80s Japanese vending machine</td></tr>
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There are a few interesting design touches, like an excellent spiral staircase that runs down to the loos (which apparently leads to a private dining room with karaoke facilities - who knew?!), a Japanese vending machine (what it is vending, I have no idea), lit up but not garishly so, sitting quietly to one side, and some neon cherries (??? -- I admit that I and my table members also identified eyes, balls or boobs. Yes, we are mature adults, promise) on the front window. But overall, minimalist industrial Asian is the aim here, and it has definitely been achieved.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5t26aAgyj7uC-VIAAP8ZI_h66_t4yWkf-b_zpRElQXj_1z2K5MWjdVv-IpVG7w8-FV3DE3a27J4fY3GJv_Z_QcHviP2eT9SWjdpJ_vQ3klUWNV-RkJ66C3ymFMiXtE7vkCbvGdR79HxIA/s1600/Photo+2-02-2016%252C+7+04+24+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5t26aAgyj7uC-VIAAP8ZI_h66_t4yWkf-b_zpRElQXj_1z2K5MWjdVv-IpVG7w8-FV3DE3a27J4fY3GJv_Z_QcHviP2eT9SWjdpJ_vQ3klUWNV-RkJ66C3ymFMiXtE7vkCbvGdR79HxIA/s400/Photo+2-02-2016%252C+7+04+24+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cherries/eyes/balls/boobs</td></tr>
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When it opened in mid-2014, Supernormal's initial buzz was all due to the food - or rather, the chef. Andrew McConnell's reputation (<a href="http://buildersarmshotel.com.au/" target="_blank">Builder's Arms</a>, <a href="http://cutlerandco.com.au/" target="_blank">Cutler and Co.</a>, <a href="http://cumulusinc.com.au/" target="_blank">Cumulus Inc.</a>, the former Golden Fields) meant buzz was guaranteed (i.e. small group dinner bookings aren't available; you have to put your name down early) and delivery was a slick affair (you know, he has PR releases and cook books and stuff). The food is Modern Fusion with elements of Chinese, Korean and Japanese, and of course McConnell generally nails it. I have eaten here twice now and neither time could I name a menu item I tried but didn't like. Don't get me wrong, there could be room for more wow factor, but I would happily eat Supernormal food on a regular basis, if time and money would allow it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Dm2Eeah3WgHlB_EJjfWp8peT_7AIz_Q-Bdt5qgnHFrdTUc6gr6_AaVR3m5Gq1_h998n4qC-42lvKktGI-wPmmSkalU5tjccIz91jLO05ItZfkka5sNBSGWp0BdQXD5NSa0T34MzR3uZY/s1600/Photo+30-11-2015%252C+7+34+14+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Dm2Eeah3WgHlB_EJjfWp8peT_7AIz_Q-Bdt5qgnHFrdTUc6gr6_AaVR3m5Gq1_h998n4qC-42lvKktGI-wPmmSkalU5tjccIz91jLO05ItZfkka5sNBSGWp0BdQXD5NSa0T34MzR3uZY/s400/Photo+30-11-2015%252C+7+34+14+PM.jpg" width="300" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-pC5mhbXSyrBSyAfpGXQFKgIRTFyiWBDoRke10p07nLLHwpmeFR41itWSIccbo1mRilhLuj5N_jn9YZy1Gb6GVihzDiww9Qf1-mPbb2udrcT4JOjlmI7O2cuP7ie4nrM-FxOj533hygk/s1600/Photo+30-11-2015%252C+7+35+23+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-pC5mhbXSyrBSyAfpGXQFKgIRTFyiWBDoRke10p07nLLHwpmeFR41itWSIccbo1mRilhLuj5N_jn9YZy1Gb6GVihzDiww9Qf1-mPbb2udrcT4JOjlmI7O2cuP7ie4nrM-FxOj533hygk/s400/Photo+30-11-2015%252C+7+35+23+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Instructions. Helpful for some.</td></tr>
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On both visits, my dining companions and I opted for the banquet menu - currently $65 per head (plus drinks, of course). Starting with some delicious and moreish soy roasted pumpkin seeds both times, here is what we ate on the first visit (in September 2015):<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLa8DhjOdOAtn2RMeNMXLl8_MAI2GwejniLn11YurRE4rWLnvXY6K0eMUP1Fh9x8Bj63LlTHof_c5is-j0-plELh061Jwyl1DT0ECqS1DIiBTxJvb5ZZ2FShgyWVchz5irnoipzg8FP1ch/s1600/Photo+30-11-2015%252C+7+38+06+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLa8DhjOdOAtn2RMeNMXLl8_MAI2GwejniLn11YurRE4rWLnvXY6K0eMUP1Fh9x8Bj63LlTHof_c5is-j0-plELh061Jwyl1DT0ECqS1DIiBTxJvb5ZZ2FShgyWVchz5irnoipzg8FP1ch/s400/Photo+30-11-2015%252C+7+38+06+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickled fennel, cucumber and wagami (i.e. seaweed)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxVnjlXMyV1qaHyGCvY2_XdNdmCSoAyCq0tcXGU12C2bUfOaIl9uvOuPs1pZeQKSRoZOVzADjX5xV41FzuiLwt1Xd-WZiTVUmPvWM-9yHUpuwV57W1-MJc33gh8dNTh8RLZ8DzEFKQyY5/s1600/Photo+30-11-2015%252C+7+39+22+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxVnjlXMyV1qaHyGCvY2_XdNdmCSoAyCq0tcXGU12C2bUfOaIl9uvOuPs1pZeQKSRoZOVzADjX5xV41FzuiLwt1Xd-WZiTVUmPvWM-9yHUpuwV57W1-MJc33gh8dNTh8RLZ8DzEFKQyY5/s400/Photo+30-11-2015%252C+7+39+22+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">LOVED this: Soft meaty tuna with avocado, dry salty seaweed,<br />
fresh crunchy cucumber (--my descriptions, not theirs! can you tell?)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-HjWjScy20f2hC2AsiHZB_jlyiRQWyyFE6eu_ovPm8FxmKTbXSeYu1XQIT5NRiXkWhCBHET6F_Wo9SX35sUnyF1yZrOiCmkgnr08dopA3xJwxCIJIgDYR8mCerYzQJFr-ogNXNpQDrohX/s1600/Photo+30-11-2015%252C+7+40+29+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-HjWjScy20f2hC2AsiHZB_jlyiRQWyyFE6eu_ovPm8FxmKTbXSeYu1XQIT5NRiXkWhCBHET6F_Wo9SX35sUnyF1yZrOiCmkgnr08dopA3xJwxCIJIgDYR8mCerYzQJFr-ogNXNpQDrohX/s400/Photo+30-11-2015%252C+7+40+29+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The famed Lobster Roll - just amazing. <br />
I didn't think I'd be a convert, but I was. Something about the textures...</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbtw9qpq2XIkJWeS0Z_khX1mUoOdM0M1ddVlB3Cu3vM3ncRbVlY7ubON7MTtwcMx1se0EjE8sfo3VKE3q2r82tuDjbxdld78dTxMTmvAEpTbdmKrLBa9j6kUAHor-ktFUeIPBUy9MywSK/s1600/Photo+30-11-2015%252C+7+41+29+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbtw9qpq2XIkJWeS0Z_khX1mUoOdM0M1ddVlB3Cu3vM3ncRbVlY7ubON7MTtwcMx1se0EjE8sfo3VKE3q2r82tuDjbxdld78dTxMTmvAEpTbdmKrLBa9j6kUAHor-ktFUeIPBUy9MywSK/s400/Photo+30-11-2015%252C+7+41+29+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A chickeny salad thing</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoPabhaIAZzBlisU9RiV5LXgXeKqzbQwbwx8HDR1R7J7Moleys0r9pcx1JzWbW7XSHJKGlxYUuGuxf1WF_DCre-kXBopphZLe59aSlZpPuMrdYce1Xylbhh8PGt751En2IlTptnQHXMRe/s1600/Photo+30-11-2015%252C+7+42+30+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoPabhaIAZzBlisU9RiV5LXgXeKqzbQwbwx8HDR1R7J7Moleys0r9pcx1JzWbW7XSHJKGlxYUuGuxf1WF_DCre-kXBopphZLe59aSlZpPuMrdYce1Xylbhh8PGt751En2IlTptnQHXMRe/s400/Photo+30-11-2015%252C+7+42+30+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another 'amazing' - prawn and chicken dumplings <br />
with chilli and vinegar sauce... nommmmm</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5N3qsgNWlkjbaueLYGeLxdXUr5ZvDfeLL_NzAB11oCtwqfhdnPDKkJV2gq3_8517fKCsI0WtrMCOgGpiji5IASaYaX4lueojVqljJkaz63aB5fM5Z7sSCWvC_NRtx9wce-jxQih88glUK/s1600/Photo+30-11-2015%252C+7+43+29+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5N3qsgNWlkjbaueLYGeLxdXUr5ZvDfeLL_NzAB11oCtwqfhdnPDKkJV2gq3_8517fKCsI0WtrMCOgGpiji5IASaYaX4lueojVqljJkaz63aB5fM5Z7sSCWvC_NRtx9wce-jxQih88glUK/s400/Photo+30-11-2015%252C+7+43+29+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef sirloin - cooked rare but beautifully tender, with a strongly <br />
flavoured sauce that the accompanying salad help cut through</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyYMY9bGorSvG5UEvOZJSQQwzROKDFVGrsh5T2jYP10V9S5B9fEarFp5_sOvWwIwPYRDV4DahCh0tSfRc6LGUWKE1C6aellXc86x4UA5d58fsePeNYkse5p6C2GYRFQZzR7wvxhuBKL5q/s1600/Photo+30-11-2015%252C+7+45+04+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyYMY9bGorSvG5UEvOZJSQQwzROKDFVGrsh5T2jYP10V9S5B9fEarFp5_sOvWwIwPYRDV4DahCh0tSfRc6LGUWKE1C6aellXc86x4UA5d58fsePeNYkse5p6C2GYRFQZzR7wvxhuBKL5q/s400/Photo+30-11-2015%252C+7+45+04+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Accompanying lettuce and pear salad</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSR863o65tEEtdqLZ_6VLjXH0MeEfHaVeu4vDTXtf3BMecQtklONyE76NuQ6YpgLh-HpUud7JPDJRf7BAeZA0pOPYU5Nb6yWr3k_GpAMJ02-2WFzj9YVv0jENLIrQzkU63HAlHCD2N8zPa/s1600/Photo+30-11-2015%252C+7+46+02+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSR863o65tEEtdqLZ_6VLjXH0MeEfHaVeu4vDTXtf3BMecQtklONyE76NuQ6YpgLh-HpUud7JPDJRf7BAeZA0pOPYU5Nb6yWr3k_GpAMJ02-2WFzj9YVv0jENLIrQzkU63HAlHCD2N8zPa/s400/Photo+30-11-2015%252C+7+46+02+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'd say this one's pretty self-explanatory :/</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_Kenneknh9Qs7TE_ahg5FPLECTjgfzZgKKwl39AKMd55SdK7uDnMLMoymWlpG9P8GWDDVYVFqyUqM3Tz04DB6hyphenhyphen6V-d2gXLoJUAo7qrY9-oNHER-6xHzqEB3ncQIeWBDTmTkCzJoFO5F/s1600/Photo+30-11-2015%252C+7+46+36+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_Kenneknh9Qs7TE_ahg5FPLECTjgfzZgKKwl39AKMd55SdK7uDnMLMoymWlpG9P8GWDDVYVFqyUqM3Tz04DB6hyphenhyphen6V-d2gXLoJUAo7qrY9-oNHER-6xHzqEB3ncQIeWBDTmTkCzJoFO5F/s400/Photo+30-11-2015%252C+7+46+36+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert - Peanut Butter Parfait. Yes, this was as good as <br />
it looks/sounds, but it was also very rich. Go cautiously!</td></tr>
</tbody></table>
<br />
<br />
The banquet menu we received in January 2016 featured many of the same items - thankfully including the lobster rolls, the dumplings, and the very same parfait - but here were the items that differed:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-OCAmIijB7MsZA4BrHhk3aw2IzlaVzO8RxTMTEAi7N6t0mjmK3Ui2vwVw_FOFHdn7APt-JX3KvI1Wkfb0K6zvvXBBkbhKiaXIUoIrXe4C1sOUmpJeZgVSDhtJILBEHkwiZSxWHILQMUX/s1600/Photo+2-02-2016%252C+6+50+43+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-OCAmIijB7MsZA4BrHhk3aw2IzlaVzO8RxTMTEAi7N6t0mjmK3Ui2vwVw_FOFHdn7APt-JX3KvI1Wkfb0K6zvvXBBkbhKiaXIUoIrXe4C1sOUmpJeZgVSDhtJILBEHkwiZSxWHILQMUX/s400/Photo+2-02-2016%252C+6+50+43+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sesame cucumbers. Weird sounding and looking, and a simple dish, <br />
but quite inspired I thought, and pleasant to eat, particularly texturally<span style="font-size: 12.8px;"> </span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTJm7Er_AppY71JsU-W1RdL-TGvuyjfW54ycJo0Child-W3J2aFa0KSNMpSJDOQky581RJVUu16RPAYq2-5FMKL3tmw-dLUCqPexU5jCzecSrLmgcyToe9Deno1VRfP8u55KjUGzf023o/s1600/Photo+2-02-2016%252C+6+53+30+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTJm7Er_AppY71JsU-W1RdL-TGvuyjfW54ycJo0Child-W3J2aFa0KSNMpSJDOQky581RJVUu16RPAYq2-5FMKL3tmw-dLUCqPexU5jCzecSrLmgcyToe9Deno1VRfP8u55KjUGzf023o/s400/Photo+2-02-2016%252C+6+53+30+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck fish with white soy and ginger. Again, not something <br />
I would usually have ordered, but surprisingly good</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIU4BwKcPKe8lU0e0XAvNciqWJ-hRn7wmgOavMR_8E1WK0klqyOoeOAqeM0PA_p5nv-UhCTuftfSA3eS0r2v_y_Dn9FlNMPVimVwCZgnlrwyTtYfc-SBqkyJiE7KUaCPV0LviPDHo0gUB1/s1600/Photo+2-02-2016%252C+6+53+51+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIU4BwKcPKe8lU0e0XAvNciqWJ-hRn7wmgOavMR_8E1WK0klqyOoeOAqeM0PA_p5nv-UhCTuftfSA3eS0r2v_y_Dn9FlNMPVimVwCZgnlrwyTtYfc-SBqkyJiE7KUaCPV0LviPDHo0gUB1/s400/Photo+2-02-2016%252C+6+53+51+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken salad (different to the last one, I'm pretty sure)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiG7xfzisESZ_7rnlrQnJdEPNopjfpcDScfsP41wDzqFKuU9pzNzpjJmAnco027OQA1Q9JZ7UGGfV7nECTxlMrQB7z7rjnSYRJnD-MCCtyGBDSMnqHHXy3sTj24UNlcMOfzz_IGVZWfjRt/s1600/Photo+2-02-2016%252C+6+55+17+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiG7xfzisESZ_7rnlrQnJdEPNopjfpcDScfsP41wDzqFKuU9pzNzpjJmAnco027OQA1Q9JZ7UGGfV7nECTxlMrQB7z7rjnSYRJnD-MCCtyGBDSMnqHHXy3sTj24UNlcMOfzz_IGVZWfjRt/s400/Photo+2-02-2016%252C+6+55+17+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bass groper (that's fish - yes, we had to check, too) with lettuce and rice</td></tr>
</tbody></table>
<br />
<br />
Meanwhile, the people at the table next door during my first visit ordered this amazing looking thing:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8UFrNoV1v0vKbJ4RMg7bLonzpF9B1G4iKTz_-VL8DyC-Z60GJ_0uAnX97WCqMs6owoZSmCbcPWocb2CZCwMU4U4zWqiB5gz0M0bm62ufygggFGl8XsDKzKftd1K1jZDgdscifrstN_qe/s1600/Photo+30-11-2015%252C+7+48+44+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8UFrNoV1v0vKbJ4RMg7bLonzpF9B1G4iKTz_-VL8DyC-Z60GJ_0uAnX97WCqMs6owoZSmCbcPWocb2CZCwMU4U4zWqiB5gz0M0bm62ufygggFGl8XsDKzKftd1K1jZDgdscifrstN_qe/s400/Photo+30-11-2015%252C+7+48+44+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whole duck served with bao, cucumber, and plum sauce</td></tr>
</tbody></table>
<br />
They just broke off bits of the duck with a fork and then made their own little bao buns. It looked so good, I am going back JUST to try this (okay, and maybe a lobster roll to start). *salivates*<br />
<br />
...I will leave it to you to make your own decision on the food at Supernormal, but I quite enjoyed it.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWR2ZNhS3cDp2KADaJ2RNPlwNLLQI4kq7yZQBi_QdfKhQdIDAw8QJGnuKeHMekkDCGVXCsgqoyFXJBIoDMmtBPFOPR5G71rULfRJJiyhDv-Ab_ZUtUkDHDdb4oLyEKLeL5Ri5MgpMrgcuo/s1600/Photo+30-11-2015%252C+7+30+21+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWR2ZNhS3cDp2KADaJ2RNPlwNLLQI4kq7yZQBi_QdfKhQdIDAw8QJGnuKeHMekkDCGVXCsgqoyFXJBIoDMmtBPFOPR5G71rULfRJJiyhDv-Ab_ZUtUkDHDdb4oLyEKLeL5Ri5MgpMrgcuo/s400/Photo+30-11-2015%252C+7+30+21+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Exemplary service. And massive sake bottles.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFY6MsR97_jMdcR5FUO0hzg9s9YiWx6DdSUvsy3lLHv9QO9i1YbxQYi6piozZP1q-HfUohH2nEWehqVkMun_W2hyUGtgQKYwtAT5JdCGBD-p5JNMxydQ-LpydCxgtCltKXlHa8Q63Wem_/s1600/Photo+30-11-2015%252C+7+32+08+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFY6MsR97_jMdcR5FUO0hzg9s9YiWx6DdSUvsy3lLHv9QO9i1YbxQYi6piozZP1q-HfUohH2nEWehqVkMun_W2hyUGtgQKYwtAT5JdCGBD-p5JNMxydQ-LpydCxgtCltKXlHa8Q63Wem_/s400/Photo+30-11-2015%252C+7+32+08+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sake in a wine glass, the best way</td></tr>
</tbody></table>
<br />
<br />
The last factor that makes Supernormal more super/less normal is its exemplary service. All the way through both my visits, the waitstaff were unerringly polite, helpful and friendly. Each dish was explained upon delivery to the table - although the explanations could not always be heard due to the white noise level. Sake and/or wines were recommended, and attendance to the table was neither too frequent, nor too lacking. Seriously exemplary service. Thumbs up.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk14BZVnQlHPGnixbz_fYw4unoOIwS4INauHJYBFC8zRFnltII_S_TlKHi8xWNaC1kbtbn0APhZOjOaEyo_s3EDx7O6ue_CEKpvC7327I8alj6gX5c90RdqeR7kjE3YDgiyS2B8HcqrhQo/s1600/Photo+2-02-2016%252C+6+56+20+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk14BZVnQlHPGnixbz_fYw4unoOIwS4INauHJYBFC8zRFnltII_S_TlKHi8xWNaC1kbtbn0APhZOjOaEyo_s3EDx7O6ue_CEKpvC7327I8alj6gX5c90RdqeR7kjE3YDgiyS2B8HcqrhQo/s400/Photo+2-02-2016%252C+6+56+20+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I liked these</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Iq254srqfZ_x4WWjONbgDoLoHx2rsBSUJLZX2xbfv-U6KG4LhUSZVaoqC7xpp5Sy5b2UPcIbLZVOGMMEd-fkI36emgj48xx7iRW8I_CNEChS9s8C7btbNEvIhwumnaAdj9VS9Tp-ITZT/s1600/Photo+30-11-2015%252C+7+49+38+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Iq254srqfZ_x4WWjONbgDoLoHx2rsBSUJLZX2xbfv-U6KG4LhUSZVaoqC7xpp5Sy5b2UPcIbLZVOGMMEd-fkI36emgj48xx7iRW8I_CNEChS9s8C7btbNEvIhwumnaAdj9VS9Tp-ITZT/s400/Photo+30-11-2015%252C+7+49+38+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Necessary evil. But not too evil</td></tr>
</tbody></table>
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I realise this is a bit of - how shall I put it? - 'overpraise', so I would just like to say that, as with all my blog posts, (a) this is not a review, but a recap of my experience(s) at this venue, (b) I always pay my own way and rarely inform the venue I am planning to write a blog post about them, (c) I did not expect to like Supernormal as much as I do. You know how when songs are overplayed on the radio or everyone's wearing the same fashion trend and you just get really sick of it? Well, I don't get that with music or fashion, but I do with buzz around chefs and restaurants. Honestly, I wasn't pitching for Andrew McConnell's food here to be that amazing... and I was pleasantly surprised. Not just at the food, but the whole package.<br />
