An exciting new addition to the Southgate precinct, the
Waterslide Bar is located in the precinct’s opening onto the spiral staircase
overlooking the Princes Bridge and city skyline.
Waterslide’s Venue Manager Tim Wastell has an impressive resume. Australian Bar Manager of the Year 2009, Wastell has plied his
craft at some of Melbourne’s best loved bars such as The Blue Diamond on Queen
St and The Saint St Kilda. He comes to Waterslide after a year pursuing excellence
at Rockpool Bar and Grill in Perth.
Less than a week old and the bar is already making splashes with its tribute to the colourful area once known as “near Princes Bridge”. Favoured as a circus location and outdoor playground since
the 1870s, Princes Bridge was Melbourne’s entertainment hub until well into the
20th century. Just metres from Southgate’s spiral staircase, adventure seekers
used to hop into a water chute taller than the skyscrapers of the time. They
would then be propelled down a wooden waterslide, fully dressed to the nines!
Various elements from the history of the cocktail were an inspiration
in the concept with added contemporary quirky characteristics like, swing seats,
lounge nooks, dramatic bottle display, rocking chairs and rotating stools as
subtle touch points for customers to draw to.
Tones of gold, dark timbers and deep reddish-purple hues set
the scene for the interior, through the use of curtain waves, eccentric
banquette seating and reflective metallic mirror finishes.
Wastell has joined forces with Black Pearl’s Fred Siggins to design a fun and accessible cocktail menu and drinks list that incorporates modern techniques, seasonal ingredients and unique flavour combinations, as well as the highest quality spirits and some cracking grower produced wines.
We commenced our evening with a couple of outstanding
Our first cocktail of the evening was the Grace Kelly cocktail
which was made from Hendrick’s Gin, fresh pressed pear juice, Earl Grey, honey,
cinnamon syrup, dehydrated apple garnish. A delicious fruity cocktail with
plenty of character, it was an enlivening start.
Our favourite cocktail of the night, the Sage Advice was
magnificent. Not one for the faint hearted, the cocktail was a heady
combination of Talisker 10yo Scotch Whiskey, Johnny Walker Black Label,
Benedictine, apricot & sage syrup and orange bitters.
While Waterslide Bar is dedicated first and foremost to the
art of drinking, the bar also offers a laid back environment for catching up
with friends and family with Mediterranean inspired food designed to share which
goes down a treat with their drink offerings.
Hand harvested Cuca sardines in olive oil and crusted
Don’t let the “being served from a can” aspect fool you. The
sardines were a delight, boasting a wonderful depth of flavour.
Market choice fish carpaccio, Juliann fennel, dill, lemon
and olive oil
The fish carpaccio was beautifully presented and tasted even
better than it looked. It was a wonderful mélange of different textures,
natural sweetness and acidity. The fresh cured slices were embellished with
pockets of fennel and dill. The lemon and olive oil dressing added the final
touch to an enlivening combination of ingredients.
Mediterranean style pickled and marinated octopus with
grated goat feta
The octopus pieces were tender and matched well with the
medley of herbs and luxurious feta.
Cuban sandwich Roasted pork, premium shaved ham, melted
gruyere cheese, Dijon mustard and pickled cucumber
An extravagant toasted ham and cheese sandwich containing
luscious roast pork, gruyere cheese, pickle, mustard and slices of ham which
added a nice touch of saltiness to the creamy cheese fusion. The sandwich was the
perfect supper treat.
Suntory Yamazaki 18 y.o. Osaka
Our evening at Waterslide concluded on a great high.
Overwhelmed by the brilliant choices available, we asked for a Japanese Whiskey
recommendation and were presented with the outstanding 18 y.o Suntory Yamazaki.
It was a delicate yet profound expression of a Japanese single malt. Smooth, well-balanced
with great complexity and a lovely balance of fruit, silky malt and a touch of
smoke. Just one of the many examples of the high end offerings available at the Waterslide.
The Waterslide Bar is the answer to your dreams. Finally, a
bar that takes its drink choices very seriously, but not itself. With offerings
for all enthusiasts (whether you are a craft beer aficionado, cocktail geek,
spirit epicurean or wine appreciator there are a range of choices to suit your
needs), the bar caters for everyone from those that are out for a fun night with mates to those looking to be inspired.
Gastrology bloggers dined courtesy of Jasper Hotel.
