Rice Paper Scissors

Rice Paper Scissors - Street view

Rice Paper Scissors – Street view

Rice paper scissors is a cool hawker-style dining space where they serve a range of tasty dishes inspired by South East Asia. Sort of like Asian tapas, there are individual pieces for each person served in share-plates. We had the banquet where you choose 5 dishes from the menu. And then we added dessert of course. The food is amazing and the staff are lovely too.

Rice Paper Scissors - Venue

Rice Paper Scissors – Venue

It is a small space but it is used well. There are tables along the bar and bigger tables on the side for larger groups. There are some tables out the front, which is perfect for a sunny day.

Rice Paper Scissors - Decor

Rice Paper Scissors – Decor

It has an arty vibe with the brick walls, Asian inspired artwork and a bicycle hung on the wall with greenery flowing out of its basket.

Rice Paper Scissors - Refreshing crush drinks

Rice Paper Scissors – Refreshing crush drinks

They had a range of refreshing drinks and cocktails. I had the lychee, coconut and kaffir lime crush which was delicious and refreshing.

Rice Paper Scissors - BBQ lamb ribs

Rice Paper Scissors – BBQ lamb ribs

If you visit this place you have to try the BBQ lamb ribs. They are hands down the best lamb ribs I have eaten to date. It was our first dish we had and it left the whole table wanting more. Definitely had a wow factor. The meat was falling off the bone and melted in your mouth. Marinated in Mekong whiskey and a special sauce, they were sweet and savoury and sticky and wonderful. They were topped with some fresh coriander and chilli. Love.

Rice Paper Scissors - Crying tiger

Rice Paper Scissors – Crying tiger

The crying tiger is a classic dish. You grab a lettuce leaf, pop a piece of chargrilled beef in the middle with some of the Asian salsa then fold it up and dip it in the spicy citrus dipping sauce. It was tasty. And that dipping sauce…yum!

Rice Paper Scissors - Crying tiger action shot

Rice Paper Scissors – Crying tiger action shot

Action shot.

Rice Paper Scissors - Sticky pork belly

Rice Paper Scissors – Sticky pork belly

Just seeing the words ‘sticky pork belly’ on the menu made me happy. The twice-cooked pork belly was crispy on the outside and soft in the middle. It was delicious. It was covered in a sticky tamarind caramel sauce (amazing) and was topped with fragrant Asian herbs and been shoots for some freshness.

Rice Paper Scissors - Soft-shell crab baguettes

Rice Paper Scissors – Soft-shell crab baguettes

The mini soft-shell crab Vietnamese baguettes were cute. They were little soft buns with homemade pate, spicy mayo, pickled vegetables and fresh coriander. The soft-shell crab was battered and deep-fried. Delish!

Rice Paper Scissors - Thai fried chicken

Rice Paper Scissors – Thai fried chicken

Our last savoury dish was a box full of crispy fried chicken! It was packed with Thai flavours like galangal, chilli, lemongrass and coriander root and served with a spicy mayo dipping sauce. The chicken meat was tender and juicy and the batter was super crunchy.

Rice Paper Scissors - Dropped ice-cream

Rice Paper Scissors – Dropped ice-cream

We ordered the dessert special that day which was a dropped ice-cream (which is what it looked like on the plate). There was white chocolate ice-cream, with sweetened condensed milk and a salty biscuit crumb with puffed quinoa and an ice-cream cone on top.

Rice Paper Scissors - Terrarium

Rice Paper Scissors – Terrarium

We also had the terrarium dessert (which looked like a terrarium). It was Vietnamese coffee mousse (sweet creamy coffee) covered in a peanut, coconut and coffee soil with mint leaves stemming out of the soil. So cute.

The food was impressive and packed full of flavour. This is my kind of place, a casual environment with heaps of character and exceptional food and service.

I heart Rice Paper Scissors!

Olives x

Rice Paper Scissors
Address: 19 Liverpool St, Melbourne VIC 3000
Website: www.ricepaperscissors.com.au/
Phone: 03 9663 9890
Trading Hours: Mon-Sun: 12pm-3pm (lunch) 6 til late (dinner), bar opens at 5.30pm

Rice Paper Scissors Menu, Reviews, Photos, Location and Info - Zomato

Ayomo

Ayomo QV - Melbourne

Ayomo QV – Melbourne

Ayomo opened a kiosk in QV that houses a variety of healthy cold pressed juices and other healthy bits and pieces. It’s a cute little grassy area with park benches where you can enjoy some juice and some healthiness. Their cold pressed juices are ‘fruit to bottle and nothing in between’ as per their motto, which means you can be assured that all the juices are full of fruit, vegetables and healthy goodness. No guilt here.

They have a range of different juices and if you’re keen to do a little bit of spring cleaning for your body, they have some juice cleanse packs in a one day, three day or five day pack. It’s spring people! Now is the time.

Ayomo QV - Garden Green

Ayomo QV – Garden Green

The ‘garden green’ is not one of those green juices where you want to barf each time you take a sip. This is a friendly green juice and has a sweetness to it. It had cucumber, kale, celery, spinach and apple. All the good green stuff but not bitter at all.

Ayomo QV - Summer Lovin

Ayomo QV – Summer Lovin

We tried the ‘Summer lovin’ which was delicious. This was one of my faves. It had apple, pineapple, lemon and mint. It was light and refreshing and would definitely be a popular one for summer, ah the name now makes a lot of sense.

Ayomo QV - Doctor C

Ayomo QV – Doctor C

The ‘doctor c’ was tasty, I thought it would just taste like orange because of the bright orange colour but it was light and had a fusion of flavours. It had orange, carrot, lemon, grapefruit and mint.

Ayomo QV - Lady Luck

Ayomo QV – Lady Luck

The ‘lady luck’ juice had a really alluring flavour. It had a lot of depth and excitement about it. It was beetroot, watermelon, orange and carrot. I really liked this one.

Ayomo QV - Caramelised eggplant dip w pita bread

Ayomo QV – Caramelised eggplant dip w pita bread

There was eggplant dip with pita chips. The Ayomo stores do have some savoury items like this pita and dip combo. All things healthy of course.

Ayomo QV - Baked apple chips kale chips

Ayomo QV – Baked apple chips kale chips

I hadn’t tried kale chips before and these ones were surprisingly tasty. They had heaps of flavour and were not super bitter as I had imagined. They were so delicate and crunchy, a good alternative for potato chips. They also had apple chips, which were crisp and sprinkled with cinnamon. They were a nice crunchy sweet snack.

Ayomo QV - Granola and almond mylk

Ayomo QV – Granola and almond mylk

I’m a big fan of their homemade granola. It had a mixture of lots of things delicious. Oats, nuts, cranberries, coconut, cinnamon etc. Yum. It was crunchy which I like and I especially liked the buckwheat clusters through the mix. It went perfectly with the almond mylk, which had a lovely smooth creamy flavour The almond mylk had vanilla bean, filtered h20, dates, cinnamon, nutmeg, sea salt, almonds. Delish.

