Lune Croissanterie

Lune Croissanterie – Street view

I always wanted to visit Lune croissanterie however my desire to sleep-in won over every time. However on this particular Sunday morning (last Sunday) the bf and I made a bold effort to wake up at the ungodly hours of the morning, brave the cold and get our hands on these Parisian-like croissants.

So here is how our morning went:

4.15am – alarm went off…snooze.

4.30am – awake and stumble out of bed like a baby deer finding its feet

4.45am – we sit on the floor in line with the other Lune-atics

6.30am – we are given a numbered ticket, a menu and can order a coffee. Yay we were numbers 11 & 12. After we are given our ticket we sat in our warm heated car and pondered which croissants we would order.

8.00am – we go back to the line for our number to be called. Note: you want to return back early because if your number is called and you are not there, you forfeit your croissants aaaarrrggghhh the horror.

8.15am – we select and take away our precious croissants and try not to drop the boxes on the ground in excitement on the way to the car

8.16am – ok eating the souvlaki croissant in the car…my life is complete.

The souvlaki croissant was the first one I tried, straight outta Elwood and straight outta the oven. As I took the first bite of this wonderful croissant, it immediately became apparent that every shivering moment waiting in line that morning was absolutely worth it.

Lune Croissanterie – Souvlaki croissant

Every week they have a limited edition special croissant. This week was Lune x Cumulus Inc.’s souvlaki croissant. Yes folks you heard correctly. Souvlaki croissant! It was an amazing light buttery croissant, filled with slow roasted lamb shoulder and tzatziki topped with feta and oregano. It was the first croissant I ate, it was fresh out of the oven, it was still warm and it was amazing. I was eating it in the car on the way home and didn’t care that I was getting pastry crumbs everywhere. I enjoyed every single bite.

Lune Croissanterie – Ham & Gruyere croissants

The ham and gruyere croissant was also good one to be eaten fresh and still warm. The croissant was light and buttery, the shaved ham was delish, the cheese had a bit of string in its step and there was just the right amount of seeded mustard. It was delicious. It all went together so perfectly. It seems simple but is tasted so ridiculously amazing. Loved it.

Lune Croissanterie – Kouign Aman

The Kouign Amann pronounced ‘Queen Amaan’ is a traditional pastry from the Bretagne region of France. The croissant is covered with sugar and baked in a butter, sugar & cinnamon layered mold until caramelized. Drool. It was buttery and crispy and had a beautiful cinnamon flavour. Perfect with a cup of coffee or tea.

Lune Croissanterie – Chocolate croissant

The Pain au Chocolat is a traditional chocolate croissant. The chocolate croissant had captured so much air and was so light and fluffy. You could see and taste all the fluffy layers. It was yum and was filled with organic dark chocolate.

Lune Croissanterie – Cruffins

A cruffin is a cross between a croissant and a muffin. Why of course. Croissant pastry baked in a muffin tin. They looked so cute. The fillings change weekly but we got to try the choc bomber and the lemon curd.

Lune Croissanterie – Choc bomber cruffins

The choc bomber was filled with a generous amount of the most beautiful sweet raspberry jam and topped with a chocolate mousse. The chocolate mousse was thick and creamy and I wanted a whole bowl of it. And it was sprinkled with freeze-dried raspberry. Yum.

Lune Croissanterie – Cruffin w lemon curd

The lemon curd cruffin was crispy on the outside and had lots of croissanty layers inside. The lemon curd oh my. It was amazing. The lemon curd was smooth and silky and was sweet, creamy and tart. The cruffin was rolled in citrus sugar and topped with candied zest. Amazing.

Lune Croissanterie – Coconut and pandan croissant

The twice-baked coconut pandan croissant was so delicious. Those flavours together are fab. It was filled with pandan ganache and coconut and was topped with toasted coconut. Yum!

Lune Croissanterie – Twice-baked almond croissant

I love a good almond croissant and this one was incredible. The almond frangipane filling had a lovely texture and was delicious. It was topped with shaved almonds and dusted with icing sugar. It was absolutely divine.

