• Barley Background
  • Farewell UK
  • Melbourne Magic
  • Restaurant Reviews
  • Guestbook

Long Chim

12/3/2017

0 Comments

 
Picture
Long Chim has had a highly heralded arrival to the Melbourne food scene and the lavishly lauded David Thompson meant my expectations were high and I was curious about how authentic Thai food would fit in with the glitz and glam of Crown casino.

I dined with my dear friend Kirsty and had Sunday lunch there seated inside the pleasant dining area. We found service smiley, prompt most of the time except when we needed the bill but I think that was just a momentary lapse. 

The $45 set lunch meal was appealing so we decided to give it a whirl along with a couple of cocktails.
Picture
Picture
  • Chive cakes
  • Chicken satay
​
These entrees came out quickly. The chive cakes were nice enough with sweetish soy and stuffed with fragrant chives. The chicken satay was juicy and tender and I liked the chilli dipping sauce more than the ubiquitous peanut sauce that is usually served in Thai restaurants. Certainly a tasty enough start and washed down by a couple of fruity, punchy cocktails it was a good Sunday afternoon!
Picture
Picture
  • Mashed prawn curry
  • Stirfried Siamese watercress
  • Glass noodle salad

My favourite here was surprisingly the watercress which was stir fried to perfection with a punchy sauce. The flavour of the prawn curry was powerful and yummy with the steamed rice but mashed prawn means mince prawn which I found a bit mealy and I'd have preferred whole prawns or some other chunkier protein. The mashed prawn is obviously more cost efficent as uses less prawn but I would have preferred to pay more and have more protein.

The glass noodle salad came out a little later so were had trouble finishing it but it was fresh and tasty. I think the noodles were slightly overcooked so a bit mushy but again, the flavours were good.
We were asked if we wanted to wait for dessert or plough on through demonstrating attentive service.

  • Thai tea ice cream, pistachio, young coconut

It was a big serve and I definitely didn't need that much ice cream and ended up leaving almost two thirds as it's very sweet and rich. I didn't like the coconut jelly which was very authentically Asian in texture and I know is not my thing but plenty others enjoy. 

Our waitress asked for feedback on it and I told her it was too large given how rich it was and she seemed to take my opinion seriously which made me feel valued!
Picture
In all, we enjoyed our Long Chim visit. I wouldn't be averse to another one to try more as the food was appetisingly attractive and tasty. Not all of it was to my taste though but enough of it tantalised the old tastebuds to warrant a second try.
Long Chim Menu, Reviews, Photos, Location and Info - Zomato
0 Comments

Dinner by Heston

27/3/2016

0 Comments

 
Picture
Admittedly we are latecomers to Dinner by Heston; maybe it's the grudge I hold for not being able to secure places at the Fat Duck when it was in town! That's not true by the way; the grudge that is not the fact we weren't able to make it Fat Duck. The lack of Fat Duck in my life is very true and then there are those that made it more than once...the unfairness of life prevails...

Where was I? Yes, so I did have a reservation earlier in the year and it was going to be for my birthday lunch but it clashed with our tickets for the Aus Open so I postponed and so we ended up here on Saturday.

It's a bit strange as it's located next to the Crown Spa so as I enter I see people padding around in towels and bath robes but as we walk down the darkened corridor towards a light display, the white terry towelling we've just witnessed melts away. There's a moment of confusion as the automatic door slides open as there's the reality of the door but also its reflection. We find the right entrance as opposed to walking into the mirror and enter a light, bright, dining room that is elegant yet approachable. There appears to be a lot of wait staff but they're all ever so obliging. We're early but our table is ready and we're shown to seats with a window view of the city landscape.

The charcoal and teal uniforms with other variations are classy; there's a quiet calm about the place and it's all very understated but at the same time impressive.
There is a set lunch menu which we thought was well priced but it didn't have a lot of the things we wanted to try so we went a la carte. We also had to order the acclaimed Tipsy Cake then as it takes an hour for it to be ready.
  • Meat Fruit (c.1500) | Mandarin, chicken liver parfait & grilled bread
  • Savoury Porridge (c.1660) | Garlic & parsley butter, grilled abalone, picked beetroot & fennel

We start off in the same way as nearly all the other tables with that ubiquitous Meat Fruit. Endless wooden board after wooden board with perfect mandarins parade out of the kitchen with single slices of toast all with perfect char marks. The taster I had as it was Steve's Meat Fruit, which he made very clear, was creamy and dreamy, rich and without a glitch. The need for extra toast was anticipated before he was done with the first slice and more appeared. I don't think many decline extra bread as the mandarin is pretty hefty. I thought it might be too much, too rich but Steve declared he could do another so I guess not!