Ayomo QV - Banana and strawberry chia pudding

Ayomo QV – Banana and strawberry chia pudding

The banana and strawberry chia pudding, which was tasty. Fresh fruit, creamy gooey chia and crunchy buckinis on top. Lots of texture and delicious too.

Ayomo QV - Om noms

Ayomo QV – Om noms

Om noms! In hindsight I should have been in the O for Olive Sundays instead of the M for Mel. Ah wells.

Their South Melbourne store also has raw shakes, super bowls (like acai or peanut butter), frozen yoghurt and frozen cold pressed juice. Frozen cold press juice?! Yes its a new thing and would sort be like a fruity sorbet maybe. Can’t wait to try it.

Ayomo juices are oh so popular because they are healthy but more importantly they are delicious. Also its convenient and exactly what I feel like on a warm spring day. Yay to spring! Bring on the sunshine and bring on the healthy cold pressed juices.

I heart Ayomo!

Olives x

Ayomo QV Kiosk
Address: Level 1 Urban Market, QV Melbourne (Cnr Swanston st & Lonsdale st)
Website: http://ayomocoldpress.com.au/
Trading Hours: Mon-Sat: 8am-4pm (closed Sunday)

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

Alumbra Nightclub

Alumbra - Melbourne Docklands

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

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

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

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

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

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

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

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

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

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

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

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 – 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

Supernormal – Everybody loves ramen

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

Supernormal - New England lobster roll

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

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

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

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

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

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

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

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

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

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

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

 

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5 Lire

5 Lire - Street view

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

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

5 Lire – Coffee

Coffee first. They do a good coffee.

5 Lire - Italian Croque Monsieur

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

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)

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Hellenic Republic

Hellenic Republic - Kew

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

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

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

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

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

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

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

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

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

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

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

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

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

Hellenic Republic – Me and George

Selfie with my mate George Calombaris.

Hellenic Republic - The making of the magnamopolous

Hellenic Republic – The making of the magnamopolous

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

Hellenic Republic - Magnamopolous

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

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

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

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.

The Vertue of the coffee drink

The vertue of the coffee drink - Street view

The vertue of the coffee drink – Street view

Finding this place is an adventure in itself. We walked down past the petrol station and I was almost certain we were not in the right place, but then we saw a sign that said coffee with a finger pointing left. We turned left and sure enough there was two big doors with an old English lamp above the entrance. Step one complete. We found the place.

The vertue of the coffee drink - Venue

The vertue of the coffee drink – Venue

For some reason because it was a somewhat hidden location I thought it would be a really small place but I was wrong. It was spacious with high ceilings with a coffee bar with a glass cabinet of delectable sweets and an open restaurant eating area.

The vertue of the coffee drink - Coffee grinder

The vertue of the coffee drink – Coffee grinder

In the centre of the space was a gigantic coffee-grinding contraption. When you see that beast of a machine, you know you’re in for a good coffee.

The vertue of the coffee drink - Mmm coffee

The vertue of the coffee drink – Mmm coffee

Step two we ordered coffee. And as expected it was delicious.

The vertue of the coffee drink - more coffee

The vertue of the coffee drink – more coffee

More coffee.

The vertue of the coffee drink - Scotch egg

The vertue of the coffee drink – Scotch egg

The scotch egg was delicious. It was soft with a crunchy crumb, sitting on a bed of onion marmalade, which added sweetness. There was a slice of pork cotechino, which is like an Italian charcuterie meat, which was lovely with the sour of the caper berries and the piccalilli (pickled veg relish) mayonnaise which was a bright yellow sauce. Then there was the light and crunchy pig skin cracker, and toasted brioche soldiers, which were soft with a lightly toasted outside.

The vertue of the coffee drink - Smoked ocean trout

The vertue of the coffee drink – Smoked ocean trout

We also tried the smoked ocean trout, which was cooked to perfection and had a really strong smokey flavour. It was great. The curried arancini were so yum I could have eaten a whole plate of them. There was a silky yoghurt dressing, a creamy soft duck egg and a sticky sweet mango and chilli jam. The flavours together were interesting and delicious.

The vertue of the coffee drink - Mad as a hatter chai w soy

The vertue of the coffee drink – Mad as a hatter chai w soy

Their ‘mad as a hatter chai w soy’ had a strong spicy flavour, which was lovely. It was served in this exquisite copper pot with a long golden handle. Very cute. And if you want a chai but need a dose of caffeine, you can order the ‘dirty chai with a shot of espresso.’

The vertue of the coffee drink - sweets

The vertue of the coffee drink – sweets

They have the perfect selection of baked goods to go with their exceptional coffee. The big round cookie was deliciously crumbly and shortbreadesque. And it had big badass chocolate chunks throughout. We got a salted caramel butterbing cookie sandwich, which was absolutely delicious. It was a deliciously rich chocolate cookie sandwich with the perfect balance of crunch, chew and crumble with a smooth salted caramel filling. They had kwak scrolls, the cinnamon ones, which were incredible. I was covered in icing sugar and I did not give a care. I was blissfully unaware of my surroundings they were so yum.

The vertue of the coffee drink - Max n the Portugese tart

The vertue of the coffee drink – Max n the Portugese tart

Max was loving the Portuguese tart. It was really good.

The vertue of the coffee drink has lots of character and a quirkiness about it, which is also reflected in the meals they create. The meals are inventive and unique and mouth-wateringly delicious. The staff were really lovely which added to its charm. It is definitely worth tracking this place down for some great coffee and a whimsical brunch adventure.

I heart The Vertue Of The Coffee Drink!

Olives x

The Vertue of the coffee drink
Address: 8 Raffa Place, Carlton VIC 3053
Website: http://vertuecoffee.com.au/
Phone: 03 8060 6987
Trading Hours: Mon-Fri: 7am-4pm, Sat-Sun: 7.3-am-4pm

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Kong

Kong - Venue

Kong – Venue

Kong is owned by the same people who do chin chin and baby pizza, The Lucas Group. And like its other restaurant counterparts, it has a cool vibe and has people queuing out the door for quality dining. Kong creates modern dishes with Korean inspired flavours, lots of intense flavours and lots of BBQ’d things.

Kong - Woodgrilled endamame w chilli sea salt

Kong – Woodgrilled endamame w chilli sea salt

The endamame was delish. They saw some heat on the wood grill and were seasoned with chilli & sea salt. Excellent starter.

Kong - BBQ corn w miso butter chilli

Kong – BBQ corn w miso butter chilli

The BBQ corn was juicy and had a nice char to it. It was covered in a delicious miso butter and sprinkled with chilli salt.