Lune Croissanterie – Baklava croissant

Inspired by the middle-eastern sweet the twice-baked baklava croissant was amazing. I loved it. It had a sweet honey syrup coating with a generous amount of pistachios and walnuts on top and was also filled with baklava filling.

Lune Croissanterie – Snickers croissant

The snickers croissant was twice-baked filled with peanuts, chewy caramel and chocolate topped with chopped peanuts and drizzled with chocolate. Lets just say it really satisfies.

Lune Croissanterie – Max et un croissant

Max was definitely keen to have a bite of the croissants. Wherever the croissants were, so was he. He was a major fan of the Ham and Gruyere.

Lune Croissanterie – Cam Reid from Lune

Here you can see Cam in their little bakery putting together a box of delicious croissants. The Elwood store closes in a week but don’t worry the brother and sister duo Kate and Cam and their team will be opening a bigger and better store in Fitzroy which will have a bakery and dining space. A bigger store translates to more croissants for everyone yay! And most of all they promise to maintain the same high level of quality, which is important. Hopefully this means the end of queuing so early but I must say the early wake was kind of a fun adventure if you bring good company.

Lune Croissanterie – Box o’ croissants

The 6 croissants per person limit is good because my eyes are usually too big for my stomach and who knows what would have gone down otherwise. That morning we visited our families and those two boxes of croissants made lots of people really happy. Seeing everyone’s smiles when they ate the croissants definitely made the trip more than worth the long wait in line.

I heart Lune Croissanterie!

Olives x

Lune Croissanterie Elwood 
Address: 29 Scott St, Elwood VIC 3184
Website: http://lunecroissanterie.com/
Trading Hours: Fri: 7.30am, Sat-Sun: 8.30am until sold out

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Jimmy Grants – Richmond store opens today!

Jimmy Grants – Richmond

Jimmy Grants opens their fourth store today in Richmond. And this one is grand. The décor is amazing. As you step in through the golden arches you feel immersed in the classy and modern styled space. It’s located on the corner of Church and Swan street and suits the area with its amazing food and casual bar like vibes.

Jimmy Grants – Wallpaper

‘Jimmy grants’ was rhyming slang for ‘immigrant’ and the deco definitely incorporates that in the style with the old-school wallpaper and the plastic strips that used to be in the doorways of milk-bars and fish and chip shops. It is those things that make the atmosphere very humble and homely even though it has such a grandness about it. The new venue is just spectacular. Love it.

Jimmy Grants – Jimmys Dimmys

Jimmys dimmies are delicious. I love dim sims and these were fantastic. Everything a dimmy should be. The skin was thin and the meat was flavoursome and juicy.

Jimmy Grants – Inside the dimmy

And they were sitting in soy sauce, just how I like ‘em.

Jimmy Grants – Chips w feta

The chips at Jimmy grants are delish. They do their chips with oregano, garlic oil and feta scattered on top. Yum.

Jimmy Grants – Lots o’ souvas

There were lots o’ souvas. They had the Mr. Papadopoulos (lamb, mustard aioli, shoestring chips, onions, parsley), Homer (falafels, greek yoghurt & slaw) and the special edition crispy duck souva.

Jimmy Grants – Falafel souva and duck souva

I like this pic it looks like two little souva friends hanging out.

Jimmy Grants – Little bit of everything

The limited edition crispy duck souva had beautifully cooked duck with the crispy skin of course. It also had shoestring chips and apple tzatziki, which went perfectly with a cold bottle of Redds apple ale.

Jimmy Grants – Redds Apple Ale

The Redds apple ale was tasty. I thought it would be like a cider, but no it was definitely more of a beer, which was nice because it wasn’t too sweet. It was a light apple beer, so I think even the non-beer drinkers might like it. It had tartness and sweetness it was yum.

