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Here at Olive Sundays there have been a few changes behind the scenes and we are pleased to show you our new website.

What this means is we will not be posting on www.olivesundays.wordpress.com anymore, instead we will be posting lots of delicious things on our new website www.olivesundays.com.

So to continue your subscription with Olive Sundays you will need to follow us again on the new website where we will be writing heaps of mouth watering content for you all in the future.

Follow this link to go to the new site www.olivesundays.com

Thanks for your support!

I heart olivesundays.com!

Olives x

Haagen-dazs Pop-up Melbourne

Haagen-Dazs Melbourne popup - Federation Square

Haagen-Dazs Melbourne popup – Federation Square

It only takes one mouthful of ice-cream for you to fall in love with Haagen-dazs. It’s smooth, creamy and the flavours are incredible. What makes it even more loveable is that each flavour is carefully crafted with pure ingredients, which makes the flavours more intense, real tasting and full of flavour. None of that syrup or fake flavouring stuff and by golly it makes a difference. Haagen-dazs is visiting Melbourne and have created a little pop up restaurant at Federation square so best you be making a trip down there soon. It’s only here for a couple more weeks and it’s definitely worth the visit.

Haagen-Dazs Melbourne popup - Inside

Haagen-Dazs Melbourne popup – Inside

They have a little shed set up at Federation square where you can sit down and enjoy your ice-cream in a booth.

Haagen-Dazs Melbourne popup - Outside

Haagen-Dazs Melbourne popup – Outside

Or you can sit outside in the sun amongst the park like atmosphere with the white chairs, big umbrellas and astroturf. Either way the icecream is awesome and your seating choice with not effect the quality of your icecream.

Haagen-Dazs Melbourne popup - All the icecream

Haagen-Dazs Melbourne popup – All the ice cream

We tried the Belgian chocolate which had a beautifully intense dark chocolate flavour. It was like eating quality chocolate in ice cream form. It was rich and velvety.

Haagen-Dazs Melbourne popup - Strawberries and cream

Haagen-Dazs Melbourne popup – Strawberries and cream

The strawberries and cream was amazing. I loved it. They use strawberries that are picked in their peak season so the strawberries are irresistible. It literally tasted like the strawberry ice-cream you get at a strawberry farm.

Haagen-Dazs Melbourne popup - Salted caramel

Haagen-Dazs Melbourne popup – Salted caramel

The salted caramel had little bits of caramel throughout the icecream and was topped with a sticky caramel and salted butter sauce. The caramel had a lovely flavour not too sweet, not too salty, just right.

Haagen-Dazs Melbourne popup - Macadamia nut brittle

Haagen-Dazs Melbourne popup – Macadamia nut brittle

The macadamia nut brittle was vanilla icecream with toffee dipped macadamias. We all know vanilla and macadamia work, creamy and creamy. It was smooth with a bit of crunch.

Haagen-Dazs Melbourne popup - Mint choc love

Haagen-Dazs Melbourne popup – Mint choc love

I’m big on choc mint, it’s one of my fave flavours so I was so happy to see it was one of the twelve flavours touring Australia. But they do it a little differently at Haggen-dazs and it is absolutely delicious. They have actual pieces of spearmint leaves and chunks of chocolate fudge throughout the minty icecream. Love love love!

The caramel biscuit and cream was a caramel icecream with pieces of crunchy speculoos biscuit pieces. Kind of like cookies and cream with caramel icecream and caramel biscuits.

Haagen-Dazs Melbourne popup - Melted

Haagen-Dazs Melbourne popup – Melted

We went to the Haagen-dazs POP up after going to the Andy Warhol and Ai Wei Wei POP art exhibition at NGV. So naturally when i looked at my almost finished plate of Haagen-dazs instead of seeing melted ice cream, i saw but a masterpiece. A piece i call ‘pop n daz’ ice cream on cardboard plate.

All of the flavours were super delicious and it makes me sad they wont be around for long. Also unlike some places that only take cash, this place only takes card, so bring your debit/credit card along. This Melbourne pop-up is open until the 16th of April and then it heads onto Sydney so make it down there some time now. And if you’re like me and already feeling a bit of separation anxiety, maybe stock up with a few take home tubs to eat when they leave.

I heart Haagen-dazs!

Olives x

Haagen-dazs Pop Up
When: 11th March 2016 – 16th April 2016
Where: Federation square (opposite flinders st. mac store)
Website: https://haagendazs.com.au/

Sabai

Sabai Thai Restaurant - RIchmond

Sabai Thai Restaurant – RIchmond

A modern take on traditional Thai food is what Sabai is all about. The husband and wife duo have innovated a new and creative menu that excites. The food is bold, balanced and presented with style. And did I mention totally delicious?

Sabai - Venue

Sabai – Venue

In Thai, Sabai means to be chill. And the relaxed atmosphere supports that vibe where you can pop in to eat for a little or a long time. You can spend time with your loved ones eating and relaxing. In fact this has now sparked my new mantra. Eat and be chill. Yep I like it.

Sabai - Soft shell crab sliders

Sabai – Soft shell crab sliders

The soft shell sliders were super cute. The mini buns were filled with crispy soft shell crab and a fresh apple slaw. I was worried I might get full on these because bread, but luckily the buns were fairly light so it wasn’t too filling. A great start to the meal. The only issue was deciding who got to eat the third slider out of the two of us.

Sabai - red curry pork ribs

Sabai – red curry pork ribs

Slow cooking does wonderful things to meat, which is why the pork baby back ribs were melt-in-your-mouth and were falling of the bone. The ribs were covered in a tasty red curry glaze, which was amazing with the pork. It was absolutely delicious.

Sabai - Duck salad

Sabai – Duck salad

When the duck salad came out I was in awe of its beauty. It was a colourful rainbow garden of deliciousness. The slices of duck were tender, the vegies were crisp and the herbs were fresh. The sauce had a lovely savoury zing and then there was the caramel popcorn. What? Yes you read correctly, caramel popcorn. It totally worked because it allowed me to add a bit of sweetness as I pleased. Granted I initially want to just eat all of the caramel popcorn on its own, but I found that throughout the dish I could add a pop of sweetness to enhance the flavour. It was awesome.

Sabai - Crispy barramundi

Sabai – Crispy barramundi

The barramundi was cut into bitesized chunks, battered and fried. It was accompanied with a fresh herb and apple salad and a sweet and sour dressing with chilli and lemongrass. There were lots of punchy flavours; a great balance of sweet, sour, salty and spicy.