Kong - Miso caramelised eggplant

Kong – Miso caramelised eggplant

The miso eggplant was beautifully caramelised. And it was served in iceburg lettuce with sesame, chervil & yuzu. Easy to eat and really tasty.

Kong - SSAM roti

Kong – SSAM roti

The roti was nice and soft and was a good dipping tool to savour all the flavour in the saucy dishes.

Kong - Korean fried chicken wings

Kong – Korean fried chicken wings

The Korean fried chicken wings were doused in a thick, sticky honey garlic sauce and was topped with sesame seeds, spring onion and coriander. The sauce was really flavoursome and intense. They were super tasty but I couldn’t eat a lot of them in a row.

Kong - Salmon roti rolls

Kong – Salmon roti rolls

We had the salmon roti rolls which was teriyaki grilled salmon w rocket and spicy tomato salsa. I knew it was salmon because I ordered it but otherwise I wouldn’t have known it was salmon. It was okay but probably my least fave of the night.

Kong - Soft-shell crab bao

Kong – Soft-shell crab bao

We tried the soft-shell crab with salted duck egg relish & coriander. The bao was so soft and smooth, I was patting it like it was my little pet. It was crunchy, tangy, fresh and delicious. Yum!

Kong - Kong Bossam BBQ tray

Kong – Kong Bossam BBQ tray

The Kong Bossam BBQ tray was a platter of different meats, which included a little tasting of pulled chicken & pork, pork belly & beef brisket. The meats were tasty and had different flavours and textures. There was some lettuce leaves to put the meat in and pickled veg for freshness and some tasty condiments like kimchi & walnut ssamjang to add a chilli kick. Very tasty indeed.

Kong - Dukkbokki rice-cakes

Kong – Dukkbokki rice-cakes

The Dukkbokki rice-cakes were sort of like over-sized, oddly shaped noodles that resembled little alien tenticles. The sauce was thick, spicy and delicious. It had red chilli, gochujang & roasted parsnip. It was a great vegetarian option. The rice-cakes soaked up the sauce so well and each bite was full of flavour.

Kong - Black sesame ice cream

Kong – Black sesame ice cream

The black sesame ice cream looked fantastic. It was smooth and the flavour was nutty sort of like tahini. I’m not a huge black sesame ice-cream fan but this was pleasant.

Kong - Apple & walnut tart w miso butterscotch

Kong – Apple & walnut tart w miso butterscotch

The apple & walnut tart was delicious. It had thin slices of soft apple and a crunchy walnut crumb on top. There was miso butterscotch poured on, over and around the tart, which was a thin sweet and sticky sauce. On top of the tart was a scoop of Japanese whisky ice-cream. The Japanese flavours take this dish to another level. It has the essence of a traditional apple pie but with a modern Japanese twist. It’s a good one for winter.

Kong - Coconut sago, passionfruit & pineapple trifle

Kong – Coconut sago, passionfruit & pineapple trifle

The coconut sago trifle was heavenly. The sago was covered in creamy coconut, the passionfruit layer was a burst of fresh fruit and the pineapple layer tasted sweet and caramelised. Absolute bliss.

It’s a walk in restaurant so you can’t make a booking and it gets really busy so you can expect to wait over an hour at peak times. We left our name and number and visited the pub down the street (Prince Albert Hotel) for some drinks to pass the time and they called us when our table was ready. You also have the option to take-away if you prefer. The food came out pretty quickly and the staff were fantastic, very friendly and attentive. And the food was full of flavour and super tasty so definitely worth the wait.

I heart Kong!

Olives x

Kong
Address: 599 Church St, Richmond VIC 3121
Website: https://www.kongbbq.com.au/
Phone: 03 9427 1307
Trading Hours: Mon-Sun: 11am ’til late (open 7 days)

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Dead man espresso

Dead man espresso - Venue

Dead man espresso – Venue

If you’re on the hunt for amazing coffee in South Melbourne, dead man espresso is one of the best. They make a killer coffee and a delicious meal to go with.

Dead man espresso - Coffee

Dead man espresso – Coffee

The coffee is incredible. And the venue is located on a corner covered in wooden decking. Inside it has wooden walls and has a warm cosy cabin sort of feel which was nice considering the cold Melbourne weather at the moment.

They have a variety of dishes on the menu but you can tell by this post we were in a fried chicken kinda mood. You know it happens.

Dead man espresso - Deadman chicken burger

Dead man espresso – Deadman chicken burger

When the chicken burger came out I was like whoa! It was mammoth. I took a few seconds to contemplate on how best to eat it and then before you knew it, I had picked it up with my bare hands and devoured the gigantic thing in a matter of minutes. It was delish. I was concerned about the vegemite mayo because I thought it would overpower the dish. But no it was subtle and just added an interesting salty bitterness to the burger. The slaw was nice and crunchy and the Buttermilk fried chicken was moist and delicious. Buttermilk does wonders for chicken. And the house-made pickles were sliced thinly and placed on top of the multiple layers of fried chicken. Loved it.

Dead man espresso - Roscoes chicken & waffles

Dead man espresso – Roscoes chicken & waffles

Roscoes chicken and waffles were tasty. Good American soul food. Fried chicken! It was boneless chicken cut into pieces, which were tasty and crunchy on the outside and moist in the middle. The chunks of chicken sat on top of a soft waffle (more sort of the texture of a pancake) and drizzled with maple syrup. Together it was a great combination. My bf got a hash brown on the side, which was a big wheel of fried potato, how could you go wrong.

Dead man espresso - Orange & tonka bean doughnut

Dead man espresso – Orange & tonka bean doughnut

They had some amazing sweets sitting at the counter and I couldn’t walk away without trying one. We tried the doughnut filled with orange and tonka bean custard. Yum! Tonka bean is similar to vanilla but a little more complex. It was delicious.

Dead man espresso - Max can smell good coffee

Dead man espresso – Max knows good coffee

Max can smell a good coffee from a mile away.

For a great coffee and a tasty meal, Deadman espresso is definitely one to visit. The staff were lovely and it has a really cosy atmosphere.

I heart Dead man espresso!

Olives x

Dead man espresso
Address: 35 Market St, South Melbourne VIC 3205
Website: http://www.deadmanespresso.com.au/
Phone: 03 9696 3912
Trading Hours: Mon-Fri: 7am-4pm, Sat-Sun: 8am-4pm

 

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Mr. Miyagi

Mr. Miyagi - Street view

Mr. Miyagi – Street view

Mr. Miyagi is a Japanese restaurant on Chapel street that embraces traditional Japanese flavours in a modern and unique way. Some of their unusual dishes include the nori taco, tuna tataki pizza and ramen gnocchi. The food is amazing and they have some interesting cocktails and a variety of Japanese beverages available too.