Jimmy Grants – Grain salad

The grain salad at Jimmy grants is one of my favourite salads of all time. I love it. When Jimmy grants opened a store in the emporium near my work I literally had the grain salad for lunch everyday for a few weeks. I love it so much. It has a great balance of acidity, sweet, salty and texturally it is on point. All the different grains, pulses, currents, herbs, Spanish onion and slithered almonds create a fantastic texture and then it’s topped with a dollop of yoghurt. Amazing. Totally recommend it.

Jimmy Grants – Lovely staff

The staff were friendly and passionate about their work at Jimmy Grants which is great to see. This lovely guy made us some Mr. Whippopoulous’, which also comes in a dessert bowl in a bigger serving.

Jimmy Grants – Chocolate baklava soft serve

The Mr. Whippopoulos was a chocolate baklava soft-serve with salted caramel , praline & toasted walnuts. The chocolate soft-serve was really smooth and had a strong chocolaty flavour which was delish. It was drizzled with salted caramel and had a crumbled praline on the side that looked like corn flakes. It had some roasted walnuts on the side and was topped with a chocolate wafer stick. Fantastic.

The Richmond store is absolutely gorgeous and is a great place for some delicious food in a casual and classy environment. The wait is over. It’s open now. So head on down to Jimmy Grants in Richmond.

I heart Jimmy Grants!

Olives x

Jimmy Grants Richmond
Address: 427 Church Street, Richmond VIC 3121
Website: http://jimmygrants.com.au/
Trading Hours: Mon-Sun:10am-11pm everyday

Note: Olive Sundays was invited as a guest to Jimmy Grants Richmond.

Alumbra Nightclub

Alumbra – Melbourne Docklands

After a few intense months of renovating and redecorating, Alumbra have reopened and revealed their New York style deco. They have created a street art, industrial feel but kept the warm Alumbra vibes. But most importantly they have a New York street style menu created by the talented chef Daniel Wilson. Yep, the genius behind Huxtable and Huxtaburger. Let’s just say I know where I’ll be heading for Friday night drinks.

Alumbra – cocktails

There was lots of beautiful cocktails and the moet was a flowing. A resident band of Alumbra played on the night and they were fantastic.

Alumbra – Tofu w blackbean & ginger dressing

The steamed tofu was served on a wonton spoon and had a black bean & ginger dressing over the top. It had beautiful flavours and was a really delicate canape.

Alumbra – The big black dog

They had a little hot dog stand in the corner, which was cool. Just like the streets of new york aww. The big black dog is what they were called. They were franks in a charcoal bun with a lovely vodka & tomato relish topped with smoked cheddar. These looked fantastic and were delicious.

Alumbra – Tuna tartare on charred sourdough w crispy capers

The tuna tartare was amazing. It was sitting on little charred sourdough crostinis and was topped with crispy capers. Loved them.

Alumbra – Japanese fried chicken skewers w yuzu mayo

The Japanese fried chicken skewers were tasty, they had a light powdery batter and the meat was juicy and tender. It was topped with a yuzu mayo. Yum.

Alumbra – Cheeseburgers

They had mini cheese burgers which if Huxtaburger is anything to go by they would have been amazing. And they were, according to everyone who ate them. I don’t know how this happened but I missed out on the burgers. Sigh. The above photo was taken by the folk of Alumbra. Where in the world was I? Then I remembered I spent a considerable time at the lite photobooth thing. Here’s is one of the many… http://thelite.co/38/3427 So I guess that solves the mystery.

Alumbra – Lamb ribs w tabouleh & harissa yoghurt

The lamb ribs were incredible. The meat was falling off the bone. The ribs were sitting on tabouleh, which had a great balance of flavours and topped with subtly spicy harissa yoghurt. One of my faves. Delish!

Alumbra – Crispy chickpeas w roasted pumpkin & shanklish & za’atar

There was a little bowl of crispy chickpeas, and soft roasted pumpkin, shanklish (sort of like goats cheese but made from cow or sheep milk) & za’atar. It was delightful. It was full of flavour and had lots of different textures. It was a delicious vegetarian dish.

Alumbra – Raspberry cheesecake

The raspberry cheesecake was light and creamy and had a nice tartness from the berry. It was berrylicious.

