The Broadsheet Restaurant

Broadsheet Restaurant - Venue

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.

Broadsheet Restaurant - Butternut and nashi soup

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.

Broadsheet Restaurant - Baked eggs

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.

Broadsheet Restaurant - Cape grim beef burger

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.

Broadsheet Restaurant -Twice baked brioche french toast

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 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: 5th June – 2nd 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

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Blue Chillies

Blue chillies - Rockling

Blue chillies – Rockling w curry leaves, spices, chilli & buttered egg floss

Blue Chillies is a Malaysian restaurant on Brunswick street in Fitzroy, which has been around since 1999. Yep, that’s 16 years. The Malaysian flavours and modern execution provide a sensational dining experience. For the restaurant to be around for so long and still growing strong is testament that the food is delicious.

Blue Chillies - Black pepper soft shell crab & sweet potato & whitebait fritters

Blue Chillies – Black pepper soft shell crab & sweet potato & whitebait fritters

First up whitebait & sweet potato fritters. It’s a great concept and tasty too, nice and crunchy. They came with a lovely chilli lime dipping sauce I wanted to swim in. It was fresh and zingy with hot chilli, fantastic.

Then we had the black pepper soft-shell crab, battered and fried of course. It had a thick ground peppercorn sauce, which was thick and peppery, it complimented the crab well.

Blue Chillies -Yee sang salad w salmon

Blue Chillies -Yee sang salad w salmon

The Yee sang salad is a traditional Malaysian salad with finely sliced shreds of crunchy vegetables. It was dressed with a sweet apricot plum sauce and had thinly sliced pieces of sashimi salmon with roasted peanuts on top. It had a really nice balance of flavours and crunch.

Blue Chillies - Rockling fillets

Blue Chillies – Rockling fillets

The Rockling was one of my faves. It was rockling fish fillets dusted with a light potato flour batter and deep-fried. They had a lovely crunch on the outside and were beautifully soft in the middle. It was cooked with curry leaves, chilli, spices & buttered egg floss. Those shredded strands of crispy buttered egg were fantastic! This dish was delicious.

Blue Chillies - Rockling fillets

Blue Chillies – Duck rendang

The duck rendang was tasty. It was slow cooked and full of flavour with roasted coconut & Malaysian spices, fresh ginger-root, garlic & chillies. It had punchy flavours that worked together in harmony, served with rice. Yum!

Blue Chillies - King prawns wrapped in vermicelli

Blue Chillies – King prawns wrapped in vermicelli

The king prawns were big and juicy wrapped in thin vermicelli rice noodles, which gave it a great crunchy texture. It sat in a on a bed of tomato puree with pineapple & coconut milk, which tasted savoury with a subtle sweetness.

Blue Chillies - Sticky pork ribs

Blue Chillies – Sticky pork ribs w chilli jam

The short pork ribs were great they were sticky and caramelised and covered in a rich sweet and sour chilli jam.

Blue Chillies - Thrice cooked duck

Blue Chillies – Thrice cooked duck

The thrice-cooked duck was incredible. The duck had a crispy skin and melted in your mouth. The sauce was a blend of wild ginger flower, lemongrass, chilli and lime juice. It had fragrant and harmonious flavours with a fantastic zing that cut through the richness of the duck. It was delish. Definitely one of my faves.

Blue Chillies - Rockling fillets

Blue Chillies – Black sticky rice pudding

For dessert we had black sticky rice pudding sitting in a coconut cream and palm sugar syrup. The rice was cooked perfectly and I could feel the texture of the rice grains, which I loved. It was topped with shredded coconut that had a lovely toasted flavour and crunch.

There’s no wonder they have been around for 16 years, the food is absolutely delicious. Their dishes have exciting flavours and textures, which makes for a truly satisfying meal. Blue Chillies incorporates traditional Malaysian flavours in a creative and modern way and are sure to be around for many more years to come.

I heart Blue Chillies!

