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.

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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