Mr. Miyagi - Venue

Mr. Miyagi – Venue

It has a great vibe about it, super stylish and classy with lots of character.

Mr. Miyagi - On the wall

Mr. Miyagi – Neon light

They have a list of items on sticks, which you can order by the piece. I like when you can order onesies because then you can try one of each or order exactly as many as you want.

Mr. Miyagi - Prawn dawg

Mr. Miyagi – Prawn dawg

We ordered a prawn dawg and as I ate it I immediately wanted another one. It had a juicy prawn mixture, coated in crunchy Orion (Japanese beer) batter on a popsicle stick (easy to eat). It was topped with a spicy jalapeno mayonnaise and sprinkled with furikake. It was awesome. Absolutely delicious! Who needs a corn dog when you can have a prawn dawg.

Mr. Miyagi - Yakitori chicken skewer w spring onion

Mr. Miyagi – Yakitori chicken skewer w spring onion

We had the chicken skewers, which were tasty. It had a sticky yakitori glaze with spring onions.

Mr. Miyagi - Grilled chicken thigh

Mr. Miyagi – Grilled chicken thigh

The grilled chicken thigh was cute. It was little and moist and had crispy skin.

Mr. Miyagi - Black pig gyoza

Mr. Miyagi – Black pig gyoza

The black pig gyoza’s were amazing. The skin of the dumplings were thin and soft and crispy pan-fried on the outside. And the filling was sensational. Pork, soy, chilli, ginger, full of flavour and served with a sesame dipping sauce. Loved them.

Mr. Miyagi - Nori taco

Mr. Miyagi – Nori taco

I love the nori taco, it’s such a great idea. The lightly battered deep-fried nori acts as the perfect taco. It’s flexible and holds its shape when you bite it (like it doesn’t crack and fall apart). It’s filled with sushi rice, grilled salmon belly (soft and flaking apart), spicy napa cabbage, Japanese mayo and chilli oil. So clever I was impressed. They had these nori tacos at the night noodle market last year, which is where i first tried it. Delish!

Mr. Miyagi - Miyagi fried chicken w kewpie mayo

Mr. Miyagi – Miyagi fried chicken w kewpie mayo

The all popular Miyagi fried chicken (MFC) is delicious. Miyagi’s secret spices make this chicken finger lickin’ good. It’s served with kewpie mayo and the delicious deep-fried goodness makes it crunchy on the outside and juicy in the middle.

Mr. Miyagi - Tuna tataki pizza

Mr. Miyagi – Tuna tataki pizza

The tuna tataki pizza was fresh and had really clean flavours. The base was spiced flat bread, which was thin and crispy and covered with a citrusy yuzu caesar cream. The toppings were sliced thinly and placed on top. Rare seared tuna, heirloom tomatoes and shaved jalepenos. It had nice textures and fresh flavours.

Mr. Miyagi - Pumpkin toast

Mr. Miyagi – Pumpkin toast

The pumpkin toast was soft and cake-like. There were thick shards of honeycomb, white chocolate and pumpkin ganache, a sweet and spiced pumpkin ice-cream which had a lovely flavour and a fresh yoghurt sorbet, which was light and fresh and helped cut through the sweet elements.

Mr. Miyagi - Donuts w apple cinnamon jam

Mr. Miyagi – Donuts w apple cinnamon jam

For dessert we tried the doughnut balls w classic apple cinnamon jam. Yum! The doughnuts were crunchy on the outside and fluffy in the middle. And that apple cinnamon jam was scrumptious. You can opt for hot chocolate sauce if you prefer. It also comes with two ice-creams, pistachio and gingerbread. They were nice and creamy and the ginger flavour in the gingerbread ice-cream was quite strong which was great.

Mr. Miyagi is a great place to catch up with friends for dinner and drinks. It’s got a classy but relaxed atmosphere and the staff are nice and friendly. The food is innovative and leaves you inspired.

I heart Mr. Miyagi!

Olives x

Mr. Miyagi
Address: 99 Chapel Street, Windsor VIC 3181
Facebook: http://www.mrmiyagi.com.au/
Phone: 03 9529 5999
Trading Hours: Tue-Sun: 5.30pm-11pm (dinner only)

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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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Gazi

Gazi - Melbourne

Gazi – Melbourne

Gazi is a Greek restauraunt owned by Masterchef’s George Colombaris. It has a modern style menu but incorporates the classics. It has a contemporary spin on traditional Greek food and maintains a home-style feel with the traditional flavours. Tasty indeed.

Gazi - terracotta pot ceiling

Gazi – terracotta pot ceiling

The ceiling is covered in red terracotta pots. It looks really nice and gives that traditional meets contemporary feel, which is also reflected in the style of food.

Gazi - Mati plates

Gazi – Mati plates

They have these really cute evil eye plates.

Gazi - Tzatziki

Gazi – Tzatziki

They had a range of dips, which come with soft and fluffy pita bread. We got the tzatziki, which was absolutely delish.

Gazi - Saganaki w kumquat glyko The saganaki had that crunchy melted cheese on the top and was all soft in the middle. It had a kumquat glyko on top, which was like a sweet zingy sugar syrup which made it even better.

Gazi - Grain saladI adore their grain salad, it has a great texture with all the assorted grains. The pomegranate adds sweetness and the cumin yoghurt livens the dish. Just delicious.

They have a range of souvlakakia, which are small soulakis. The meat is tender and I love that most of them come with chips inside the souva.

Gazi - Falafel souva

Gazi – Falafel souva

We had the falafel one, which is a good veg option, which had falafels, greek yoghurt, chips and parsley. This was a while back, but now I think they have a different veg option, which is a souva with sweet potato keftedes, pumpkin seeds, tahini and pickled onion, which sounds yum too.

Gazi - soft-shell crab souva

Gazi – soft-shell crab souva

I had the soft shell crab souva at the Gazi stall at the taste festival and it was really good. The soft shell crab was nice and crunchy on the outside and perfectly cooked, the honey and mayo added richness and the mint and coriander added a fresh herby kick. It was a real winner.

Gazi - Duck souva

Gazi – Duck souva

The duck souva is fricken amazing! All the souvas are tasty but this one takes the cake. The duck was cooked perfectly and had crispy skin, the poached pears were beautifully sweet and compliment the duck so well. Then there are melty caramalised onions, honey mustard, shoestring fries and parsley. Each bite was heavenly. After I ate it I wanted another. It was my favourite. Yum!

Gazi - Homemade musk sticks

Gazi – Homemade musk sticks

We got the homemade musk sticks. They were hard and tasted just like musk sticks should taste, a nice little sweet.

Gazi - Loukomathes w honey nutella

Gazi – Loukomathes w honey nutella

Loukomathes are sort of like little deep-fried donut balls. They are crunchy on the outside and soft and fluffy in the middle. These ones were drizzled with honey nutella and topped with crushed hazelnuts. It was a honey sweetness with a hint of choc hazelnut. Very sweet but yum.