Olives x

Address: 182 Brunswick Street, Fitzroy VIC
Website: http://bluechillies.com.au/
Phone: 03 9417 0071
Trading Hours: Lunch: Mon-Fri:12pm-2.30pm Sat- Sun:11am-2.30pm
Dinner: Mon-Thu: 6pm-10.30pm, Fri-Sat: 6pm-11pm, Sun: 6pm-10pm

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Note: Olive Sundays was invited as a guest to Blue Chillies.

Industry Beans

Industry Beans - Street view

Industry Beans – Street view

Industry beans is one of those great coffee/brunch places in Fitzroy that make you go wowza! They specialise in coffee and cook up a delicious meal too. It has a really cool garden/industrial feel going on, really cute atmosphere for a brunching day out.

Industry Beans - Coffee

Industry Beans – Coffee

They roast a mean bean, the coffee was yummy.

Industry Beans - Wild mushrooms

Industry Beans – Wild mushrooms

The wild mushrooms were amazing! They were plump, juicy and delicious. There were a few different textured mushroom elements and it was served with these fat crunchy polenta chips, which had lots of flavour and were smooth and creamy in the middle. It complimented the mushrooms well. Then there was some scattered watercress and a mushroom foam and poached egg dusted with porcini powder. It was sensational.

Industry Beans - Fried Creole chicken burger

Industry Beans – Fried Creole chicken burger

The fried Creole chicken burger was served in a buttery brioche bun with pickled tomato and corn aioli. The chicken was packed with flavour. The heirloom tomato salad was a delicious side to the dish. It had quinoa and a beetroot puree with beetroot chips. Delish!

Industry Beans - Green papaya & peanut crusted egg

Industry Beans – Green papaya & peanut crusted egg

The peanut crusted egg was beautifully crunchy on the outside with the soft egg in the middle. It was served with a green papaya salad with carrots, been shoots, green mango, coriander & nahm jim. Yummy and fresh.

Industry Beans - Warm pandan custard

Industry Beans – Warm pandan custard

We had the warm pandan custard, which had a lovely light pandan flavour. It was poured over the torn pieces of black sesame cake. The bright green pears were poached in pandan. So delicious! And then there were sweet pineapple pieces and a delicious pineapple mango coulis. It was absolutely delightful.

Industry Beans - mmm pouring

Industry Beans – mmm pouring

Mmm pouring.

Industry Beans - Coffee garden

Industry Beans – Coffee garden

The ‘coffee garden’ was pretty as a picture. It looked like a little garden of delciousness. It was colourful and inviting. The pistachio sponge was light and crumbly, the coffee custard pudding had that lovely unsweetened coffee bitterness, which went perfectly with the beautifully poached pear, the buttery tuille, spots of raspberry jam and the sweet chocolate soil. The cold drip coffee caviar on top was delicious, little pops of coffee.

Industry Beans - Max and the jam donut muffin

Industry Beans – Max and the jam donut muffin

They had some sweet yummies up at the counter. One of which was a jam donut muffin. We took one home and Max was immediately plotting ways on how he could get his paws on it.

Industry beans has a unique style, like an industrial space meets a veggie patch or something. It was really cute, loved the open outdoor area. The staff were super friendly which is always a plus and our meals were delish. Not to mention great coffee.

I heart Industry Beans!

Olives x

Industry Beans
Address: Warehouse 3, 62 Rose Street, Fitzroy VIC 3065
Facebook: http://industrybeans.com/
Phone: 03 9417 1034
Trading Hours: Mon-Fri: 7am-4pm Sat-Sun: 8am-4pm

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Hammer and Tong 412

Hammer and Tong 412 - Fitzroy

Hammer and Tong 412 – Fitzroy

Hammer and Tong 412 have a creative menu that they execute well. The food displays a high level of quality in flavour and technique. You can find this restaurant on Brunswick Street in Fitzroy and it’s a great place for coffee, breakfast, lunch, dinner, a snack, a sweet, basically any eating occasion. When the food is this good, you can always find a reason to pop by.