Jasper Kitchen and JB's Bar have recently received a seven million dollar facelift and is now officially open for business.
Head Chef Bruno Lima serves seasonal, free range and organic produce supplied straight from their neighbour - Queen Victoria Market - in their new menu.
Chef Lima began with Jasper Hotel in March 2012 - bringing with him more than 12 years of experience from Melbourne and overseas restaurants including Dock 31 and Vyve Café - at both of which he was Head Chef - as well as experience as Bluestone Bar Restaurant and the Hilton London Metropol - where he first began his career.
Chef Lima's extensive travel is the inspiration behind the Jasper Kitchen menu; influences from South America, Europe and Australia have led to his commitment to deliver a menu of uncompromising honesty, simplicity and freshness.
Seta al Ajillo
Chef Lima's Brazilian background shines through the JB's Bar Tapas Menu. We enjoyed their mouth-watering Seta al Ajillo (mushrooms cooked in garlic, olive oil and chilli) and Gambas al Ajillo (Garlic Prawns in Olive Oil and Wine).
Gambas al Ajillo
The tapas menu is best indulged by the bar or in the alfresco dining area that backs on to Elizabeth Street with a refreshing drink.
Vietnamese Chicken Salad
We also enjoyed one of Jasper Kitchen’s entrees, the Vietnamese Chicken Salad which was a vibrant concoction of Char Grilled Chicken Tenderloin with Rice Noodles, fresh Asian Herbs, and Toasted Cashews and dressed with a tangy Lime and Ginger Dressing.
Victorian Western District Lamb Rack Char Grilled Rack of Lamb served Medium Rare with Honey Glazed Parsnip and wilted Baby Spinach and Apple Cider Jus
This dish was simple, homely and well executed. The lamb was roasted to a tender and juicy pink and was exceedingly flavoursome and "melt in the mouth".
Free Range Chicken Breast Oven Roasted Chicken Breast Wrapped in Prosciutto served with Potato Fondant, Witlof, Edible Flower Salad and Balsamic and Herb Jus
The chicken was tender and superbly cooked and wrapped in crispy Prosciutto which added an addictive salinity to the dish.
Our dinner at Jasper Hotel ended on a decadent note with a duo of desserts.
Toasted Almond Pannacotta
Warm Chocolate Fondant Pudding
Both desserts were well-made and very enjoyable to eat.
Jasper Kitchen pleases with modern, fusion dining at the top end of Elizabeth Street, a welcomed addition to this part of town which is currently known for its high quality ethnic cuisines.
Location: Jasper Hotel, 489 Elizabeth Street, Melbourne
Gastrology bloggers dined courtesy of The Grand Trailer Park Taverna.
The Grand Trailer Park Taverna is turning heads with delicious burgers and a crazy concoction of spiked milkshakes.
Gastrology bloggers were privileged to attend the launch of the restaurant this week.
Featuring a unique converted trailer park theme, and a fabulous outdoor area looking over the city, the restaurant and bar has a sophisticated yet retro feel. The dining area includes two Winnebagos and two Airstream caravans, which have been converted into booths for visitors to dine in. There is also an incredible balcony overlooking Bourke Street which is perfect for hot summer days.
The Grand Trailer Park Taverna is the brainchild of Josh Lefers (Pawn & Co) and Dani Zieni from the award-winning Dandenong Pavilion. Among the renovated caravans, visitors can dine on a selection of delicious American home-style burgers, spiked milkshakes, cocktails and more.
The burgers are made with grass-fed beef patties minced in-house, La Rossette brioche buns and sandwich bread by Mr Pitaman. Setting the bar extremely high for burger joints, there are a total of nine burgers on the menu including a vegetarian option and a range of desserts including a decadent dessert waffle burger with ice cream. A selection of American style cocktails and craft beer is also available.
Our favourite burger from the night was the KSA. With a rich and succulent premium beef pattie, the hamburger had, sandwiched between two halves of a slightly sweet and perfectly toasted brioche bun, American cheddar cheese, tomato, butter lettuce, special burger sauce and American mustard and The Grand Trailer Park Taverna’s signature “special burger sauce”. It was a classic burger and was absolutely delicious.
The Grand Trailer Park Taverna is shaking up the Melbourne burger scene. With award-winning burgers and delicious spiked shakes, this quirky eatery is set to become one of Melbourne’s favourite casual destinations.