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Sure, there are normal elements here, but the super bits are what make me happy.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqD7jcDo8GRA1kDp8lMSsSmBg1w8Ytzj_DlzMHFtBcwFS-NZQWF3D0LQL6q4W4Gy5I63l-BUd7mTN5NwBHUfoqU_eqc70HLDBsoyUGtL3m05_eQJM-DVxjdmV3S11Yy_aWyEbCV-TntWiy/s1600/Photo+2-02-2016%252C+7+00+45+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqD7jcDo8GRA1kDp8lMSsSmBg1w8Ytzj_DlzMHFtBcwFS-NZQWF3D0LQL6q4W4Gy5I63l-BUd7mTN5NwBHUfoqU_eqc70HLDBsoyUGtL3m05_eQJM-DVxjdmV3S11Yy_aWyEbCV-TntWiy/s400/Photo+2-02-2016%252C+7+00+45+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy customers</td></tr>
</tbody></table>
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<a href="https://www.zomato.com/melbourne/supernormal-cbd" target="_blank" title="View Menu, Reviews, Photos & Information about Supernormal, CBD and other Restaurants in Melbourne"><img alt="Supernormal Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16582897/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
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<br />Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-26943054297245226792016-01-24T21:48:00.001+11:002016-02-17T16:33:29.459+11:00Mr. MiyagiIt's the place that was made infamous by the '<a href="http://www.theage.com.au/afl/afl-news/richmond-star-dustin-martin-pologises-for-drunken-restaurant-incident-20151207-glhfdp" target="_blank">chopsticks incident</a>' last December, where a young Richmond Tigers AFL player drunkenly threatened to attack a woman dining nearby with his chopsticks. But of course, <a href="http://www.mrmiyagi.com.au/" target="_blank">Mr. Miyagi</a> had already developed a cult following well before that.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOPViLYMRrnvHYrR5fZmVREbGaoCGDp2CTt0NOM5ELT-qBjMZ2_qsnLKkjrMgSKHeNSxjQlTFBVJmvb1kGyus_n4C8n7XI-zhWFVCbT_Xod81xbbKy_E3BBRcYZIrTbWjglWMD0xj_98h/s1600/Photo+18-01-2016%252C+1+27+17+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOPViLYMRrnvHYrR5fZmVREbGaoCGDp2CTt0NOM5ELT-qBjMZ2_qsnLKkjrMgSKHeNSxjQlTFBVJmvb1kGyus_n4C8n7XI-zhWFVCbT_Xod81xbbKy_E3BBRcYZIrTbWjglWMD0xj_98h/s400/Photo+18-01-2016%252C+1+27+17+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">LOOK OUT... CHOPSTICKS</td></tr>
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<br />
Opening in October 2013 on the ever-so-hip Windsor portion of <a href="http://www.chapelstreet.com.au/" target="_blank">Chapel Street</a>, and tickling nostalgic fancies with its reference to 1984 classic <i><a href="http://www.imdb.com/title/tt0087538/?ref_=fn_al_tt_1" target="_blank">The Karate Kid</a></i>, the restaurant has enjoyed a steady stream of customers since. I remember stopping by with a friend one Thursday night mid last year to enquire about a table, and we were told it would be a two-hour wait. Well! Either this place is really good, I thought, or really good at hype.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAiY-TLYvwS60NrJVZwAbLTyqo_0F-vtACiFojD5Py9sp7FeaulbUpmS8TWZuGsYdy3NGXNrhzDhyphenhyphenpD69ka0MHRCjDB_A1wz3Xe4VJ9pUdsfR1nsLYMQZhAj6DQ0IYXjgnDHzOGdbnJJx/s1600/Photo+18-01-2016%252C+1+56+08+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAiY-TLYvwS60NrJVZwAbLTyqo_0F-vtACiFojD5Py9sp7FeaulbUpmS8TWZuGsYdy3NGXNrhzDhyphenhyphenpD69ka0MHRCjDB_A1wz3Xe4VJ9pUdsfR1nsLYMQZhAj6DQ0IYXjgnDHzOGdbnJJx/s400/Photo+18-01-2016%252C+1+56+08+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Always a queue at the front desk</td></tr>
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I made a calculated plan with friends to score a table there on a Friday night recently. I rocked up nice and early, 6:45pm-ish, and put my name down for a table. They advised the wait would be approximately an hour, probably less, noted down my mobile number and encouraged me to wait out the back, in what turned out to be quite a spacious, pleasantly vibey but quieter, separate bar area (--yesss! wine).<br />
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Waiting on my own at that point, I was directed to a bench stool - not only uncomfortable to sit in for long periods of time, but also facing a very boring wall. However, the staff were lovely and helpful, if a bit rushed. I sampled some of the long-awaited food whilst waiting - unintentionally, I chose two things wagyu: the wagyu brisket betel leaf, and the wagyu tartare pipe. Both were delicious, and I washed them down with a lovely Sem/Sav from Margaret River - one of my favourites, but a bit precious at $13 a glass.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPJx141yVTLWUi18q6zZaCbLXf5H_k_PHio5u-ApD8vIMWny5ekaNJDw9b86H96tUUJ_dCsvzuWrmtgJ98gr32p7m8BkSALY231s0aUu4AnGPMuzlRoO-4XLUsf2Bav5WSQR5rrmdNQjJ/s1600/Photo+18-01-2016%252C+1+50+37+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPJx141yVTLWUi18q6zZaCbLXf5H_k_PHio5u-ApD8vIMWny5ekaNJDw9b86H96tUUJ_dCsvzuWrmtgJ98gr32p7m8BkSALY231s0aUu4AnGPMuzlRoO-4XLUsf2Bav5WSQR5rrmdNQjJ/s400/Photo+18-01-2016%252C+1+50+37+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Betel leaf and wagyu tartare pipe</td></tr>
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<br />
At around 8pm, just when I was reaching tiredness/boredom/sore butt peak, my friends rocked up and almost on cue, my phone beeped with a cheeky text saying our table was ready (15 minutes later than advised, but not too bad). The 'cheeky' thing is played up throughout the restaurant: the website makes reference to 'going down' and a 'little black book', the menu to 'finish him' with a 'sweet ending', and similar phrases are dotted around the restaurant decor. I get that they are going for what they think is a sexy, fun vibe, but I actually found it all a little crass. And in what seems to be commonplace these days, there is also branding on EVERYTHING.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB6Da6cqBmAhW6DaS2aa-Uk8mzSFOuOChmuvXWSYXh620Se2k0se0lkRVARu58Q82l-wYJFgzaSJaYTWzVtq-RBADQCRLmiU4HxyuQ23ctJhfFzihMvp5n1qXyPyUKnUqyllMnjEalO_R/s1600/Photo+18-01-2016%252C+1+54+11+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB6Da6cqBmAhW6DaS2aa-Uk8mzSFOuOChmuvXWSYXh620Se2k0se0lkRVARu58Q82l-wYJFgzaSJaYTWzVtq-RBADQCRLmiU4HxyuQ23ctJhfFzihMvp5n1qXyPyUKnUqyllMnjEalO_R/s400/Photo+18-01-2016%252C+1+54+11+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">People, hip trendy people everywhere</td></tr>
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My bar tab was neatly transferred to our restaurant table tab and we were led through the pumping restaurant to one end of a communal table. Next to the bar and smack-bang in the middle of the restaurant, our spot was a great viewing point for the rest of the venue (and all the swankily-dressed, hip, young, southside things), and thankfully had regular-height chairs (my butt thanked me).<br />
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Being a Friday night, the staff - though plentiful - were stupidly busy and, post menus, we had to ask for pretty much everything: drinks, to order our food, extra water, the bill. Again, the staff were nice and friendly (and strangely, all very young - and I'm not that old), but it did feel like the restaurant was doing us a favour by deigning to serve us, rather than the other way round. We felt almost like a hindrance.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1UepJs-F6S4Ly9LpIjLE6XqNitTWNb63wEJSXc0C5Fva1ZxhZUxWSush3Yk3l5f_y7lkqK0FanT0eDKQPd6yIDxE7nlxgnkqWARbXy1S7dvL3cC2aG94mN_nhrp-5vnGxyThiOqaQm44/s1600/Photo+18-01-2016%252C+1+58+17+PM.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1UepJs-F6S4Ly9LpIjLE6XqNitTWNb63wEJSXc0C5Fva1ZxhZUxWSush3Yk3l5f_y7lkqK0FanT0eDKQPd6yIDxE7nlxgnkqWARbXy1S7dvL3cC2aG94mN_nhrp-5vnGxyThiOqaQm44/s400/Photo+18-01-2016%252C+1+58+17+PM.jpg" width="298" /></a></div>
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The noise level also made us feel old! OK, so I'm all for vibe, and understand that pretty much everywhere along Chapel Street is full to the brim on a Friday night, but this place was like a noisy club. That may appeal to some, but I was there to try the food in a stylish environment and catch up with my mates. The food was great, but the experience of sampling it was dampened by the extremely loud music and rushed atmosphere; and my friends and I could barely hear each other and all left with sore throats from having to shout. At one point we even asked one of the nice waitresses about the likelihood of having the music turned down - even a notch - and she said it was impossible, because they kept it that way on purpose, for the vibe. Again - I get it - but it made the entire Mr. Miyagi experience quite unpleasant for me and my friends, even disappointing. Shame.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdn2Lu-LnEFLUysjcxXdJUmWHrCKGpKB7Km5Hoo10eVPsEbO5e813w6Xj_1sXuBiYRJ_vxbTCMChB6klF7HGTDPzWr2gDO4vBQlhdwJoMI0nIqhqH3vyrLIvozbSkzZj7yTu7exWp_2rL/s1600/Photo+18-01-2016%252C+1+29+49+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdn2Lu-LnEFLUysjcxXdJUmWHrCKGpKB7Km5Hoo10eVPsEbO5e813w6Xj_1sXuBiYRJ_vxbTCMChB6klF7HGTDPzWr2gDO4vBQlhdwJoMI0nIqhqH3vyrLIvozbSkzZj7yTu7exWp_2rL/s400/Photo+18-01-2016%252C+1+29+49+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Painkillers... necessary for the loud-music-induced headache</td></tr>
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Food-wise, we went for the 'feed me' option. Don't you love how that's become a thing? It's not only the lazy (wo)man's easiest bet in a world of far too much choice, but it's also usually quite economical, and a good rounded sample of the menu. At Mr. Miyagi, it meant heeeeeaps of food, bordering on too much - all pretty good quality and (despite lacking enough fresh/green things) pretty good variety - for $55 per head. We ate:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXeq3ojFRr-AtPzstgrVnrhhyphenhyphenslVDm-EWjGJNv_ztklER9GbHDVy1P635SY8qewwo5avWwVYE9IfJ9Qsn91IdcKamOyg97FFLDCualHMU108C0nqNy9BEmHctaKWU3vkwwoitPkpld-fF/s1600/Photo+18-01-2016%252C+1+28+30+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXeq3ojFRr-AtPzstgrVnrhhyphenhyphenslVDm-EWjGJNv_ztklER9GbHDVy1P635SY8qewwo5avWwVYE9IfJ9Qsn91IdcKamOyg97FFLDCualHMU108C0nqNy9BEmHctaKWU3vkwwoitPkpld-fF/s400/Photo+18-01-2016%252C+1+28+30+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Edamame</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIIqf5KLFynN4brEskTUBERs2D320z7lHSmRaBiMBtwcaLa82h0K-pSLvMpZnRRG8OkPVIKQ0MlfD8R4mOEx6y0kx_mRM7fi7oI-ZB18EkEeLIu3t_G6G14gIdQ6Y8otkmKOmu5ayOfPY/s1600/Photo+18-01-2016%252C+1+31+38+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIIqf5KLFynN4brEskTUBERs2D320z7lHSmRaBiMBtwcaLa82h0K-pSLvMpZnRRG8OkPVIKQ0MlfD8R4mOEx6y0kx_mRM7fi7oI-ZB18EkEeLIu3t_G6G14gIdQ6Y8otkmKOmu5ayOfPY/s400/Photo+18-01-2016%252C+1+31+38+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nori taco...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgef0ho58a2FxzfWDh3YhK4NgHyTXftmwCVUfKEMc3rDSUYtfjQ5rtvlcq-CLMOFtJ8EeR3kUvt23WIcN-lAlkiSljtrlKd-Q0WiNpA1n8GnFIT5BnMjWvkOBb0iEhtjj1l_bDd1hPkfFUh/s1600/Photo+18-01-2016%252C+1+32+30+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgef0ho58a2FxzfWDh3YhK4NgHyTXftmwCVUfKEMc3rDSUYtfjQ5rtvlcq-CLMOFtJ8EeR3kUvt23WIcN-lAlkiSljtrlKd-Q0WiNpA1n8GnFIT5BnMjWvkOBb0iEhtjj1l_bDd1hPkfFUh/s400/Photo+18-01-2016%252C+1+32+30+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...with cool marbled shell effect</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1L1-9MSt47drQExg1yiBhzoIhPPMqTNovn9XYJYjM0vTIPQd6har-i03b3GqeBoDjz3Brpc6oDTi7Clxa3G9z4o0JFJXNrW5DOvBfkV0h1idgBUQlKZSp42mJW7F9mtm-IEUBPa7HCYd/s1600/Photo+18-01-2016%252C+1+33+59+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1L1-9MSt47drQExg1yiBhzoIhPPMqTNovn9XYJYjM0vTIPQd6har-i03b3GqeBoDjz3Brpc6oDTi7Clxa3G9z4o0JFJXNrW5DOvBfkV0h1idgBUQlKZSp42mJW7F9mtm-IEUBPa7HCYd/s400/Photo+18-01-2016%252C+1+33+59+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small ngiri and sashimi combo... all beautiful quality</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabRpTOY6uniEjqb9BuVSa1mMcE9Y7bMS7ryBbvN50vXO4BnnE1fTnG1WOllyumJEr_oYN6tos2rCYBsXt8iIwTtCAXl2ipiSlYT2f_wdwPXE885PYH2g0QVbktHEu1Q1hoDjgQUZgXMDG/s1600/Photo+18-01-2016%252C+1+34+33+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabRpTOY6uniEjqb9BuVSa1mMcE9Y7bMS7ryBbvN50vXO4BnnE1fTnG1WOllyumJEr_oYN6tos2rCYBsXt8iIwTtCAXl2ipiSlYT2f_wdwPXE885PYH2g0QVbktHEu1Q1hoDjgQUZgXMDG/s400/Photo+18-01-2016%252C+1+34+33+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even the food was branded.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJ42gOWaco_mT2HaFyc821dtb0JStr1fvLzAV8dCP28bOcnecjmY7H4ArVRDqap-VIGK1z3FmuQ-kAFXaar5_0XjoZI0t5vGfqopZOw4cr4FhWPwN3cwAlobkSdaHzvT90hsIvL1ZVmy6/s1600/Photo+18-01-2016%252C+1+35+56+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJ42gOWaco_mT2HaFyc821dtb0JStr1fvLzAV8dCP28bOcnecjmY7H4ArVRDqap-VIGK1z3FmuQ-kAFXaar5_0XjoZI0t5vGfqopZOw4cr4FhWPwN3cwAlobkSdaHzvT90hsIvL1ZVmy6/s400/Photo+18-01-2016%252C+1+35+56+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tempura broccoli - surprisingly delicious</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Fq7HMFshLtrSllRcxggXLrE_jdQHrnxYEW0VfCr43l9wf3LNSH8x5hOSDblh2UncZ638mlacXVhqwpw_mC01Dml6lMlP4ovSBJ7MVuwWnMUsROf0fSWSCvFE6KqYqHga3-YVtgy75HsO/s1600/Photo+18-01-2016%252C+1+38+13+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Fq7HMFshLtrSllRcxggXLrE_jdQHrnxYEW0VfCr43l9wf3LNSH8x5hOSDblh2UncZ638mlacXVhqwpw_mC01Dml6lMlP4ovSBJ7MVuwWnMUsROf0fSWSCvFE6KqYqHga3-YVtgy75HsO/s400/Photo+18-01-2016%252C+1+38+13+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prawn 'dawg' x3... meh...<br />
basically deep-fried prawn-flavoured meat on a stick</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOBsP34zucjnA97D6YmaItkP_E-OJwmS8nI0jJl5ZHfs8E6r1HB4aWux7kGPKho3hThtPKjO5G3HWvAzLsujqGAbxXDfAEwlNQbRFWcGxyA4UL71_yjB8Yg-SNija_E0ZfAeGoXIGcPYb/s1600/Photo+18-01-2016%252C+1+39+44+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOBsP34zucjnA97D6YmaItkP_E-OJwmS8nI0jJl5ZHfs8E6r1HB4aWux7kGPKho3hThtPKjO5G3HWvAzLsujqGAbxXDfAEwlNQbRFWcGxyA4UL71_yjB8Yg-SNija_E0ZfAeGoXIGcPYb/s400/Photo+18-01-2016%252C+1+39+44+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">DIY steamed bao pulled pork buns</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifX3peY7ajsV4AJ8GFYLGRNmk6Nd6hRCvfwpdBdiR6wk9YcFKwMZAjddaG72XD5cmCYOEYY3yHmELAd26szFKTME1Lv4rT7Tml3f-ztfMFhfLD808vjIPWYn8jugwQUFZw-iKT6jFm6tEM/s1600/Photo+18-01-2016%252C+1+41+28+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifX3peY7ajsV4AJ8GFYLGRNmk6Nd6hRCvfwpdBdiR6wk9YcFKwMZAjddaG72XD5cmCYOEYY3yHmELAd26szFKTME1Lv4rT7Tml3f-ztfMFhfLD808vjIPWYn8jugwQUFZw-iKT6jFm6tEM/s400/Photo+18-01-2016%252C+1+41+28+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(I did mine good)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbIJQJM2k6yPzojamrA8r5pL7dNwnv_dJhTjWxl3eNWrvfaniBb7gvRRyZpN6UmfFDKcBkxm3yLNQG-lf6aAl6xQL3wNJUEIelsntUF3-BPWQvpzGD_3uQU9b3zTOu0EDvF3IPoOITVNX/s1600/Photo+18-01-2016%252C+1+42+42+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbIJQJM2k6yPzojamrA8r5pL7dNwnv_dJhTjWxl3eNWrvfaniBb7gvRRyZpN6UmfFDKcBkxm3yLNQG-lf6aAl6xQL3wNJUEIelsntUF3-BPWQvpzGD_3uQU9b3zTOu0EDvF3IPoOITVNX/s400/Photo+18-01-2016%252C+1+42+42+PM.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Geddit... MIYAGI Fried Chicken? (= more branding)</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9bk2lbb6zDX7fO0jUh0dCeWp6uMfz51VP6PksRu9Y4h3NrCrSVHql1z0fN6H4KcB8bqLdxhNELRoHx_G0d_nbLavpjThG-2icVO6RvmSuniORMK8SFIH1OCyWZYAJ0phP2GJypXfUQYZ/s1600/Photo+18-01-2016%252C+1+45+25+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9bk2lbb6zDX7fO0jUh0dCeWp6uMfz51VP6PksRu9Y4h3NrCrSVHql1z0fN6H4KcB8bqLdxhNELRoHx_G0d_nbLavpjThG-2icVO6RvmSuniORMK8SFIH1OCyWZYAJ0phP2GJypXfUQYZ/s400/Photo+18-01-2016%252C+1+45+25+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin toast... yes really</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxR-8vQW1SnHREUBjJxXEb1mYDY1AvzFby_5TYiV4fAo16CbsGVpf2MHq_mOSlwn989_-NENN9WGh3SYvShD3DarZHCcjcHLxXvyDsvrVadI9rPiO0vqqmY_qh8SwQ_uUwcGP5evkzkQU/s1600/Photo+18-01-2016%252C+1+47+07+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxR-8vQW1SnHREUBjJxXEb1mYDY1AvzFby_5TYiV4fAo16CbsGVpf2MHq_mOSlwn989_-NENN9WGh3SYvShD3DarZHCcjcHLxXvyDsvrVadI9rPiO0vqqmY_qh8SwQ_uUwcGP5evkzkQU/s400/Photo+18-01-2016%252C+1+47+07+PM.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I didn't really 'go nuts' for these, but the <br />