Alumbra – Custard tart w citrus jelly & gold leaf

The custard tart was smooth and had a citrus jelly with a bit of fancy gold leaf on top. Sort of reminded my of a lemon tart.

Alumbra – Doughnut balls w salted caramel

The salted caramel doughnuts were cute. Little fried fluffy donut balls sitting in salted caramel. Yum.

Definitely a great place to go for Friday night drinks. And they now have some extra spaces to hire for functions. On Fridays from 5-9pm they have chilled beats and a New York inspired street food menu created by the talented Daniel Wilson. Mini cheeseburgers yaaasss! Alumbra has always been a great club, but everything they did well just got better. New york style.

I heart Alumbra!

Olives x

Address: 9/161 Harbour Esplanade, Docklands VIC 3008
Website: http://www.alumbra.com.au/
Phone: 03 8623 9666

Note: Olive Sundays was invited as a guest to Alumbra.

Supernormal

Supernormal – Street view

Supernormal is an Asian inspired menu created by the talented Andrew McConnell who is known for his highly successful restaurants, others including Cumulus Inc. and Cutler & Co. The menu offers bold flavours that work in complete harmony and create the perfect balance of flavour and texture. Ah-mazing!

Supernormal – Everybody loves ramen

This sign was cute. The venue is a large open space with simple contemporary deco.

Supernormal – New England lobster roll

The New England lobster roll was a winner. It was thin slices of perfectly cooked lobster, creamy herb mayo, a bit of watercress on a lightly toasted, soft buttery bun. It was sensational.

Supernormal – Sauteed mushrooms w rice cakes & sweet soy

The sautéed mushrooms with rice cakes was tasty. There was a range of beautifully sautéed mushrooms and the rice cakes were deep-fried cubes of ginger flavoured rice. It was all sitting on top of a creamy (parsnip i think) puree. Love!

Supernormal – Vegetarian dumplings

The vegetable dumplings were great. They had spinach, tofu and spring onions and were sitting in a delicate vinegar sauce.

Supernormal – Prawn & chicken dumplings w chilli, vinegar sauce

The prawn and chicken dumplings had a great kick of chilli. They were sitting in a chiili oil and vinegar sauce and were topped with dried chilli and fresh spring onions. Delish!

Supernormal – DIY duck bao

We had the twice-cooked duck bao, which was sort of like peking duck pancakes, minus the pancakes plus a few baos. The duck had a crispy coating and the meat was tender. What you do is: you shred the duck, pop some meat in the super soft bao with a piece of cucumber and add some plum sauce. Yum!

Supernormal – Duck bao

Then you dip the bao in the vinegar and eat. It was so delicious and fun putting them together yourself because you can make it just the way you like it.

Supernormal – Salad of brocollini, tofu, candied walnut & toasted seaweed

The salad of brocollini was one of the salads you do make friends with. It had a great balance of flavours and textures. There was a combination of broccoli and brocollini, soft tofu, candied walnuts, crunchy rice puffs and toasted seaweed scattered on top.

Supernormal – Beef cheeks w eggplant, crispy tripe and pepper sauce

Braised beef cheeks are a great winter meal. The beef fell apart easily and was in a sticky pepper sauce with eggplant. The tripe I was unsure about at first. Who in the world knew tripe could be so delicious. It was little deep-fried bits of crispy, that sort of tasted like crackling. It was delish.

Supernormal – Fried custurd w ginger syrup

The fried custard was incredible. It was cubes of vanilla and ginger custard, battered and deep-fried with ginger syrup poured over the top with bits of candied ginger. I love ginger, custard and fried food so I had a slight inkling that I would fall head of heels for this one. Loved it. The custard is piping hot so try to eat it slowly at first, but I completely understand if you can’t help yourself.

Supernormal – Baked meringue w jasmine, raspberry & lychee sorbet

The baked meringue was lovely. It had a nice shell and was soft inside. It was topped with cream, a dehydrated raspberry crumb and a scoop of lychee sorbet, which we though was an actual lychee at first glance. The lychee sorbet had an intense lychee flavour it was awesome and brought all the flavours together. There were little jellies around the plate and a raspberry jasmine coulis underneath the meringue.