Gazi - Creme caramel w kataifi and pistachio

Gazi – Creme caramel w kataifi and pistachio

The crème caramel was thick and smooth and delicious. It had fried kataifi on top and was sprinkled with pistachio. The crunchy kataifi was a nice contemporary twist, which made this dish fun to eat.

Gazi - Bombe metaxa

Gazi – Bombe metaxa

The bombe metaxa was chocolate icecream and tsoureki (that sweet greek easter bread) covered in meringue and set alight (love a bit of theatre). The meringue was like a pavlova, fluffy in the middle, the chocolate icecream was in tact it hadn’t melted and the tsoureki was a nice cakey element.

Gazi is a nice place to get together and share some delicious Greek food. It is traditional food with a contemporary twist. I like that the restaurant has great food and a casual feel.

I heart Gazi!

Olives x

Gazi
Address: 2 Exhibition Street, Melbourne VIC 3000
Website: http://www.gazirestaurant.com.au/
Phone: 03 9207 7444
Trading Hours: Mon-Sun: 11.30am til late (everyday)

 

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Tavlin

Tavlin - Laffa bread

Tavlin – Caulfeild

Tavlin is a restaurant in Caulfield that serves delicious and authentic middle-eastern food. Think traditional spices, charcoal grill, fresh bread and authentic dips, sides and salads. The food is full of flavour and it’s a great place to share a home-style meal with friends and family.

Tavlin - Falafel w green tahini

Tavlin – Falafels w green tahini

We had the falafels for entrée, which were delish! They were crispy on the outside and had a nice texture on the inside. They were served with a silky smooth green tahini, which worked perfectly together.

Tavlin - Moroccan beef cigars

Tavlin – Moroccan beef cigars

Then we tried the Moroccan beef cigars. It was spiced beef mince rolled in crunchy filo pastry. They sort of looked like spring rolls and were a tasty starter.

Tavlin - Fried cauliflower

Tavlin – Fried cauliflower

The cauliflower was soft and fried, good to snack on.

photo 5 copy They have a variety of dips available, you can order a single serve or you can order a dip platter of six dips of your choice. We got the dip platter, which came with laffa bread. The laffa bread, was amazing! It was so fresh and fluffy and soft. They have lots of tradional middle eastern dips like hummus, tahini and baba ganoush and then some sides like chatzilim (fried eggplant), Adi’s corn salad, roasted beetroot and mixed pickle. The dips and sides were delicious and full of flavour.

Tavlin - Kofta and chicken shashlik

Tavlin – Kofta and chicken shashlik

For main we ordered a chicken shashlik, a lamb kofta shashlik & Israeli salad. You can order the shashliks individually or in a meal, which comes with chips, hummus, tahini and Israeli salad (fresh cucumber & tomato). They have an eggplant shashlik for the vegetarians and a chicken liver one for those inclined.

Tavlin - Malabi (rose water milk pudding)

Tavlin – Malabi (rose water milk pudding)

For dessert we tried the Malabi, which is a rose water milk pudding w rose syrup & crushed pistachios. It was nice. The milk pudding had sort of a panna cotta texture and a very subtle flavour, which was good because the layer of rose syrup was super sweet. So when eating this one, be sure to get your syrup:pudding ratio right on each spoonful so it’s not too sweet.

Tavlin - Turkish delight ice-cream

Tavlin – Turkish delight ice-cream

The Turkish delight ice-cream was really lovely. It had beautiful fragrant floral taste and the perfect amount of Turkish delight flavour, not too sweet. It also had little gooey bits of Turkish delight through it and the pistachios on top added some texture. Loved it.

Tavlin is a great place to eat some delicious middle-eastern food. The food is authentic and flavoursome. Also the staff are really lovely and they make you feel at home.

I heart Tavlin!

Olives x

Tavlin
Address: 678 Glen Huntly Road, Caulfield South VIC 3162
Website: http://tavlin.com.au
Phone: 03 9972 5666
Trading Hours: Sun-Fri: 11.30am-9.30pm, Sat: 5.30pm-10pm

Operator 25

Operator 25 - Street view

Operator 25 – Melbourne

Operator 25 is a modern brunch restaurant in the city and is the perfect place for all brunch occasions.

Operator 25 - Venue

Operator 25 – Venue

The menu has an assortment of inspired foods from around the world, so everyone is sure to find something to suit their tastebuds. The food is incredible and on top of that, they do a mean coffee.

Operator 25 - Chickpea fritters

Operator 25 – Chickpea fritters

The spiced chickpea fritters are tasty and have a really nice texture. They had lots of whole chickpeas inside each fritter, which was fun. It was served with herb tahini, tomato and cucumber salsa, cottage cheese, chipotle sauce and crisp flatbread, which made every bite different and exciting. We had the addition of thick cut streaky bacon, which was super thick and delicious. Bacon lovers ahoy.

Operator 25 - Balinese pulled pork burger

Operator 25 – Balinese pulled pork burger

The Balinese pulled pork burger is delish! It has a combination of Balinese curry pulled pork and a creamy chilli mayo pulled pork with a cabbage and carrot slaw, fresh coriander and a fried egg. All in amongst a toasted buttery bun. It had loads of really rich indulgent flavours. Ahmazing!! And also the sweet potato fries were really yummy too.

Operator 25 - Chicken Normanby

Operator 25 – Chicken a la normande

The chicken a la normande was nice. The chicken was moist with a thin creamy sauce. It had braised apples, pickled shallots, kipfler potatoes, green beans and an almond crunch. Lots of subtle flavours and good textures too.

Operator 25 - ginger & date bread w banana mascarpone

Operator 25 – ginger & date bread w banana mascarpone

We shared a serving of the ginger & date bread w banana mascarpone, pomegranate sauce & salted milk crumb. OMG it was freakin’ delicious! It was like the texture of a moist banana bread but sticky like a sticky date pudding. The warm tones of ginger and the sticky sweetness were so yum. There were also little pieces of candied ginger that give you extra pops of that sweet ginger. Then on top there were caramalised banana slices and banana mascarpone which had fresh banana through it. This was absolutely a stand out dish. It’s a perfect meal to eat in the cold weather because it has a warming and comforting effect. So delicious!

Operator 25 - action shot

Operator 25 – action shot

Action shot, pouring the sweet sweet sauce. The banana mascarpone lightened the dish with the fresh banana flavour and the milk crumb added texture. All the flavours went wonderfully together.

Operator 25 - Coffee

Operator 25 – Coffee

They make a really yummy coffee, which btw went absolutely perfectly with the ginger and date bread. Ok so I’m obviously a little obsessed with this ginger and date bread but it was just so delicious.