pistachio and gingerbread ice creams were nice</td></tr>
</tbody></table>
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<br />
I thought Mr. Miyagi was a schmick affair: obviously a tightly-run ship and, on the whole, well thought out. The food, service, layout and decor were all great, but until I can hear myself think in there (and the wait times are reduced), I won't be going back.<br />
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<a href="https://www.zomato.com/melbourne/mr-miyagi-windsor" target="_blank" title="View Menu, Reviews, Photos & Information about Mr. Miyagi, Windsor and other Restaurants in Melbourne"><img alt="Mr. Miyagi Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16582573/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a> Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-17299761390046159322016-01-19T13:43:00.003+11:002016-01-24T21:51:26.011+11:00Easey'sOh look, another burger joint in Melbourne. *yawn*<br />
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Wait - what's that you say? On a rooftop? Oh okay, that's kinda cool...<br />
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In TRAIN CARRIAGES on a rooftop? Wha-- whaaaaaaa??!<br />
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Only in Collingwood would this kind of place exist and would people make a special effort to go there. Like I did, one Saturday afternoon, oh months ago now, but I'm guessing not too much has changed since my visit.<br />
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Inventively named for the street it's on, <a href="http://easeys.com.au/" target="_blank">Easey's</a> (48 Easey Street, Collingwood) is hard to miss on approach. Three train carriages jut out from atop a rooftop. Oh hai.<br />
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Trouble is, to get to them, you have to climb about a million stairs. Or maybe I'm just lazy. (Note: You can totally eat burgers on the ground level, too. But why would you go to this place and NOT go to the train carriages on the rooftop?!) (Another note: There is a lift. But either it wasn't working or I didn't/couldn't use it for some other reason on the day of my visit. Or maybe I was just working off the burger in advance by using the stairs. Who knows, it was so long ago.)<br />
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True to form, this place had so much buzz when it first opened in May 2015 that when I got there a few months later, I was expecting a shit-fight to get in. Or a burger-fight, as the case may be. But I shrewdly timed my visit for late afternoon, i.e. post-lunch rush/pre-dinner/drunkenness rush, and thank the LORD burgers were still available at this time.<br />
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I felt like chicken (not A chicken; just to clarify), and was recommended the addition of a potato cake to my chicken burger. Why not! It's already a burger - what's a few extra thousand calories.<br />
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Gotta say, it was a pretty good addition. I'm not a mad keen burger person - okay, I like them, who doesn't, but I don't eat them very often - so it was good having a different flavour and texture in there to mix it up a bit. Try something different. Live dangerously.<br />
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Drinks were a chilled affair (boo-doom TISH), served in thick glass tumblers branded to the hilt. I would've liked a bit more detail/variety in the wine list, but I guess wine drinkers are not the target customer here: it's all about BEER to go with the BURGERS. (Someone really should subvert the norm there. Surely, SURELY, wine can be matched with anything?! Plus, I'd be a lot happier.)<br />
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I liked the booth-y things, basically original double train seats facing each other with a table stuck in the middle. The table (and wainscotting, i.e. panelling halfway up the walls) is made of a '70s-style brown wood, reminiscent of my primary school days. Apparently the checkered fabric on the seats is a replica of the ORIGINAL train seat fabric from yonks ago, i.e. well before my existence in Melbourne. So I guess that attention to retro detail is pretty cool. Plus, just the commitment to get the carriages up there in the first place is impressive - I imagine that would've been pretty hard.<br />
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There were also colourful metal stools round about the place, quirky touches like a light fitting with a trash-and-treasure-revived feel about it, and iPads on the booth tables that video-recorded what you were doing and you could play back - something our neighbours found quite entertaining in their booth, but I thought was a little odd/creepy/cool. It's all kind of chilled, no-frills, classic take-away, meets we-know-we're-cool-so-we-don't-have-to-try-hard, meets OK-here's-a-bit-of-something-different-cos-we-liked-it.<br />
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There's an outdoor bit in between carriages on the rooftop, with regular tables and heaters, should you wish to feel some air in your hair whilst gazing out over the industrial suburbanism of the inner North.<br />
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If you're a burger fiend, Easey's is definitely worth a visit, (a) for the novelty, (b) cos the burgers ain't bad. If you're just after drinks in a funky environment, don't be a wine drinker.<br />
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Probably a stayer in the Collingwood scene - at least while burgers are still hot.<br />
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<a href="https://www.zomato.com/melbourne/easeys-collingwood" target="_blank" title="View Menu, Reviews, Photos & Information about Easey's, Collingwood and other Restaurants in Melbourne"><img alt="Easey's Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16713706/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a> Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-68710783191337193772015-10-07T21:14:00.002+11:002016-01-15T14:24:20.596+11:00Dandenong Festival of LightsI am an absolute sucker for pretty lights. So when I saw the <a href="http://lightfestival.com.au/" target="_blank">Dandenong Festival of Lights</a> advertised, I was pretty keen to go. Basically it looked like a big bunch of colourful, lit-up sculptures with a Chinese twist, in a park. The website more classily described it as celebrating "Chinese culture through a display of hundreds of beautiful and unique silk light displays".<br />
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We chose a night to go - Friday, 2 October 2015 - and rocked up to Greaves Reserve (Dandenong Showgrounds) around 7pm. There was ample parking, and it was needed: there was a queue of people lining up for tickets probably 300 metres long. An usher said it would be the busiest night of the event's duration (why, I'm not sure). The queue moved quickly though - we probably reached the gate within ten minutes - but I did make a mental note for next time, to buy tickets online beforehand.<br />
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The entrance was promising: a huge, intricate, colourful archway, lit up against the night sky, framed by extra lanterns in the trees around it. At the top of the trees were also some moving lights, kind of like blue-and-white downward shooting stars, or the remnants of a burst of fireworks as the sparkles scatter down at the end.<br />
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Once through the archway, you enter a pathway lined on either side with yellow moons. Initially, I thought they were bananas (hey, easy mistake to make!), but I guess bananas don't have faces and moons sometimes do - at least in folklore and kids' picture books. They looked pretty happy, but front-on they seemed more sinister.<br />
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At the end of the path was a huge castle that, initially, I wasn't that impressed by. A bit of a cliche, surely; pandering to little girls' fantasies of royalty, perhaps... But, up close, you could see it was constructed of Chinese crockery! That would have taken a lot of work. Impressed face restored.<br />
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At the castle, we veered off to the left to a section with live Chinese music being performed on a stage, near a (not literal) sea of bright and beautiful sea animals and plants, land animals like rams, a dragon...<br />
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...and my favourite: a little boy statue atop some sea animals, naked, peeing out a stream of water onto the crowd of onlookers. Aptly named "The Naughty Boy", he was definitely a hit with the littlies, and I found him most amusing - cheeky and entertaining!<br />
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Passing back behind the castle, we came to a pathway of repeated square arches, almost tribal in design. Up close, the patterns looked kind of Art Deco: bold colours; slightly abstract; thick black lines separating the shapes. I liked them.<br />
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Then we followed a bunch of flowers which I thought were <a href="https://en.wikipedia.org/wiki/Waratah" target="_blank">waratahs</a>, but as my boyfriend pointed out: why would there be a focus on waratahs in Melbourne? (I forgot they are the state flower of New South Wales, not Victoria. What is the state flower of Victoria? Is there one?!) They were probably some variety of flower more commonly found in China, like the <a href="https://en.wikipedia.org/wiki/Nelumbo_nucifera" target="_blank">lotus flowers</a> later on. I really should have paid more attention to the accompanying signs. (Which, when I did read them, could have used a proofreader's eye. Then again, the broken <a href="https://en.wikipedia.org/wiki/Chinglish" target="_blank">Chinglish</a> added a certain kind of magical charm.)<br />
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Across the path were a mass of little pandas. Cute! And small enough for kiddies to pose with. (And me. Bending down.) Lots of people were taking photos in and around all the light displays, but most seemed pretty respectful of other peoples' photo space. The only downside was that the lights were so bright, that in the photo, you often couldn't see the person posed in the darkness next to the display. (At least not without some awesome photoshopping.)<br />
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Around the bend - dinosaurs! A big T-Rex was more effective with a soundbox buried nearby, voicing Grrrrrs and Raaaahhhhs, or whatever noises dinosaurs make. Other kinds of dinosaurs (littler, more colourful ones) were nearby, presumably to distract any kids who might have been scared by the big <a href="https://en.wikipedia.org/wiki/Tyrannosaurus" target="_blank">Tyrannosaurus</a>.<br />
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Along the back path, leaf and flower patterns were propped up against the wall, giving a rather hypnotising effect.<br />
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Then were all the signs of the <a href="https://en.wikipedia.org/wiki/Chinese_zodiac" target="_blank">Chinese zodiac</a>. (Yeah, Dogs! Faithful and honest, yuh huh. The pig was cute too, though I am partial to pigs. This one looked jolly and calm at the same time.)<br />
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More beautiful flowers, impressively arranged at various heights with colours and different textures for effect - then a massive fan, decorated with more flowers and butterflies.<br />
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Some lovely, tall (but in comparison to other displays, nondescript) tulips made me momentarily proud again of my Dutch heritage, and led the way to another pathway lined with angry red totems (or giant sex aids, if you will).<br />
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Chilled-out swans and flamingos pre-empted penguins propped upon an iceberg, and an amazing peacock with a beautiful, symmetrical train.<br />
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Rows of pinwheels emitted a psychedelic blue light, and a herd of leggy ants and insects conversed quietly under some trees. By then, we were at the other end of the square archways and back near the initial entrance.<br />
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I found the entire event surprisingly impressive. There was a huge array of light sculptures, bright and colourful enough to appeal to kids, but produced and arranged artfully enough to appeal to adults. Everything was neatly laid out in logical paths around the grounds, some majority of displays subtly roped off to discourage unwanted climbers. I liked the interactive displays (the boy peeing, the dinosaur roaring) and how some displays were obviously designed for photo ops. I personally could have done without the music, but I guess it did add to the atmosphere. There were a couple of food trucks onsite that we didn't visit, but it was good that amenities like that were provided.<br />
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The event was clearly very well organised, but didn't feel over-policed or contrived in any way; it was just easy, and fun. The light displays were so pretty and magical, that I thought they were well worth the $20 entry fee. I would definitely recommend you check it out while you can.<br />
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The <a href="http://lightfestival.com.au/" target="_blank">Dandenong Festival of Lights</a> runs from 11 September to 18 October 2015, from 6pm to 10pm daily.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-17957759486843008832015-08-31T17:00:00.000+10:002015-10-07T21:14:58.344+11:00Stables Of Como<div class="separator" style="clear: both; text-align: center;">
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Just gone two years old, <a href="http://www.thestablesofcomo.com.au/" target="_blank">The Stables of Como</a> cafe is happily ensconced in its pretty setting. More like a lavishly decorated country barn, the cafe occupies the former stables building of the historic <a href="http://www.comohouse.com.au/" target="_blank">Como House</a> (corner of Williams Rd and Lechlade Avenue, South Yarra), surrounded by the property's bounteous garden. It is an odd location, somewhere between the guts of South Yarra, Toorak Village and the river, and you walk up a random leaf-lined driveway to get there. But once you find it, this cafe becomes your secret: a venue for brunch that you won't really want to share, so relaxing and pretty it is - almost like an unexpected piece of the country within urban Melbourne.<br />
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The theme here is farmhouse green and white (I get lots of <a href="https://en.wikipedia.org/wiki/Anne_of_Green_Gables" target="_blank">Anne of Green Gables</a> references, myself). The building itself is shackled in white corrugated iron, with a clear awning over the side strip of astro turf, lined with giant pot plants: an area where patrons can choose to eat 'outdoors', but undercover.<br />
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<tr><td class="tr-caption" style="text-align: center;">Seriously giant pot plants</td></tr>
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Alternatively, you might snag one of the chunky wooden, shabby-chic tables indoors, under the white-painted, wooden board ceiling. The main counter's wooden panels are painted a soft green. Here is where you will find the dark green coffee machine extracting <a href="http://au.allpressespresso.com/" target="_blank">Allpress</a> beans, and further down, a fetching display of country-style treats: cakes, confectionery, pastries, flowers. Ferny pot plants by the door add further splashes of green to the light, airy space. It really is nicest in summer time, but it's still pretty no matter what time of year you visit.<br />