Gastrology bloggers dined courtesy of 400 Gradi Cicchetti.
400 Gradi Cicchetti brings a little piece of Venice to
Melbourne. The bar replicates a traditional ‘bacari’- a small, intimate bar
typically frequented by locals in the City of Bridges.
Keeping in the tradition of cicchetti, the 400 Gradi
Cicchetti menu features small plates including the likes of crispy polenta with
mixed caramelised mushroom and gorgonzola, and spaghettini al granchio with
lobster bisque, fresh crab meat, garlic, chilli, cherry tomato and fresh basil.
The wine list showcases an intelligent choice of drinking options including an
extensive list of Italian wines. Not just appealing for the palate, the
50-seater bar has been designed by award-winning Pascale Gomes-McNabb, one of
Melbourne’s most celebrated interior designers.
Situated next door to Di Francesco’s popular Lygon Street restaurant,
400 Gradi Cicchetti is a sleek yet relaxed and informal bar, shunning the
grungy look that is today’s Melbourne norm in favour of a more conventional
Our host for the evening was Fulvio. Professional, very
knowledgeable, friendly and passionate, Fulvio made our dining
experience a sensational one.
Aperitif: Peach Bellini
A beautifully fresh cocktail made from prosecco sparkling
wine and peach nectar this Venetian cocktail was a great start to our evening.
Fresh natural shucked oysters
A selection of salumi
The selection of salumi was a display of superlative flavours
comprising of a respectable assembly of 18 Months Old Prosciutto di Parma
Devodier Cantina Mornello, 30 months Old Prosciutto di Parma Devodier Cantina
Secretum, Mozzarella Di Bufala, Bella Lodi Raspadura freshly shaved Cheese and
bread. The Prosciutto di Parma Devodier Cantina Secretum and Bella Lodi Raspadura were
in particular excellent – both possessing a richness that had been further
enhanced by the flavours of the intense curing salt mix.
Beer battered zucchini flowers stuffed with crab, ricotta,
and a bit of chilli
The batter encasing the zucchini flower was ethereally light
and very crisp while the stuffing was rich and flavoursome. Combined with the sweetness of the crab and
the lovely kick from the chilli, the dish was a delight to eat.
Freshly made Arancini balls made with sausage rice and
A traditional comfort-food classic, the arancini balls were
beautiful. Each morsel was sufficiently seasoned and flavoursome.
An elegant, dry and aromatic drop with beautiful peach and
floral notes, the BIO VIO - Pigato wine from Liguria Italy was the perfect match for our entrees before we
continued on to our heavier mains.
Duck ragu trecce
As expected of any acclaimed Italian restaurant, 400 Gradi
Cicchetti is particularly good at producing quality pasta dishes. The Duck ragu
trecce that we had was no exception. The large spiral pasta were intertwined
amongst lashings of tender duck ragu. The flavours were complex and rich. Texturally,
the tenderness of the duck contrasted nicely with the perfectly cooked al dente
pasta. Fulvio presented it to us as “a wonderful dish” and we could not have
The matching Girolamo Russo A'Rina Etna Rosso was a light
and exuberant wine with a tight flavour profile.
Margherita verace Pizza
400 Gradi Cicchetti patrons can also include Johnny’s
internationally awarded pizza in their dining experience. Johnny took out the
number one spot at The World Pizza Championship earlier this year for best STG
(Traditional Speciality Guaranteed (Specialita’ Tradizionale Garantita), with
400 Gradi now being home to the world’s best pizza.
The Margherita verace pizza was picture perfect in
appearance and outstanding in taste. A thin layer of tomato sugo, healthy
dollops of buffalo mozzarella and a sprinkling of basil leaves created a delightful
fusion of flavours that would keep any pizza purist happy. Encircled with a
puffy crisp crust, this pizza was superb.
Tagliata Di Manzo - Angus Beef Eye Fillet grilled and sliced served medium rare
with shaved parmesan, balsamic cream, capers and baby rocket
Our final main course
of Angus Beef Eye Fillet met our expectations admirably. The accompaniments to the beef were simple
and delicious. A light searing ensured that each slice was lined with a thin
crisp layer packed with caramelised beef flavour. The meat was intense with characteristic Angus
beef notes and a deep earthy richness and texturally it was sublime with a
decadent melt in the mouth, almost buttery, consistency.