Sabai - Lamb shank massaman curry

Sabai – Lamb shank massaman curry

We were impressed when the lamb massaman hit the table. There was a big slow braised lamb shank sitting in the middle. The meat was soft and juicy and the curry was full of flavour. It had potatoes and cashews and a calming cinnamon flavour. It was delish. I liked that it had bold flavours but was light and not overly creamy or sweet. It came steamed rice and roti. Yum.

Sabai - homemade coconut icecream

Sabai – homemade coconut icecream

Now onto dessert. They make their own coconut ice-cream in-house and it’s super smooth and taste like fresh coconut. It’s served with a tropical assortment of jackfruit, lychee jelly and red syrup soaked water chestnuts.

Sabai - Thai tea panna cotta

Sabai – Thai tea panna cotta

The Thai tea panna cotta had that lovely sweet condensed milk tea flavour and was balanced with the tartness of the crushed frozen berries, fresh coconut and a little sprig of mint.

Sabai - Affogato w mini magnum

Sabai – Affogato w mini magnum

The affogato was unlike any affogato I had seen before. Instead of a scoop of ice-cream, there was a mini Magnum almond sitting in my Kahlua spiked espresso topped with toasted coconut. When you first pick up the mini magnum the chocolate is all melted and it is so good.

Each dish had a modern twist on Thai cuisine but the traditional Thai flavours were all there. It was full of flavour and presented with style.

I heart Sabai!

Olives x

Sabai Thai Restaurant
Address: 460 Church St, Richmond VIC 3121
Website: http://sabairichmond.com.au/
Phone: 03 8528 6884
Trading Hours: Mon-Fri: 11.30am-9.30pm Sat-Sun: 4pm-9.30pm

Sabai Menu, Reviews, Photos, Location and Info - Zomato

Changz Canteen

Changz canteen - Elsternwick

Changz canteen – Elsternwick

Changz canteen is an awesome place where you can catch up with friends for some burgers and bevvies. They are located in Elsternwick and do a mean cheesey. They do burgers but also have other tasty bits and pieces. And keep an eye out for their chilli sauces that are made in house. They are more tasty rather than burn your face off hot and are super delish. Changz has a laid-back atmosphere but the food is quality. My favourite kind of place.

Changz canteen - Venue

Changz canteen – Venue

It’s a casual dining space with a relaxed vibe and some cool stencils on the wall. They have share tables for larger groups and outdoor seating out front for good weather days.

Changz canteen - Cheesey

Changz canteen – Cheesey

The standard cheesey was delish. The beef was juicy, the pickles were sliced super thin, the cheddar cheese was melting, the onion was finely diced and Changz sauce brought it all together which was like a red chilli mayo (not hot).

Changz canteen - Fried chicken ribs w aioli

Changz canteen – Fried chicken ribs w aioli

The chicken ribs were deep-fried, delicious and crunchy and were served with aioli, sesame seeds and spring onions. The chicken was moist and tender. They come in a serve of three or nine. I got three on this occasion but I could have easily devoured nine. Loved them.

Changz canteen - Spicy fries

Changz canteen – Spicy fries

The spicy fries were great. Firstly I love shoestring chips so that was an easy win but then they were coated in a delicious chilli salt which made them even better. The chilli salt is made out of their house made red habanero sauce, which explains why they’re so tasty.

Changz canteen - Double chilli cheeseburger

Changz canteen – Double chilli cheeseburger

We also had the double chilli cheeseburger, which was good too. It’s the kind of place that lets you create your own monster of a burger so if you like to customize you can. Extra bacon, additional patties, chicken bricks, jalepenos etc.

Also they have some beverages available. An apple Somersby cider with my burger, yes please. The staff were lovely and the food was awesome. Gotta love a good cheesey.

I heart Changz Canteen!

Olives x

Changz Canteen
Address: 256 Glen Eira Rd, Elsternwick VIC 3185
Phone: 03 9077 0353
Website: http://changzcanteen.com.au/
Trading hours: Mon-Thu: 12pm-9pm, Fri-Sun: 12pm-10pm

Changz Canteen Menu, Reviews, Photos, Location and Info - Zomato

Shimbu

Shimbu - East Brunswick

Shimbu – East Brunswick

Shimbu is a Tibetan restaurant recently opened on Lygon St in East Brunswick. They serve a combination of traditional and modernised Tibetan food and all of it will make your mouth water.

Shimbu - Bar

Shimbu – Bar

The venue is modern and they have some traditional Tibetan artwork and masks on the wall, which further expresses the traditional/modern feel.

Shimbu - Lychee cocktails

Shimbu – Lychee cocktails

They have a range of cocktails that are sweet, sour and refreshing. We had the lychee ones that were actually not overly sweet and were dangerously easy to drink.

Shimbu - Momos

Shimbu – Momos

Momos are Tibetan dumplings; they can be steamed or fried. The steamed ones were filled with a tasty beef filling and are carefully crafted into a shell shape. The fried dumplings were basically the love child of a Shanghai dumpling and a samosa. It looked like a Shanghai dumpling that had been deep-fried but was filled with curried beef and potato. hey had veg dumplings too.

Shimbu - SFC - Shimbu fried chicken

Shimbu – SFC – Shimbu fried chicken

The Shimbu fried chicken aka SFC was great. They were boneless chicken strips that were super crunchy on the outside and super juicy on the inside. They use chicken thigh, which explains the extra juicy part. And they were served with two sauces. A soy and a tomato relish.

Shimbu - Salad

Shimbu – Salad

The roasted sesame salad was some leafy greens with a sesame sauce topped with sesame seeds. A good side dish.

Shimbu - Spicy pork belly

Shimbu – Spicy pork belly

The spicy pork belly was cut into little slices and coated in a sticky sauce that packed a punch. It had a good kick of chilli and the pork bits were fatty and wonderful.

Shimbu - Coconut chicken curry

Shimbu – Coconut chicken curry

The bedhai coconut curry with chicken was light and fragrant. The chicken was moist and the curry had a good balance of flavours. One of my faves.

Shimbu - Honey beef curry

Shimbu – Honey beef curry

The nyamo kyurmo was honey beef in a tomato-based sauce. The honey and beef married perfectly and created a caramel beef flavour. The slices of beef were tender and the sauce was balanced well and had fresh herbs through it. It was delish.

Shimbu - Vegetables and vermicelli

Shimbu – Vegetables and vermicelli

The mixed vegetables were stir-fried in soy and were served with vermicelli noodles. It was a lovely light noodle dish.

Shimbu is a stylish Tibetan restaurant sharing tasty family recipes. And if you’re not sure what to order, they have the feed me banquet which will definitely leave you food coma-ing.

I heart Shimbu!