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A third option for patrons is to pre-purchase some picnic goodies to be delivered to you at a spot of your choosing in the gardens (rugs provided). This must be booked online and can be postponed due to inclement weather.<br />
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Needless to say, this place is popular with families and pet-owners - whether that is an attraction or turn-off, you decide! Patrons tend to be what you'd expect in the inner south-east: ladies in puffer vests and designer leggings with their poodle in tow, well-heeled gents in jeans and open-necked shirts, groups ranging from hungover twenty-somethings, to girly Kitchen Teas, to young families brunching with the grandparents in tow.<br />
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<tr><td class="tr-caption" style="text-align: center;">View from outdoor table towards Como House</td></tr>
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Seasonal events seem to be regularly catered for - for example, currently being advertised are a Father's Day lunch and a Melbourne Cup event. When a special event is taking place, further space outside the cafe is utilised if necessary, with extra outdoor tables and umbrellas. The cafe can also be booked for private events and presumably would be popular for weddings.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFP1P8RzuSdxBBA9rqflW6zB-_ZdXPKXOwF0Mm4rT1-6DtpS-V5SNnLakz6l_cfRMaBQCUq_SXFaIi92u9ccGRYPb3zTZuYXwa95A0ds215b-bS_9D8pbC-7WfXWNTJ9ZZn1-2eIFoJMhQ/s1600/Photo+28-07-2015+12+01+00+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFP1P8RzuSdxBBA9rqflW6zB-_ZdXPKXOwF0Mm4rT1-6DtpS-V5SNnLakz6l_cfRMaBQCUq_SXFaIi92u9ccGRYPb3zTZuYXwa95A0ds215b-bS_9D8pbC-7WfXWNTJ9ZZn1-2eIFoJMhQ/s400/Photo+28-07-2015+12+01+00+pm.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poached eggs, mushrooms, multigrain toast</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeBkzT0CDyYI1GYtNN1LyFjWlIqoNuqdX71M4gBpQz-LKswm0a6KbxjIWLazY2mrL29t6rfA1JP73FOvYrhv5dfjPH9f09yTvu5tiyg2t64bVFEp5WDgWvZQdmQXChOOYO2YXX48x_L6F/s1600/Photo+28-07-2015+12+15+19+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeBkzT0CDyYI1GYtNN1LyFjWlIqoNuqdX71M4gBpQz-LKswm0a6KbxjIWLazY2mrL29t6rfA1JP73FOvYrhv5dfjPH9f09yTvu5tiyg2t64bVFEp5WDgWvZQdmQXChOOYO2YXX48x_L6F/s400/Photo+28-07-2015+12+15+19+pm.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'Rumbled' eggs</td></tr>
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The food is just as pretty and country-style as you would expect. Eggs come from the onsite chickens, and produce from the onsite garden is used as much as possible. There are pastries, chunky sandwiches, quiche... Even breakfast Bellinis, for those inclined! (The cafe is fully licensed.) I have mainly been there for brunch, and my go-to dish is the avocado on toast with thyme mushrooms and a poached egg - sounds simple, but this one is usually laced with tiny slices of chilli and leafy herbs.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEint3OTGvZeiEhXsf5BRTol73yM0pNOgBe3Gpp6SEqpsuWdGh7IlLMYi1-y1PH1UhprdTi34Wn3SLVAb_RYWyCOw4AFUFC_YO3oIqzKRB0oZWM3vNf9_W4zVbo_tUJ349KMHc6BAEC9Ias_/s1600/Photo+28-07-2015+12+02+45+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEint3OTGvZeiEhXsf5BRTol73yM0pNOgBe3Gpp6SEqpsuWdGh7IlLMYi1-y1PH1UhprdTi34Wn3SLVAb_RYWyCOw4AFUFC_YO3oIqzKRB0oZWM3vNf9_W4zVbo_tUJ349KMHc6BAEC9Ias_/s400/Photo+28-07-2015+12+02+45+pm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smashed avocado, feta, poached egg, multigrain toast</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHfaswLv9YQqPp_2e81uLJ-g1J5rA35uhy71QHSr62RpmFfuTwyzrRFAFqDNMt3MCUCmp1Ga94GPag2AoBDgWUhVuK7CSMHcXR1fFiBHCuhJbTLMjaKV4yNXTxxo-cWkMdqAAgsLt6jug/s1600/Photo+28-07-2015+12+12+07+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHfaswLv9YQqPp_2e81uLJ-g1J5rA35uhy71QHSr62RpmFfuTwyzrRFAFqDNMt3MCUCmp1Ga94GPag2AoBDgWUhVuK7CSMHcXR1fFiBHCuhJbTLMjaKV4yNXTxxo-cWkMdqAAgsLt6jug/s400/Photo+28-07-2015+12+12+07+pm.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rumbled eggs with bacon and mushrooms</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Smashed avocado, mushrooms and feta on toast</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj968wrjeg2v8FXg9EygUA8Izxt0JzMI-o8hPi8-YNJ4eUMnpd5jB9mWuPgaCIyguUR9Pg5qOqndPM8FKFfEdVYGUVf_4jYh1v5hEpN-97lKwl9d705F2fFtZExYSabhdWzxZsKjU43IbMq/s1600/Photo+28-07-2015+11+57+15+am.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj968wrjeg2v8FXg9EygUA8Izxt0JzMI-o8hPi8-YNJ4eUMnpd5jB9mWuPgaCIyguUR9Pg5qOqndPM8FKFfEdVYGUVf_4jYh1v5hEpN-97lKwl9d705F2fFtZExYSabhdWzxZsKjU43IbMq/s400/Photo+28-07-2015+11+57+15+am.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Allpress latte</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Hangover beverages - yes, OJ in a jar</td></tr>
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The Stables are another notch in the belt for the Icke and Igby group, also responsible (originally) for such classy breakfast venues as <a href="http://www.friendsofmine.com.au/" target="_blank">Friends Of Mine</a> (Richmond) and <a href="http://www.porgiemrjones.com.au/" target="_blank">Porgie and Mr Jones</a> (Hawthorn). The Stables of Como are open seven days for breakfast, lunch and afternoon tea (picnics and events by arrangement).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPYLSs9xwGkLITzMIYViWOuN9ROd-nILSB_hZB0njbaTLaG46_s0oduRuIurnOl0OjUKxNzj-4PN8p158mkHa6yLjcxpDafUf323OEPTQaHPKgdFbW9xiqCm-zJPBSf3A0grYtMJPY8Gq/s1600/Photo+28-07-2015+12+20+33+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPYLSs9xwGkLITzMIYViWOuN9ROd-nILSB_hZB0njbaTLaG46_s0oduRuIurnOl0OjUKxNzj-4PN8p158mkHa6yLjcxpDafUf323OEPTQaHPKgdFbW9xiqCm-zJPBSf3A0grYtMJPY8Gq/s400/Photo+28-07-2015+12+20+33+pm.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cute crafty bill holder</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-10828582496514332012015-07-14T17:21:00.003+10:002015-08-31T17:03:48.456+10:00EntrecoteThe shops along Domain Road, South Yarra have a reputation for being a bit posh. It is South Yarra, after all, and the majority are cafes and restaurants that take advantage of their location (opposite Melbourne's <a href="http://www.rbg.vic.gov.au/" target="_blank">Royal Botanic Gardens</a>) by providing some outdoor seating. Apparently <a href="http://www.arenatv.com.au/shows/real-housewives-of-melbourne.html" target="_blank">The Real Housewives of Melbourne</a> even frequent one or two venues along the strip.<br />
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A little further down the road, on the corner of Millswyn Street, <span style="font-family: inherit;"><a href="http://www.entrecote.com.au/" target="_blank">Entrec<span style="line-height: 115%;">ô</span>te</a> </span>(131-133 Domain Road, South Yarra) is having a party of its own - still refined, but with a little more colour and personality. In operation as a Parisian-style steak bistro since January 2015, the restaurant offers breakfast, lunch and dinner seven days a week in the former site of the infamous <a href="http://www.theage.com.au/news/restaurant-reviews/lynchs-restaurant/2007/09/04/1188783216084.html" target="_blank">Lynch's Restaurant</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1W42neVsyhzgFgKzJ_XUtjXgSqWVA8tNCruymhCs9e5xxSEZXbd5qYkj6UEa-hEvOhts82-lLIJx4JJo3IhQwCkvwO503xSzaqVTkxYbtrWH-F6Db8wkA3V6BgOxunE-CpYG9Z9CWGWSR/s1600/Photo+11-06-2015+12+07+09+pm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1W42neVsyhzgFgKzJ_XUtjXgSqWVA8tNCruymhCs9e5xxSEZXbd5qYkj6UEa-hEvOhts82-lLIJx4JJo3IhQwCkvwO503xSzaqVTkxYbtrWH-F6Db8wkA3V6BgOxunE-CpYG9Z9CWGWSR/s400/Photo+11-06-2015+12+07+09+pm.jpg" width="298" /></a></div>
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Business partners Jason McLaren Jones and Adam North developed the idea when they bumped into each other in Paris in late 2014. They took a meal together at the institutional <a href="http://www.relaisentrecote.fr/" target="_blank">Le Relais de L'Entrec<span style="line-height: 18.3999996185303px;">ô</span>te</a>: a no-bookings bistro that serves only steak with only one sauce. Although they had not been looking to open a French restaurant in Melbourne, they loved the concept, and it so happened that owners of the site, Di and Peter Pausewangs (friends of Jones'), were seeking a tenant. Jones also operates <a href="http://www.thestablesofcomo.com.au/" target="_blank">The Stables of Como</a>, <a href="http://www.moorplease.com.au/" target="_blank">Moor Please</a> and <a href="http://www.friendsofmine.com.au/" target="_blank">Friends of Mine</a>, plus formerly <a href="http://www.goodfood.com.au/good-food/food-news/philippa-sibleys-prix-fixe-ticketed-restaurant-to-close-20150309-13ytqr.html" target="_blank">Prix Fixe</a>, which has since closed and will soon house a second Melbourne Entrec<span style="line-height: 18.3999996185303px;">ô</span>te venue. North, of beef producer <a href="http://hopkinsriverbeef.com/" target="_blank">Hopkins River Beef</a>, was the ideal partner for a steak restaurant.<br />
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Taking a leaf from Lynch's book, <span style="font-family: inherit;">Entrec<span style="line-height: 115%;">ô</span>te</span> is obviously also French-focused, but design-wise, it has retained some of the more frivolous aspects of Lynch's interiors. (Happily, it waived the 'no kids' policy that Lynch's had maintained for its 30-plus years of existence.) The building is basically a two-storey historic house converted for commercial use. Rather than one big dining space, it comprises several rooms, each with its own design scheme. Interiors for the restaurant were collaborated on by Jones and designers <a href="http://brahmanperera.blogspot.com.au/" target="_blank">Brahman Perera</a> and David Flack of <a href="http://flackstudio.com.au/" target="_blank">Flack Studio</a>.<br />
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The black-and-white front room feels like a conservatory: all window panes, hard surfaces and cushioned bench seating. Two adjoining dining rooms to the right of the corridor are salmon pink - not the most attractive choice of colour, in my opinion. It's a hue that sits somewhere in between tongue-in-cheek tacky and warmly classy. Upstairs is a mint green dining room for private functions. Fireplaces, antique mirrors and leafy pot plants are dotted around the joint. It's all very European-shabby-chic meets 1980s-Country-Club.<br />
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The outdoor patio at the front is clean, sharp and very French. Black and white reigns supreme, with tiled flooring and small tables (plus a retractable awning and heaters in winter, should that be a concern). It's a lovely spot to sit in summertime, with a glance over the road to the bit of green that marks the southern edge of the Botanic Gardens.<br />
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Champagne is the go-to drink here, but the wine list is extensive and, in keeping with the area, rather on the pricey side. Happy hour (4pm to 6pm) lightens the deal somewhat, offering $12 <a href="http://www.ghmumm.com/en-au" target="_blank">Mumm</a> and $2 oysters. Coffee is available all day via the takeaway window on the Millswyn side, and European breakfast fare is on offer between 7am and 3pm daily.<br />
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The steak (a flat - and I think, reasonable - $39.90 per person) is the main reason why people dine at Entrec<span style="line-height: 18.3999996185303px;">ô</span>te. The idea is to do one thing consistently, and therefore do it well. (Not the steak 'well done', mind - that would be a travesty in the restaurant world!) In a cute quirk, your waiter will ask how you'd like your steak done, and then scribble it on the paper table run in front of you.<br />
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However you like your steak, the Hopkins River porterhouse is grilled to perfection by Executive Chef Jason Rodwell (ex <a href="http://www.albertst.com.au/" target="_blank">Albert St Food and Wine</a>) and his team. Only one sauce is available: a secret, herby, eggy, buttery concoction, containing mustard and anchovies, that original head chef Simon Moss was sent to France to knuckle down, and that was perfected over eight months. Although I like the sauce, and it does go well with steak, I would prefer to determine the amount of sauce on my steak by pouring it myself. So -- on the side, please!<br />
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As per the tradition of French steak bistros, the steak comes accompanied by fries and salad, both of which can be topped up upon request. The fries are fine - relatively standard, thin and salty - but the salad is one of my favourite parts about a visit to Entrec<span style="line-height: 18.3999996185303px;">ô</span>te. Its butter lettuce is soft and fresh, scattered with walnut pieces and finely sliced radish, and it is dressed to perfection by a light Dijon vinaigrette. The chunky baguette delivered before your steak is also excellent, but served with annoying, individually wrapped butter portions.<br />
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Alternatives to steak are available for vegetarians and pescetarians upon request. Small accompaniments such as a gougere or French onion soup are probably unnecessary with your steak, but look delicious. We had an entree of oysters, which were good quality, not unnecessarily laden with extras, and hit the spot.<br />
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A bar menu is offered on the patio with other smaller bites (including terrine, gravlax and a house cheeseburger) and of course, there is an array of rich sounding, mostly cream-based desserts to choose from.<br />
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The penguin-suited waitstaff are generally attractive and European, while their service is polished and a little snooty - not offensively so, but just enough to make you feel like you're in France. All part of the experience, I suppose!<br />
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Lunch and dinner are served from midday to midnight, making Entrec<span style="line-height: 18.3999996185303px;">ô</span>te excellent for a late lunch or dinner - with a better chance of a table. Six months into trading, it's still quite popular, so be aware that its 'no bookings' policy might work against you at peak times. If you're a steak kinda person, Entrec<span style="line-height: 18.3999996185303px;">ô</span>te should be a must-try on your list (...or you could always try <a href="http://melbournepatron.blogspot.com.au/2014/10/steak-night-and-pub-meal-specials.html" target="_blank">one of these</a>). Just make sure you have the South Yarra attitude down before you go.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVirEX_6ysop7tFj31AmHON6gSQL8CJywMuLnugXECoUbzdUQi6xBg9BM5V3ji_09vfqGDuWUSR1KsQbeZrzcESg-R5ja8fz5lDH8mhcGsQqhSaicOUGd9Hwl1yFuVQByivVJxFx7Ab0-/s1600/Entrecote+menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVirEX_6ysop7tFj31AmHON6gSQL8CJywMuLnugXECoUbzdUQi6xBg9BM5V3ji_09vfqGDuWUSR1KsQbeZrzcESg-R5ja8fz5lDH8mhcGsQqhSaicOUGd9Hwl1yFuVQByivVJxFx7Ab0-/s400/Entrecote+menu.jpg" width="282" /></a></div>
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<a href="https://www.zomato.com/melbourne/entrecote-south-yarra-toorak" target="_blank"><img alt="Click to add a blog post for Entrecôte on Zomato" src="https://www.zomato.com/logo/16586347/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a> Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-67317661708523134272015-06-30T12:03:00.001+10:002015-06-30T12:08:31.277+10:00Gold Coast: Winter GetawayIn the winter months, everyone's thoughts seem to turn to holidays. What could be better than relaxing somewhere in the sun, rather than working somewhere in the cold? It's almost as though, to survive the cold and grey, we need a goal of warmth and light to work towards. Even if it's just a temporary sojourn.<br />
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<tr><td class="tr-caption" style="text-align: center;">Low tide at Surfer's Paradise Beach</td></tr>