Molino Barolo 2010 From Nebbiolo wine
The beef was served with our favourite wine of the evening.
A classic Barolo, the Molino Barolo boasted a bouquet of dark fruit aromas,
mint and liquorice. We loved its balanced flavour profile which while quite tannic
given its age, tasted beautiful.
Homemade Tiramisu and Pannacotta tasting plate
400 Gradi Cicchetti’s rendition of a pannacotta was
texturally perfect. The pannacotta was silky smooth - just barely holding its
shape, it was quivering on the plate. The tiramisu was similarly well made,
with its flavour heavily dominated by the constituent alcoholic component. Both were simple traditional desserts that were
well executed and thoroughly enjoyable.
Passito Di Pantelleria Dessert Wine
Hailing from the sun-drenched island of Pantelleria, this dessert wine was thick and syrupy with intense aromas and a fresh acid finish.
Cheeses: La rustichella truffle paste cheese, Taleggio
'Bufaletto ' made with buffalo and cow's milk, Pecorino Cacio di bacco:
Pecorino style cheese matured in pomace and covered with grape
Our evening concluded with a selection of good quality
cheeses. Each unique and varied greatly with their distinct flavours and
luxurious textures. It was a fantastic way to finish the night off.
400 Gradi Cicchetti combines friendly and affable staff,
wonderful ambience, exceptional food and one hell of a beverage list to deliver an enchanting
experience - one that transports you to a traditional ‘bacari’ in Venice.
Gastrology bloggers dined courtesy of Miss Fitzy's.
Located at the beach end of Fitzroy Street, Miss Fitzy’s is relaxed dining at its best, with a flavoursome menu, smart service and enviable streetscape.
The menu focuses on showcasing the best local produce and mouth-watering tastes from the kitchen and the bar.
The menu created by head chef Lachy Cashman (Circa, Sloaney Pony, Salsa Bar and Grill Port Douglas) has been developed with sharing in mind. Diners can choose from a generous selection of sharing plates, the Family Style Share Mains, individual main courses or tasty bar snacks.
Simple, elegant and impactful, the dish of Organic tomato, buffalo mozzarella, herbs was exceptional. We enjoyed the beautifully fresh tomatoes which worked in sync with the buffalo mozzarella, herbs and lifted by the balsamic vinaigrette to produce an enlivening dish.
Left: Grilled Robbins Island Wagyu bavette steak, herbs, potato, egg
Right: Scallops, bacon, truffle, watercress
Grilled goats’ cheese, beetroot, quinoa, hazelnut
We were particularly pleased with our entrée of grilled goat’s cheese with beetroot, quinoa and hazelnut as it had perfectly balanced flavours. The grilling had increased the intensity of the luxurious goat’s cheese and each element of the dish matched the other. The slight acidity from the beetroot brought a lovely tanginess that cut through the creaminess of the cheese. It all came together beautifully.
The smoked chicken was another highlight. It was wonderfully tender and beautifully smokey courtesy of Miss Fitzy’s custom-built smoker and curing room which provides a variety of smoked meats, fish, vegetables and ingredients.
Dessert tasting plate
Our meal finished on a high note dessert tasting plate which featured (amongst other delights) a velvety smooth Armagnac ice cream, fluffy cinnamon doughnuts and decadent bitter chocolate.
Miss Fitzy’s is a welcome addition to St Kilda. With a paddock-to-plate philosophy, Miss Fitzy’s cuisine has a French flair with distinctive Spanish influences that is sure to please.
Gastrology bloggers dined courtesy of The Emerson.
Located on Commercial Road South Yarra, The Emerson is Melbourne’s first destination that allows you to play on a rooftop day or night in winter or summer.
The rooftop, known as the jewel in The Emerson crown, sports a first-class retractable rooftop with motorised runners designed by the project architects at Newline Design.
We loved the rooftop area at The Emerson. It is a breathtaking space that boasts stunning views from South Yarra to Melbourne’s CBD skyline. The rooftop space boasts two large bars areas, an extensive food and drink menu, a live cooking station as well as a cushion lined deck and enough space for all night dancing and relaxing with friends.
Head Chef Jeff Trotter (ex-Royal Mail Hotel, Dunkeld) has carefully crafted a produce driven menu with a selection of dishes designed to be shared and enjoyed on the rooftop.