Olives x

Shimbu
Address: 58 Lygon Street, East Brunswick
Phone: 0405 319 161
Facebook: www.facebook.com/shimbu
Trading Hours: Tue-Sun: 5pm – 10.30pm (closed Monday)

Shimbu Tibetan Restaurant & Bar Menu, Reviews, Photos, Location and Info - Zomato

Son In Law

Son in law - Son in law eggs

Son in law – Collingwood

Son in law is a Thai restaurant in Collingwood that serves traditional Thai dishes with a modern twist. They have some creative fusion dishes like soft-shell crab green curry and fish patty sliders but they also have the more traditional dishes like tom yum and pad thai. We walked in hungry and left with big smiles on our faces. The food was amazing. And those son in law eggs….yum!

Son in law - Coca cola in cute jars

Son in law – Coca cola in cute jars

Drinks in jars. Love it.

Son in law - Roti w satay sauce

Son in law – Roti w satay sauce

Roti with satay sauce, always a good starter or side.

Son in law - Fried chicken ribs

Son in law – Fried chicken ribs

The fried chicken ribs were super crunchy and were topped with fresh chilli and spring onions. They came with a side of tangy nam jim jaew for dipping.

Son in law - Tamarind salad

Son in law – Tamarind salad

The tamarind salad was sweet, salty, sour and crunchy. It had green apple and pickled carrot and crispy noodles, crunchy been shoots and sweet toasted coconut. The combination of flavours totally worked.

Son in law - Son in law eggs

Son in law – Son in law eggs

The son in law eggs were my fave. It is said that a mother in law would serve these eggs to her son in law if she felt he needed to treat her daughter better. Without the exchange of words, this dish expresses to the son in law that he needs to pull his socks up. Pretty funny because my mum ordered two serves. And also they are so yum, so if i was the son in law i would act up all the time just so i can keep eating son in law eggs. These were sensational with the creamy yolk, sour tamarind sauce, heat from the fresh chilli and the freshness from the onions and micro herbs. Absolutely delish! Loved them.

Son in law - Lamb massaman

Son in law – Lamb massaman

The lamb massaman curry looked amazing. It came out with a big lamb shank topped with a stick of cinnamon, a star of aniseed and roasted cashews. The meat was tender it tore apart effortlessly and sweet potato was a twist to the classic massaman. The flavours complimented the lamb beautifully.

Son in law - Green curry w soft-shell crab

Son in law – Green curry w soft-shell crab

The soft-shell crab green curry was just as impressive. The crispy, battered, deep-fried soft-shell crab was placed upright, vertically emerging from a sea of green curry. The spicy, coconut, and thai basil flavours went perfectly with the soft-shell crab and I loved that it was unique.

Son in law - Tempura broccoli and cauliflower

Son in law – Tempura broccoli and cauliflower

The tempura broccoli and cauliflower was nice.

Son in law - Vegetarian spring rolls

Son in law – Vegetarian spring rolls

The vegetarian spring rolls were nice and crunchy and came with a sweet chilli sauce.

Son in law - Chicken skewers

Son in law – Chicken skewers

The grilled chicken skewers were marinated with a sweet smokey Thai sauce and topped with fresh chillies and spring onions.

Son in law - Tofu betel leaf bites

Son in law – Tofu betel leaf bites

The tofu betel leaf bites were cute. They had strips of tofu, peanuts, mint, lime, roasted coconut and tamarind sauce.

Son in law - Vegetarian pad thai noodles

Son in law – Vegetarian pad thai noodles

The vegetarian pad thai noodles were tasty in a well balanced spicy sauce.

Son in law - Twiced cooked pork belly

Son in law – Twiced cooked pork belly

The twice cooked pork belly was thinly sliced and covered in a sweet, and sticky chilli jam with green beans, been shoots and kaffir lime leaves.

Son in law - Nutella and marshmallow puffs

Son in law – Nutella and marshmallow puffs

For dessert they had these deep-fried puff pastries filled with Nutella and a bit of melted marshmallow. OMG they were amaze! They were like Thai curry puffs but instead of a savoury filling, they were filled with sweet justice with a scoop of hazelnut ice-cream on the side. I was met with the conflicting thoughts of wanting to eat it all myself, or share the enjoyment with my loved ones. This confusion was quickly resolved by ordering an additional serve. Crisis averted.

Son in law - Steamed coconut and pandan puddings

Son in law – Steamed coconut and pandan puddings

The steamed coconut pandan puddings were warm, sweet, creamy, and glutinous with a lovely coconut flavour. They were a nice little treat.

Son in law - Coconut sorbet & green tea ice cream

Son in law – Coconut sorbet & green tea ice cream

We also had the green tea ice cream and coconut sorbet which was refreshing.

Son in law is a great Thai restaurant that has a modern twist on traditional Thai dishes. The food is super tasty and has a good kick of flavour and freshness.

I heart Son In Law!

Olives x

Son In Law
Address: 56 Johnston St, Collingwood VIC 3066
Phone: 03 9410 0399
Website: http://www.soninlaw.com.au/
Trading Hours: Fri-Sat: 12pm-4.30pm (lunch), Mon-Sun: 5.30pm-11.30 (dinner)

Son In Law Menu, Reviews, Photos, Location and Info - Zomato

Kitty Burns

Kitty Burns - Abbotsford

Kitty Burns – Abbotsford

Kitty Burns is a new brunch café that recently opened in Abbotsford. The menu provokes excitement and the food presentation is on point. Overlooking the yarra they have an open outdoor area, which is perfect for summer days.

Kitty Burns - Venue

Kitty Burns – Venue

The venue has an open space with lots of natural light which gives you positive feels and the greenery and wooden pointed arches give it a modern look.

Kitty Burns - Iced coffee and chocolate

Kitty Burns – Iced coffee and chocolate

Some drinks to start, iced latte and iced chocolate.

Kitty Burns - Pea and garden mint panna cotta

Kitty Burns – Pea and garden mint panna cotta

The pea and garden mint panna cotta is a creative concept. A closed glass jar was presented aside a piece of toast. As I opened the jar, a waft of smokey woodchips drifted out and reveled a beautiful edible garden. There was a silky green panna cotta in the bottom, layered with bacon crumb, potato popcorn, house smoked salmon, a 62 degree egg, pea shoots and edible flowers. The flavour of the panna cotta was light and refreshing and matched perfectly with the crunchy bread. Then the oozy egg yolk, the oily salmon, the salty finely crumbed bacon, and the crunchy potato pops. The flavours and textures all complimented each other. It was delish.