Supernormal – Peanut butter parfait w salted caramel soft chocolate

The peanut butter parfait is popular for a reason. It was incredibly indulgent and reminds me of a snickers bar. The peanut butter parfait was super smooth and had a great peanut flavour. It was covered in a dark salted caramel with roasted peanuts on top. It had a layer of crushed peanuts as a base and a quenelle of soft chocolate on top. It was very rich and super delicious.

I really enjoyed everything we ate. All of the meals were modern and creative. Our waitress Sue was so lovely and very knowledgeable about the food and the company. She was also telling us about some of the exciting new ventures Andrew McConnell has in the pipeworks so be sure to keep an eye out.

I heart Supernormal!

Olives x

Address: 180 Flinders Lane, Melbourne VIC 3000
Website: http://supernormal.net.au/
Phone: 03 9650 8688
Trading Hours: Sun-Thu: 11am-11pm, Fri-Sat: 11am-midnight

 

5 Lire

5 Lire – Street view

5 Lire is a little café in North Melbourne. One thing that stood out was that they use quality ingredients and we all know that makes all the difference. Inspired by Italy, the brunch style menu is modern and memorable. For a small unassuming café the food definitely sings big flavours.

5 Lire – Venue

It’s a cute little space. They’ve made good use of the area. They have a little open kitchen down the back where you can see them putting the meals together. I always like watching the chefs cook and plate up, sort of like watching an artist at work.

5 Lire – Coffee

Coffee first. They do a good coffee.

5 Lire – Italian Croque Monsieur

We had the Italian style croquet monsier, which was a brioche loaf toastie w Nduja (spicy sausage spread), stracchino cheese, fig jam, lyonnaise onions and a fried egg. It was super indulgent, each bite was delicious. The brioche was thick slices of buttery bread and the melted stracchino cheese was soft and creamy. I hadn’t had nduja before but it sort of tasted like spicy salami, it was delish. The onions were caramelised and the fig jam added a bit of sweetness. It had some micro herbs for greenery and thin strands of chilli that looked like saffron on top that added an extra spicy kick. And then if that wasn’t indulgent enough, there was a fried egg topped with black sea salt. This was a fantastic Italian rendition on a croquet monsieur. Loved it.

5 Lire – Buttermilk ricotta hotcakes w nutella

We were seated near the kitchen and it seemed that every order that went out included at least one serve of hotcakes. The hotcakes were flying out of the kitchen like hotcakes! So of course we ordered them too. And it quickly became obvious why they were ever so popular. They were heavenly hotcakes of deliciousness. The lightly coloured buttermilk ricotta hotcakes were light and fluffy. There was a wild chocolate cacao and orange crumble and a good amount of Nutella around the side. The crumb had heaps of texture. There was crunch, seeds, puffs, a few dried fruit bits and whole roasted hazelnuts. It had a rich chocolatey flavour, which had that rich dark chocolate cacao bitterness which was perfect to balance the sweetness. On top of the pancakes was a choc hazelnut Nutella inspired semi-freddo, which was cold, creamy and delicious. The dish was topped with fluffy strings of chocolate Persian fairy floss. This dish was absolutely sensational.

The food at 5 Lire is amazing, a great place for a tasty brunch. It’s a small space so you probably don’t want to go with a big group of people. The staff are friendly and the food is absolutely delicious.

I heart 5 Lire!

Olives x

5 Lire
Address: 116 Errol Street, North Melbourne VIC 3051
Website: http://www.5lire.com.au/
Phone: 03 9329 2249
Trading Hours: Tue-Fri: 7am-4pm Sat-Sun: 8am-4am (closed Mondays)

Hellenic Republic

Hellenic Republic – Kew

Hellenic Republic in Kew held an event where a range of chefs from the Hellenic family collaborated to create a delicious and inspiring four-course banquet. The chefs involved were George Calombaris, David Tsirekas, Travis McAuley, Arron Lynch and Alex Xinis. The group of chefs cooked and presented the food in the spotlight in front of the diners. Like artists at work, they created our meals with precision and passion. It was great to watch them in action. The dishes were creative and contemporary but maintained authentic Greek flavours.