There is a good variety on the menu and lots of amazing dishes to try. I already want to go back to try the elderflower sago w chia seeds, rhubarb and strawberry compote, white chocolate foam and freeze dried mango. It looked so delicate and delicious. All of the food was amazing and presented beautifully. It’s the perfect place for brunching adventures and also a good stop for some great coffee.

I heart Operator 25!

Olives x

Operator 25
Address: 25 Wills Street, Melbourne VIC 3000
Website: http://www.operator25.com.au/
Phone: 03 9670 3278
Trading Hours: Mon-Fri: 7am-4pm, Sat-Sun: 9am-4pm

Operator25 on Urbanspoon

Mamasita

Mamasita - Melbourne

Mamasita – Melbourne

On the top end of Collins street, this restaurant is hidden upstairs with only a door and a sign to indicate it’s existence. Mamasita has been around for a long time but still has people queuing out the door for dinner. The food is delicious and served pretty quickly. Plus they have a range of specialty tequilas. For lunch it is a bright sunlit space and for dinner it is a dimly lit space with more of a bar like atmosphere. Mexican food at it’s finest.

Mamasita - Chargrilled corn

Mamasita – Street-style chargrilled corn

Street-style corn is always a crowd pleaser. This chargrilled corn on the cob is covered in delciousness like chipotle mayo, grated queso cheese, paprika and lime. Cheesy, creamy, spicy and zesty all in one. Yum!

Mamasita - Softshell tiger prawns w serrano salsa

Mamasita – Softshell tiger prawns w serrano salsa

The butterflied soft-shell tiger prawns were amazing! The prawns were cooked perfectly and the chargrill brought out the sweetness in the prawn. They were full of flavour and the Serrano salsa had quite the kick. The salsa was fresh and quite hot (delicious hot) and was topped with fresh coriander. Loved these so much, had to order more.

Mamasita - Duck tostaditas

Mamasita – Duck tostaditas

The tostaditas are a good starter to share especially if you’re out having a drink with a bunch of friends. They are crunchy round corn tortilla chips (like crispy taco crunch) with different toppings. We had the duck carnitas (shredded duck) & pineapple with black-bean puree & habanero cream sitting on a bed of red cabbage. They are easy to eat and absolutely delish.

Mamasita - Pork belly

Mamasita – Guajillo braised pork belly

The Guaijllo braised pork belly was so soft it melts in your mouth. It was covered in a delicious spicy moreish sauce and topped with creamy habanero cream and fried parsley. It was incredible and full of flavour. The chargrilled lime helped balance the rich flavours. Super tasty.

Mamasita - Chorizo tortilla

Mamasita – Chorizo tortilla

We tried the wheat tortilla filled with chorizo, potato & mexican cheese, queso fresco & jalapeño crema. It was nice. The jalepeno cream was not very hot so we ordered a side of spicy salsa for dipping.

Mamasita - Crispy skin chicken w red mole

Mamasita – Crispy skin chicken w red mole

The crispy skin half chicken w red mole was interesting. The sauce was thick and you can taste the chocolate and chilli flavours. It had a nice smooth texture to eat with the tender chicken.

Mamasita - Three milk sponge cake

Mamasita – Three milk sponge cake

The three milk sponge cake was a soft wet (soaked in milk) sponge cake, really creamy, moist and delicious. There was a scoop of passionfruit sorbet, sweet pieces of mango, tart blueberries and meringue, which added some texture. All these different elements complimented the cake and made this dish exciting.

Mamasita - Chocolate orange flan

Mamasita – Chocolate orange flan

The chocolate and orange flan had a thick and smooth consistency. It was creamy and indulgent. It had a nice almond praline for some crunch.

Mamasita - Sweet corn ice-cream w salted caramel popcorn

Mamasita – Sweet corn ice-cream w salted caramel popcorn

The sweet corn ice-cream w salted caramel popcorn is a popular dessert. It has a subtle sweet corn flavour and is a good finish to the meal after eating lots of intense flavours.

Mamasita serves up remarkable Mexican food in a modern way. They use a variety of traditional Mexican chillies and ingredients to create quality dishes. And btw most of the menu is gluten free, so winning for the GF peeps. The food is delicious and served quickly and the staff are lovely. This place is always busy for dinner so you might have to wait a little to be seated. If patience isn’t your thing, you could maybe try a weekday lunch for a lesser waiting time.

I heart Mamasita!

Olives x

Mamasita
Address: Lvl 1, 11 Collins Street, Melbourne VIC 3000
Website: http://mamasita.com.au/
Phone: 03 9650 3821
Trading Hours: Mon-Thu:12pm-12am,Fri:12pm-2am,Sat:12.30-2am,Sun:12.30-10pm

Mamasita on Urbanspoon

Sezar Restaurant

Sezar restaurant - Melbourne

Sezar restaurant – Melbourne

Sezar is a modern-style Armenian restaurant hidden down a Melbourne lane-way. They take the traditional flavours and techniques of Armenian cuisine and create delicious contemporary dishes that are great for sharing.

Sezar restaurant - Sezar express - Raspberry cocktail

Sezar restaurant – Sezar express – Raspberry cocktail

 

We had these delicious cocktails that went down a treat. The sezar express, they had gin, raspberry puree, fresh lime and freeze-dried berries sprinkled on top. Deelicious!

Sezar restaurant - Oysters w compressed apple & anise

Sezar restaurant – Oysters w compressed apple & anise

The oysters were a perfect starter, the compressed apple and anise liven your palette but in a subtle way so the fresh oyster taste is not lost.

Sezar restaurant - Air-dried beef and quail egg on toasted brioche

Sezar restaurant – Air-dried beef and quail egg on toasted brioche

The bastourma (air dried beef) & egg was so yum I could have eaten a whole plate to myself. They were mini rounds of toasted buttery brioche w garlic jam. Then there was a fried quail egg (sunny side up) and a rolled piece of air-dried beef (mmm salty). The oozing yolk was creamy and rich and decadent.

Sezar restaurant - Spinach and feta boreg w Aleppo mayo

Sezar restaurant – Spinach and feta boreg w Aleppo mayo

The spinach & feta boreg are a good veg option. They were like little spring rolls filled with spinach and feta, served with Aleppo mayo (spicy capsicum mayo).

Sezar restaurant - Chicken wings w pomegranate glaze

Sezar restaurant – Chicken wings w pomegranate glaze

The twice-cooked chicken wings were a hit. They had a sweet sticky pomegranate glaze with some scattered pomegranate seeds about the plate with crushed pistachios and fresh coriander sprinkled on top. Chicken wings are always a crowd pleaser.

Sezar restaurant - Spanner crab manti (Armenian dumplings)

Sezar restaurant – Spanner crab manti (Armenian dumplings)

The spanner crab manti were these Armenian dumplings covered with a creamy sumac yoghurt & chilli oil. They were very creamy and the crab flavour was prominent.