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This year, my parents and I met for a June long weekend in the <a href="http://www.goldcoast.qld.gov.au/" target="_blank">Gold Coast</a>. Uncharacteristically, the region was experiencing fairly consistent rainfall - so it wasn't exactly the sunny paradise we'd anticipated. Nonetheless, the temperature was a solid 10 degrees warmer than in <a href="http://www.visitmelbourne.com/" target="_blank">Melbourne</a>, so I was still happy. And, as it turns out, moody weather makes for better beach photos.<br />
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We mainly wandered between <a href="http://www.surfersparadise.com/" target="_blank">Surfer's Paradise</a>, <a href="http://www.broadbeachgc.com/" target="_blank">Broadbeach</a> and the <a href="https://en.wikipedia.org/wiki/Nerang_River" target="_blank">Nerang River</a>, at one point ascending the popular <a href="http://www.skypoint.com.au/" target="_blank">SkyPoint</a> building to visit its observation deck.<br />
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<tr><td class="tr-caption" style="text-align: center;">Inviting walkway to Surfer's Paradise Beach</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">View towards Surfer's Paradise Beach from our holiday apartment</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sun breaking through the clouds</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Solitary runner</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Surfer's seagulls congregating at night</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Seagulls and shadows in the sand</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Lifeguard hut on the Esplanade</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6tp7D2RjCDC2xYa67Tka1GhpR8oundkhicWdfH9uOGwJJqLtDgpfO0MPZSjq_AXajxkRLbTy-rrpJnzKt92u5_R8uWKYq_DsoFD2owy5jE46nfdaOB5TPHk3ZaOYSKnYA_68uUOHhDgN/s1600/Photo+24-06-2015+3+42+59+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6tp7D2RjCDC2xYa67Tka1GhpR8oundkhicWdfH9uOGwJJqLtDgpfO0MPZSjq_AXajxkRLbTy-rrpJnzKt92u5_R8uWKYq_DsoFD2owy5jE46nfdaOB5TPHk3ZaOYSKnYA_68uUOHhDgN/s400/Photo+24-06-2015+3+42+59+pm.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Edward Hopper-esque</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Nerang River</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpQ98cS290U5oUSdZhFebrFcdjLvzfTuzrXAjDm6d6AQKRCxDjrUmGBizTCY4rH15ken_Vq58xmuzJH6ExcZ4iRs11j4yCCMQed1mOQhYv8K6wudsvSl3ISZaCEWFlTKs-ncRa_4SjCZ9/s1600/Photo+24-06-2015+3+57+36+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpQ98cS290U5oUSdZhFebrFcdjLvzfTuzrXAjDm6d6AQKRCxDjrUmGBizTCY4rH15ken_Vq58xmuzJH6ExcZ4iRs11j4yCCMQed1mOQhYv8K6wudsvSl3ISZaCEWFlTKs-ncRa_4SjCZ9/s400/Photo+24-06-2015+3+57+36+pm.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View over the Nerang to Surfer's</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Looking north towards Main Beach from SkyPoint</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-GneIttdbnQbhTANsecbfDXz1UTR2uh3xWojMqBd3uVotavzE1Qo2GYn2CvtGXIfuqTtBCjOp5-uJh8LXt3sWOG8yie52O_ZMDZoM03FKv6wl-kDWBMOgubLeb6EkDbCAVhrRNpS3icK/s1600/Photo+24-06-2015+4+03+34+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-GneIttdbnQbhTANsecbfDXz1UTR2uh3xWojMqBd3uVotavzE1Qo2GYn2CvtGXIfuqTtBCjOp5-uJh8LXt3sWOG8yie52O_ZMDZoM03FKv6wl-kDWBMOgubLeb6EkDbCAVhrRNpS3icK/s400/Photo+24-06-2015+4+03+34+pm.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tourists</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKcg6rZyHiLxzKoM0t0L4UHM-NwsXuEYPrDwBQ4xslV6WGySVV1apNL3xgFhfSgPuVvJtwFdQ7XKBwIuwfytIjG1wuY2hjm8XuxJV-bA1UR6GZZlm_JHnKTYKvDqDkj-KWxkSAOJ_X-P26/s1600/Photo+24-06-2015+4+05+33+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKcg6rZyHiLxzKoM0t0L4UHM-NwsXuEYPrDwBQ4xslV6WGySVV1apNL3xgFhfSgPuVvJtwFdQ7XKBwIuwfytIjG1wuY2hjm8XuxJV-bA1UR6GZZlm_JHnKTYKvDqDkj-KWxkSAOJ_X-P26/s400/Photo+24-06-2015+4+05+33+pm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking south towards Broadbeach from SkyPoint <br />
(Nerang River on the right)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsY-YiKXPLzIlanuS5ijaxTIh2lddDere4rGDH0jDer9Ae7AkNBd8elpwAQF1QHLpG1PM12UO-lkRvbCYq6lbM87FAYMTm2G05Jl8192ntSBc5ergAHpqCB8EiQqILHP5UgSWjj9OMP4M/s1600/Photo+24-06-2015+4+11+17+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsY-YiKXPLzIlanuS5ijaxTIh2lddDere4rGDH0jDer9Ae7AkNBd8elpwAQF1QHLpG1PM12UO-lkRvbCYq6lbM87FAYMTm2G05Jl8192ntSBc5ergAHpqCB8EiQqILHP5UgSWjj9OMP4M/s400/Photo+24-06-2015+4+11+17+pm.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moody beachy reflections</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCpBH74OfMJ-T1ZhczB5bWyq_IsxRZUYJR4kMxK7sq6JMUuJa4wEhGJgXR-VrwxneG1agXEGyFMbH_loK103KSpooa8_eGPsy5mbFahu_zpsJ4nrdpMozsP694wqN6oHQiYj-RWnDDtbV/s1600/Photo+24-06-2015+4+18+43+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCpBH74OfMJ-T1ZhczB5bWyq_IsxRZUYJR4kMxK7sq6JMUuJa4wEhGJgXR-VrwxneG1agXEGyFMbH_loK103KSpooa8_eGPsy5mbFahu_zpsJ4nrdpMozsP694wqN6oHQiYj-RWnDDtbV/s400/Photo+24-06-2015+4+18+43+pm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tourists on Surfer's Paradise Beach at low tide</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-33952220210725144912015-06-25T17:47:00.001+10:002015-06-25T22:20:05.076+10:00St. Jerome's - The HotelI'm not much of a camper. I really enjoy things like running water, a mattress, and food I haven't had to prepare myself on a tiny portable stove. Having said that, I also really enjoy things like views, the city, communal spaces, and the novelty of something unusual. What if you could get all of those things together?<br />
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Turns out Jerome Borazio, of St. Jerome's Laneway Bar fame, has achieved that. The hospitality entrepreneur stood on the rooftop of <a href="http://www.melbournecentral.com.au/" target="_blank">Melbourne Central</a> and thought, 'luxury camping' (...as you do). The result is <a href="http://www.stjeromesthehotel.com.au/" target="_blank">St. Jerome's - The Hotel</a> (Level 3, 271 Little Lonsdale Street, Melbourne), a five-star camping experience (Borazio is apparently not a fan of the term 'glamping') on the astroturf-laden rooftop of the shopping centre. Borazio adds the accommodation venue to his already impressive list of bars (<span style="font-family: inherit;"><a href="http://thousandpoundbend.com.au/" target="_blank">1000 <span style="line-height: 115%;">£</span> Bend</a></span>, <a href="https://www.facebook.com/sisterbella/" target="_blank">Sister Bella</a>, <a href="http://ponyfish.com.au/" target="_blank">Ponyfish Island</a>, <a href="http://www.theworkersclub.com.au/" target="_blank">The Workers Club</a>, <a href="http://www.kelvinclub.com/" target="_blank">The Kelvin Club</a>), pizza restaurant (<a href="http://www.slicegirls.com.au/" target="_blank">Slice Girls</a>), wedding venue (<a href="http://www.bangbangboogaloo.com.au/" target="_blank">The Church of Bang Bang Boogaloo</a>), and multi-city music festival (<a href="http://lanewayfestival.com/" target="_blank">St. Jerome's Laneway Festival</a>). His original CBD namesake bar closed in 2009 to make way for the new <a href="http://emporiummelbourne.com.au/" target="_blank">Emporium</a> building.<br />
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That's right - essentially, this is camping, in tents, on a rooftop, in the CBD. The good news is, if you're not a strong camper, like me, the tents come equipped with 'luxury' features like a super comfortable queen-sized bed, decked out in <a href="http://www.linenhouse.com.au/" target="_blank">Linen House</a> bedding; a heater and electric blanket (thank the Lord!); bathrobes, thongs and large towels; a stocked 'mini bar' in the form of a small <a href="http://www.colemanaustralia.com.au/products/Esky" target="_blank">Esky</a>; a <a href="http://www.samsung.com/au/consumer/mobile-phone/tablet/" target="_blank">Samsung Galaxy tablet</a> hooked up to free wifi; plus small touches like designer lighting, a storage trunk, tissues (hey, not every hotel room has them - take it from a serial sniffler), and eye masks... even your very own outdoor deck area.<br />
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Design was entrusted to Borazio's good friend and former industrial designer, Deon St. Mor, founder of <a href="http://www.morboutique.com/" target="_blank">MOR Cosmetics</a>. I particularly liked the coated wire items: Deco-style side tables, light shades, even the animals perched around the site (ours was a polar bear; next door had reindeer).<br />
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Each tent is numbered by an outdoor post and sign which you can manually turn from "Happy Camper" to "Sleepy Camper" (like "Do Not Disturb") at your will.<br />
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Our sheets sported soft blue-and-white cloud patterns - so we were literally sleeping under the clouds, twice :) There is a 'gallery' at one end of the site: basically an enclosed room with a few modern looking artworks you can view through the window. (Meh.)<br />
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A bit of random fun was the books casually strewn on one of our little tables - <i>Meditation & Martini</i>, <i>Reader's Digest</i>, or <i>Halsbury's Laws of England</i>, anyone?<br />
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The astroturf and prolific pot plants around the site made what could have been a very barren feeling rooftop, seem inviting and lush.<br />
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The tents themselves are <a href="http://homecamp.com.au/" target="_blank">Homecamp </a>bell tents, apparently designed to cope in any Australian weather situation. The 'Luxe' tent (2.5m high and 4m in diameter) is the 'Flinders' model; the 'Luxe Plus' (3m high and almost 5m in diameter) is the 'Simpson' model. Both are a beige canvas tent shaped like a teepee, with a zipper entrance and windows able to be closed up completely, tied open completely, or left open save for the flyscreen layer. I was surprised at how roomy the tent felt - a tall person could easily stand inside, and the bed only took up perhaps one third of the floor area.<br />
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Any concerns I'd had about the tents ended up not being problems. Heating is well catered for, in the form of an oil bar heater inside the tent, a double-sided electric blanket on the bed, ample/high-quality bedding, and a heater in each bathroom ensuite. I would have appreciated some outdoor heating on private deck and communal areas, so that we could have made better use of these areas in the middle of the Melbourne winter. However, the rooftop itself is relatively low compared to surrounding buildings - which not only gives you a nice skyline view, but also ensures relative wind protection.<br />
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I wasn't sure how much noise to expect, being exposed to the elements on a CBD rooftop, with only a canvas separating you from the outside world. But despite the odd truck horn or ding from a tram, the noise level was comparable to what you'd hear from inside a regular hotel room in a CBD building. I could barely hear anything from surrounding tents - and the hotel was fully booked that night.<br />
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Also worrying was that perhaps revealing silhouettes might be visible from outside the tent. (Minds out of the gutter, please - you don't really want to be watched whilst undressing, even in silhouette form!) But sensible placement of lighting inside the tent (at the top, in the middle) meant that light streamed downwards, not outwards, thereby avoiding shadows on the tent walls. In the morning, natural light coming into the tent was filtered by its thick canvas, so it wasn't too bright to wake up to.<br />
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There hadn't been much mention of bathroom facilities at the time we made the booking. So it was pleasing to discover that 12 ensuite bathrooms (including one disabled) were available for the 20 tents onsite. Yes, they are shared facilities, and essentially jazzed-up Port-A-Loos, but they were surprisingly clean, heated, and well-equipped with <a href="http://www.toniandguy.com.au/" target="_blank">Toni and Guy</a> shampoo and conditioner, <a href="http://www.swisse.com/au/skin-care" target="_blank">Swisse</a> hand/body wash and lotion, and various facial cleansers. The showers are quite large, each ensuite individualised with a bright shower curtain.<br />
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Tariffs per night are based on which size tent you book: we paid $390 for the Luxe Plus on a Saturday night in June. A little steep, perhaps (I'd normally look for rooms around the $200 per night mark) - but the regular Luxe tent was only about $50 cheaper, so we thought the perks were worth it. Also - just the novelty of the whole thing! There are two rows or 'wings' of tents, stretching between Lonsdale St and the infamous Melbourne Central dome.<br />
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All tents come with breakfast included, which is delivered to your tent at a time you specify (dietary requirements can be catered for). We received one regular and one vegan breakfast box, each containing a few small items, none hot or terribly fresh, unfortunately. It would have been nice to have had the option of a hot breakfast delivered (eggs, I'm lookin' at you!). I was personally very excited that freshly-made espresso-based coffee was also delivered to the tent; but despite it being a hip specialty brand, the coffee was unfortunately not great (in my opinion, probably due to the tiny one-group coffee machine).<br />
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The mini bar in the Luxe Plus tent contained complimentary water, beer and flavoured nuts. I appreciated the water, found the nuts a bit strange, and am not a beer drinker, so sadly did not partake in that. Perhaps a selection could be offered in future, or preferred drinks specified at the time of booking.<br />
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One nice touch is the daily afternoon tea provided in the communal space, 'The General Store' - mini cupcakes and coffee/tea between 3pm and 5pm.<br />
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The General Store also stocks beverages, travel essentials, and merchandise, for those interested. It's quite a nice space in itself - a sort of converted shed, containing a rustic communal table, heaters, fridges, tunes.<br />
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Bicycles can be rented by guests - but why would you, with trams, trains and buses literally at your doorstep?! The 'tent hotel' (as I have taken to calling it) happens to be on the same level of Melbourne Central as the <a href="http://www.hoyts.com.au/" target="_blank">Hoyts</a> cinemas, the <a href="http://www.acemelbourne.com.au/mclion/" target="_blank">Lion Hotel</a>, and <a href="http://www.strikebowling.com.au/" target="_blank">Strike Bowling</a>. As a guest of the hotel, you are entitled to a free game of ten-pin bowling at Strike - just take the pin from your tent to the bowling alley and use it as your voucher. <br />
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Guests are also entitled to a free slider from <a href="http://www.grilld.com.au/" target="_blank">Grill'd</a>, if desired. Naturally, being within the Melbourne Central complex, its many stores and services are utilised and plugged by the tent hotel - including beauty services, city tours, homewares products, food/drink items, and so on. Upon the hotel's opening, there was a promise of free meditation and tai chi classes for guests, but we could see no evidence of these when we stayed. Shame - I would have liked the chance to take part in a bit of rooftop meditation! Maybe the idea was scrapped for seasonal reasons.<br />