Kitty Burns - Mac and cheese croquette

Kitty Burns – Mac and cheese croquette

I also couldn’t refrain from ordering a mac and cheese croquette on the side.

Kitty Burns - Shaved pork belly bun

Kitty Burns – Shaved pork belly bun

The KB was tasty. It was shaved free-range pork belly with green mango and papaya slaw and umami mayo in a brioche bun. It had a side of house made pickles and a piece of crunchy chicheron (puffed pork crackle) on top.

Kitty Burns - Hanger steak sandwich

Kitty Burns – Hanger steak sandwich

The hanger steak was an open steak sandwich on sourdough. Edible flowers can make even a steak sandwich look pretty. The meat was lovely, you could choose how the meat was cooked (medium) and the outside of the meat had a strong charcoal smokey flavour. It was served with caramelised shitake ketchup, which was aweome and complimented the meat well. Then there was chargrilled cucumber, bean sprouts and coriander. It came with waffle potato crisps, which were crunchy and looked great.

Kitty Burns - French toast

Kitty Burns – French toast

We had the French toast for something sweet. It was a thick piece of bread with a thin layer of sweet eggy deliciousness. It was paired with an interesting range of flavours. The whipped maple syrup added a sweet creaminess, the spots of coffee ganache added richness, the quince added tartness and the compressed poached peaches added a lovely summer flavour.

Kitty Burns is an exciting new brunch spot with an innovative menu and an inspiring atmosphere. Perfect for summer brunches!

I heart Kitty Burns!

Olives x

Kitty Burns
Address: 24 Acacia Pl, Melbourne VIC 3067
Phone: 03 9427 0164
Facebook: https://www.facebook.com/Kitty-Burns-500113663490764/
Trading Hours: Mon-Fri: 6.30am-4.30pm, Sat-Sun: 7.30am-4.30pm

Kitty Burns Menu, Reviews, Photos, Location and Info - Zomato

Long Story Short

Long Story Short - Street view

Long Story Short – Street view

When you’re looking for a place to brunch, Richmond has plenty on offer. And Long Story Short has a relaxed space with an exciting menu to satisfy your brunching needs. Did I mention they have awesome hot chocolate spheres with marshmallows inside. Yep, that alone is a pretty good reason to visit.

Long Story Short - Venue

Long Story Short – Venue

The venue has a relaxed vibe with modern wooden furniture and low hanging lights.

Long Story Short - Hot chocolate sphere

Long Story Short – Hot chocolate sphere

Hot chocolate at Long Story Short is quite the experience.

Long Story Short - Mmm chocolate

Long Story Short – Mmm chocolate

You pour the hot chocolate over the sisko chocolate sphere and it melts down and surprise marshmallows pop up. It’s heaps of fun and delicious too. But a heads up for the photo enthusiasts, eventually the hot chocolate will go cold so make your photo session a quick one.

Long Story Short - Mmm matcha

Long Story Short – Matcha maiden white hot chocolate

There were two flavours, a milk hot chocolate and a matcha maiden white hot chocolate.

Long Story Short - Soft shell crab burger

Long Story Short – Soft shell crab burger

The soft shell crab was crunchy and the burger bun was covered in seeds (sesame, pumpkin), which added a nice texture. It was filled with fresh herbs and slaw.

Long Story Short - Soft shell crab on slaw

Long Story Short – Soft shell crab on slaw

If buns are too carby for you, they also do a soft shell crab salad which is the crispy fried soft shell on top of a fresh and crunchy slaw.

Long Story Short - Pork ribs and watermelon salad

Long Story Short – Pork ribs and watermelon salad

The pork ribs were tasty and tender. It was served with a savoury salad with watermelon pieces. I loved the watermelon it was fresh and went well with the ribs. Yum.

Long Story Short - Chilli scramble

Long Story Short – Chilli scramble

Can’t go wrong with chilli scramble.

Long Story Short - Smashed avo

Long Story Short – Smashed avo

A brunch staple, smashed avo with poachies.

Long Story Short - Pan fried salmon

Long Story Short – Pan fried salmon

Salmon with crispy skin and grain salad with lots of texture. Quinoa, buckwheat, lentils, barley, dried grapes, almonds and fresh herbs.

Long Story Short - Buttermilk pancakes

Long Story Short – Buttermilk pancakes

The Pepe Saya buttermilk pancakes were thick and fluffy (very filling) and had layers of caramalised banana and peanut butter in between. It was topped with a sour cream and vanilla ice cream.

Long Story Short - Cold drip coffee

Long Story Short – Cold drip coffee

They have cold drip coffee with different drop times so you can decide how strong you want it. It starts from 10 seconds and goes up to a 60 second drop. The longer the time between drops, the stronger the coffee.

In short, the coffee is strong, the hot chocolates are awesome and it’s a great place to enjoy some tasty food for brunch.

I heart Long Story Short!

Olives x

Long Story Short
Address:10/53 Coppin St, Richmond VIC 3121
Phone: 03 9421 6221
Website: http://www.longstoryshortcafe.com.au/
Trading hours: Mon-Fri: 7am-4pm, Sat-Sun: 8am-4pm

Long Story Short Cafe Menu, Reviews, Photos, Location and Info - Zomato

Note: Olive Sundays was invited as a guest to Long Story Short.

Sweetfest Melbourne 2015

Sweetfest Melbourne 2015

Sweetfest Melbourne 2015

If you’re a major sweet tooth, Sweetfest is your kind of festival. It houses lots of renowned patisseries, ice-ceameries, chocolateries, donuteries. Ok now I’m just making up words, but you get the point. There is a plethora of sweetness all in one place, ready to be eaten in abundance.

Sweetfest Melbourne - Hoy pinoy ube and caramel puto

Sweetfest Melbourne – Hoy pinoy ube and caramel puto

Hoy Pinoy had a sweets stall. We know them for their tasty Filipino BBQ but at Sweetfest they had a range of Filipino sweets. They had two types of puto, which is a sweet steamed cake. They had Ube (Purple Yam) and coconut caramel with fairyfloss. They were soft, sweet and delicious.

Sweetfest Melbourne - Hoy pinoy pandan, coconut, sago

Sweetfest Melbourne – Hoy pinoy pandan, coconut, sago

We also had the sago dessert, which had pandan jelly, coconut cream, coconut pieces and crunchy caramel coconut clusters on top. Delish.

Sweetfest Melbourne - Black star pastry strawberry watermelon cake

Sweetfest Melbourne – Black star pastry strawberry watermelon cake

Black star pastry had their famed strawberry watermelon cake, which is popular because it tastes really good. It has a lovely balance of freshness, tart and aromatic tones from the rose petals. They also had peach, blackberry and lavender tarts, which were tasty, the pastry was buttery and short and the filling was fruity and floral.