Background: Zucchini flower, feta, thyme, black olive tapenade
Our meal began with the simple, yet ever so enticing, soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. Similarly the accompanying fried zucchini flowers, stuffed with goats curd was an excellent dish. The batter encasing the zucchini flower was ethereally light and very crisp while the stuffing was rich and flavoursome.
Prawns, toasted garlic, spring onion & parsley
The dish of Crystal Bay prawns arrived as a stack of peeled and cooked prawns, toasted garlic and julienned herbs - spring onion and parsley. The prawns were very fresh and the herbs provided punchy fragrant flavours.
Flinders Island lamb rack, zucchini, almond, yoghurt & mint
This dish was simple, homely and well executed. The lamb was roasted to a tender and juicy pink and was exceedingly flavoursome and "melt in the mouth".
Greenvale pork belly, spiced date puree, pea, rocket and radish
The large nuggets of moist pork belly, which contain the perfect amount of unctuous fat, are encased in a crisp outer crust and went superbly with the spiced date puree and roasted cauliflower. Having been succulently roasted to retain a porky juiciness and achieving a healthy layer of melt-in-the-mouth fat in the process, each bite truly gratified the palate in both texture and taste.
Asparagus, pea, lemon, goats curd, poached egg
We adored this well formulated salad of bold and vibrant flavour combinations. It was an enlivening salads with a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals and was a lovely thing to throw in the mix amongst the heartier dishes we sampled.
Led by Head Chef Jeff Trotter (ex Royal Mail Dunkeld), the kitchen is in safe hands. The menu features a carefully crafted selection of dishes designed to be shared. We especially loved the use of fresh and seasonal produce and their excellent execution of it.
Be it the middle of Winter or the stroke of Summer, The Emerson’s rooftop is fit for all seasons with its custom, advanced designed retractable rooftop The Rooftop features an extensive beverage list including a range of cocktails designed to be shared.
Gastrology bloggers dined courtesy of Tanqueray Gin and Good Food Month Melbourne.
As part of Good Food Month Melbourne, Tanqueray are hosting a series of events which runs throughout November.
One of the events is the Tanqueray Bar Hop. Gastrology was privileged to participate in this event as one of the ‘Tanqueray Influencers’ where we bar hopped to a selection of participating bars represented in the Good Food Month guide. At each bar we were offered the special Tanqueray cocktail & tapas specific to that bar, which will be on offer throughout the month for $20. For a full list of the bars please click here.
To make sure our Bar Hop ran smoothly, UBER offered to chauffeur us around between venues. All we had to do was request a car via the Uber app on our mobile phones, enter our code and the driver would take us to our destinations.
First stop - Atrium Bar on 35, Sofitel Melbourne on Collins
Our first cocktail of the evening was the Pink Gin Sour cocktail which was made from Tanqueray gin, pomegranate, Aperol, grapefruit juice and egg white. A delicious fruity cocktail with plenty of character, it was an enlivening start to our bar hop.
Matching course: Asian Inspired Appetiser
The matching plate of delectable rice paper rolls were a lovely match. Adorned with bright orange roe, it was an explosion of flavours.
Second stop - New Gold Mountain
Location: Levels 1&2, 21 Liverpool Street, Melbourne 3000
In classic Melbourne style, New Gold Mountain is hidden down a laneway and bustling behind a concealed door. Beyond this seemingly innocuous and normal looking exterior lies a slice of Old-world Shanghai, a glamorous yet debaucherous space reminiscent of an opium bar from a time long forgotten.
Cocktail: Tottenham Court Tipple: Tanqueray gin, dry Curacao, lemon and orgeat
We loved the Tottenham Court Tipple cocktail which was made from Tanqueray gin, dry Curacao, lemon and orgeat. The passion for quality, consistency and presentation was evident with this delicious cocktail. The cocktail was sophisticated and mature and matches the Creamy Lime and coconut crème brulee perfectly.
Matching course: Creamy Lime and coconut crème brulee by Voodoo Jerk Truck
The crème brulee in turn accentuates the distinctive flavours of the cocktail.
Third stop - The Kodiak Club
Location: 272 Brunswick Street, Fitzroy 3065
Embodying America's bar culture, the Kodiak Club serves modern, regional American bar food alongside American whiskeys, Boutique beers and classic Cocktails in a welcoming environment.