Hammer and Tong 412 - Venue

Hammer and Tong 412 – Venue

The space looks a bit industrial but has a homely feel. Even though the food is top class, the environment is down to earth and relaxed, which makes it all even better.

Hammer and Tong 412 - Soft shell crab burger

Hammer and Tong 412 – Soft shell crab burger

The renowned soft shell crab burger has street cred for a reason. It is undeniably one of the best burgers I’ve eaten, ever. The buttery brioche bun is a little bit toasty, a little bit fluffy and a whole lot of buttery. It complements the light crispy battered soft shell crab with the creamy hot sriracha mayo and the slaw and fresh coriander to balance the richness. This burger is defs in my top burger list. To say it is insanely, mind-blowingly delicious would be an understatement. Sometimes Hammer and Tong pop up at food events and admittedly I can never walk past the stall/truck without getting one of these in my belly.

Hammer and Tong 412 - Breakfast ramen

Hammer and Tong 412 – Breakfast ramen (62 degree hens egg, bacon, mushrooms & spring onion w bacon dashi)

Breakfast ramen is a brilliant concept. It’s a bowl of egg noodles with bacon dashi, a 62 degree hen egg, bacon, mushrooms and spring onions on top. This was egg and bacon but with a major twist. When the dish hit the table, the aroma of bacon filled the air. The soup was beautifully clear and flavoursome. It had a prominent bacon flavour and was absolutely delightful. The texture of the egg was delicate and melted in your mouth and the yolk leaked out onto the noodles and soup. The bacon pieces were big and thick and the mushrooms were thinly sliced and then it was topped with spring onions, which added a freshness to this warm comforting dish. It balanced out perfectly and was a really satisfying meal.

Hammer and Tong 412 - Squid ink fettucini, shaved calamari, beetroot pickled watermelon & goats cheese marshmallow

Hammer and Tong 412 – Squid ink fettucini, shaved calamari, beetroot pickled watermelon & goats cheese marshmallow.

The squid ink fettucini looked fantastic. Black coloured pasta always has a wow factor. The pasta was perfectly cooked and the calamari was shaved so thinly. The watermelon was stained and flavoured by the beetroot pickle and took on a vibrant magenta colour. And the goats cheese looked just like a campfire-roasted marshmallow, toasted on the top. It was a really fun meal and had a great balance of flavours.

Hammer and Tong 412 - S&P french toast, fried duck egg, maple, chorizo, smoked oreo crumbs, duck egg & salted caramel icecream

Hammer and Tong 412 – S&P french toast, fried duck egg, maple, chorizo, smoked oreo crumbs, duck egg & salted caramel ice-cream.

When we saw this item on the menu we had to try it because it just sounded so unusual. Salt and pepper french toast, fried duck egg, maple, chorizo, smoked oreo crumbs, duck egg & salted caramel ice-cream. WTF? You wouldn’t think these flavours go together but they really do. It was an interesting experience. It was smooth and crunchy and warm and cold and sweet and salty and fresh. It was sensational. There was a circular piece of salt & pepper french toast with a fried duck egg on top. Then there was a bed of chorizo and smoked oreo crumb (sweet, salty and smokey) with a scoop of duck and salted caramel ice- cream (sweet, salty and cold). Then there was some fresh micro herbs and some mint, which lifted the flavour. There were so many different textures and flavours that worked in harmony. It was so strange and absolutely delicious.

The food served at Hammer and Tong 412 is out of this world delicious. Everything I have tried has been a pleasure to look at and an even bigger pleasure to eat. The menu is inventive and meticulous in a down to earth environment. With their quirky menu and exceptionally executed meals, you are sure to leave this place feeling satisfied.

I heart Hammer and Tong 412!