Sweetfest Melbourne - Black star pastry sweet tacos

Sweetfest Melbourne – Black star pastry sweet tacos

We also had the sweet pastry tacos. One had chocolate ganache and raspberry and the other had marshmallow and green tea ganache. They also had a lemon meringue one that had sold out. They were cute.

Sweetfest Melbourne - Short stop doughnuts

Sweetfest Melbourne – Short stop doughnuts

Shortstop had a special range of donuts created just for Sweetfest. They had a maple walnut brown butter, matcha yuzu lime, red velvet and strawberry crumble available.

Sweetfest Melbourne - Oregano bakery scrolls

Sweetfest Melbourne – Oregano bakery scrolls

The scrolls at Oregano bakery were delicious. We had the cinnamon, cookies and cream and nutella banana. And they were all great. Perfect with a cup of tea.

Sweetfest Melbourne - St Gerrys greek doughnuts

Sweetfest Melbourne – St Gerrys greek doughnuts

St Gerry’s had a range of loukoumades (greek doughnuts) with different toppings. They were delicious crunchy deep-fried dough balls with different toppings.

Sweetfest Melbourne - Redbank Emily Brut Cuvee and st gerrys doughnut

Sweetfest Melbourne – Redbank Emily Brut Cuvee and st gerrys doughnut

On entry you receive a ticket for a complimentary glass of Redbank Emily Brut Cuvee which was nice. They also had some of St Gerry’s greek doughnuts filled with white peach and presseco jelly.

Sweetfest Melbourne - Ganache chocolate christmas santas

Sweetfest Melbourne – Ganache chocolate christmas santas

Ganache had a range of thier specialty chocolates. They had these really cute chocolate snowmen for Christmas.

Sweetfest Melbourne - Gelato messina x Big gay icecream such a fairy paddlepop

Sweetfest Melbourne – Gelato messina x Big gay icecream such a fairy paddlepop

They had a Gelato Messsina truck, unfortunately the mini magic mushroom cake was sold out but we got to try the ‘such a fairy’ paddle pop. It was toast and butter gelato covered in white chocolate and dipped in Big Gay Icecream’s fairy bread sprinkles. Besides the fact that it didn’t taste anything like the fairy bread I know and love, it was a nice sweet icecream pop.

They also had N2 Gelato serving their Ferrero reveal, which is like a gelato version of a Ferrero rocher and Gelato Tino that had interesting flavours like raspberry and rosemary.

Sweetfest Melbourne - Blowtorching my flaming rueben

Sweetfest Melbourne – Blowtorching my flaming rueben

After eating too many sweets (there is such a thing) you get to the point where you just want something savoury. Luckily Maker and Monger had a stall and they were pumping out a range of savoury toasties. We had the flaming Rueben. The guy literally blow-torched the cheese right in front our faces.

Sweetfest Melbourne - Maker and monger flaming rueben and mork chocolate milk

Sweetfest Melbourne – Maker and monger flaming rueben and mork chocolate milk

The melted cheese oozing over the top of our sandwich looked amazing. The Rueben was delicious and was a perfect retreat from all the sweetness. It was salty and sour and cheesey. Loved it! We also had Mork chocolate milk. We figured we couldn’t have a savoury dish at Sweetfest unless it was accompanied by a sweet beverage. The mork chocolate milk was cold and chocolaty. The Rueben reset our palettes so we could continue on eating plentiful amounts of sweets.

Sweetfest Melbourne - Philippas pecan caramel slice

Sweetfest Melbourne – Philippas pecan caramel slice

Phillippa makes amazing bread but turns out she also makes amazing sweets. The pecan caramel slice w orange mascarpone was fab. One of my faves. It tasted buttery and brown sugary with caramel and pecans. Lets just call it amazing. I ate it on the drive home and I wished I had eaten it earlier at the event because then I could have bought more.

Sweetfest Melbourne - Katherine Sabbath live on stage

Sweetfest Melbourne – Katherine Sabbath live on stage

There was lots to do throughout the day, master classes, book signing etc. We got to see the talented Katherine Sabbath live on stage making one of her creative multi coloured drip cakes. They look so awesome and she makes it look super easy.

Sweetfest Melbourne - Naught boy cafe chocolate milkshake

Sweetfest Melbourne – Naught boy cafe chocolate milkshake

The Naughty boy café had a mega choco lova shake. It was a chocolate milk shake with all the trimmings. It had Nutella around the cup with chocolate sauce and strawberry sauce, meringue, dehydrated fruit crumb and Persian fairy floss. They looked pretty epic.

Sweetfest Melbourne - Raw trader white chocolate and salted caramel slice

Sweetfest Melbourne – Raw trader white chocolate and salted caramel slice

From Raw Trader we had the white chocolate and salted caramel slice. It was sweet and creamy and the base had a delicious crumble. I know it had white chocolate and salted caramel but it’s probably the healthiest thing I ate that day.

Sweetfest Melbourne - Bang Bang chocolate donut w side of icecream

Sweetfest Melbourne – Bang Bang chocolate donut w side of icecream

At Bang Bang they had Korean donuts filled with icecream and sauce. I accidentally ordered the plain chocolate one and then had to get the icecream on the side. I tried to eat icecream and donut in the same mouthful to emulate the icecream sandwichness. I guess it was kind of the same. Not really.

Sweetfest Melbourne - Bibelot chocolates

Sweetfest Melbourne – Bibelot chocolates

At Bibelot they had a range of their chocolates that you could try and buy.

Sweetfest Melbourne - Bibelot salted butter caramel eclair

Sweetfest Melbourne – Bibelot salted butter caramel eclair

We got the salted butter caramel eclair, which was super indulgent, the caramel butter cream was divine.

Sweetfest Melbourne - T by Luxbite milo tart

Sweetfest Melbourne – T by Luxbite milo tart

At the Luxbite stall they had macarons, mini cakes and tarts. We had the Milo tart and it was delish. It had a chocolate tart base, filled with a milo choc filling with milo crisps sitting on top. It was super chocolaty and tasted like milo. Yum. Also they had some really cute Christmas gifts too.

They had morning sessions from 9am -1pm and afternoon sessions starting from 2pm-6pm. We went on the Saturday to the afternoon session. There were heaps of great stalls and so many delicious sweets. I must say though it was super dark inside so hopefully next year they get a bit more light into the venue. But overall it was a sweet success. I was majorly sugar crashing later that evening.

I heart Sweetfest!