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Service was relaxed and helpful - apparently the Concierge desk is open 24 hours. On arrival, our Samsung tablet was only charged to 23%, but the front desk were helpful in providing a charger. I had also forgotten to print a voucher for an external activity, and the staff were kind enough to print it for me.<br />
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It is unclear exactly how long St. Jerome's - The Hotel will be trading. It opened on 20 May 2015 and it is said it will be in operation for at least six months. The Melbourne Central website mentions a 'limited time only', and other articles indicate it is up to the GPT Group, which owns Melbourne Central, as to what the rooftop space will ultimately be used for. However, the hotel's website suggests similar ventures are 'coming soon' to Hobart and Auckland - which implies longevity. Perhaps, like most other hospitality ventures in Melbourne, it will all be determined by demand.<br />
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Time will tell - but in the meantime, there's this really cool rooftop tent hotel in the city that you should check out while you can. Especially if you're not a camper.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-57455701410105632342015-05-28T16:30:00.000+10:002015-06-05T11:40:00.847+10:00A25 PizzeriaDespite still being new-ish to the South Yarra area, I'd already walked past <a href="http://www.a25.com.au/">A25 Pizzeria</a> (720 Chapel Street, South Yarra) multiple times before actually getting around to trying it. (I find decent Chapel Street venues a bit few and far between, so tend to dine out in other areas instead.) Over the Easter weekend, a friend from interstate stayed with me. When she landed, we were both starving - where was there wine and tasty food within walking distance, that was not likely to be too noisy or jam-packed? Hey, let's try this place I've been meaning to check out...<br />
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A25 is on the northern end of Chapel Street, a few minutes' walk from Toorak Road. Named for a freeway between Rome and Pescera, it is a long, thin venue (along the street front, not perpendicular to it), with indoor and outdoor seating, amply cocooned by clear plastic shades and heated. The initial impression is clean and bold: white, black and blonde-wood hard surfaces and occasional splashes of green and pink; neatly stacked, brightly coloured products taking up every inch of shelf space; a black-and-white graphic print on the wall, over which lies the obligatory neon sign, here pronouncing that 'Pizza is Sexy!'<br />
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The venue is not short of branding, with its logo or motto adorning everything from staff aprons and baseball caps to glassware, to a floor-to-ceiling "A25" printed in green along the window. Perhaps this is a trick owner Remo Nicolini picked up from his former ventures: he previously owned <a href="http://www.plus39.com.au/">+39</a> in Little Bourke Street, and still owns and operates <a href="http://nspitalia.com/">Non Solo Pasta</a> in Docklands. Pizza is clearly a family affair, as Remo honed his pizza-making skills initially at his father's Gold Coast venue, while Remo's brother Tony runs the popular Melbourne <a href="http://docgroup.net/">D.O.C.</a> venues. Remo's focus these days, however, is experimenting with new ways to make pizza, whilst maintaining the 'integrity of ingredients' and relying on a combination of experience and passion to 'perfect the evolution of pizza'.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8pP1VMl4bZQyA0Gyf5vA7_B99L8nXnfXVSxKG5w3J5CauIb8ryB2sJuCee5gzX1AbSLxYVoXN9Zjs3x2guE8gcYphROazM6PKsa06irZyGlM5igiPxW38UGK035nDFIh-N9M_mWqZIgP/s1600/Photo+29-04-2015+3+16+12+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8pP1VMl4bZQyA0Gyf5vA7_B99L8nXnfXVSxKG5w3J5CauIb8ryB2sJuCee5gzX1AbSLxYVoXN9Zjs3x2guE8gcYphROazM6PKsa06irZyGlM5igiPxW38UGK035nDFIh-N9M_mWqZIgP/s400/Photo+29-04-2015+3+16+12+pm.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amazing mozzarella... mostly already gone by this point</td></tr>
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A25's deli counter display whets the appetite with prominent cured meats and cheeses. A simple appetiser of locally-grown buffalo mozzarella was so good, we ordered it twice. Seriously, I will go back, just for that cheese.<br />
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Everything here is fun and modern, including the menu options. Currently listing nothing above $20, the menu obviously features pizza as the mainstay, and patrons have the option of "Red [based] Pizza", "White Pizza", or the more adventurous "Crazy Pizza". Some of the more random ingredients include chips, raspberries, mint, black salt and mayonnaise (not altogether, thankfully). Just to be safe (*wink*), we ordered one from each category:<br />
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<tr><td class="tr-caption" style="text-align: center;">The A25<br />
Fior di latte, asparagus, prawn, zucchini, ricotta, mint</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_dhp6k326cNOdBTTDoJXrzXkU3n1vTbu3h-CZptwT-7qtvyljH1v0uLjWrc53uWBpkjE6LKwyU3Z8DAnXVAGjNAZ1mQ6bls-xAkXByJGbkCUUNzzErdLb9jNx10ISzEuByCva7kb5Kti/s1600/Photo+29-04-2015+3+19+07+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_dhp6k326cNOdBTTDoJXrzXkU3n1vTbu3h-CZptwT-7qtvyljH1v0uLjWrc53uWBpkjE6LKwyU3Z8DAnXVAGjNAZ1mQ6bls-xAkXByJGbkCUUNzzErdLb9jNx10ISzEuByCva7kb5Kti/s400/Photo+29-04-2015+3+19+07+pm.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pink Lady<br />
Fior di latte, potato, rosemary, ricotta, raspberries, mint</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbFjv0BuGp096yUO2n9P3s90BYIzcmG9Qqg0OWvfZGVnLI6quXrUTI6PBOeF7qCF6urzSGLTeeYg5uqGXs-NhQdPncajUR1jHF1AARowjMbp4DVCxWzvTanjCcyhM6T_yMsCZQZxgbxtd/s1600/Photo+29-04-2015+3+20+43+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbFjv0BuGp096yUO2n9P3s90BYIzcmG9Qqg0OWvfZGVnLI6quXrUTI6PBOeF7qCF6urzSGLTeeYg5uqGXs-NhQdPncajUR1jHF1AARowjMbp4DVCxWzvTanjCcyhM6T_yMsCZQZxgbxtd/s400/Photo+29-04-2015+3+20+43+pm.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Naughty Girl<br />
Fior di latte, tomato, olives, mushrooms, ham, artichoke</td></tr>
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So how was the pizza, you ask? Great! Fresh, flavoursome, not overloaded, but definitely not half empty, light doughy bases. Also on offer are pasta, appetisers, salads and sweets. For drinks, we went with a simple half carafe of pinot grigio (which disappeared alarmingly quickly, hmmm).<br />
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The waitstaff all had accents, presumably Italian ones, but despite this lovely quality we did find it hard on occasion to attract their attention. I would have preferred slightly more attentive service.<br />
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A25 has the benefit of seven-day trading and it does take bookings (including online). Rumour has it that gluten-free bases and perhaps even breakfast pizzas will be the next offerings. I look forward to experiencing the evolution.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBR6YoLgRVNar4WMPmVGNb82bAT8Qfn4y6u4X34DHJwuAJ2gl7oxwg0ljKcaDv-baTCUeIPDohY5jSiWucaFm3NgJi6rFQCXdSaUjiwHx96Ye_gjII8AKmCoo7b1dSpuLAECMxFHTgBnj/s1600/a25.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBR6YoLgRVNar4WMPmVGNb82bAT8Qfn4y6u4X34DHJwuAJ2gl7oxwg0ljKcaDv-baTCUeIPDohY5jSiWucaFm3NgJi6rFQCXdSaUjiwHx96Ye_gjII8AKmCoo7b1dSpuLAECMxFHTgBnj/s400/a25.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sexy pizza with sexy people</td></tr>
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<a href="http://www.urbanspoon.com/r/71/1931588/restaurant/Melbourne/South-Yarra-Toorak/A25-Pizzeria-South-Yarra"><img alt="A25 Pizzeria on Urbanspoon" src="http://www.urbanspoon.com/b/link/1931588/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-42569503037085735432015-05-11T17:31:00.000+10:002015-05-14T15:21:29.661+10:00Flower DrumIn a hospitality scene as ever-changing as Melbourne's, it's impressive when any venue manages to continue trading for longer than a few years. To be given the label 'institution' or 'iconic' is high praise indeed, since it is so hard to come by. Some might say Pellegrini's is a Melbourne institution (<a href="http://melbournepatron.blogspot.com.au/2013/01/pellegrinis.html">I don't love it myself</a>), or perhaps <a href="http://www.theeuropean.com.au/">The European</a>, or a classic music venue like the <a href="http://www.palaistheatre.net.au/">Palais Theatre</a> or the <a href="http://espy.com.au/">Espy</a>. Rarer yet is an Asian restaurant afforded the title of a Melbourne 'institution'. And yet this is a badge that <a href="http://www.flower-drum.com/">Flower Drum</a> (17 Market Lane, Melbourne) has retained since its debut 40 years ago.<br />
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Flower Drum (also a traditional Chinese dance) was opened in 1975 by Gilbert Lau at a site on Little Bourke Street, aiming to bring quality Cantonese food to the Australian masses. Ten years later it moved to its current home, and head chef Anthony Lui was appointed. Lui remains head chef today, and in 2003 also became part-owner along with William Shek and Patricia Fung. Lui's son, also an Anthony, and manager Jason Lui have attempted to bring Flower Drum slightly more up-to-date with additions like a <a href="https://www.facebook.com/FlowerDrumMelb">Facebook page</a> and slight alterations to a long-standing menu. This year, Flower Drum celebrates its 40th year of trading.<br />
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After six years of hearing about it, I elected to visit Flower Drum for my birthday lunch, work crew in tow. On a dreary Friday in May, we slipped through Chinatown's laneways until the faded pink banner was in sight. Entering at street level, a concierge greets you and ushers you into the lift, elevating you to the restaurant one party at a time.<br />
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If the receiving staff member was uneasy about the T-shirts, jeans and baseball caps adorning my companions, he showed no sign of it. (I wore a nice dress.) This is, after all, a fine dining establishment in Melbourne, the reputation of which had preceded it. A dress code probably applied - but do they anymore, these days?<br />
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When we walked through the elaborately curtained entrance foyer and into the spacious main dining room, I was conscious that most other patrons were older, suited businessmen. And that all the round tables were far apart from each other.<br />
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The decor was unmistakably Chinese: red carpet, white tablecloths, gilded touches and demure-looking ladies in paintings and on the glassware. It was airy, elegant and impressive, but a little tired-feeling.<br />
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Barry, a distinguished older gentleman with an impressive sharp bowl haircut, seated us and proffered the most extensive wine list I have ever seen in my lift. It had an index. (Really.)<br />
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Apparently it is not the done thing at Flower Drum to order food off the a la carte menu, which we didn't know at the time. Fortunately, we are all rather lazy when it comes to selecting our food and so we requested that Barry choose for us anyway. With one of our party a non-seafood eater, Barry deftly proposed a menu whereby the rest of us could eat seafood but alternatives were also provided.<br />
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The food that then followed included:<br />
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<tr><td class="tr-caption" style="text-align: center;">Marinated jellyfish with sesame dressing</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Three dumplings: crab meat, scallop, prawn </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8zbYQ_7TvZy4nEyOcNMxKSLx-gZd63bFjvwLYrmNXY8sN3wiZ9becbfv1_hRlDbbtQ783VGm51PkgpPJCBohRYsbGFtVhyphenhyphen-NSr4Ln3MvQm9S-C-PsR5nuYQGH7TVxYb0Z988EPqvJ_vyy/s1600/Photo+11-05-2015+2+47+04+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8zbYQ_7TvZy4nEyOcNMxKSLx-gZd63bFjvwLYrmNXY8sN3wiZ9becbfv1_hRlDbbtQ783VGm51PkgpPJCBohRYsbGFtVhyphenhyphen-NSr4Ln3MvQm9S-C-PsR5nuYQGH7TVxYb0Z988EPqvJ_vyy/s400/Photo+11-05-2015+2+47+04+pm.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flower Drum's signature roast Peking duck pancake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7-P9ynkRzUlfCinlBesSsgCSCMiHLo8mGHIhmTX-CqaqBZH4xTiGlZmOhoaHvrOD8vGgXSF4VR0v6bptMeBiQEO0BDk53sRl2mcDJnMKwIDMRBJs7LspYwit379CaFk_tQ7Hg2Q9-2bP/s1600/Photo+11-05-2015+2+48+40+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7-P9ynkRzUlfCinlBesSsgCSCMiHLo8mGHIhmTX-CqaqBZH4xTiGlZmOhoaHvrOD8vGgXSF4VR0v6bptMeBiQEO0BDk53sRl2mcDJnMKwIDMRBJs7LspYwit379CaFk_tQ7Hg2Q9-2bP/s400/Photo+11-05-2015+2+48+40+pm.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken with sichuan sauce</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fried rice </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">150g grain-fed Angus beef eye fillet</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDCk3SBJXJdxOPHfs5inKzk3YKl4-07OTBHL7zpiXOBaJvCPNn68IFXF6YXnaTupFOMmpifshyL6CUqO9svePyxRpge2IQoCuI7bU7nofCTTxI2jKdp-9KwsBVK-7THcCx9BYKpl60KPr/s1600/Photo+11-05-2015+2+54+04+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDCk3SBJXJdxOPHfs5inKzk3YKl4-07OTBHL7zpiXOBaJvCPNn68IFXF6YXnaTupFOMmpifshyL6CUqO9svePyxRpge2IQoCuI7bU7nofCTTxI2jKdp-9KwsBVK-7THcCx9BYKpl60KPr/s400/Photo+11-05-2015+2+54+04+pm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Complimentary almond cake biscuits</td></tr>
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My only request was the jellyfish: having spotted it on the menu and never tried it... well, I had to. It is basically flavourless (aside from the soy, sesame and chilli sauce), and the 'jelly' part is definitely accurate, but the texture, upon eating it, could only be described as crunchy. It's a very weird food that I would try again, but I'm still not sure I like!<br />
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The dumplings were classic and superb, and the signature duck pancakes were probably the best I have ever eaten. Lucky for us, we got two each. (Side note: did you know that plum sauce and hoisin sauce are the same thing? Neither did I!) The chicken and fried rice were both great, but the Angus beef was delectably tender and just amazingly cooked.<br />
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Although I have read that Flower Drum 'shook up' its menu several years ago - something it apparently hadn't done since its establishment - I still found the food extremely traditional. The menu does incorporate some local produce, including barramundi and wallaby tail, but it was not featured in our spread. Nonetheless, every single item that appeared on our table was immaculately selected, prepared and presented. Sauces were smooth and shiny. Meat was lean and tender. Everything was flavoured to perfection. Amazing quality? Absolutely. New and exciting wow factor? Mm, not so much.<br />
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The service from Barry and our entourage of other waiters was impeccable: polite, discreet, informative. I was impressed by the little preparation table located just next to ours, where food was first stationed, then divvied up and served from. This is a true hallmark of fine dining which I had not had the pleasure of enjoying before. We were given hot towels not once, but twice throughout the course of our meal - a refresher often underrated.<br />
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Although the decor could use a spruce-up, classical tradition and elegance are key here. It's all in the detail: the napkins are craned upon plates until you are seated, then they are rolled down and laid next to your fork. Your water glass is always magically full, and iced. No request for a menu or question about the food is too much work. There is a low hum of chatter, but nothing obtrusive. There is a sense of space, and calm. All of which makes it a very pleasant way to eat fine food.<br />