My Savoury Porridge was like a garden on a plate - so pretty, so fresh and green. I loved the fragrant garlic and herb notes and I don't like fennel but the curls of fresh fennel added crunch and sweetness contrasting the pickled tang of the beetroot. The abalone didn't add so much in flavour, more an additional chewy texture. I liked the lightness and brightness of this pretty plate.

Our main courses were:
  • Lamb & Cucumber (c.1830) | Roast best end of lamb with cucumber heart, sweetbreads, broad beans, barilla & mint
  • Black Angus Ribeye (c.1830) | Mushroom ketchup & fries
I was dubious whether there was enough lamb for Steve as the two pieces didn't look that big especially when the thick layer of fat was stripped off but he assured me there was thickness to the meat. I tried a bit and it was soft and sweet with great lamb flavours contrasted by the slightly tangy cucumber and a fresh minty gel. The sweetbreads were crumbed into two small balls of savoury crunchiness. This was like Spring on a plate.

The steak was so flavoursome but also tender not far off from a filet so best of both in terms of flavour and texture. The mushroom ketchup was HP sauce like in appearance with morsels of mushroom and I expected it to be spicy and tangy but it was actually just like ketchup. And when I was running low, I was offered more. The waitstaff are so observant and responsive! 

Triple cooked chips are actually a little wrinkly looking and not as appealing as they could be. They look a bit stale but they are super crunchy and moreish. Just not as pretty as everything else. The smaller ones are pure crunch with little filling but the bigger ones manage crispiness and potatoeyness much better.

Two little jugs of jus accompanied our plates of meat and boy that jus was good. Savoury and reminiscent of what gravy should be like; all we needed was Yorkshire pudding! We had side dishes of mash and cabbage with onion. The mash was perfect ripples of snowy silkiness hefty with cream and butter. Pure decadence, pure joy.

At this stage, once we'd enjoyed our main courses Steve and I had a quick reflection on our meal so far. Definitely a lot more restrained, understated and classical than we expected. Traditional and homely flavours but refined and made elegant. It's comfort without being rustic. Fine dining that is made familiar and oh so approachable.

At this stage we contemplate what happens after mains but upon the advice of our waitress we decide to indulge in the Tipsy Cake before plotting another path. And along said path we discover our bottle of wine is empty so we go for a half bottle. A weekend boozy lunch is such a good thing.

  • Tipsy Cake (c.1810) | Spit roast pineapple
  • The Cheese Board | British and Australian cheeses, pear chutney, oat cakes & seeded crackers
  • Nitro Ice Cream Served Tableside

The Tipsy Cake arrives in all its fragrant glory - vanilla, butter, sugar and a touch of citrus with a hint of grown up booze. It's golden, it's beautiful. As the spoon squishes the soft brioche, golden rivers of speckled custard ooze out. It's sweet without being cloying, buttery without being heavy. And the piece of golden, roasted caramelised pineapple adds a tropical tang. I hadn't notice the roasting pineapples when we entered but Steve pointed out the medieval looking contraption and I could see the chain going round with the hand crank on the outside. Very cool!

On a sugar high we decide we can take on the cheese so we opt for a small serve and choose 4 out of about 8 different British and Aussie cheeses. The cheese is good and served with some tasty crackers.

And in a nod to the origins of molecular gastronomy of course we have to indulge in some nitrogen effects. A trolley with what looks like a cross between a Kitchen Aid and a Singer sewing machine arrives and our waiter cranks the churn to create two ice cream cones for us. The cones are made of fragile brik pasty (think one sheet of filo) rolled in fine sugar crystals and there's some strawberry compote spooned in to make the final mouthful a sweet treat. The ice cream is speckled with vanilla and so smooth and the perfect balance of sweetness and creaminess. We don't need it to be overly rich after the meal we've had so this light ice cream is the cloud like solution we need. And we get to choose two out of three intriguing toppings. I go with freeze dried raspberries and some apple popping candy. 