Olives x

Sweetfest Melbourne 2015
Event dates: 28th November – 29th November
Address: Como House and Garden – Cnr Williams Road & Lechlade Ave, South Yarra
Website: http://melbourne.goodfoodmonth.com/sweetfest
Trading hours: Sat & Sun: 9am-1pm (morning sesh), 2pm-6pm (afternoon sesh)

Carmine’s Bistro

Carmines Bistro - Street view

Carmine’s Bistro – Street view

Lygon street in Carlton is the heart of Italian dining in Melbourne. And Carmine’s Bistro is one that stands out for creating authentic Italian dishes with a modern twist. The meals are exciting and innovative and most of all they are damn tasty.

Carmine's Bistro - Venue

Carmine’s Bistro – Venue

As you walk in there are beautifully set tables with big posters on the wall, quirky lamps and book shelves. It has a warm inviting atmosphere with lots of character.

Carmine's Bistro - Horse lamp

Carmine’s Bistro – Horse lamp

Loving this horse lamp. I love lamp.

Carmines Bistro - Carlton

Carmine’s Bistro – Carlton

They have an a la cart menu or you can select the ‘feed me’ option which is where they serve you a banquet of their favourite dishes. And believe me when they say they’ll feed you, they absolutely mean it. We had the ‘feed me’ option and I was literally feeling full until dinner time the next day. As the food comes out it’s exciting because you don’t know what’s next, and the food is fab so you can trust the chef will look after you.

Carmine's Bistro - Mozarella mousse

Carmine’s Bistro – Mozarella mousse

First up we had the mozerella mousse, which was delicious. The mousse was smooth and cheesy, topped with tomato and house made green olive oil. The Italian colours and flavours presented in a modern style starter was a great first impression.

Carmine's Bistro - Bruchetta

Carmine’s Bistro – Bruchetta

Next an array of assorted bruschetta served on a wooden board. There was anchiovy, capsicum and goats cheese, roasted zuchinni and eggplant, procuitto and bococcini and tomato with oregano and olive oil all on thick slices of ciabatta bread. They were nice flavour combos and a great accompaniment to a glass of wine or two. We had a really yummy pinot grigio.

Carmine's Bistro - Mushroom capaccino w onion donut

Carmine’s Bistro – Mushroom capaccino w onion donut

The mushroom cappuccino and onion donut was was like wow creative. The cappuccino was a shot of mushroom puree, which had a nice bitter taste (like coffee) with foam on top. The onion donut was a cheesey onion filling shaped like a donut, covered in bread crumbs and deep fried. They were a good pair.

Carmines Bistro - Lamb lollipops

Carmine’s Bistro – Lamb lollipops

The lamb lollipops were fun to eat. It was a lamb and pistachio meatball on a stick sitting on top of a shot of sambucca cream.

Carmines Bistro - Lamb lollipops w sambucca cream shots

Carmine’s Bistro – Lamb lollipops w sambucca cream shots

The sambucca cream was a beautiful creamy shot (not at all like an actual sambucca shot) with a very subtle sambucca flavour that complimented the meatball perfectly. The pistachio in the meatball was a great addition especially for textural value.

Carmine's Bistro - Scallops w lemon sauce

Carmine’s Bistro – Scallops w lemon sauce

The scallops were amazing. Perfectly seared and drizzled with a creamy lemon sauce and their house made green olive oil. Those scallops! Simple and stunning. It was served with some cubes of bread, which is just what you need to soak up every drop of that wonderful sauce.

Carmine's Bistro - Beef carpaccio

Carmine’s Bistro – Beef carpaccio

The beef carpaccio looked like a little garden, pretty like a picture. The beef was thinly sliced and had a soft smooth texture (sort of like sliced salmon). The beef was covered with an arrangement of sliced olives, fresh tomato and little lettuce leaves, with spots of creamy aioli, sharp parmesan, crushed almonds and rounded off with the zest of grated lime rind. It was magnificent. A beautiful balance of flavours and textures. Spring on a plate I call it.

Carmine's Bistro - Celeriac lasagne

Carmine’s Bistro – Celeriac lasagne

Celeriac lasagna was the next dish and was a fantastic idea executed well. The lasagna sheets were crispy layers of fried celeriac with a smooth celeriac puree in between each layer. It was served with tiny cubes of sautéed celeriac and had deep-fried celeriac strands placed on top. If you’re a celeriac fan (and I am), it’s safe to assume you will love this dish (and I did). It was served with a tasty mushroom consommé.

Carmine's Bistro - Chicken ravioli

Carmine’s Bistro – Chicken ravioli

The handmade ravioli was filled with chicken and had flavours of port. It was served with parsnip puree, charred cherry tomatoes and crispy fried basil. Yum!

Carmine's Bistro - Chicken cacciatore

Carmine’s Bistro – Chicken cacciatore

The chicken cacciatore was packed with flavour. It was cooked like a chicken roulade with a lovely nutty herb stuffing and the chicken skin was golden brown. It was served with a light buffalo mozzerella mousse and a tomato based sauce with potatoes and spring onions.

Carmine's Bistro - Nutella pizza

Carmine’s Bistro – Nutella pizza

And just when we thought we couldn’t eat anymore we had one more dish. A sweet one, a nutella pizza. It was a thin sweet pizza base covered in a thick layer of nutella topped with strawberries, a donut and vanilla icecream. It was decadent.

Carmine's Bistro - Coffee

Carmine’s Bistro – Coffee

And lastly coffee.

At Carmine’s they embrace all the flavour and heartiness of Italian homestyle cooking and present it in an exciting and inspiring way. The staff were friendly and made us feel right at home. I loved the ‘feed me’ option, it was an absolute feast. They delivered exciting renditions on authentic Italian classics.

I heart Carmine’s Bistro!

Olives x

Carmine’s Bistro
Address: 234 Lygon St, Carlton VIC 3053
Website: http://www.carminesbistro.com.au/
Phone: 03 9663 3151
Trading Hours: Mon-Sun: 12pm-10pm everyday

Carmine's Bistro Menu, Reviews, Photos, Location and Info - Zomato
Note: Olive Sundays was invited as a guest to Carmine’s Bistro.

 

Jack Horner

Jack Horner - Street view

Jack Horner – Street view

Jack Horner is a canteen style diner created by Matt Wilkinson and Ben Foster (the guys who brought us Pope Joan) and local produce store Hams and bacon. They serve up home-style canteen food like slow-cooked meals, salads, baguettes, jaffles, not to mention all day breakfast. They also have some sweet baked treats on the counter and make a range of  in-house items (pickles, cheeses, yoghurt etc). We sat outside in the sun and it was a lovely place to hang out, have a bevy and enjoy some tasty food.