Hellenic Republic – Churros and dip

First up we had a lovely plate of olives. Yum. Then we had savoury Tarama churros w latholemono dip. It was a creamy herb dip with a good amount of zingy lemon, which balanced out the oil in the deep fried churros. Churros with dip is one hell of an idea! Loved it.

Hellenic Republic – Ouzo cured ocean trout

The Ouzo cured ocean trout was lovely. Thick pieces of ocean trout topped with black sesame seeds, pickled cucumber and some crispy fried Jerusalem artichoke chips.

Hellenic Republic – Smoked bone marrow

The smoked bone marrow was incredible. We saw George carefully placing bits and pieces on the dish with his little tweezers, making it all pretty. And it was spectacular. Who knew bone marrow could look so pretty. It was gorgeous and tasted even better. The flavour combination was quite complex. It was moreish with the creaminess of the bone marrow, it had a sweetness from the beetroot, salty feta and a punch of horseradish. It was incredible. It was served with little round treacle bread rolls.

Hellenic Republic – Saganaki w truffle

The saganaki was amazing. We had to take photos quickly because you’ve gotta eat saganaki while it’s hot. The beautiful Kefalograviera cheese was sprinkled with truffle and topped with a big round parmesan crisp. It was delish.

Hellenic Republic – Sheftalies

Sheftalies are like little sausages that were full of spices and meaty flavour served with tahini yoghurt and caper leaves. Tasty.

Hellenic Republic – Seafood kokoretsi

The seafood kokoretsi was delicious. It was a combination of seafood rolled into a log and covered in kataifi (wispy strands of pastry). There were big pieces of seafood like whole prawns and chunks of haku fish in the centre. The seafood was soft and creamy and delicious and then there was the crispy kataifi around the outside. So good! It was accompanied by skordalia, which was a thick creamy garlic sauce, which had a whopping amount of garlic that went perfectly. Delish!

Hellenic Republic – Tuna tartare w prawn crackers

The tartare of tuna was really fun, not to mention delicious. All the elements of the tartare were presented in a bowl individually just waiting to be mixed. Accompanied by a bag of prawn crackers.

Hellenic Republic – Tuna tartare after mixing shot

You get to mix it all together yourself and then pop it on a prawn cracker. The tartare had a lovely balance with the oily tuna, the acidy pickles, the creamy mayo. It was just delicious. The prawn cracker was a great way to eat the tartare and it complimented the flavours in the tartare and added a crunchy texture. It was a cracker of a dish! Loved it.

Hellenic Republic – Melitzanosalata – variations of eggplant

The Melitzanosalata (eggplant salad) was variations of eggplant. There was thin strips of baked eggplant, bits of pickled eggplant, deep-fried eggplant chips and eggplant dip. It was an eggplant lovers dream come true.

Hellenic Republic – Duck and quince

The duck was beautifully pink on inside and brown and caramelised on the outside. It came with a sweet quince sauce. Great combination.

Hellenic Republic – Wagyu tongue skewers

I was hesitant at first when I saw the wagyu tongue skewers. I hadn’t tried tongue before, but my fears quickly diminished after tasting it. It was surprisingly delicious. The skewers were a combination of wagyu beef and tongue. The meat was flavourful with spices and lemon then cooked on a flat iron grill. The tongue was so soft and delicate, not tough and fibrous as I had imagined. It was a very good first encounter.

Hellenic Republic – Lahanosalata – cabbage salad

The Lahanosalata was a modern looking cabbage salad, the colours looked fantastic. It had different types of fresh cabbage, warm cooked brussel sprouts and a creamy spice dressing. A lovely winter salad.

Hellenic Republic – Me and George

Selfie with my mate George Calombaris.

Hellenic Republic – The making of the magnamopolous

Then onto the sweets. Here are the magnamopolous’ in the making.