Sezar restaurant - Cured ocean trout w apple and fennel salad

Sezar restaurant – Cured ocean trout w apple and fennel salad

The cured ocean trout was divine, it was thinly sliced and melted in your mouth. The apple & fennel salad complemented the oily trout and the crème fraiche & roe added richness to the meal. This dish was really lovely.

Sezar restaurant - Grain salad w labne

Sezar restaurant – Grain salad w labne

The grain salad had a combination of grains with toasted pumpkin seeds, almonds, and sour cherries. It had a creamy labne to bring it all together.

Sezar restaurant - Kataifi wrapped braised lamb w sesame mayo

Sezar restaurant – Kataifi wrapped braised lamb w sesame mayo

The kataifi wrapped braised lamb was delicious. The fried kataifi had crispy wispy bits that were awesome with the soft braised lamb neck centre. The spots of sesame mayo went perfectly with this dish. Yumness!

Sezar restaurant - BBQ wagyu w garlic yoghurt and lavash

Sezar restaurant – BBQ wagyu w garlic yoghurt and lavash

The BBQ wagyu beef tenderloin was rare and pink in the middle. It was marinated in aromatic spices and was so so tender. It went so well with the garlic yoghurt & lavash a soft Armenian flatbread.

Sezar restaurant - BBQ king brown mushrooms w Isreali cous cous

Sezar restaurant – BBQ king brown mushrooms w Isreali cous cous

The BBQ king browns mushrooms were really tasty and they were paired with toasted Israeli cous cous, sujuk & sweet potato puree. It had a nice earthy flavour.

Sezar restaurant - Almond milk panna cotta w slow-cooked pear and honeycomb

Sezar restaurant – Almond milk panna cotta w slow-cooked pear and honeycomb

The almond milk panna cotta was a beautiful texture and was a nice subtle flavour to go with the slow cooked pear and honeycomb. It was topped with toasted almonds & persian fairy floss. Very pretty.

Sezar restaurant - Vanilla parfait rolled in pistachio and sugar syrup

Sezar restaurant – Vanilla parfait rolled in pistachio and sugar syrup

The vanilla parfait was rolled in nuts and drizzled with sweet rosewater syrup. It was nice. Then there were pistachio cakes, which were really moist (like a syrup cake) and had a strong pistachio flavour.

Sezar restaurant - Chocolate Marquis w cherry sorbet

Sezar restaurant – Chocolate Marquis w cherry sorbet

The chocolate Marquis was like a rich and dense chocolate mousse with chocolate crumb. The sour cherry sorbet had a really subtle cherry flavour.

Sezar restaurant - New style baklava

Sezar restaurant – New style baklava

The new style baklava was an ice-cream sandwich twist on the traditional middle-eastern sweet baklava. It was my fave dessert. Quenelles of walnut toffee ice-cream between two layers of filo pastry drizzled with a salted caramel sauce with crushed nuts on top. It had all the flavours of baklava but in different form, very clever.

Sezar restaurant creates contemporary style dishes but has maintained the flavours and the essence of traditional Armenian cuisine. A great place to down some tasty cocktails and share some fabulous food.

I heart Sezar restaurant!

Olives x

Sezar Restaurant
Address: 6 Melbourne Place, Melbourne VIC 3000
Website: http://sezar.com.au/
Phone: 03 9663 9882
Trading Hours: Mon-Thur: 12.30-3pm (lunch), 5.30pm-10.30 (dinner)
Fri:12.30-3pm (lunch), 5.30pm-11.30 (dinner), Sat: 5.30-11.30pm, Closed Sunday.

Sezar on Urbanspoon

Note: Olive Sundays was invited as a guest to Sezar restaurant.

 

Beer Deluxe – Federation Square

Beer deluxe - Federation Square

Beer deluxe – Federation Square

Beer deluxe is a great place to have drinks and delicious food. The menu is cleverly thought out with a creative twist on some well-known favourites. With passionate and friendly staff, gourmet style bar food and a massive variety of beverages, this place makes for the perfect venue for after work drinks and eats.

Beer deluxe - Beer tasting paddle

Beer deluxe – Beer tasting paddle

The beer paddle is a great way to taste a range of beer and they have lots o’ beer available so it’s fun to try a few different ones. I had a pilsner which was a nice light beer, another one I liked was the stone and wood which had a passionfruit flavour and there was another one with grapefruit citrus tones that was yum but eeek I’ve forgotten the name. There was also a darker beer with a rich caramel flavour, which went well with the caramelised pork belly.

Beer deluxe - Pork belly w lime caramel

Beer deluxe – Pork belly w lime caramel

The pork belly was delicious. It was chunks of pork belly w lime caramel. It was sticky caramelised pork belly, full of flavour and melted in your mouth. The lime helped balance the richness. Delish!

Beer deluxe - Chicken & goats cheese sausage rolls w beetroot and fig paste

Beer deluxe – Chicken & goats cheese sausage rolls w beetroot and fig paste

The sausage rolls were filled with chicken and goats cheese and the pastry was soft and flaky sprinkled with black sesame seeds. And they were sitting on beetroot and fig paste. The savoury elements of chicken and cheese went really well with the sweet beet and fig paste. Good flavour combinations.

Beer Duluxe - Lemon myrtle pepper squid w lime mayo

Beer Duluxe – Lemon myrtle pepper squid w lime mayo

The lemon myrtle and peppery fried squid was soft and zesty. It was served with a creamy lime mayo that added that comfort food touch.

Beer deluxe - Pulled pork sliders

Beer deluxe – Pulled pork sliders

The little pulled pork sliders were delicious. The pork was soft, the pickled onion added freshness and the cute little brioche buns were deliciously buttery. Based on that mini version, I’ll definitely be back to try one of their full sized burgers very soon. They also have mini wagyu sliders, so adorable.

Beer Duluxe - Southern style chicken ribs w plum sauce

Beer Duluxe – Southern style chicken ribs w plum sauce

The southern style chicken ribs were tasty and the sweet n sour plum sauce was a good accompaniment.

Beer deluxe - Lamb neck nachos

Beer deluxe – Lamb neck nachos

The lamb neck nachos were amazing. They had yummy corn chips with a generous amount of shredded lamb neck, the right amount of cheese with fresh salsa on top. They were so tasty.

Beer Duluxe - Lots o' lamb nachos

Beer Duluxe – Lots o’ lamb nachos

Nachos with the additional of lamb neck made it greater than your average nachos, much more flavoursome and moorish.

Beer deluxe - Fried camembert w blackberry beer

Beer deluxe – Fried camembert w blackberry beer

For dessert we had filo wrapped baked Camembert cheese, drizzled with honey and served with peppery crackers. We had this with a blackberry beer, which was yum. I think cider lovers would like this one, It was more like a blackberry cider.