We've had a wonderful afternoon - window seats, deliciously well executed food and service that is exemplary. It's a true treat. It's expensive but I don't begrudge the bill - it's worth it. We're worth it!
​
Dinner by Heston Blumenthal Menu, Reviews, Photos, Location and Info - Zomato
0 Comments

Gradi Crown

18/3/2016

0 Comments

 
Picture
Friday night plans were to watch "Burn the Floor" at The Palms in Crown Casino so Stef and I wanted a quick pre show dinner close by. Perfect opportunity to try out Gradi.

We were shown to our table quickly and service was pretty prompt. The food came out quickly although our waitress wanted to space out our food but we had to say no and that we wanted everything at the same time due to time constraints so she obliged.

We decided to share:
  • Caserta - San Marzano tomato, buffalo mozzarella, prosciutto di Parma 18th months, rocket  
Picture
Picture
  • Spaghettini al Granchio - Spaghettini with spanner crab meat, garlic, chilli zucchini, cherry tomatoes, white wine and lobster bisque
  • Lattuga e avocado - Iceberg salad, avocado, aioli, grated salted ricotta

Pizza was great; fresh tangy tomatoes, nice pizza base - doughy and chewy but not heavily so and the peppery rocket was a great accompaniment.

The spaghettini was al dente, just as I like it and the crab meat was sweet and there was a hint of warm chilli. Not sure where the bisque came in - perhaps it was a few tablespoons that kept it all juicy but not sloppy.

Salad was fresh and green with a hint of creaminess from the avocado and aioli. At least the top layers were fresh. The bottom layers were steeped in oil; too much oil, unpleasantly oily which was a shame as it showed much promise.

I enjoyed the food. I felt it was a touch over priced but then we were in Crown Casino so there's always a bit of a premium. I think it's a good option if at Crown for other reasons and a feed is required which was our situation. It's not so amazingly good that I'd visit just to dine here. There is good pizza and pasta elsewhere that is better value.

https://www.crownmelbourne.com.au/

Gradi Crown Menu, Reviews, Photos, Location and Info - Zomato
0 Comments

Rockpool

1/6/2015

0 Comments

 
There's been a bit of a Rockpool renaissance in my life of late. It's been a few years and Spice Temple has a very fixed and special place in my heart and tastebuds especially for a yum cha lunch so Rockpool has gone off the radar. But it's been brought to my attention by a couple of people in quick succession (Stef went for lunch recently, Steve did too and others) that old FOMO (fear of missing out) set in and I was pretty determined to pay a visit before our UK trip to sample this Rockpool resurgence myself.

Those that know me or regular readers will know I've coined the hash tag #auditwidow as Steve's workload has been intense in the last 6 months and included 8 hour days every day over Easter as well as pretty much every weekend in between. The average working month is 165 hours but in April Steve did that plus an additional 140 hours! Lucky for him, he found the work interesting and challenging. Less lucky for me! But it did mean we could enjoy a meal out as recompense for his commitment and hard work and I guess for my loss of a husband for that time! What better place than Rockpool - lamd of the corporate lunch and corporate Amex!
As expected service was friendly, accomplished and slick. Our waiter helped us with our menu choices which he then kindly gave us credit for. It's always nice to be commended on making the right decisions in an eatery! And he split our dishes so we could share easily. Our two entree choices were:
  • Pine Mushrooms and Scampi with Sage, Burnt Butter and Soft White Polenta
  • Wood Fire Grilled Quail with Smoked Tomatoes and Black Olives
The seafood was soft, gentle, sweet and the burnt butter, fragrant and nutty. With the right amount of seasoning this delicate dish really showcased the autumnal pine mushrooms and sweet seafood - so comforting and so delicious.

The quail was just as much of a high point but completely different on the flavour notes to the scampi and mushrooms. Actually we pretty much stayed on the high notes for the remainder of the meal. The quail was tangy with vinegar, salty with the olives and a hint of smoke from the tomatoes. So easily could this have become over seasoned and over flavoured but it just erred on the right side and was a hit with the tastebuds. 

Two Italian style dishes but so very different - one mellow and gentle and the other vibrant and challenging. A perfect combination really.
Onto the the main courses. We decided to share two different steaks and had the classic Rockpool offering of the 36 month old aged fillet and a rump which had the appropriate moniker of Minderoo. How could I not eat my namesake?