Cocktail: Snapping Caesar: Tanqueray gin, clamato, lemon juice, American hot sauce, secret herbs and spices
Wonderfully different, the Snapping Caeser is the Kodiak Club’s take on the Classic Bloody Mary. The flavours are light, bright and clean with a slight kick from the American hot sauce.
Matching course: Three Buffalo wings with blue cheese sauce and celery
The mouth-watering crispy fried chicken wings were absolutely stunning and the perfect match for the Snapping Caeser cocktail - both having the same American hot sauce as part of their make-up. The outstanding chicken wings were nicely caramelised and crispy and were flavoured well.
Fourth stop - Los Barbudos
Location: 95 Smith Street Fitzroy 3065
Located on Smith Street, just below Mr Wow’s Emporium, Los Barbudos takes you back to the golden age of Cuba where you will find yourself surrounded by the essence of this vibrant Caribbean island.
With a focus on authenticity, the cocktail list features Cuban classics such as Mojitos, Daiquiris and El Presidentes, made to follow the traditional recipes found in Cuba. The menu also features a few house favourites to entice even the most capricious drinker.
Cocktail: An Ode to Mojo: Tanqueray gin, strawberry shrub syrup, mint, citrus bitters, lime and black pepper
The An Ode to Mojo cocktail was a delicious heady mix of Tanqueray gin, strawberry shrub syrup, mint, citrus bitters, lime and black pepper - a delightfully well-balanced drink with a peppery hit at the end, it was a winner.
Matching course: Roast pork, Swiss cheese, ham, pickle and mustard toasted sandwich
An extravagant toasted ham and cheese sandwich containing luscious roast pork, Swiss cheese, pickle, mustard and slices of ham which add a nice touch of saltiness to the creamy cheese fusion. The sandwich was the perfect supper treat.
Fifth stop - The Tippler & Co
Location: 58 Wellington Parade, East Melbourne 3002
Occupying the former site of Cafe Balzac and next to Yarra Park, The Tippler & Co is an inviting bar and eatery with a great drinks menu which includes craft beers on tap and a selection of wines, ciders, spirits and cocktails served by warm staff.
The venue serves European/Asian-influenced dishes that come in several forms (from snack size dishes to more substantial meals) that are perfect for sharing.
SPECIAL: Cocktail: Good Morning Vietnam: Chilli-infused Tanqueray gin, Cointreau, lime juice, lemongrass sugar syrup, muddled Vietnamese mint
Our favourite cocktail for the evening, the Good Morning Vietnam cocktail had the perfect balance between sweet and savoury. We loved the slight acidity from the lime juice which cut through the sweetness of the lemongrass sugar syrup and the overlay of fragrant Vietnamese mint. It was a delicious and refreshing cocktail.
Matching course: Prawn Ricepaper Roll
The matching prawn ricepaper roll was a simple dish executed perfectly.
Whether thirst-quenching, palate-cleansing or taste-teasing, a good cocktail is a thing of beauty. Melbourne’s star mixologists shake it up in style for Good Food month. $20 gets you a Tanqueray gin-inspired cocktail and matched bar snack at dozens of leading Melbourne bars.
Combining good food, fashion, music and art, Ms Collins is pushing the boundaries for Melbourne bars.
The venue, which occupies the former Silk Road site at 425 Collins St, Melbourne, is the latest venture for Roar Projects, an established hospitality group responsible for Alumbra in the Docklands.
Comprising four primary partners – Hatem Saleh, Simon Digby, Sami Saleh and Tony Perna – Roar Projects has a portfolio of experience that positions the team to successfully deliver a world-class night venue.
The venue is sexy and bold with luminous material against a dark backdrop.
Ms Collins proudly showcases her four identity chefs Jacques Reymond, Paul Wilson (Icebergs), Daniel WIlson (Huxtable) and Riccardo Momesso (Valentino) and beverage partner, Veuve Clicquot.
We indulged in eight dishes which were served with matching wines (two dishes from each chef) as well as desserts over a cheeky espresso martini.
Our favourite dish was Paul Wilson's Empanadas de picadillo with mission fig mole. The wonderfully flaky empanadas were filled with melt in your mouth slow cooked lamb and drizzled with sweet mole sauce. Topped with pepitas for some added texture, the empanadas were just beautiful. Another crowd pleaser was Daniel Wilson's Southern fried chicken ribs with jalapéno mayo. A popular bar staple, the meaty chicken ribs, more substantial and less finicky than chicken wing pieces, were crusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior.