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Pricing is the elephant in the room. With a wall full of awards (literally) and a supreme reputation spanning its 40-year existence, plus its quality food and refined service, in my opinion, Flower Drum is probably justified in its prices. However, I was not the one footing the bill in this instance, and I would probably organise any future meals there well in advance so I could make sure I was well-funded going in! Having said that, I would absolutely go again.<br />
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We didn't specifically order dessert, but I did have a glass of Noble One to go with my almond cakes. A polished way to end a polished meal.<br />
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Flower Drum is a timeless Melbourne experience, but in this instance, the build-up probably lent itself to a slight let-down. Although I would recommend it, keep in mind this is still traditional Cantonese food in an old-school, fine dining restaurant.<br />
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<a href="http://www.urbanspoon.com/r/71/760712/restaurant/CBD/Flower-Drum-Melbourne"><img alt="Flower Drum on Urbanspoon" src="http://www.urbanspoon.com/b/link/760712/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-83247912617869167652015-03-15T15:25:00.002+11:002015-07-29T14:13:08.191+10:00Arbory Bar and Eatery<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ahdkyDZRkVQC-w78Tn3MDlfLnVKVWoqmmpqzNnLoPRWibidFYevHh4XrFV4sofc0jPFWb_7IDG15MEVvI-fa87HgjJgJ2gxDTLcwK0pE_ZGWYYllVcn9qGqfF6TvizVB4BmnyIr8cCXX/s1600/Photo+15-03-2015+3+08+30+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ahdkyDZRkVQC-w78Tn3MDlfLnVKVWoqmmpqzNnLoPRWibidFYevHh4XrFV4sofc0jPFWb_7IDG15MEVvI-fa87HgjJgJ2gxDTLcwK0pE_ZGWYYllVcn9qGqfF6TvizVB4BmnyIr8cCXX/s1600/Photo+15-03-2015+3+08+30+pm.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New: Arbory Bar and Eatery, Flinders Walk, Melbourne</td></tr>
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When I heard <a href="http://arbory.com.au/" target="_blank">Arbory Bar and Eatery</a> had opened along one side of Flinders Street Station, I was surprised that I'd managed to skip any pre-launch hype about it. (a) A new bar, (b) in such a central location, and (c) such a big venue - how had I missed this?! But no matter. I was able to get along and check it out only two weeks after opening. Redeemed.<br />
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<tr><td class="tr-caption" style="text-align: center;">Drinks with a river view</td></tr>
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So - this place is pretty cool. Arbory (Flinders Walk, Melbourne) runs the length of the old Sandridge platform (up to 150 metres, depending on which source you believe), along the river side of Flinders Street Station. The Sandridge railway line, which went to what is now Port Melbourne, ran for 133 years from 1854. Since it was decommissioned in 1987, its dedicated Flinders platform had been left terribly sad and unused.<br />
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<tr><td class="tr-caption" style="text-align: center;">Flinders Street Station backs onto one length of Arbory</td></tr>
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The combined powers of <a href="http://www.metrotrains.com.au/" target="_blank">Metro Trains</a> and the <a href="http://coffeehq.com.au/" target="_blank">HQ Hospitality Group</a> (operators of many of the refreshment stalls at railway stations around Melbourne) have resulted in Arbory, apparently in the works for around four years. Named for the canopy of trees along the river, initially, the idea was to create a central go-to coffee spot. But, according to Tim Botterill, Director of the HQ Group, the idea "grew legs" and expanded to what is now Arbory. The brand new venue will be open every day of the year for breakfast, lunch, dinner and drinks until late, with beautiful river views and extensive people-watching potential. At dusk, it is an unbeatable spot to wile away time watching teams of energetic rowers do their thang.<br />
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Unfortunately, there is no direct access to the bar from Flinders Street Station itself (how cool would that have been!). However, the venue is easily accessed at either of its ends: from the underpass which runs from Elizabeth Street through to the Yarra, or near the Princes Bridge (down the stairs from St Kilda Road).<br />
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<tr><td class="tr-caption" style="text-align: center;">Princes Bridge (St Kilda Road) entrance to Arbory</td></tr>
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It blends neatly into its surrounds; in fact, you wouldn't necessarily notice it unless you happened to look up from the riverside path or across from Southbank.<br />
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<tr><td class="tr-caption" style="text-align: center;">A short swim over to Southgate</td></tr>
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But its proximity to one of the most central hubs of Melbourne (<a href="http://museumvictoria.com.au/marvellous/powered/flindersst.asp" target="_blank">Flinders Street Station</a>) - not to mention Melbourne's "Tourist Central" (<a href="http://www.melbourne.vic.gov.au/AboutMelbourne/PrecinctsandSuburbs/suburbprofiles/Pages/Southbank.aspx" target="_blank">Southbank</a>) - guarantees it trade, and therefore probably longevity.<br />
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<tr><td class="tr-caption" style="text-align: center;">View from Flinders Street Station looking across to Arbory</td></tr>
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Once onsite, the first thing you notice is the venue's length. Arbory seems to stretch on forever, dotted by large green umbrellas, wooden decking, balustrade and seating. Its design, by Melbourne architectural group <a href="http://www.jcba.com.au/" target="_blank">Jackson Clements Burrows</a>, is predominantly alfresco. (I am hoping they have a good heating system in place for winter - this is Melbourne, after all!)<br />
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It was allegedly inspired by a linear park in New York, <a href="http://www.thehighline.org/" target="_blank">The High Line</a>, which made use of an unused, elevated section of railway in Manhattan. The main difference at Arbory is that it also provides a place to eat and drink - two of my (and Melbourne's) favourite things!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLYeuD-3FqpVM6vndZnuPoJjJ370GV8E9gBheD2iY75r3Bqe176eVxO7U1dVPxTOQVj1HzHfMPpJ1yAAcGVrDRNKM4nMsu3uew4LGkuRrwGT9Zz51eyApJdGKqJ96j2e7D70-zL2USYhc/s1600/Photo+12-03-2015+11+09+40+am.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLYeuD-3FqpVM6vndZnuPoJjJ370GV8E9gBheD2iY75r3Bqe176eVxO7U1dVPxTOQVj1HzHfMPpJ1yAAcGVrDRNKM4nMsu3uew4LGkuRrwGT9Zz51eyApJdGKqJ96j2e7D70-zL2USYhc/s1600/Photo+12-03-2015+11+09+40+am.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Container bar</td></tr>
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Drinks are obtained from one of two bars at either end of a 60-metre long container, which also houses the kitchen, servery and bathrooms (with cool rainforest wallpaper and matte black taps). Food is ordered at the bar and delivered by staff who find you via a number system (poor fullas - that will be a panus in the buttus at a place as long as this). Staff are obviously getting used to the venue themselves, but seem young, friendly and astute.<br />
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<tr><td class="tr-caption" style="text-align: center;">Water with a water view</td></tr>
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When I was there, an additional serving cart had been set up at the Elizabeth Street underpass end, apparently for some kind of <a href="http://www.melbournefoodandwine.com.au/" target="_blank">Melbourne Food and Wine Festival</a> event.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8apfbtH8U5zKVuCbZ7wiZkzwQ1fkroBdDck80dxG_egCER5SY_BW5am-qzziTlY5Pc5x96T7rxE43sZ6j0cdmC0pHG5e7SyT1-8UPUEANFQUgyemvGPnh-YB0l_as9rciNiZAWNJ05sbe/s1600/Photo+12-03-2015+11+08+34+am.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8apfbtH8U5zKVuCbZ7wiZkzwQ1fkroBdDck80dxG_egCER5SY_BW5am-qzziTlY5Pc5x96T7rxE43sZ6j0cdmC0pHG5e7SyT1-8UPUEANFQUgyemvGPnh-YB0l_as9rciNiZAWNJ05sbe/s1600/Photo+12-03-2015+11+08+34+am.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melbourne Food and Wine Festival 2015 event cart</td></tr>
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Storage seems scarce and therefore confined to a shed down the Princes Bridge end of the venue, or upon a stretch of the platform behind the bar. Unfortunately, it is cordoned off by a black tarp sheet, which isn't the prettiest to look at. That would probably be my only gripe about the look of the place - I hope it is only a temporary solution. Removing it would increase the feeling of space, being able to see through to the station almost all the way along one side, and the river on the other.<br />
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I have been to Arbory twice now, and each time drank delightful wines which I will never recall the names of - the first was a beautifully light rose (not too sweet, just the way I like it), and the second, some kind of Spanish varietal like a Grigio. Ish. (I just went to the bar and asked for "that Spanish white". Works for me.)<br />
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<tr><td class="tr-caption" style="text-align: center;">That Spanish white</td></tr>
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The wines by the glass were a teensy bit on the pricey side but they were pretty lovely and, again, considering the venue's location, it could be expected that prices might be slightly higher in general. However, the food all seemed quite reasonably priced.<br />
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On my second visit, a friend and I tried some of the food. She ordered the mushroom and haloumi burger, which she quite enjoyed - apparently the sauce was delicious.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysTaGc189x7CE2NnJsCwqfq7nQKkzdzPsBt_EoSQajbVjKM-3aioRqfwI9IRtry0wTMnNeH7W0e_Jn8i1dYtV2UIbd9iYeoAJj139G8Tc0TU6IMIN7Ivc3izcWzxS_g6dKqKzBM5kQWrj/s1600/Photo+12-03-2015+11+14+12+am.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysTaGc189x7CE2NnJsCwqfq7nQKkzdzPsBt_EoSQajbVjKM-3aioRqfwI9IRtry0wTMnNeH7W0e_Jn8i1dYtV2UIbd9iYeoAJj139G8Tc0TU6IMIN7Ivc3izcWzxS_g6dKqKzBM5kQWrj/s1600/Photo+12-03-2015+11+14+12+am.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom and haloumi burger</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04OMHWT1gPlBc0AM1JGQUlW9SkIpLEFMBBJ0viM78ldAfs44x8ySr2Ubx_kp0pKEDsKnMxON47mOGGr5S9oFEzwf5oYCKxMxrsnZ392BQu6ud0lNWwgph5yliuitgTnl7MGQVfLmQOizb/s1600/Photo+12-03-2015+11+14+49+am.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04OMHWT1gPlBc0AM1JGQUlW9SkIpLEFMBBJ0viM78ldAfs44x8ySr2Ubx_kp0pKEDsKnMxON47mOGGr5S9oFEzwf5oYCKxMxrsnZ392BQu6ud0lNWwgph5yliuitgTnl7MGQVfLmQOizb/s1600/Photo+12-03-2015+11+14+49+am.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saucy goodness</td></tr>
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We each had a mushroom and cheese croquette - nicely crisped on the outside; a bit too mushy for my liking on the inside, but still tasty.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLkmEAnzlOX7SmLoSd6DYH36qUgkKQumhQaT3uKXVq3jaqJoYpqXtMUV_L7osVFUCoX53IgN8XmhYTiYWr4l4Gbnoq4ZJgDJgwezVCGEOybLT0_CyjSAFuQ0HBCEbsBl6v7LDzy_9cVpK/s1600/Photo+12-03-2015+11+16+31+am.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLkmEAnzlOX7SmLoSd6DYH36qUgkKQumhQaT3uKXVq3jaqJoYpqXtMUV_L7osVFUCoX53IgN8XmhYTiYWr4l4Gbnoq4ZJgDJgwezVCGEOybLT0_CyjSAFuQ0HBCEbsBl6v7LDzy_9cVpK/s1600/Photo+12-03-2015+11+16+31+am.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom and cheese croquettes</td></tr>
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I tried the steak tartare - unusual in two respects: there was a lot of steak provided (most other venues seem to skimp on the main ingredient!), and it was served with foccacia-style bread that had cheese cooked into its middle. Sounds weird, but it was delicious and complimentary to the strong meat flavour and accompanying creamy, tangy sauce (perhaps a mayonnaise, but less eggy?). Does it sound weird to say it had a Scandinavian flavour? Regardless - I was quite impressed.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNaFzUkH0v_X228nUc8Z3iwwAYsOpRyIFm25-KopaX9Jx6BuWQzUfMSRmD-5TL9UAvKR8A0btLj_fZL81t23EFBnfeSYdqJAIID1msabErgZqZzHqQe6EvRgRTNDA788OUmfJXutxa6Tk/s1600/Photo+12-03-2015+11+15+35+am.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNaFzUkH0v_X228nUc8Z3iwwAYsOpRyIFm25-KopaX9Jx6BuWQzUfMSRmD-5TL9UAvKR8A0btLj_fZL81t23EFBnfeSYdqJAIID1msabErgZqZzHqQe6EvRgRTNDA788OUmfJXutxa6Tk/s1600/Photo+12-03-2015+11+15+35+am.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steak tartare</td></tr>
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Executive Chef <a href="http://www.chefspencil.com/author/bennett-nicholas/" target="_blank">Nicholas Bennett</a>, who jumped the river from <a href="http://fatto.com.au/" target="_blank">Fatto Bar and Cantina</a> at <a href="http://www.artscentremelbourne.com.au/discover/theatres-and-spaces/hamer-hall" target="_blank">Hamer Hall</a> (formerly <a href="http://www.urbanspoon.com/r/71/1698017/restaurant/Southbank/Trocadero-Melbourne" target="_blank">Trocadero</a>), wanted a contemporary European angle to the food, but also needed to cater to the variety of folks likely to patronise the venue. Considering Arbory is open from 7.30am every day, I'd also like to sample its breakfast fare. Will keep you posted! (Or this post posted... you know what I mean.)<br />
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<tr><td class="tr-caption" style="text-align: center;">Facing the Elizabeth Street underpass entrance</td></tr>
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I enjoyed the music (the likes of <a href="http://lorde.co.nz/" target="_blank">Lorde</a>, <a href="http://www.wearephoenix.com/" target="_blank">Phoenix</a>... light, alternative-to-mainstream stuff), amusingly punctuated on occasion by the blare of a train horn.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFR4nA8VfQG548XSVDbKKtNl2CgR3674Cf8uhbvWXrRd3eWXbpKZVGGBh2ShDBEbyHHak_fBOjTJm4EFBR1oDLhG9AO-s4BAZ3Op4I5UtgIwFg5qk_-b_JNrG_x19_aEhq3cSfBr6-mNi/s1600/Photo+12-03-2015+11+22+10+am.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFR4nA8VfQG548XSVDbKKtNl2CgR3674Cf8uhbvWXrRd3eWXbpKZVGGBh2ShDBEbyHHak_fBOjTJm4EFBR1oDLhG9AO-s4BAZ3Op4I5UtgIwFg5qk_-b_JNrG_x19_aEhq3cSfBr6-mNi/s1600/Photo+12-03-2015+11+22+10+am.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The trains are JUST THERE ON THE OTHER SIDE OF THE FENCE</td></tr>
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The crowd was mixed - there is definite appeal for the after-work crowd -- just stumble onto the train home, guys! -- and obviously, tourists. But I think Arbory will attract a wider crowd, probably mid-20s onwards, right up to your distinguished greys. It's great for anyone wanting a buzzy but relaxed environment; central, with great views ...And that is the clincher, people! I'll be continuing to visit, at the very least, for that.<br />
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<a href="http://www.urbanspoon.com/r/71/1938410/restaurant/CBD/Arbory-Bar-and-Eatery-Melbourne"><img alt="Arbory Bar and Eatery on Urbanspoon" src="http://www.urbanspoon.com/b/link/1938410/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.comtag:blogger.com,1999:blog-4333170849860428734.post-11957084743599235742015-03-05T21:55:00.001+11:002015-03-15T15:24:59.620+11:00Saint CrispinWhen Smith Street had just become a local area for me, I used to walk past <a href="http://www.urbanspoon.com/r/71/760415/restaurant/Melbourne/Cavallero-Collingwood" target="_blank">Cavallero</a> and think about how I 'must try that place soon'. But as everyone knows, Smith Street (and surrounds) is not short of venues, and I must have been busy checking out all the others first, because before I knew it, Cavallero had closed and I had missed my chance. Apparently it had been struggling. Who then, would dare to take on the site, and what would they make of it? Smith Street is a prime location, but it's also full of competition. This would have to be good.<br />