Part of the joy at Rockpool is selecting side dishes and that's a menu unto itself. Coupled with that joy is the creeping cost as the desire to have more and more sets in! But with the help of our waiter we chose 3 side dishes (far far in excess of what we needed but we like choice) to accompany the steaks so our main course journey looked like this:

  • Minderoo Yearling Iron Grass Fed Rump - 500g
  • Cape Grim Dry Aged 36 month old Grass Fed Fillet - 250g
  • Mac and Cheese
  • House Chopped Salad Dressed Table Side
  • Sauteed Brussel Sprouts with Speck and Chestnuts

I recall the mac and cheese as being mustardy and therefore not my thing, from previous visits but Steve assured me the last time he came it wasn't at all. And it's definitely not mustardy and is intensely cheesy but not overly creamy. More salty and piquant which is good so it's less heavy but it is mac and cheese so it has to be justifiably rich and dense. I found the cheese sauce to be grainy which was unexpected like the roux had split and would have preferred a smooth sauce but the flavours made up for it.

The sprouts were delicious with that iron charred bitterness and slightly crisp outer leaves and then with the odd spike of salty speck and sweet chestnut. And the chopped salad was a beautifully coloured array of julienne vegetables with slivers of chorizo and cheese that was presented to us as a mise en place before being tossed together expertly by a waiter.

And these side dishes lifted up  the star of the show - the steak. The Minderoo was so flavourful with a bitingly dense texture whereas the fillet was cleaner and leaner in terms of flavour. The fillet is certainly classically pleasing but the Minderoo outshone with its stronger personality and bite.
And we even had room for dessert! How could we resist?
  • Madagascan Vanilla Slice with Tonka
  • Warm Fruit Crumble with Vanilla Sauce and Icecream
Steve loves the fruit crumble as it blends some seasonal fruit with a generous toasty and crunchy topping and the accompaniment of both custard and ice cream is just too generous. Not being a stewed fruit girl, even I enjoyed the mouthful he shared, mainly because of the buttery, crunchiness of that irresistible topping

The vanilla slice was effectively a millefeuille construction of pastry layers and heavily scented vanilla cream with a snowfall of icing sugar. Classic and pure I would have loved some berries or a light fruit garnish just to cut through some of the sweetness but delicious all the same.

We were there for well over 3 hours but not one moment was lacklustre. My general opinion is that for good steak there are more budget friendly options if it's just good steak you want - the Station Hotel in Footscray comes to mind. Rockpool hasn't become any more accessible; it's still an occasion restaurant and I envy the lifestyle of those that can casually call in for lunch in the main restaurant. But given special occasions need the right amount of pomp and circumstance, Rockpool really is the ticket and is worth that premium.


Click to add a blog post for Rockpool Bar and Grill on Zomato
0 Comments

Bistro Guillaume

12/1/2015

0 Comments

 
Yesterday was a bad day at the office for the wait staff on lunch shift at Bistro Guillaume. Bad for the staff and a poor experience for my family and I. Disappointing really because I've always recommended the lunchtime 2 or 3 course deal to people as I think it's really the unsung hero at Crown. Previous experiences proved to be excellent value and I've had a great time. Sadly that has all gone out the window now and  this will be one of the very few Melbourne restaurants I will not return to or recommend.

I'll start by saying the food was still excellent. Sadly in Melbourne where there are so many dining options especially at this price point, good food is not enough. We were a table of 7 adults and 1 child. I don't think we were particularly demanding at least I hope not.

We had brought in a fruit juice for my 2 year old niece that we had bought earlier and completely forgot that we'd be dining soon after. We relinquished it graciously and immediately upon request with no fuss and let them have it when we were told we couldn't bring outside beverages even for a child who is picky about food and drink. My parents were restaurateurs before they retired so we understood their viewpoint and respected it.

Naturally we had a discussion about it round the table as to whether flexibility should be shown (not as if we brought in all our own drinks and didn't buy any from them) and we generally agreed that if they let one person keep their juice it would set a precedent so although the flexibility for the child would have been appreciated, we could see it from their perspective and happy to comply with their wishes. As a side note, we did order plenty of beers, a bottle of wine, a mocktail and teas and coffees too.

Our waiter, whom I later found out is called Nicholas was efficient enough if not the warmest initially. It was a busy service and they were understaffed so it took a while to orders food and drinks and our drinks order took a long time to arrive. Te meal took a long time to get started. No real apologies or explanations given for delays. We came to the conclusion that they were understaffed ourselves.

Nicholas was stretched across multiple tables but as other people finished up he became more attentive to us so we appreciated he was trying his best. We found the other wait staff who occasionally served us to look harrassed and unfriendly. Requests for extra butter and milk for a coffee (which we had ordered but wasn't brought to us with the coffee) were met but with no warmth. We felt we were being unreasonably demanding.

