Criniti's

Criniti’s is a vibrant chain of restaurants with a Melbourne outpost in Carlton. High energy dining in a unique space, Criniti’s has a cosmopolitan glow about it with a downtown design.

The kitchen serves delicious Italian cuisine which centres on providing patrons with the most amazing array of choices so there is something for everyone. 

Corleone pizza

Quite simply, the Corleone pizza was sensational. Sat atop a thin layer of tomato sugo were generous dollops of delicious buffalo mozzarella, wonderfully sweet cherry tomatoes lashings of , shaved parmigiano and a sprinkling of basil and olives. These ingredients did justice to the fantastic pizza base which was light and flavoursome.

Lamb spiedino chargrilled skewers

The skewers are also highly recommended. Each morsel of the Lamb spiedino chargrilled skewers was sufficiently seasoned and had benefited from a delectable outer charring courtesy of spending the perfect time on the grill. We loved the lemon jus marinade which added a lovely acidity to the dish.

Nutella bomboloni smoothie

Our evening concluded on a decadently sweet end with Criniti’s moreish nutella smoothie which is topped with a nutella-filled donut ball. YUM.

Criniti’s serves cooking that is fun and innovative while retaining traditional flavours, blending contemporary Italian style with classic Italian influence.

Location: 198-204 Faraday St, Carlton

Phone: 1300 274 648

Link: http://www.crinitis.com.au/

Cuisine: Italian

Gastrology bloggers dined courtesy of Criniti's.

Public House

Elegant and approachable, Public House impresses with a delicious menu that spans a wide range of world-inspired dishes.

The moody colour scheme and lighting accented by Art Deco detail within an industrial design create a relaxed ambience that is perfect for socialising. 

The kitchen is in safe hands under the guidance of Head Chef Paul Muir. Muir’s talent is palpable, courtesy of a successful career in Victoria’s epicurean scene, having previously headed the kitchen at Bacash and Stones of the Yarra Valley.

In line with Public House’s social setting, the menu items are designed primarily for sharing. 

Tempura battered zucchini flowers filled with Persian fetta & mint

The tempura zucchini flowers stuffed with Persian fetta and mint and served atop a dollop of luscious hummus were excellent.  The batter encasing the zucchini flowers was ethereally light and crisp while the stuffing was rich and flavoursome.  Combined with the creamy hummus, the dish was a delight to eat.

Grilled Hervey Bay scallops, waikami, salmon roe

The scallops were perfectly seared and bursting with sweetness - further enhanced by the restrained savouriness of the waikami. 

Fried soft shell crab tacos, corn & avocado salsa, kewpie mayo

We adored the beautifully crispy and juicy soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. With a touch of freshness from the sweet corn salsa and fresh herbs, it was a playful and delicious dish.

Grilled Calamari, du puy lentils, chorizo, parsley sauce

The grilled calamari was another crowd favourite. Tender ribbons of beautifully grilled, unbelievably tender calamari were enhanced by spicy chorizo and fresh parsley sauce. The calamari was beautifully cooked and perfectly seasoned with a distinctly Spanish influence.

Crispy pork belly, hoi sin, Vietnamese herbs, picked vegetable salad

Each pork belly slice had been succulently roasted to retain a porky juiciness and retaining a healthy layer of melt-in-the-mouth fat in the process. The accompanying salad featured dazzlingly fresh ingredients which blended harmoniously, resulting in a clean and bright dish with balance.

Pork Belly Bao

The pork belly bao was wonderful. Featuring the tried and true flavour combination of hoisin sauce and crispy pork belly, it truly hit the mark. The outside of the bun was pan fried, resulting in a crisp exterior which echoed the crispy pork belly within.

Ricotta gnocchi, roasted pumpkin, walnuts, shaved parmesan, basil oil

Our favourite dish of the night, the house made ricotta gnocchi was simply superb. It was a faultless dish of light, fluffy gnocchi with a crisp exterior combined with sweet roasted pumpkin, crunchy walnuts and wonderful freshness from the basil oil.  

Rhubarb & frangipani tart, soft meringue, vanilla bean ice cream

This striking dessert of Rhubarb and frangipani tart was an explosion of flavour. The soft meringue was addictively sweet and melted in the mouth. Paired with the exquisitely short crumbly pastry, gooey rhubarb centre and vanilla bean ice cream, it was a beautifully balanced dessert.

Chocolate & Nutella pave, saffron pear, mascarpone 

Featuring rich chocolate and Nutella, the pave was a decadent end to a decadent meal. The saffron pear was desirably tender and fragrant and paired well with the chocolate, as did the mascarpone.

Selection of truffles (white chocolate, lemon & coconut, cherry & dark chocolate, almond & dark chocolate, pistachio & dark chocolate)

Located in the heart of Richmond, Public House delivers on all fronts - the dishes are bold and diverse, the staff friendly and the environment modern and relaxed.

Location: 435 Church Street, Richmond, Melbourne

Phone: 03 9421 0187

Link: http://publichouse.com.au/
Cuisine: Modern Australian

Gastrology bloggers dined courtesy of Public House.

The Mill House Launch

The Mill House, situated in one of Melbourne CBD’s most historically significant sites on Flinders Lane – Tomasetti House – opened its doors on Friday 28 August as a sizeable and vibrant bar, with small bar hospitality.

Gastrology recently attended the launch of The Mill House where we enjoyed boutique beers, imaginative concoctions, and delicious food.

The Mill House concept and interior is a tongue-in-cheek tribute to Charles and William Degraves, thetwo Melbourne brothers who constructed Tomasetti House in 1851, originally to house a steam flourmill, boiler, and stables. The family name is associated with a rich history full of scandal and deceit, as well as feats of great "industrialism".

The entertainment during the night was a tribute to this rich history...

Internal features such as brass finishes, bluestone walls, and recycled beech wood all combine to deliver an eclectic venue like nothing else in Melbourne. 

Quirky Victorian detailing will surprise and intrigue, including a ‘cabinet of curiosities’ stocked full of original or repurposed medicinal and historical artifacts. A brainteaser pictogram wall depicts the story of the Degraves family history merging with The Mill House, and cheeky nudes add a splash of debauchery to the restrooms.

The Mill House’s unique drinks offering include moonshine spirits imported exclusively for The Mill House by boutique drink specialists Artisan Handcrafted. We enjoyed sampling the moonshine which came in multiple flavours, including Apple Pie, Blackberry, and spicy Firecracker.

The Mill House share-style food offering, described as a hop, skip and jump between nations, was available to keep guests hunger pangs at bay. The menu includes chicken ribs with pisco syrup and green onion; smoked pork belly with cous cous and Malbec jus; prawn and chorizo with peas, red pepper coulis and chilli; and a selection of pizzas. 

Image credits: Lucas Dawson

Location: 277-279 Flinders Lane, Melbourne VIC 3000

Phone: (03) 9662 4002

Link: http://themillhouse.com.au/