The Chef Series Progressive Dinner @ Collins Square

Nestled within the heart of Melbourne's thriving Collins Street business district is Collins Square Hospitality Group's hub of award winning restaurant brands Chiara, Bar Nacional and Long Shot Café.  To complement the group's iconic restaurants comes Collins Square Catering and the Collins Square Cellar, outstanding hospitality services for discerning inner Melbourne foodies. From your morning coffee fix, to Spanish tapas and VIP sommelier experiences, Collins Square Hospitality Group offers a little something for every foodie.

Gastrology recently enjoyed an intimate 'Progressive Dinner' where we sampled the finest food and beverage from Collins Square Hospitality Group in an intimate dinner hosted by each of the executive and head chefs in their respective venues.

First stop: Canapés @ Collins Square Catering

Compressed watermelon, Yarra Valley feta, aged balsamic, oregano 

Our evening began with canapés in the catering kitchen. Collins Square Catering is Melbourne's most convenient events and catering offering, with a seamless process from ordering through to delivery.

Slow cooked duck 'empanada', blood orange mayonnaise

Our favourite canapé was the Duck empanada. The wonderfully flaky empanadas were filled with melt in your mouth slow cooked duck and served alongside blood orange mayonnaise. Topped with sesame seeds for some added texture, the empanadas were just beautiful.

Second stop: Entree @ Bar Nacional

Bar Nacional pays homage to the most celebrated aspects of Spanish food culture: a lively atmosphere, community, quality ingredients, careful preparation, and the fast-paced variety of flavours and creative combinations achievable with dishes designed especially to share. 

The Bar Nacional menu re-interprets a range of Spanish classics in new and exciting ways, with Head Chef Scott Spence dishing up traditional Carrasco guijuelo Iberian bellota and a creative play on crema catalana.

Smoked ham hock and fennel bomba

The bomba had a wonderfully crisp exterior which combined beautifully with the smoked ham hock which provided salinity to the dish while the creamy fennel ensured that the dish had requisite balance.

Perrito caliente - guindillas, pork crackling

We loved this Spanish take on the hot dog. Sandwiched between buttery brioche buns are juicy chorizo sausages, complete with indulgent sauces and decadent pork crackling. These rolls wantonly disregard the current trend towards healthy eating and, as a result, are abundantly flavoursome.

Third stop: Main @ Chiara

Chiara's menu pays homage to the authentic Italian culinary culture, with a modern Melbourne twist. The restaurant's impressive wine list boasts a decadent selection of Italian wines, champagne, local favourites and rare, aged options alongside aperitivo style cocktails. 

For those looking for an exclusive experience, Chiara's semi-private cellar room offers bespoke dining with personal menus and matched beverages for up to 18 guests.

Braised rabbit saddle, carrot, cardamom, guanciale & rock oysters

A myriad of well-balanced flavours enveloped the rabbit meat which was well cooked, juicy and tender. It was a rich and complex dish that worked superbly.

Fourth stop: Dessert @ Long Shot

Rumoured to be the best cafe West-of-Spencer, the team behind Long Shot understands that Melburnians take their coffee seriously, with expert baristas pouring a morning brew of coffee roasted by St Ali. 

Coconut ice pops, passion fruit curd, baby basil

All sweet treats are made in-house daily by pastry guru Maria Lantelme. 

From left: Brown butter panacotta, Canadian Maple croissant croutons; Caramelised chocolate puff pastry, cherry ice cream, vanilla powder

A local lunch haunt for fresh sandwiches, healthy salads, baked goods and treats to cap off your afternoon cravings, Long Shot has spoils for every palate.

Madeleines & caneles

We loved each of the sweet treats we indulged in. Each were a decadent interpretation of classic French and Italian creations that had been carefully handcrafted.

Find out more about Collins Square here.

Contact CSHG

Collins Square Hospitality Group: http://www.cshg.com.au/

Chiara: http://www.chiara.com.au

Bar Nacional: http://www.barnacional.com.au/

Long Shot: http://www.long-shot.com.au/

Collins Square Cellar: http://www.collinssquare.com.au/cellar/

Collins Square Catering: http://www.collinssquarecatering.com.au/

Altair

Thanks to Altair, Warrandyte’s dining scene has been taken to new and unexpected heights. The menu is designed to surprise and delight over perfectly executed dishes that retain your interest from start to finish. 