Our bill came to just under $600 so I feel it was a significant amount but given the lack of good service we did not wish to tip. But our change was not returned to us and there was about $15 outstanding. So we waited and waited and eventually my mum and cousin went to the front desk to enquire about the change and to pick up the juice that had been taken away and the rest of us picked up our belongings and made a move to leave. Surely it's not right to automatically assume change is a tip?

As I walked past the cash desk (I was the last of our party to leave) and my mum had just finished the conversation with the duty manager about wanting her change and she had take in out of the till, I saw the duty manager roll her eyes and shake her head in a silent exchange with a party of two diners who were waiting to be seated.

Once we'd left the restaurant I felt very disgruntled as I felt we'd had a poor experience overall and what I'd just witnessed was the icing on the cake. True unprofessionalism. I'm a true believer that if a person doesn't the resilience, professionalism and interpersonal skills for hospitality they really should find another role because not only are they miserable in their job and not feeling any job satisfaction, they make life miserable for others who have to experience their service.

I felt so frustrated I actually turned round and went back into the restaurant as I wanted to let it be known that it hadn't been a good experience. I'm an open communicator and will have difficult conversations with people rather than talk about them behind closed doors. If I am going to talk about someone or something and they are not present I feel it's only right that I am equally comfortable doing that in their presence hence I decided to talk to the manager on duty. I knew I'd be telling people about my bad experience and I know if it was my restaurant I'd want the chance to state my case and make things better rather than read about it or hear about it later.

I confronted the duty manager and she explained that the roll of the eyes and the shake of the head was not regarding my mum's request for her change and the juice we'd brought in but that she was communicating to the other diners who were friends of her's. She also apologised that I felt this way and conceded it had been an understaffed shift so if there weren't many smiles it was because of the pressure of the work. Well of course that makes it ok then! It's fine to take out stress on paying customers! It's also acceptable to communicate silently to other diners when dealing with a present customer especially when they are your friends.My sarcasm indicates that I feel the apology and explanation were not genuine but I appreciate and acknowledge that at least I received an apology and explanation even if I had to instigate the conversation. At least on face value, an apology was given.

I appreciate just how difficult hospitality work is and that when things like team members not showing up or rostering done incorrectly or just when it's unexpectedly busy it is stressful for staff members. I grew up with parents owning a restaurant. But I also think those pressures come with the job and unfortunately it means having to disguise that stress and having to work harder and still treat the customers as if they're the most important people  because they're still paying the same price and expecting the same level of service and the fact that the service is understaffed really shouldn't be an excuse. I work in recruitment and I know that receiving my salary means I have to be able to manage the stressful circumstances that come with my job such as candidates not showing up or requests for staff that are difficult to comply with and still ensure the candidate ad my stakeholders receive a good service regardless of how many positions I am recruiting for or whether my team members are absent and I have to help out with their workload too.

I rarely write negative reviews because I feel an empathy and sympathy for restaurateurs, hospitality staff, chefs and kitchen staff. I know just how hard it is to work in such an industry and that the financial rewards aren't necessarily in proportion to the physical hard work and emotional roller coaster that comes with trying to meet people's demands and expectations, Therefore the majority of my reviews try to see the positive in my dining experiences. In this case the overwhelming positive was the faultless food but sadly man does not dine on bread alone. It's a real shame my first review of 2015 and my 431st review overall is the worst I've ever written. I hope this isn't a sign of things to come!

If you're reading this and think I've been unfair or unreasonable I'd love to hear from you as I like to think objectively and take on board new perspect

0 Comments

Amarok

11/11/2014

0 Comments

 
Picture
Steve and I were very kindly invited to try one of The Age Good Food Month signature dishes at a Southgate restaurant.

I chose Amarok as the concept of North American, Canadian and Inuit influenced cuisine. What I didn't realise was that Amarok was part of the Ice Bar. I guess Inuit cuisine and Ice Bar have a tentative connection! When I realised this I thought that perhaps Amarok would be a bit faddy.

The restaurant was quiet when we arrived bit the decor is far from being faddy and cheesy. Beautiful wood and stone, airy and bright it's quite lovely.
We were waited on incredibly professionally by the manager that was on duty that evening. the dish we were there to try was seared tuna with a white peach and prawn salad with a sorbet dressing which was a main course. And the dish was acompanied by a beautiful glass of riesling.