Olives x

Hammer and Tong 412
Address: 412 Brunswick Street, Fitzroy VIC 3065
Website: http://hammerandtong.com.au
Phone: 03 9041 6033
Trading Hours: Sun-Mon: 7am-4pm, Tues-Sat: 7am to late

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Yong Green Food

Yong Green Food - Street view

Yong Green Food – Street view

Yong green food is a vegetarian/vegan restaurant created by people wanting to make a difference. It has a really nice vibe about it. The food is organic, eco-friendly and no living beings are hurt in the making of these incredibly delicious meals. My brother suggested the place (him being vegetarian and all) and I had some doubts at first (me being a meat eater and all) but I eat my words, I was pleasantly surprised.

Yong Green Food - Venue

Yong Green Food – Venue

It’s a humble space with oriental artwork on the wall. And it is perfect for people with special requirements or preferences because each dish on the menu states if it is raw, vegan, organic, GF, NGO (no garlic and onion) etc.

Yong Green Food - Drinks

Yong Green Food – Purple So Mac, LLB & tumeric detox shot.

They have lots of drinks available, you can opt for a smoothie, juice or probiotic drink or alcoholic beverages like a beer, wine, soju or sake. My sister had an organic lemon lime bitters, which was delish. I’m not usually a lemon lime bitters gal but this one was particularly good. They also had detox shots in turmeric, sprulina and acai. We tried the turmeric one, which was really nice. I thought it would taste like curry or something (which would be weird) but no it almost tasted fruity like. My brother got the Purple So Mac, which was Soju, Mountain goat organic steam ale & green apple syrup. It was yum but it was strong. When we were leaving I noticed lots of people had jugs of cloudy white liquid which sort of looked like rice water. Turns out it was rice beer and apparently it’s milky, semi-sweet and tangy said the menu. Definitely on my list to try next time.

Yong Green Food - Nachos w chia chips

Yong Green Food – Nachos (chia chips w sunfried seed salsa, cashew cream & guac)

We had some nachos to start with, which were a little different to your usual nachos. Instead of corn chips they had chia chips. They had a good crunch and a grainy texture just like corn chips. Then they had the three classic nacho sauces, guacamole (really good guac), cashew cream (sour cream sub) and sunfried seed sauce (salsa). It was inventive and tasty.

Yong Green Food - Homemade kimchi gyozas

Yong Green Food – Homemade kimchi gyozas

The homemade kimchi gyozas were marvelous. I loved them. The dumpling case was soft and a little sticky like fresh handmade dumplings and the filling was really tasty. It was served with a chilli soy sauce. So delicious!

Yong Green Food - Rawsagne

Yong Green Food – Rawsagne

I was excited about the rawsagne. And yes rawsagne is a raw lasagna. It doesn’t have layers of pasta sheets because lets face it no one wants to eat raw pasta. Instead it had thin slices of layered zucchini w mushrooms, avocado, cashew cream (like creamy béchamel) & raw walnut bolognaise. It was really yum and somehow didn’t taste raw. It almost replicated the texture of lasagna. It was interesting concept and totally delicious.

Yong Green Food - Fried nori rolls

Yong Green Food – Fried nori rolls

The fried nori rolls were filled with tofu, vegies, sesame leaves and mung bean noodles (kinda like vermicelli). They were wrapped in nori (which has quite a strong seaweed flavour) then dipped in a light rice batter and fried. It was nice.

Yong Green Food - Buckwheat crepes

Yong Green Food – Organic buckwheat crepes

The organic buckwheat crepes looked so pretty and colourful. The crepes were thick for crepes, i’d say they were half way between a crepe and pancake. They were nice and fluffy. They were filled with braised shitake mushrooms, cabbage and sprouts. It was accompanied by a wasabi soy mayo, which had a subtle mustardy bite. It tasted really earthy and healthy it was nice.

Yong Green Food - Tofu katsu

Yong Green Food – Tofu katsu

The tofu katsu was delicious! Everything on the plate went together well. The fried tofu patty was made w shitake, veggies and arame (sea oak). It was battered with organic quinoa and fried. Yum! And it was served w biodynamic brown rice, coleslaw and house made katsu sauce and pickle. It was really good.