I don’t usually like dark beers but we ended up trying a dark beer that sort of tasted like an espresso coffee, which I liked. I was thinking it would go so well with a chocolate cake or something. Our waiter Leo was really lovely and guided us through the different beers. There are different beers that go well with different foods, sort of like beer pairing. We always liked beer but definitely more so after our visit to Beer Deluxe.

The menu has the bar food classics covered but with a gourmet twist. It’s definitely the kind of food you want to eat with a beer in one hand. The menu is exciting and the quality of food takes bar food to the next level.

I heart Beer Deluxe!

Olives x

Beer Deluxe
Address: Between NGV Atrium & ACMI, Cnr Swanston st & Flinders st,
Federation Square, Melbourne VIC 3000
Website: beerdeluxe.com.au
Phone: 03 9663 0166
Trading Hours: Mon-Sun: 7am-11pm

Beer DeLuxe on Urbanspoon

Note: Olive Sundays was invited as a guest to Beer Deluxe.

The Railway Hotel – Highline Restaurant

The Railway Hotel - Highline - Windsor

The Railway Hotel – Highline Restaurant – Windsor

Highline Restaurant is a fine dining restaurant that uses local produce to create an exciting and Australian inspired menu. It’s located upstairs at the railway hotel in Windsor. The ingredients are top quality and sourced from local providers. It definitely celebrates and embodies the paddock to plate concept. Simon Tarlington is the man behind the menu and he takes you on a journey with every mouthful.

The Railway Hotel - Highline - Venue

The Railway Hotel – Highline Restaurant- Venue

The venue décor has a modern vibe and there is a fireplace on the back wall and has comfy seating spaces. The menu was presented in an envelope, sealed with a red wax stamp, which was an elegant touch.

The Railway Hotel - Highline - Farmhouse snacks

The Railway Hotel – Highline Restaurant – Farmhouse snacks

We started the meal with some farmhouse snacks, which were presented on a wooden board with pieces of chorizo, salami and oysters. The meats were tasty and the oysters were an interesting rendition of a Kilpatrick oyster. There were smoky chunks of bacon at the bottom with a dehydrated oyster on top. The smokiness complimented the texture of the oyster.

The Railway Hotel - Highline - Warm bread and Koojong Valley olive oil

The Railway Hotel – Highline Restaurant – Warm bread and Koojong Valley olive oil

Warm bread was served in a cute little mesh bag with a side of Koojong Valley olive oil and salt.

The Railway Hotel - Highline - Variations of prawn and pumpkin

The Railway Hotel – Highline Restaurant – Variations of prawn and pumpkin

The first starter was ‘variations of prawn and pumpkin.’ The delicate flavours and textures worked in complete harmony. Each element on the dish had its own character and no element overpowered the other. The pumpkin puree was so smooth and full of flavour, the thinly sliced disks of pickled pumpkin added a bit of crunch and acidity, the poached prawns were perfectly cooked and the prawn fluff had an intense prawn flavour and a subtle light and rough texture. The aroma of the prawn and pumpkin broth was enticing. It was a beautiful start to the meal.

The Railway Hotel - Highline - Rabbit terrine

The Railway Hotel – Highline Restaurant – Rabbit terrine

Next up was the rabbit terrine. It had a full-bodied hearty flavour and was made really well. There was a beautifully cooked pink piece of rabbit in the centre. It was rolled in radicchio, which added a little bite of bitterness and the pickles were good to cut through the full-bodied flavour of the terrine. The side of shredded cucumber added freshness and the fresh figs added a light sweet flavour. It was topped with super thin buckwheat crisps.

The Railway Hotel - Highline - Sauce pouring action shot.

The Railway Hotel – Highline Restaurant – Sauce pouring action shot.

Then there was duck. This was one of my faves. There was a slice of perfectly roasted Gippsland duck breast (so tender) with crispy skin and shredded duck leg with a caramelised top. Yes you heard correctly, this juicy duck leg stack had a bruleed top. You could crack your spoon into the top like a crème brulee. It was sweet and juicy, amazing!

The Railway Hotel - Highline - Gippsland Duck and root vegetables

The Railway Hotel – Highline Restaurant – Gippsland Duck and root vegetables

There were some colourful root vegetables to accompany the duck and the celeriac puree was silky and smooth. The liquorice dust had a great flavour and was deliciously subtle and there was these super thin crispy, wispy carrot bits that added texture. The duck jus brought all of the elements together. It was marvellous.

The Railway Hotel - Highline - Oak Valley Lamb

The Railway Hotel – Highline Restaurant – Oak Valley Lamb

The Oak Valley lamb was divine. It was so tender. It melted in your mouth because it was so tender. It was delicious. Did I mention it was tender? The celeriac and smoked chestnuts added a fresh crunch to the meal. And the lamb jus amplified the flavour of the lamb. There were three strips of lamb bacon, which were delicious. It had that smoky bacon flavour, it was interesting to have a different type of bacon. It was delish! The slices of pickled quince were sweet and sour and the celeriac puree was creamy. They were fantastic with the lamb.

The Railway Hotel - Highline - Choc-mandarin obsession

The Railway Hotel – Highline Restaurant – Choc-mandarin obsession

For dessert we had the ‘choc-mandarin obsession.’ The chocolate was sourced from the Daintree rainforest in north QLD which is a chocolate farm in oz. The chocolate mousse was so smooth. It was full of flavour and not too sweet. The crumb was a combination of chocolate and dehydrated mandarin. There was different size bits in the crumb which created an exquisite mouthfeel with a bit of chew. There were bits of mandarin jelly, which were bursts of intense mandarin flavour and cheeky bits of fresh mandarin pieces in amongst the crumb. There were thin chocolate shards placed on top, which were super thin and crispy. Yum! The chocolate shards looked like branches from a tree emerging from the chocolate crumb.

The Railway Hotel - Highline - Passionfruit jellies

The Railway Hotel – Highline Restaurant – Passionfruit jellies

We finished our meal with little squares of passion fruit jelly, which had a beautiful passionfruit flavour and was coated in a floral maybe lavender sugar.

They have a lovely wine selection so you can get your degustation on and pair a glass of wine with each of your meals. The ingredients used are from local providers and are of the finest quality, so the menu will often change depending on what’s in season. It was a nice escape. Even though the location was close to home, the dining experience made me feel like I was far away at a winery somewhere.

I heart The Railway Hotel – Highline Restaurant!

Olives x

Highline Restaurant
Address: 29 Chapel Street, Windsor VIC 3181
Website: https://www.therailway.com.au
Phone: 03 9510 4050
Trading Hours: Mon-Sat: 6pm til late

Highline on Urbanspoon

Note: Olive Sundays was invited as a guest to the railway hotel – Highline restaurant.