We decided to enhance our experience by ordering a couple of starters to share:
  • Eye fillet, truffle, sour cherry and herb tartare with fried quail's egg and fried bread
  • Pan seared dusted boar with red onion salad and wild berry jus
The tartare is flavoursome and enjoyable. The sour cherry is a little lost but the truffle is there. The fried bread is an interesting triangle of hard pitta bread and I can't help but feel there could be better options to go with the tartare.

The boar is meaty and the game flavour is complemented by the sweet jus. It's not a dainty dish but I guess this style of cuisine is less about fanciful plating and more about robust heartiness!
In spite of my previous statement about presentation, the tuna was actually very attractive with colour from the fresh salad and a pale pinkness from the tuna. Taste wise it was bland with an insufficient amount of dressing. The individual items on the plate were fresh and good quality and the prawns were particularly good but the tuna was dense and unseasoned and in spite of the pinkness still over cooked so it was dry. More dressing and more seasoning required which was a shame as it looked so attractive.

The sweet potato fries were very moreish and enhanced by the aioli.

Our whole meal was pretty protein heavy but that was more our fault for ordering two meaty starters! We were well looked after, The wine cut throuhg some of that richness.

We were extremely well looked after and offered a visit to the Ice Bar which added a little bit of novelty and made our Tuesday night a little bit special!
Amarok Bar & Restaurant on Urbanspoon
0 Comments

Fatto Bar and Cantina

30/3/2014

0 Comments

 
Picture
A beautiful Sunday and Steve and I took advantage of the weather and went al fresco for lunch.

We headed along Southbank to Fatto's where we had a table on the terrace and enjoyed the view of Melbourne's skyline.

The service was attentive throughout the meal and the welcome warm when we arrived. As the sun became stronger and Steve became warmer, we were even offered the chance to move tables so Steve could shelter his sensitive British skin in the shade and this was done smoothly and easily. Thank you for being so considerate Fatto!

There's a family style Sunday roast option that was appealing but we decided to graze through the afternoon instead starting with:

  • Grilled Focaccia – Tomato, White Anchovy, Guanciale
  • Roasted Scallops – Pancetta, Green Chilli, Cabernet Vinegar, Tomato
Some great fresh flavours here.The bite size, ok then, two bites sized focaccia had the salty and pickled flavours of the anchovy and guanciale and then some fresh fruitiness of tomato and soft chewy bread to soften the edges.

Loved the tangy vinegar accompaniment to soft sweet scallop and then the salty pancetta and a little kiss of heat from the chilli.


We tried the rabbit special which was wrapped in prosciutto  and topped with a salad with some cornichons and radish. I enjoyed the meaty flavours of this. Steve found it a little chewy.

We shared a plate of prosciutto, bresaola and mozzarella which came with grissini and some pickles. The prosciutto and bresaola were top notch and great quality - flavoursome but not just about the salt. The mozzarella was clean and creamy and rounded out the intensity of the meat.
  • Crab Spaghettini – Lemon, Chilli, Parsley, Pangrattato
  • Risotto Ai Fungi - Mushrooms, Sage, Parmesan
We opted for pasta and risotto for our main courses. The crab spaghettini was heavy on the lemon, sweet with crab and the toasty breadcrumbs added a crunch and soaked up the gorgeous oils and juices. The pasta was ever so slightly overcooked though so it was a touch stuck together but the flavours were delightful.

The mushroom risotto was earthy with an unctuous texture that felt rich in the mouth but was light on the tummy.

Both were probably more entree size so either more for lunch if eaten with no other courses or do like we did with some pre pasta grazings and follow up with dessert.


Picture
Dessert for Steve was _Limoncello Meringue Crostata, Passionfruit Semifreddo. It was like a lemon meringue pie and there was nothing left on the plate so has to be good.

I had the ice cream which consisted of plum, rice and stracciatella. Loved the straciatella with shards of chocolate and the rice ice cream was just like creamy vanilla really.
 
We enjoyed our long, leisurely lunch at Fatto, so much so that I returned later in the week with some friends for another grazing meal and was welcomed back warmly with great service and smiles. Fatto Bar & Cantina deserves to do well. It is so much better than what it was in its previous form as Trocadero.

Fatto Bar & Cantina on Urbanspoon
0 Comments

Spice Temple

27/11/2013

0 Comments

 
Steve and I are big fans of Spice Temple and go at least once a month for yum cha on a Saturday or Sunday afternoon. I think Neil has done wonders with the spicy regions of China and his interpretation of the dishes is really tasty. The service is usually friendly and efficient but never all that personal and we're never really made to feel as if we're valued regulars but in spite of that the food is what we enjoy the most so we forgive that because it's not as if we're treated badly.