Jack Horner - Almond milk latte

Jack Horner – Almond milk latte

I had a latte and yay they had almond milk.

Jack Horner - Little bit of everything

Jack Horner – Little bit of everything

If you can’t decide on what to order, they have combos. We chose combo 3, which is a nice little meal for two to share. You get a plate of mixed salads, a meal ‘from the pot’ and two crusty bread rolls with myrtleford butter. It was a nice spread of food.

Jack Horner - Assorted salads

Jack Horner – Assorted salads

We had a plate of assorted salads. The roasted sweet potato and carrot salad was amazing with baked crumbly sour cream bits and spring onion. The greens were good too, broccoli and beans lightly dressed. The Cajun rice had a really lovely flavour although it had these capsicum pieces which were a little bitter. And the tabouleh rendition with pearl barley was nice.

Jack Horner - Lamb Tagine

Jack Horner – Lamb Tagine

They have a few meals ‘from the pot’ to choose from, which are slow cooked pots of justice. Warm, moreish and delicious. They change regularly. When we were there they had a bolognese, lamb tagine and a cauliflower curry. They usually have a veg option, which is good and the all the salads were veg too. We ordered the lamb tagine and it was delicious. It was full of flavour and the meat was falling apart. The bread rolls with myrtleford butter were yum. We also used them to dip in the tagine. It was good comforting food, so delish!

Jack Horner - Crunchy fried potatos

Jack Horner – Crunchy fried potatos

Oh and the fried potatoes. Crunchy spuds are always a winner. These ones were super crunchy and crispy. They were topped with a homemade sour cream and smoked onion salt. Yum.

Jack Horner - Chicken baguette and local beer

Jack Horner – Chicken baguette and local beer

They had sandwiches and jaffles too. Bolognese and cheese jaffle, I will be back for you. We tried a fresh baguette, which was so cute and tasty too. It had fresh lettuce, poached chicken, and a curry mayo in a crusty baguette. Went perfectly with the local Jack’s beer, which was an awesome pale ale (which you can but in the grocery store).

Jack Horner - Grocery store

Jack Horner – Grocery store

They have a little grocery section where you can buy a range of things, sort of like a specialty corner store.

It’s a great place to have a hearty meal. The staff were really lovely and the space outside is perfect for Spring weather. They use fresh produce and create tasty home-style meals, canteen style.

I heart Jack Horner!

Olives x

Jack Horner
Address: 179 Weston St, Brunswick East VIC
Phone: 03 9388 1825
Website: http://jackhorner.net/
Trading Hours: Mon-Fri: 7am-4pm, Sat-Sun: 7am-4pm (kitchen closes at 3pm)

Jack Horner Menu, Reviews, Photos, Location and Info - Zomato

Note: Olive Sundays was invited as a guest to Jack Horner.

Lee Ho Fook

Lee Ho Fook - Street view

Lee Ho Fook – Street view

Lee Ho Fook is a modern Chinese restaurant that is still fairly new to the city, it’s been open for about 7 weeks. It was formerly a restaurant in Collingwood but has moved to duckboard place off Flinders lane in Melbourne. They serve Chinese food but it’s not your special fried rice, honey chicken kind of place (hehe) it’s a modern take on Chinese food and flavours. They play around with traditional flavours and come up with creative ways to express Chinese cuisine.

Lee Ho Fook - Venue

Lee Ho Fook – Venue

The dining space is classy and relaxed. They have exposed brick walls and contemporary style lighting. A really nice atmosphere.

Lee Ho Fook - Tea egg w avruga and dill

Lee Ho Fook – Tea egg w avruga and dill

The tea egg with avruga and dill was interesting. The outside of the egg was darkened by the tea and had a subtle tea flavour. The yolk was soft and sticky, the avruga caviar was salty and had a nice texture and it was topped with a miniature sprig of fresh dill.

Lee Ho Fook - Scallop & silken tofu w soy butter and crispy garlic

Lee Ho Fook – Scallop & silken tofu w soy butter and crispy garlic

The scallop was chopped into chunks aside squares of silken tofu and had a warm soy butter with crispy garlic poured over.

Lee Ho Fook - Oyster w ginger dressing & wasabi

Lee Ho Fook – Oyster w ginger dressing & wasabi

The raw pacific oysters came with a ginger dressing and a little bit of wasabi. Amongst the fresh oyster sea taste was that hum of heat from the ginger and wasabi.

Lee Ho Fook - Black fungi w aged black vinegar

Lee Ho Fook – Black fungi w aged black vinegar

The black fungi and aged black vinegar was simple and wonderful. It had that silky texture and rich black vinegar flavour.

Lee Ho Fook - Corn w fermented chilli and lime

Lee Ho Fook – Corn w fermented chilli and lime

The fried sweet corn looked great. They were curled rows of corn off the cob that were sprinkled with a salted fermented chilli dust.

Lee Ho Fook - Chinizza

Lee Ho Fook – Chinizza

Lee Ho Fook’s all famous ‘chinizza’ was amazing as expected. What the hell is a chinizza? A Chinese pizza duh! This Chinese spring onion pancake pizza creation was incredible. It was a fried pizza base with a generous amount of thinly sliced spring onion with torn pieces of mozzarella spread across the top. Yumness.

Lee Ho Fook - Crispy eggplant w red vinegar

Lee Ho Fook – Crispy eggplant w red vinegar

The crispy eggplant was delicious, they were like chips but Asian eggplant stlyle. They had a really crunchy crispy outside and were soft in the centre. They were dressed in a sticky spiced red vinegar sauce.

Lee Ho Fook - Pork belly w fennel, mustard and chilli oil

Lee Ho Fook – Pork belly w fennel, mustard and chilli oil

I love pork belly but I hadn’t had it this way before. It was cold thinly sliced pieces of pork belly (sort of like a platter of cold shaved meat) accompanied by pickled fennel, mustard and chilli oil. Perfect flavours to accompany the pork. I enjoyed this heaps.

Lee Ho Fook - Cabbage salad

Lee Ho Fook – Cabbage salad

The cabbage salad was fun with a range of textures. It had crispy deep fried bits of cabbage on top and sautéed cabbage underneath flavoured with dried Szechuan chilli and black peppercorns.

Lee Ho Fook - Duck w miso and red vinegar

Lee Ho Fook – Duck w miso and red vinegar

The duck was cooked to perfection. Thinly sliced and tender and pink in the middle. It had a miso and red vinegar sauce smeared around one side of the plate which complimented it well. And then it was accompanied by super thin slices of nashi with green Szechuan. The chilli nashi was insanely good. It was fresh and cool but hot with chilli at the same time. Love.