Yong Green Food - Raw tiramisu

Yong Green Food – Raw tiramisu

All of the desserts except the ice creams were raw vegan, organic and GF. The tiramusu was amazing. It tasted like tiramisu and somehow had the texture of tiramisu too. It didn’t have sponge fingers but somehow they managed to incorporate something that replicated the soaked sponge texture. It was exceptional. Loved it! It had organic spiced rum, espresso, brazil nuts, cashew, agave, dates, raw cacao powder and coconut butter.

Yong Green Food - Chia pudding

Yong Green Food – Chia pudding

The chia pudding was really good. The chia seeds puff up which create an interesting texture. It’s sort of like little sago pearls with a chia seed in the middle. It was topped with a mixed berry coulis, which had a fresh berry taste. And a dollop of cashew milk, which had a similar texture to coconut milk. It was a good dessert.

Yong Green Food - Green tea ganache

Yong Green Food – Green tea ganache

I thought the green tea ganache might be like a thick fudge but it was more like a slice. The texture was coconutty like a macaroon with a slight green tea flavour. It was good. It was made with macha, brazil nuts, goji berries, coconut, agave and covered in raw chocolate.

Yong Green Food - Raw white choc cheesecake

Yong Green Food – Raw white choc cheesecake

The raw white chocolate cheesecake was smooth and creamy. It was more creamy than tart, it was delish. It was made with cashews, raspberries, agave, cacao butter, macadamia nuts and coconut flakes.

I was so impressed with the food. There were lots of surprises and it was an eye opener for me that vegetarian/vegan food can be so delicious. My brother may be onto something after all. It was so yum that I seriously left the place considering being a vegetarian. Hmm not now but maybe in the future. There’s that saying, ‘be the change you wish to see in the world,’ Ghandi had the right idea and I think this restaurant does too.

I heart Yong Green Food!

Olives x

Yong Green Food
Address: 421 Brunswick Street, Fitzroy VIC 3065
Website: http://yonggreenfood.com.au
Phone: 03 9417 3338
Trading Hours: Mon: closed, Tue-Sun: Lunch 12pm-4pm Dinner 5pm-10pm (except Wed closed for lunch and Sun dinner closes at 9pm)

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Naked for satan

Naked for satan - Melbourne

Naked for satan – Melbourne

Naked for satan is a bar in Fitzroy with a history in vodka and a love for pintxos. Alongside their extensive vodka menu is a range of infused vodkas in interesting flavours like fig, cucumber, chocolate, pomegranate etc. They also have a range of $1 pintxos (tapas on toothpicks) for the peckish. You can grab some pintxos from the bar or from the roving staff.

Naked for satan - $1 Pintxos

Naked for satan – $1 Pintxos

Pintxos are little bar snacks on toothpicks that are adorable and delicious. In Spanish pinxtos or pinchos means ‘spike’ which explains the toothpicks everywhere. It’s similar to tapas but with toothpicks.

Naked for satan -Flavoured vodkas

Naked for satan – Infused vodkas

They have a range of infused vodkas and they do tasting plates so you can try a few different flavours. The salted caramel one was really yum. They also had some cool flavour combos like lychee & ginger, opium & rose, Alpine chocolate & sugarcane, watermelon & mint and Naked bitch flavour lol which was chilli & cherry.

We ate upstairs at Naked in the Sky, which is the restaurant part on the top floor (level 4, the rooftop). The menu is a range of tapas dishes so sharing is the way to go.

Naked for satan - Gildas

Naked for satan – Gildas

We ordered the Gildas as a starter, which are green olives, white anchovy and pickled green peppers skewered on a toothpick. It was a tasty combination and if you like the sour salty combo, these are for you. We had thinly sliced ciabatta bread on our table, which went really well with these gildas.

