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Ramblr

14/4/2017

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Friday night, chef's menu, birthday dinner at Ramblr. That's easy enough to describe. What is harder is defining the cuisine at this South side joint. It's truly modern but with influences of Asia, Italy, England. Ramblr by name and a ramble through this World we live in and eat from.
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Starting off with the ubiquitous snack like share feast and we were presented with:

  • Baked artichokes
  • Sour cream and roe dip
  • Capocollo
  • Crispy pig's head fritters
  • Short rib 'tacos'
  • Salt and pepper bug sandwich, iceberg, tartare sauce (unpictured)

This finger feast was a contrast of flavours and textures. Loved the crispy fritters and earthy baked artichokes. The capocollo added some saltiness and the taco was actually wrapped in a pickled root veg maybe like daikon or something similar. More taco in appearance but not so much in Mexican flavour.

The sour cream and roe dip didn't have the punchy flavours the rest of the snacks had but as a sour cream dip with the artichoke it was like a seasonal Autumnal homage to the old classic potato skins and sour cream.

Loved the squishy, brioche bun of the bug sandwich and the crunchy fried bug. Think Supernormal lobster roll but with crunch. Yum.
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After snacks we headed to:
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  • Calamari noodles, smoked bone marrow, kim chi
  • Trout and swordfish crudo, silken tofu, pickled plum, citrus dressing

Two little dishes that go so well with one another with the Asian notes running through and the tang from fermentation and pickling. Those curly, spring calamari noodles are fun and bouncy in the mouth with the tasty meatiness of smoked bone marrow that comes through as a dressing rather than in its more gelatinous form which I find off putting so this provides me with the flavour delight but with none of the gloopiness. The spike of chilli and punch of funky fermentation is really delicious.

The crudo is looks like a little circular mosaic with diced cubes of fish and more cubes of silken tofu. The flavours are fresh and zingy. Shame the mood lighting isn't so complimentary for photographs.
Main courses that come out are:

  • Roast chicken, garlic cream, grilled leek, jus gras
  • Crab linguine, lemon, dill, chilli, garlic butter, bottarga (unpictured)

The roast chicken is reminiscent of Sunday dinner; all golden and juicy. Classic but delicious.

The pasta dish is light and fresh with a moreish hit of spicy chilli and citrus. 

Both dishes are tasty but they don't quite marry together. Maybe it would have been better if the pasta came out as a separate course?
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We also share a big dish of charcoal roasted vegetables dressed in lemon and they are zippy and crunchy and fresh.
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Dessert is a new entry on the menu:

  • Lemon curd, fromage blanc mousse, lemonade ice and pop rock candy

It's cloudy light finish to a fun and frenzied meal. Effectively a deconstructed cheese cake, the lemonade ice and the candy add some bursts of excitement.

Ramblr's menu reads like experimentation but the dishes are expertly executed so there's no trial and error; they definitely work. There seems to be confusion with the clash of cuisines - pasta and BBQ and pickling and fermentation but this crew make it harmonious. Maybe not served in the same course but certainly in the same meal!

Ramblr is modern Australian in the truest sense of the term. It's fun, exciting and tasty. I look forward to the next ramble in the eatery.
Ramblr Menu, Reviews, Photos, Location and Info - Zomato
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Higher Ground

12/4/2017

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Higher Ground - a place of worship? Well I did drop in two days in a row for breakfast so almost a regular church goer! Undeniably a beautiful fit out, sympathetically done and with a calm zen about it; almost holy perhaps? It's great for solo diners who can share communal benches or tables but also good to for those that like to dine with a friend or two.
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My first breakfast was the much lauded kale and cauliflower salad, miso, almond hummus, avocado, poached egg, puffed rice and I added the cured kingfish. I wasn't completely sold on fish for breakfast but I guess the Japanese do it so why not me...There's a lot of green on the plate with a splash of violet form the purple cauliflower. The textures of the veggies are crisp and the flavours clean, intense and fresh with the almond hummus adding creaminess and nuttiness. It's a good dish; simple but packed full of flavour and light on the tummy. It puts a spring in the step. And my cuppa tea was a good one too.

So after a successful breakfast, I found myself in the same place the next day and gave the Eggs Benedict a whirl. No photo I'm afraid. It was delicious. Served more like a toastie on sourdough rather than an English muffin and the vinegar powder adding a delicious piquant tang. This was clever and inspired and delicious.

I was impressed by the saintly offerings of Higher Ground although when I first read the menu I wasn't too taken as it's not the traditional fare that is on offer. Minced lamb fry up isn't the first thing on my list for breakfast but now that I've been there twice I'd happily give it a go a third.
Higher Ground Menu, Reviews, Photos, Location and Info - Zomato
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    Fine Print

    For those that know us, this section will probably come with no surprise! Steve and I love eating out so this is our record of our time in Australia.

    This is a blog that is 100% written and edited by Steve and I. All opinions expressed are our own and are not influenced by any third party.

    Any sponsored posts are easily identified as such.

    Thanks for reading barleyblog.

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