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Enter Scott Pickett (<a href="http://www.estellebistro.com/" target="_blank">Estelle Bistro</a>) and Joe Grbac (<a href="http://www.thepressclub.com.au/" target="_blank">The Press Club</a>). Two chefs who used to work together at London's fancy-pants <a href="http://www.squarerestaurant.com/" target="_blank">The Square</a> (which boasts not one, but <a href="http://www.viamichelin.com/web/Restaurant/Mayfair-W1J_6PU-Square-69391-41102" target="_blank">two Michelin stars</a>), they joined forces to open a brand new venue as both business partners and co-head chefs. The result: <a href="http://www.saintcrispin.com.au/" target="_blank">Saint Crispin</a> (300 Smith Street, Collingwood).<br />
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Named for the patron saint of shoemakers, Saint Crispin acknowledges its site's origins as a cobbler's workshop. The restaurant is large and airy, and retains a rustic sense of history with exposed bricks on one wall and an arched exit to the tiny back courtyard, but the historic references pretty much end there.<br />
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The marble bar was retained from Cavallero's former occupancy and marks the edge of the small but busy open kitchen. Black leather bench seating lines the wall and the overall design scheme is simple, with muted natural dark and light shades, grey-ish wood, and lots of natural light. Serving plates are smooth versions of that chunky matte crockery so in fashion right now, and the occasional wooden board.<br />
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Saint Crispin had been open for a while before I managed to get there, so my anticipation had built wildly. Accessible fine dining on Smith Street? A connection with the much-lauded Estelle? Beautiful plating and interesting food? Positive reviews and blog posts galore? Needless to say, when I arrived for a group dinner, my expectations were high.<br />
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The food did not disappoint. We opted for three courses at $65.00 per head, plus drinks and any extras. A group of five meant that between us, we had a fair bit of variety. Everything was beautifully plated, and some of the flavours and textures were really interesting.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EU4QSpTimNaM0EDi1YeAW3-iE3LCCMbfMk74J2QPf_FsLlJK150SWdkn_7WfSHzILOzqzmcS6wdyPdlcvG_DVabvviKRhjkhSPCKVDow3MyWRbPnZ3Hix5ToqvAFmWqAqLussF8bPt9W/s1600/Photo+2-03-2015+4+59+08+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EU4QSpTimNaM0EDi1YeAW3-iE3LCCMbfMk74J2QPf_FsLlJK150SWdkn_7WfSHzILOzqzmcS6wdyPdlcvG_DVabvviKRhjkhSPCKVDow3MyWRbPnZ3Hix5ToqvAFmWqAqLussF8bPt9W/s1600/Photo+2-03-2015+4+59+08+pm.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Snap Crackle Pop" appetisers</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Even the spreads were pretty</td></tr>
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A few members of our party found some flavours a bit overpowering - for example, the salmon dish. Apparently the accompanying foam was very 'sea-flavoured' which they didn't really like, and the salmon was served partially cooked, which was surprising at first, but by the end of the dish they found it quite tender.<br />
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I was surprised by the inclusion of blood sausage with my veal cheek, which was not listed on the menu and is not my favourite item in the world. Partially due to that, the dish was very rich in flavour, but the veal cheek itself was lovely.<br />
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Another friend exclaimed that words could not describe how happy the pork dish had made her. High praise indeed from a self-proclaimed pork belly aficionado!<br />
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I, and the others who also ordered it, absolutely loved the dessert of Saint Agur (blue cheese) with maple (i.e. sweetened) bacon, and radicchio (among other things). The flavours were so unusual, but the perfect mix - creamy savoury, sweet meaty, bitter and fresh. Just fantastic.<br />
<br />
It was obvious this was very carefully crafted food (lots of technique) and the impressive flavours were on par with how impressive the dishes looked. Here's what we ate:<br />
<b><br /></b>
<b><br /></b>
<b>Entrees</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1nGFpSFBEJ8l0bbJ7IgsChUApJ0qlNyPHtNcCzOuK8oiSdYdM_vwrK_KNCqu89dST4g8fz7S_cVBUAl6ZHTanusV45xHu6jijN-J4VGgCRNNXeFQkqhIkw0SsjgKhyphenhyphenszQBkHzFA3QtUZ/s1600/Photo+2-03-2015+5+02+33+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1nGFpSFBEJ8l0bbJ7IgsChUApJ0qlNyPHtNcCzOuK8oiSdYdM_vwrK_KNCqu89dST4g8fz7S_cVBUAl6ZHTanusV45xHu6jijN-J4VGgCRNNXeFQkqhIkw0SsjgKhyphenhyphenszQBkHzFA3QtUZ/s1600/Photo+2-03-2015+5+02+33+pm.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellowfin tuna, calamari, mussels, tapioca and rocket</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6Qv0iryPJqpPG6RzrDhu_-OYHyESULB3ecqC1-AjQ5xNDJAYhtjn4xGAwA7wmybDJz3mCWgFImXsG8kYk_PyvBthOu3PYWlY7yFfLh3So8AEGapQZ6aYoAmnUrHqInCsdq2vqkkhT8R4/s1600/Photo+2-03-2015+5+03+16+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6Qv0iryPJqpPG6RzrDhu_-OYHyESULB3ecqC1-AjQ5xNDJAYhtjn4xGAwA7wmybDJz3mCWgFImXsG8kYk_PyvBthOu3PYWlY7yFfLh3So8AEGapQZ6aYoAmnUrHqInCsdq2vqkkhT8R4/s1600/Photo+2-03-2015+5+03+16+pm.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagus, roasted parmesan custard, radish and gazpacho</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZ0TO2CZUklNW6LQTUE7kE_47yEQLC7Mdy4QVab5c9DSIJnVXHzjRQlfJu9H1AxCx4nIrgUTYPMmPP1IuRYSir-dn6ss7_GGMzNmJ0cwjJZMh1q_C965uYsSS5oNxtfVTIGxLNsoyDFYx/s1600/Photo+2-03-2015+5+01+26+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZ0TO2CZUklNW6LQTUE7kE_47yEQLC7Mdy4QVab5c9DSIJnVXHzjRQlfJu9H1AxCx4nIrgUTYPMmPP1IuRYSir-dn6ss7_GGMzNmJ0cwjJZMh1q_C965uYsSS5oNxtfVTIGxLNsoyDFYx/s1600/Photo+2-03-2015+5+01+26+pm.jpg" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marron filled chicken wings, scallop and white asparagus</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0Xl0aKjR3AqAPkmivR0-Y8Xq3kpokUzIZ8MDdTfRhVpXA3OuqeQTdyRM7ZFDUE8Go4kvkRPGDdUYhobiXP4VIVmKtrKra64R4k2kEVZdnDg0bUqb26hkmDAzjcA9PbnRFR7fLmyz8uXs/s1600/Photo+2-03-2015+5+04+32+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0Xl0aKjR3AqAPkmivR0-Y8Xq3kpokUzIZ8MDdTfRhVpXA3OuqeQTdyRM7ZFDUE8Go4kvkRPGDdUYhobiXP4VIVmKtrKra64R4k2kEVZdnDg0bUqb26hkmDAzjcA9PbnRFR7fLmyz8uXs/s1600/Photo+2-03-2015+5+04+32+pm.jpg" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quail, chorizo, polenta, sherry and South Australian olives</td></tr>
</tbody></table>
<br />
<br />
<b>Mains</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnDQu4WBG2uuY0Q4JJ4xiL9n9dhvBmgecQFH0oLrbirEzJvVEAF0S4CHHzA14gwaUIBuS0L0csoVIEZ86PzN-5zNsIwOTj361zg9MFj03lWm9jdzqaclZohk3JE0C8sescYZII_6v2x3U/s1600/Photo+2-03-2015+5+05+31+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnDQu4WBG2uuY0Q4JJ4xiL9n9dhvBmgecQFH0oLrbirEzJvVEAF0S4CHHzA14gwaUIBuS0L0csoVIEZ86PzN-5zNsIwOTj361zg9MFj03lWm9jdzqaclZohk3JE0C8sescYZII_6v2x3U/s1600/Photo+2-03-2015+5+05+31+pm.jpg" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Atlantic salmon, parsley risotto, prawn, broad bean and peas</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmuPgHltlebgWVMiPhLG-5S1GegunzkzJhlkWWofIoO9w-Lq5BK41RUmIfZe9kidlE6c1sJgl9PLx3sMgqHQNseja82PK4ZmqzwkuMjBdbsrppxsW5_pzwlH2F9zML2bwOjNkdIjIo_Yy/s1600/Photo+2-03-2015+5+06+45+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmuPgHltlebgWVMiPhLG-5S1GegunzkzJhlkWWofIoO9w-Lq5BK41RUmIfZe9kidlE6c1sJgl9PLx3sMgqHQNseja82PK4ZmqzwkuMjBdbsrppxsW5_pzwlH2F9zML2bwOjNkdIjIo_Yy/s1600/Photo+2-03-2015+5+06+45+pm.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veal cheek, onion consomme, black garlic, broccolini and coffee</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimU9PGqEwEZF3fGJ4N3WNBL6Xy5lrBsjWnH1rNvPhgW8P5QKgXPzSrZhB69-eqsjaN-fEctJQVAC-gy2mwAFoTpHyGcFPVxxL80ZpmB5wJ04vIdUC1mWfe79I3G6p1V9F542hQcS5sUn6P/s1600/Photo+2-03-2015+5+09+52+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimU9PGqEwEZF3fGJ4N3WNBL6Xy5lrBsjWnH1rNvPhgW8P5QKgXPzSrZhB69-eqsjaN-fEctJQVAC-gy2mwAFoTpHyGcFPVxxL80ZpmB5wJ04vIdUC1mWfe79I3G6p1V9F542hQcS5sUn6P/s1600/Photo+2-03-2015+5+09+52+pm.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Western Plains pork, fennel, burnt carrot, orange and miso</td></tr>
</tbody></table>
<br />
<br />
<b>Sides</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZaAyEp9vO0onIWq2aUhW_eIpub3sTCGY1-R0imW42ofMshqyOt9x7lzI4KZhFrJ7RMeD6B7qj0KheNvPhFDmNZx3tE02WdaJZ3XjMZ8ODOUIObqeVPJAJb2hkdUx0_rZpHPJqkfMeHXNj/s1600/Photo+2-03-2015+5+07+41+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZaAyEp9vO0onIWq2aUhW_eIpub3sTCGY1-R0imW42ofMshqyOt9x7lzI4KZhFrJ7RMeD6B7qj0KheNvPhFDmNZx3tE02WdaJZ3XjMZ8ODOUIObqeVPJAJb2hkdUx0_rZpHPJqkfMeHXNj/s1600/Photo+2-03-2015+5+07+41+pm.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chickpea, roasted cauliflower, tahini and cumin</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpTQ-9EjeIweU2O5AdZCbC1wFBoZeFOdRNKtoywfl2sNKnJ2wGntONS9aELclgck1_43IxtTf6OLA8dIVIiCm4yKI2MbHjg88Q18cJixhj0HYLl9dRTtJihXfcV39bZYxNXmRw9ZN8Ye43/s1600/Photo+2-03-2015+5+08+32+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpTQ-9EjeIweU2O5AdZCbC1wFBoZeFOdRNKtoywfl2sNKnJ2wGntONS9aELclgck1_43IxtTf6OLA8dIVIiCm4yKI2MbHjg88Q18cJixhj0HYLl9dRTtJihXfcV39bZYxNXmRw9ZN8Ye43/s1600/Photo+2-03-2015+5+08+32+pm.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby salad leaves, red wine and palm sugar dressing</td></tr>
</tbody></table>
<br />
<br />
<b>Desserts</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhOAvRdHMmrAkWPA3Z3z2uhCshqdOZdQD7XOssK9bQ_XVSaaGkZVzwWw1a3H_sm2b0YLiNMdA1jXudPVCP-l6MS3Qxhifz8COhw3-URaCmmXStL9Oh55nhBeImJx6LZE6HC35C2MXJ1dL/s1600/Photo+2-03-2015+5+10+46+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhOAvRdHMmrAkWPA3Z3z2uhCshqdOZdQD7XOssK9bQ_XVSaaGkZVzwWw1a3H_sm2b0YLiNMdA1jXudPVCP-l6MS3Qxhifz8COhw3-URaCmmXStL9Oh55nhBeImJx6LZE6HC35C2MXJ1dL/s1600/Photo+2-03-2015+5+10+46+pm.jpg" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut butter parfait, spiced pineapple, golden syrup and rum</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3jKvDuIy-gXSONo78-oRbUQVTkybKUI_uy27GeVSIa5kwLdfD7a_jj9uCdYFqU8vIDM9FZgVpiLna4EDRxSC1Nm0KK3E2w0PcnAU1sKXtuxmPECCnHLoki8ZR9XbnJck2nAK7LiOmytVS/s1600/Photo+2-03-2015+5+12+23+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3jKvDuIy-gXSONo78-oRbUQVTkybKUI_uy27GeVSIa5kwLdfD7a_jj9uCdYFqU8vIDM9FZgVpiLna4EDRxSC1Nm0KK3E2w0PcnAU1sKXtuxmPECCnHLoki8ZR9XbnJck2nAK7LiOmytVS/s1600/Photo+2-03-2015+5+12+23+pm.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saint Agur, maple bacon, blueberry, apple and radicchio</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzmLc3Ir1TPcNgLxCfOU4b0Xhb9OUHG51CVhZfR90dvf9xkbotrvzkFnPHZrxW579AjTnQIsjuARmX2hd4Z4AvltIVWK03V_DN1raZa5MwZ2rWWxqpkVKxRz0ITAaJmmiRdluzU_j_G2D/s1600/Photo+2-03-2015+5+13+21+pm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzmLc3Ir1TPcNgLxCfOU4b0Xhb9OUHG51CVhZfR90dvf9xkbotrvzkFnPHZrxW579AjTnQIsjuARmX2hd4Z4AvltIVWK03V_DN1raZa5MwZ2rWWxqpkVKxRz0ITAaJmmiRdluzU_j_G2D/s1600/Photo+2-03-2015+5+13+21+pm.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These weren't on the menu but they were like melting moments, <br />
complimentary at the end of the meal</td></tr>
</tbody></table>
<br />
<br />
Most of the staff were lovely and extremely competent. One (American?) girl in particular was very polite and thorough, responding to any queries we had about the somewhat obscure menu. However, in light of my high expectations of the evening, I was disappointed that one waiter seemed quite rude. A few of us noticed his strange tone of voice and felt pressured by him to order quickly. I brought it up with Saint Crispin via Twitter and they asked for my feedback by email, graciously accepting the criticism, and advised that the staff member had been spoken to about upholding their preferred standard of service. The pressure to order was clarified as being due to our early sitting for dinner, particularly on a Saturday night - and I am completely sympathetic to the fact that the table was needed by a certain time for the next sitting - but it had felt a bit off-putting at the time. I was happy with their handling of my little whinge, and it was the only hiccup in an otherwise perfect evening.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktaRz4y1uFzQSVXKHd-RKkPeAHAUAyp3qTfqulTV57K2c2SnnpdNBK8RPLZMu1CUC3UFTySxpAfklrqgZm7xTRmG39QLLOe9j19Ol6EBEfoYKynxU3NC5Ypxo0Nv6N95NTCbz8Vddgi-F/s1600/Photo+27-02-2015+3+29+04+pm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktaRz4y1uFzQSVXKHd-RKkPeAHAUAyp3qTfqulTV57K2c2SnnpdNBK8RPLZMu1CUC3UFTySxpAfklrqgZm7xTRmG39QLLOe9j19Ol6EBEfoYKynxU3NC5Ypxo0Nv6N95NTCbz8Vddgi-F/s1600/Photo+27-02-2015+3+29+04+pm.jpg" height="400" width="300" /></a></div>
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<br />
Saint Crispin also boasts an upstairs bar, <a href="http://www.saintcrispin.com.au/bar-events/thomas-olive/" target="_blank">Thomas Olive</a>, which I have not yet had the chance to patronise. Entry is via the restaurant - walk all the way through to the back, and then up the stairs. Its hours are somewhat limited (currently from 5pm, Wednesday to Saturday), but I imagine it'd be a nice place to wile away some time whilst waiting for your later sitting downstairs.<br />
<br />
The restaurant is also involved in the occasional special event: its <a href="http://www.melbournefoodandwine.com.au/event-calendar/saint-crispin-st-kilda-popup-5406" target="_blank">current project</a> is a <a href="http://www.melbournefoodandwine.com.au/" target="_blank">Melbourne Food and Wine Festival</a> pop-up collaboration with <a href="http://www.pierreroelofs.com/" target="_blank">Pierre Roelofs</a> (famed for his <a href="http://www.pierreroelofs.com/#!dessert-evenings/c149g" target="_blank">dessert degustation</a> evenings at <a href="http://www.urbanspoon.com/r/71/760349/restaurant/Melbourne/Cafe-Rosamond-Fitzroy" target="_blank">Cafe Rosamond</a>) at the <a href="http://stkildasportsclub.com.au/" target="_blank">St Kilda Bowling Club</a>. (Two saints... Coincidence?!)<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCsM7FlmUwhINsIAlnzUAHuBOHfFZtckmHAe11hUi6kOEc0gp__N44EukWjB9mciRRtTyh8yXMeYFvXPk5x5kYvkv5E6JI_j8_1g4luAuKHA3yuL7utf7taYdLx21DTX10POVWE2Y8_Tj/s1600/Photo+27-02-2015+3+30+09+pm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCsM7FlmUwhINsIAlnzUAHuBOHfFZtckmHAe11hUi6kOEc0gp__N44EukWjB9mciRRtTyh8yXMeYFvXPk5x5kYvkv5E6JI_j8_1g4luAuKHA3yuL7utf7taYdLx21DTX10POVWE2Y8_Tj/s1600/Photo+27-02-2015+3+30+09+pm.jpg" height="400" width="298" /></a></div>
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<br />
I would absolutely recommend Saint Crispin for its amazing food, pristine environment and extreme professionalism. One friend described it as 'quality, without being super pretentious'. It's best for a date or intimate group dinner - just try and get the later sitting, if you can! Booking is definitely recommended due to its popularity - despite booking at least a month ahead, we were only able to secure the early sitting on a Saturday night. Saint Crispin is deserving of its two <a href="http://www.agfg.com.au/" target="_blank">Good Food Guide</a> hats and well worth a visit.<br />
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Saint Crispin is open Tuesday to Sunday for dinner, and for lunch on weekends.<br />
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<a href="http://www.urbanspoon.com/r/71/1755970/restaurant/Melbourne/Saint-Crispin-Collingwood"><img alt="Saint Crispin on Urbanspoon" src="http://www.urbanspoon.com/b/link/1755970/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a><br />
<br />Anonymoushttp://www.blogger.com/profile/03632695006512283021noreply@blogger.com