Naked for satan - Fried cheese & walnut croquettes

Naked for satan – Fried cheese & walnut croquettes

The fried cheese & walnut croquettes w quince aioli were delish! They were crunchy on the outside and had gooey melted cheese in the center with bites of walnut. The quince aioli gave it a really nice sweetness. They were divine.

Naked for satan - Grilled beef fillet skewer

Naked for satan – Grilled beef fillet skewer

The grilled beef skewers had big chunks of juicy beef fillet and whole mini green peppers. They were tasty.

Naked for satan - Grilled prawn skewers

Naked for satan – Grilled prawn skewers

The prawn skewers were yum too. They were grilled prawns topped with bacon and red salsa.

Naked for satan - Pan seared scallops

Naked for satan – Pan seared scallops

The pan seared scallops were one of my faves. The scallops were cooked to perfection and then paired with all these ingredients I had no idea went so well together. There was a golden raisin puree, fennel, hazelnuts & capers. What a random bunch of flavours. It was incredible!

Naked for satan - Fried zucchini flowers

Naked for satan – Fried zucchini flowers

Zucchini flowers aren’t the kind of flower you want to put in a vase. They are the kind of flower you want stuffed with prawn mousse, dipped in a light tempura batter and deep-fried. And that is exactly what they do here. They were really yum.

Naked for satan - Baked camembert

Naked for satan – Baked camembert

The baked Camembert was baked with apple and celery which is an interesting combination and had a subtle flavour. It was served with the perfect side, thin slices of crunchy ciabatta. I particularly like the baked edges of the cheese.

Naked for satan - Txistorra (Basque sausage)

Naked for satan – Txistorra (Basque sausage)

Txistorra are authentic Basque sausages. They were thin sausages served with a vinegary green tomato relish, which complimented them well.

Naked for satan - Grilled sirloin steak

Naked for satan – Grilled sirloin steak

The grilled sirloin steak on the bone came with green salad and pickled garlic. I completely underestimated this dish. It was so delicious. The meat was incredible. It was so tender, juicy, cooked perfectly! The pickled garlic was like a dipping sauce and was a good accompaniment to the amazing steak.

Naked for satan - Grilled octopus

Naked for satan – Grilled octopus

The grilled octopus tenticles lay on a bed of potato puree w sweet smoked paprika. It tasted like the octopus was cooked on the barby. Perhaps the smokey flavour gave it that effect.

Naked for satan - Fabada (White bean stew w roast pork belly)

Naked for satan – Fabada (White bean stew w roast pork belly)

Fabada is an Asturian white bean stew. It had a piece of pork belly, a bit of pork & fennel sausage, a bit a morcilla (which I just found out is blood sausage) and braised ham hock. It tasted like a real traditional dish from Spain. Loved it.

Naked for satan - Migas (roasted veg & broken bread)

Naked for satan – Migas (roasted veg & broken bread)

Migas was roasted capsicum, tomato, spinach w garlic & cider and rustic chunks of bread. The broken bread was good for texture.

Naked for satan - Slow cooked lamb shoulder

Naked for satan – Slow cooked lamb shoulder

The slow roasted lamb shoulder tasted like someone’s mum cooked it. It was a hearty homestyle meal. The meat fell apart easily and was covered in tomato, roast capsicum, oregano & baby potatoes.

Naked for satan - Oreo trifle

Naked for satan – Oreo trifle

We tried the oreo trifle for dessert. It had mascarpone, a layer of pedro ximenez (sherry) jelly, orange curd and vanilla ice cream. It was one incredible trifle. It was especially delicious when you ate a mouthful with a piece of fresh orange in the mix. Yum yum yum!

Naked for satan - Baked cheesecake w gingerbread & raspberry sorbet

Naked for satan – Baked cheesecake w gingerbread & raspberry sorbet

We also got the baked cheesecake w gingerbread and raspberry sorbet. The flavours went really well together. The creamy cheesecake, the crumb and warming spices from the gingerbread and the fresh cold raspberry sorbet were a delight eaten all at once.