Ms Collins takes you on a journey of culinary and liquid experiences from France (Jacques Reymond), to Mexico (Paul Wilson), America (Daniel Wilson) and Italy (Riccardo Momesso). A lovely venue in which to immerse yourself in each global corner of the world over a cocktail (or five).
Gastrology were recently lucky enough to be able to cater a private function with some delicious hampers provided by Egg Unlimited, delivered straight to our door.
We found the choices available on the Egg Unlimited menu innovative and modern, with options suitable for a wide range of events from corporate lunches to high teas. We elected to sample 2 Wellbeing Hampers, an Against the Grain Hamper and a Bagel & Friend Hamper.
Clearly made with love, each hamper was packaged securely sealing in their delicious contents and making the hampers very convenient – we simply removed the lids and served.
Wellbeing 1 Hamper
(Crispy skinned Atlantic salmon (6), Blanched broccolini tossed with sweet raisins and almonds (V) (12), Green zucchini and fresh mint omelette souffle (V) (6), Char grilled free range chicken marinated in lemon, garlic, coriander, olive oil, bay leaf and freshly cracked pepper (8), Two tubs of chef’s seasonal salads along with cucumber yoghurt (to serve) (V), House baked rolls to complement)
This hamper was an absolute stunner and our favourite hamper from the evening. The quality of the salmon was exemplary. The skin was perfectly seared to be very crisp while the flesh was delicate and moist. We loved how it was cooked simply, allowing the natural subtle sweetness of the salmon to be enjoyed. The blanched broccolini was fresh and we loved the addition of sweet raisin which complemented the dish as well as the almonds which added texture. The char grilled chicken was cooked to perfection and seasoned beautifully.
Wellbeing 2 Hamper
(Morrocan Lamb Fillets & tahini yoghurt sauce, Sugar & snow pea salad (GF,V), Calamari marinated in chilli ,garlic & coriander (GF), Freekah grain with sweet potato, leek, shanklish & maple (V), Omelette soufflé of sweet corn, chili and baby chervil (GF)(V), Two tubs and chef’s seasonal salads along with cucumber, yoghurt, Bag of spelt flour rolls to complement)
Another delicious hamper, we loved the high quality pieces of lamb which were cooked perfectly to a tender and juicy pink and the calamari which was bursting with flavour. The accompanying omelette souffle and seasonal salads exhibited a marvellous freshness and were each skilfully executed.
Against the Grain Hamper
(Rare roast Angus beef, anchovy butter, tomato relish and baby rocket tartlets (6), Green zucchini and torn mint omelette souffle (V) (6), Fresh green asparagus spears wrapped in goats curd and prosciutto (12), Prawn and Vietnamese mint rice paper rolls with lemongrass and marinated bean thread noodles (8), Char grilled free range chicken marinated in lemon, garlic, coriander, olive oil, bay leaf and cracked pepper (8))
A low carb hamper, this was yet another winner. The seemingly simple chicken was not only complex with layers of flavour, it was also perfectly cooked. The rare roast angus beef tartless were elegant and featured a beautiful depth of flavour - overall a skilfully executed, exceptionally flavoursome array of little bites.
Bagel & Friend
(Smoked salmon poppy seed bagel with crème fraiche and Lilliput capers (15), Baby pea and mint leaf torte (V) (15))
Continuing the trend for the evening, the Bagel & Friend hamper was delicious. The baby pea and mint tortes were creamy and decadent. We also loved the adorable little poppy seed bagels. The smoked salmon filling carried a rich depth of flavour - its subtle smokiness allowing the underlying taste of the salmon to be enjoyed. The little bagels were light and fluffy with a dense exterior - it went well with the salmon. The finishing touch of the crème fraiche and Lilliput capers, a classic accompaniment with smoked salmon, completed the bagels.
This large selection of delicious canapés were perfect for sharing and were massive crowd pleasers. The flavour combinations were well matched and the high quality meats and fish were beautifully cooked - it was clear that these were sourced from quality producers and had been prepared with care.
Egg Hampers made our function a roaring success and definitely impressed our guests. We look forward to trying their other delicious options for our future events.