Lee Ho Fook - Chinese brocolli w oyster sauce and garlic oil

Lee Ho Fook – Chinese brocolli w oyster sauce and garlic oil

The steamed gailan (chinese broccoli) was yum, it was presented with the long stems placed along the edge of the bowl with their oyster sauce and crispy garlic swirled in the middle.

Lee Ho Fook - Chocolate brownie w egg custard ice cream

Lee Ho Fook – Chocolate brownie w egg custard ice cream

These chocolate brownies had an Asian twist. It was rich gooey crumbly brownie paired with egg custard ice-cream and topped with wispy pieces of egg floss. Yum.

Lee Ho Fook - Coconut mousse w corn ice cream

Lee Ho Fook – Coconut mousse w corn ice cream

The coconut mousse was light and delicate and the corn icecream was lovely and smooth. The two subtle flavours went well together.

Lee Ho Fook - Green apple and amaretto jelly w apple granita

Lee Ho Fook – Green apple and amaretto jelly w apple granita

The apple Amaretto jelly had an apple granita on top. It was bitter, sweet and sour. A light refreshing dessert.

Lee Ho Fook - Jasmine tea infused custard w burnt caramel

Lee Ho Fook – Jasmine tea infused custard w burnt caramel

The Jasmine tea infused custard w burnt caramel was remarkable. It was like a thick custard flan with a prominent Jasmine tea flavour with a burnt caramel sauce, which had a beautiful bitterness to it. My fave dessert.

They do two-hour session times for dinner so it’s good to make a booking. The staff were lovely and the food was delish. The menu is mainly share plates so you can order a bunch of things and share, which is great. They also have a great wine selection.

Lee Ho Fook - Pretty artwork

Lee Ho Fook – Pretty artwork

As we walked out, this painting was on the wall. It gave me happy vibes…loved it.

I heart Lee Ho Fook!

Olives x

Lee Ho Fook
Address: 11-15 Duckboard Pl, Melbourne VIC 3000
Phone: 03 9077 6261
Website: leehofook.com.au/
Trading Hours: Tue-Sat: 6pm-11pm Mon-Sun: closed

Lee Ho Fook Menu, Reviews, Photos, Location and Info - Zomato

Fitzrovia

Fitzrovia - St Kilda

Fitzrovia – St Kilda

Fitzrovia is a restaurant in St Kilda where they do home-style (comfort food) meals that warm the heart. The dishes are tasty and well executed and inspired by provincial Italian and british cuisines. They have a focus on top quality, local ad seasonal produce and Chef Paul Jewson has recently created a new spring menu.

Fitzrovia - Bar

Fitzrovia – Bar

Fitzrovia feels like you’ve walked into somebody’s home. It’s got a warm feeling about it. The dining space is decorated with boxes of fresh produce, bookshelves, old typwriters etc. And to go with the feel of the place, the meals are served in a rustic home-style manner and cooked with lots o’ love.

Fitzrovia -Salt and pepper calamari

Fitzrovia -Salt and pepper calamari

The hot and sour salt and pepper calamari was delicious. It had a crisp light batter and was soft and just melted in your mouth. The calamari was sitting on a green papaya salad with vermicelli noodles, coriander, mint, lime, cashews and a roast chilli dressing. I loved that the salad was cold but the calamari was warm. It was packed with flavour. It was fresh, hot and sour and salty and spicy. Yum.

Fitzrovia - Chickpea and black quinoa falafel

Fitzrovia – Chickpea and black quinoa falafel

The falafels had chickpeas (naturally) and organic black quinoa, which was interesting. They were really tasty and went perfectly with the sumac spiced labne which was like an aromatic yoghurt dressing. The falafel sat on a bed of turmeric roast cauliflower, smoked eggplant caviar, minted dukah and pomegranate. Loved the pops of fresh pomegranate.

Fitzrovia - Chicken saltimbocca w polenta

Fitzrovia – Chicken saltimbocca w polenta

Loved the chicken saltimbocca it was delicious. It was free-range chicken breasts wrapped with crispy prosciutto, sage and tallegio (cheese). It was sitting in a soft mascarpone polenta. That polenta! It was so amazing I could totally swim in it. And it was topped with crispy fried wisps of leek which were tasty and added crunch. This was one of my faves.

Fitzrovia - Grain salad

Fitzrovia – Grain salad

The whole grain new seasons asparagus salad had a nice texture. It had lentils, black barley, pine nuts, almonds, pumpkin seeds, herbs, spanish onion, lemon and fresh pomegranate. It was served with a tahini labne. I wasn’t sure where the asparagus was but it was really tasty so I didn’t mind much.

Fitzrovia - Signature polenta chips w truffled parsley and parmesan

Fitzrovia – Signature polenta chips w truffled parsley and parmesan

The Fitzrovia signature polenta chips looked like a stack of jenga. Edible jenga of course. They were golden and crisp on the outside and smooth and silky in the middle. They were covered in truffled parsley & parmesan. You could smell the truffle as soon as they hit the table. Delish.

Fitzrovia - Crumbed veal w tomato, rocket and parmesan salad

Fitzrovia – Crumbed veal w tomato, rocket and parmesan salad

The South Gippsland milk fed veal fillets Milanese were like awesome crispy snitzels. The meat was so tender and the lemon zest, parsley & parmesan crumb was beautifully crunchy. It was paired with an anchovy mayo and a simple salad with organic truss tomato, rocket and shaved Parmesan, which was really nice.

Fitzrovia - Confit duck leg w braised black lentils

Fitzrovia – Confit duck leg w braised black lentils

The thyme and garlic confit free range Ovens Valley duck leg was tasty and moist. It was served with braised black lentils which were just cooked (still had a nice bite to them), brussels sprouts (who knew I liked them) and a gribiche sauce.

The chef Paul Jewson likes to describe the food as ‘what I imagine chefs would like to cook at home on their days off’ which makes sense. It’s home-style food but cleverly put together. Fitzrovia is a great place to visit for breakfast, lunner or dinner. Dinners are back hooray.

I heart Fitzrovia!

Olives x

Fitzrovia
Address: 2/155 Fitzroy St, St Kilda VIC 3182
Website: http://fitzrovia.com.au/
Phone: 03 9537 0001
Trading Hours: Mon-Tues: 7am-3pm, Wed-Fri: 7am-9pm, Sat: 8am-9pm, Sun: 8am-4pm

Fitzrovia Menu, Reviews, Photos, Location and Info - Zomato
Note: Olive Sundays was invited as a guest to Fitzrovia.

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

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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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.

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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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

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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.

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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.