Naked for Satan is a great place to grab a drink, hang with friends and share some delicious food.

I heart Naked for Satan!

Olives x

Naked For Satan 
Address: 285 Brunswick Street, Fitzroy VIC 3065
Website: http://www.nakedforsatan.com.au
Phone: 03 9416 2238
Trading Hours: Sun-Thur: 12pm-12am, Fri-Sat: 12pm-1am

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Belle’s Hot Chicken

Belle's Hot Chicken - Diner

Belle’s Hot Chicken – Fitzroy

Belle’s hot chicken is a diner in Fitzroy, which serves American southern style fried chicken.The chicken is delicious! The chickens crunchy exterior and juicy interior can be hot or not, the choice is yours. This finger lickin’ fried chicken is definitely something worth talking about.

Belle's Hot Chicken - Venue

Belle’s Hot Chicken – Venue

There are booths and stools around or you can sit at the bar, true diner style. They also have some tables out front if you want some sunshine.

Belle's Hot Chicken - Hot Wings

Belle’s Hot Chicken – Hot Wings

You choose your meat then you choose your heat. Easy done. I had ordered within two minutes flat (which never happens). The indecisive in me always delays the ordering process, but not this time. Actually after that, you also choose a sauce, a side and a drink to go with, but the point I was making was that the menu is incredibly simple which made it easy to choose. Hmm do I want chicken, chicken or… chicken. I chose the hot chicken wings.

Belle's Hot Chicken - Hot Wings w mac & cheese

Belle’s Hot Chicken – Hot Wings w mac & cheese

The meat options are chicken tenders, chicken wings (my fave) and dark meat (a thigh and drummy). They also have fish and mushrooms for those not that into chicken. Then you choose your heat. The heat of chilli ascends from southern, mild to really f**kin’ hot. I decided not to assassinate my tastebuds over lunch and settled for hot. The hot chicken is a good flavour to heat ratio for me.

Belle's Hot Chicken - Chicken and chips

Belle’s Hot Chicken – Chicken and chips

All of the orders of meat come with a side. You can opt for the classic combo of chicken and chips or you can order a side of beans, coleslaw or broccoli and almond salad. The first time we visited Belle’s we had the mac and cheese, which was mushy and really cheesy. But second time round I got the broccoli and almond salad, which is one salad you do make friends with. It was yum. Also the chicken comes with pickles, and lots of them. Delish!

Belle's Hot Chicken - Chicken tenders, chips & ranch sauce

Belle’s Hot Chicken – Chicken tenders, chips & ranch sauce

They had dipping sauces too. The ranch was creamy, the blue cheese was cheesy but didn’t have a strong blue cheese flavour and the mississippi comeback sauce was sort of like a thousand island sauce. There is a piece of bread under the chicken to soak up the oil and keep the chicken crispy. My bf utilises this otherwise disregarded piece of bread and makes a chip buddy out of it.

Belle's Hot Chicken - Hot chicken & cold beverages

Belle’s Hot Chicken – Hot chicken & cold beverages

They have a range of alcoholic beverages on the menu, which make this diner even better. A bottle of wine with my fried chicken? Yes please! Why didn’t KFC think of that? Hot chicken, cold bevvies, match made in heaven.

Belle's Hot Chicken - Chicken and chips

Belle’s Hot Chicken – Chicken and chips

They have cutlery on hand but especially with wings you can’t be shy you just have to get right in and get your hands dirty. The chicken and side combo is very filling but if you can squeeze in a cheeky dessert, they have soft serves available, which can be a good cooling agent after some really f**kin’ hot chicken.

I heart Belle’s Hot Chicken!

Olives x

Belle’s Hot Chicken
Address: 150 Gertrude Street, Fitzroy VIC 3065
Website: http://www.belleshotchicken.com
Phone: 03 9077 0788
Trading Hours: Mon:12pm-10pm, Wed-Sat: 12pm-11pm, Sun: 11am-5pm

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