Hellenic Republic – Magnamopolous

The magnamopolous is like a Greek version of a Magnum icecream. Love the name, so funny. The centre was a Greek yoghurt ice-cream which was icey but creamy at the same time and had the sourness of the yoghurt. Yum. The thin chocolate shell had a rich chocolate flavour and had a fragrant caramel poured over the top. There were spots of fig puree, which was quite bitter and dehydrated orange and raspberry bits, which added texture.

Hellenic Republic – Warm rosewater custard w churros

The warm rose water custard was lovely it was eggy (in a good way) and not too sweet. The touloumba (little chubby churros) were sitting in the custard, soaked up the custard, and were getting covered in the custard, you get the idea. And there were scattered honey walnuts in there which added crunch. Delightful.

It was a lovely experience to watch a bunch of talented chefs doing what they do best. The food was contemporary and innovative. The menu was modern style Greek food with traditional home-cooked flavours at heart.

I heart Hellenic Republic!

Olives x

Note: Olive Sundays was invited as a guest to Hellenic Republic.

The Broadsheet Restaurant

The Broadsheet Restaurant – Venue

It’s the last weekend to make your way to the broadsheet restaurant. They have a collaborative menu from a range of well-known restaurateurs such as Top Paddock, Coda, Huxtable, just to name a few. It’s a great showcase of Melbourne restaurants under the same roof with an interesting open space of simple Australian inspired décor.

When I walked in I wondered aloud what the space was used for before it was the broadsheet restaurant and a local turned around and explained that it had been a hardware store for many years but that had now moved down the street and in the interim the space has been used for a range of popups, art gallery, etc. before being turned into a new apartment block. Glad I asked the question aloud, because she had all the answers. Thanks kind stranger.

The Broadsheet Restaurant – Butternut and nashi soup

The roasted butternut and nashi pear soup was delicious. It had a sweet smooth pumpkin flavour with nashi pear sour tones, which lifted the flavour with zing. The gnocchi was like little ricotta dumplings and the soup had bits of creamy goats curd, and salted walnuts for crunch. Not your ordinary pumpkin soup.

The Broadsheet Restaurant – Baked eggs

The baked free range eggs had tomatoes, fennel, chorizo, goats cheese and burnt pickled onions. And some bread underneath to soak up all of the deliciousness. There were lots of bold Spanish flavours that worked in harmony. It was a really comforting brunch dish.

The Broadsheet Restaurant – Cape grim beef burger

When the Cape grim beef burger came out it looked fantastic, the entire bun was black. There was a generous amount of beef and it was cooked to perfection. It was pink and juicy and cut into thick melt-in-your-mouth strips. It had a house made mustard, which was subtle and creamy and a fruit relish, which gave it sweetness. And then some leaves for freshness. It was one tasty burger.

The Broadsheet Restaurant -Twice baked brioche french toast

The twice-baked brioche French toast was soft and custardy with a few plump raisins in it like a bread and butter pudding. It was delicious. The fennel poached pears were easy to cut through and were poached in a fragrant flavours with hints of aniseed. If I didn’t read the menu I wouldn’t have been able to identify the flavour of the sorbet, it was different and delicious. It was fennel & burnt caramel sorbet, so unique. And then it was sprinkled with a vibrant dried raspberry powder. Exciting to eat and really yummy.

The Broadsheet Restaurant – Coffee

The coffee was from Small batch, yum!

It’s fun to have a variety of dishes from top Melbourne restaurants all in one place. And it’s decked out really nice in a simple and spacious environment. There are lots of delicious meals on the menu and you can try something from a different restaurant each time you visit. But tomorrow is the last day so be sure to visit, or pop down one last time before it’s over.

I heart the Broadsheet Restaurant!

Olives x

The Broadsheet Restaurant (Melbourne pop-up)
Event Dates: 5^th June – 2^nd August 2015
Address: 166 Gertrude Street, Fitzroy VIC 3065
Website: http://www.broadsheet.com.au
Trading Hours: Mon-Tue: 7am-4pm Wed-Sun: 7am-1am