As part of The Age Good Food Month celebrations, there was a Cantonese banquet and we decided to attend, I was interested in how the more subtle flavours of Cantonese cuisine that I'd grown up with would turn out.

We were seated with three other couples so 8 to a rectangular table. Both floors of the restaurant were full. There were definitely some of the more regular wait staff there augmented by a few roped in for the event I'm sure as one of the guys near us had no idea about the food, the drinks or even the table numbers!

The atmosphere was good; jovial and noisy much like a Chinese wedding banquet and the the set menu reminded me of those events I'd attended as child and teen with my parents. Neil came and gave an opening speech and then it all started.


Superior soup with pork, chicken, tofu and vermicelli

Prawn wontons with red vinegar


Roast pork belly with plum sauce

Lucky duck noodles with pickled vegetables

King Prawn stuffed tofu with special soy

Stir fried spanner crab with sweet corn and egg white

Char siu roasted tooth fish with pickled bamboo

Eight treasure chicken

Twice cooked beef cheeks with shiitake and garlic stems

Stir fried cabbage with xo sauce

Mango pudding and sago cream

It wasn't fine dining because the fact that it was an event with everyone starting at the same time made it banquet catering and when it's banquet catering I always find, you have to lower your expectations because the food is never of the standard of actual dining.

Stand out dishes for us were probably the roast pork belly and the toothfish. The pork belly had delicious crackling to it and real plum sauce that was fresh and zingy. The toothfish had a real sweetness to it reminiscent of char siu because it had been made in that same lacquered BBQ way and it wasn't unlike the black cod miso at Nobu. Highly enjoyable with the slightly tangy pickled bamboo. I also like that they brought out fresh rice with the last two meat courses so there was no cold rice situation. On the whole the dishes came out quickly and it didn't feel too dragged out which can be tedious when seated with strangers and the night feels like it's just going on and on with lots of wait time. On the upside, our dining companions were a lot of fun.

What didn't work for me included the fact that the soup came out cold. Flavours were good but the temperature was lacking. I'm not sure if that was because the soup was left to wait whilst Neil Perry finished speaking. An idea is rather than have the soup ladled out into bowls already that cook quickly due to lack of volume, is to have a big bowl or tureen and it's then dished out at the table. With larger volume, the liquid retains the heat more.

The prawns in the tofu were mushy and paste like and I don't like mushy prawns. I did like the silken tofu in the soy though. Shame the prawns added an unwelcome element.

It was an interesting way to break up the week and overall it was enjoyable
. I'm not sure it was good enough to convince the Spice Temple newbie to give it another go tsas I don't think it showcased the strength and quality Spice Temple is capable of.

Spice Temple on Urbanspoon
0 Comments

The Waiting Room

2/11/2013

0 Comments

 
A dear friend of mine, Ling had her baby shower here and almost twenty of us enjoyed afternoon tea in a private room. The room was mysteriously dark with lots of shiny glass and tiles - very Gatsby esque!

We were served afternoon tea in three tier silver stands; one stand for two. Bottom tier were savouries, and then two tiers of sweetness as well as endless cups of tea.
Our waitresses were very good and really tried to help us and keep us fed and watered. We weren't the easiest crowd I can imagine. Everyone seemed to enjoy the afternoon tea and after we'd made decent in roads with the tiered stands, the food continued to come out.

We had a scoop of deliciously refreshing raspberry sorbet and also fresh scones (still warm) with jam and cream. The quality of everything was very good and we could even take home leftover cakes. I found that at times when my tea was topped up it was too weak - see pic. But the second time, the waitress spotted it and took my cup and the pot away until it brewed properly.

After everyone left, Ling and I had to gather all her amazing presents and the waitress very kindly let us take our time, pour us more tea so we could re group and figure out the best way to get the presents home. It involved us calling Lings' hubbie, Noah and he came out and enjoyed some of the leftovers and sat with us for a while whilst the waitresses cleared around us. Thanks must go to them for being so flexible and accommodating.

I would say The Waiting Room is a glamorous place for afternoon tea with a sense of occasion. I think the cakes are nicer at Hopetoun Tea Rooms but The Waiting Room offers a certain sparkle and twinkliness and glitz that is unsurpassed.
The Waiting Room on Urbanspoon
0 Comments

The Blue Train Cafe

23/10/2013

0 Comments

 
Wednesday evening and time for a mid week pick me up and girly chat time. I meet Charlotte at the new and refurbished Blue Train Cafe. The place is reasonably busy, enough to give it a bit of a buzz but plenty of tables available.

It's bright, it's breezy, the sun beams through the windows and it's all very pleasant. We sit next to the window and enjoy the view of the Yarra and we take a look at the wide and diverse menu.
The waiter is very friendly and we're torn between different food items and he helps us decide on the B.T Porky B’s - steamed buns filled with braised pork belly, cucumber, spring onion and hoisin sauce over the pea and halloumi fritters. And we also plump for the pulled roast duck, water chestnut and wood ear mushroom spring rolls with a ginger chilli soy sauce.

I've got to say when the buns arrived Iene was a little disappointed as they were so small and buried beneath a whole heap of greenery. They were tasty enough but I thought they'd be bigger, meatier, punchier...On the flip side the spring rolls were a more generous than I  expected so I guess it's evens all round.

Flavour wise the filling in the spring rolls was probably on the bland side but the dipping sauce helped. On the texture side, they were golden and crispy and so non greasy that they were deceptively healthy! So not healthy but couldn't taste that bad grease.
Charlotte had the honey leg ham, taleggio, artichokes and chives pizza which hit the spot. The topping looked generous, the pizza base thin. I don't think it was the best pizza in the world but it was good enough and it's a satisfying crowd pleaser.

I was torn between a pasta dish and the peri peri basted ½ chicken with coleslaw and charred corn on the cob. The waiter convinced me with the tender way he referred to the chicken dish. He definitely had love for the chicken. It's a generous chicken and covered in sauce; almost drenched and I can see why some people would have preferred it to be less saucy. I always though peri peri chicken would be more marinated and roasted rather than covered in sauce. I guess authenticity isn't really the main point here; it's all about taste.

I did really enjoy the chicken with the sauce and the slightly creamy coleslaw that just mellowed out some of the spice in the sauce. I'd have loved some chips to soak up the sauce though - just a few!

I enjoyed our evening at the Blue Train. It has a wide enough menu to appeal to all ages and tastes and plenty of crowd pleasers. It's not gourmet but its location, fit out and pricing will appeal to all the tourists that frequent Southbank. I thought that the pizza for under $20 was value for money. I wouldn't recommend Blue Train for being at the forefront of flavour and food but I would recommend it for groups and get togethers whereby it's about meeting up, having a chat in a pleasant environment and being in that location.

Blue Train Café on Urbanspoon
0 Comments
<<Previous

    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.

    Follow @mindabarley
    View my food journey on Zomato!

    Archives

    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011
    June 2011
    May 2011
    April 2011
    March 2011
    February 2011
    January 2011
    December 2010
    November 2010
    October 2010

    Categories

    All
    Albert Park
    American
    Argentinian
    Armadale
    Armenian
    Beaconsfield
    Beechworth
    Birragurra
    Box Hill
    Breakfast
    Bright
    Brighton
    British
    Brunswick
    Buffet
    Burgers And Pub Grub
    Burmese
    Busselton
    Camberwell
    Canberra
    Carlton
    Cbd
    Chinese
    Collingwood
    Daylesford
    Dessert
    Docklands
    Doncaster
    Elsternwick
    Eltham
    Elwood
    Ethiopian
    European
    Filipino
    Fitzroy
    Flemington
    Flinders
    Footscray
    Fremantle
    French
    Fusion
    Geelong
    German
    Glen Waverley
    Greek
    Hawthorn
    Hobart
    Indian
    Indonesian
    Italian
    Japanese
    Kew
    Korean
    Kyneton
    Launceston
    Malaysian
    Margaret River
    Mexican
    Middle Eastern
    Mildura
    Modern Australian
    Mornington Peninsula
    Northcote
    North Melbourne
    Port Fairy
    Port Melbourne
    Prahran
    Richmond
    Ripponlea
    Rutherglen
    Southbank
    South Melbourne
    South Yarra
    Spanish
    Steakhouse
    St Kilda
    Sydney
    Thai
    Thornbury
    Toorak
    Torquay
    Vietnamese
    Werribee
    Williamstown
    Windsor
    Yarra Valley
    Yum Cha

    RSS Feed

Powered by Create your own unique website with customizable templates.