There was an incredible precision to Head Chef Kelvin Shaw's cooking that spoke volumes about his calibre. It is absolutely no surprise that the restaurant is the highest ranked restaurant in the Eastern Suburbs by the 'Age Good Food Guide'. 

The ambience of Altair is comfortable and relaxed, providing the perfect canvas for the culinary art. The dining room is marshalled by excellent service staff, led admirably by Michelle, who ensures your experience is a memorable one.  

Crab cracker with miso mayonnaise

Matched with: NV Laurent Perrier Brut, Champagne, France

Our meal started with a beautiful amuse bouche. The acid balance of the miso mayonnaise was perfect and the crab cracker had a wonderful textural edge. 

Rose tofu, soy, coriander, prickly ash, chilli & edamame

Matched with: “Muromachi Shuzo” Sakura Muromachi Junmai Ginjo Bizen Maboroshi

Simply stunning. This dish was well balanced, loaded with umami and complex, due in part to the skilfully balanced flavour combinations. The creamy melt in your mouth tofu cradled the fragrant rose elements while the soy reduction brought the whole dish together. Both beautiful and beautifully prepared. 

Grilled Mackerel, clam, saffron, tapioca sofrito, almond gazpacho

Matched with: 2014 Yabby Lake ‘Pink Claw’ Grenache Rose, Heathcote VIC

The mackerel was cooked to perfection.  The almond gazpacho provided a delectably unique and refreshing accompaniment to the Mackerel. We could not fault this dish.

Smoked eel, den miso, Japanese mustard, shiitake, pork floss & green tea

Matched with: 2013 Helens Hill ‘Long Walk’ Pinot Noir, Yarra Valley VIC

Presented beautifully, this dish was yet another highlight. The earthy mushrooms were cooked perfectly giving them a wonderful texture. Combined with the dispersed miso, Japanese mustard and pork floss, this dish was restrained and elegant. 

Venison carpaccio, raspberry, liquorice, wild bush olive, anchovy bavarois

Matched with: 2011 Leconfield Merlot, Coonawarra SA

Corned Lamb, carrot quinoa, celeriac, lavender jus

Matched with: 2010 Tim Adams Cabernet Malbec, Clare Valley SA

The centrepiece course of lamb continued the trend of stunning dishes that preceded it. The lamb was moist and melted in our mouths while the quinoa was perfectly crispy and accentuated by subtle but very much present lavender jus.  Our favourite wine match for the evening, the Cabernet Malbec was a perfect match with its hints of violet which echoed the lavender jus and fresh blackcurrant and vanilla which provided a delicious backdrop for this intense meaty dish. 

Mimolette Vieille, France, Cow’s Milk

Matched with: 2014 the Darling Pinot Gris, Marlborough NZ

Blackcurrant, ginger, honey & myrrh trifle

Matched with: NV Bethany Old Quarry Fronti White Port, Barossa Valley SA

This striking dessert was a playful take on the traditional trifle. A sweet end to a decadent evening. 

Altair is an extremely capable restaurant that offers a wonderful dining experience. We left spellbound - from the amazingly tender lamb to the enticing smoked eel. Each course was well thought out, complex, delightfully balanced and impeccably executed.

Location: 152 Yarra St, Warrandyte VIC 3113

Phone: (03) 9844 5548

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

Cuisine: Modern Australian

Gastrology bloggers dined courtesy of Altair.

L’ altro mondo

“L’altro mondo” is an Italian phrase that translates literally to “another world”. Our recent visit to l’altro mondo suggests that it is a highly appropriate name for the restaurant. It is a name that evokes memories of the warm familial atmosphere, of the excellence of its cuisine and together with a touch of magic, the ability to transport patrons to another culinary world.

Domenico De Marco and his partner Elyse Woodward-Brown quietly opened this Italian restaurant at 125 Victoria Avenue Albert Park in September 2014. Together, they manage a committed team intent on achieving exceptional things.

Having just recently turned 30, Domenico has an impressive resume including a slew of one star Michelin Italian restaurants including Il Povero Diavolo (Torriana), Ristorante L‘erbe del re (Modena) and at the Four Seasons Hotel (Florence). In Australia, Domenico has worked with renowned chefs such as Luke Mangan and Neil Perry at the Rockpool Group.

Patrons can opt for the degustation or a la carte menus which feature Domenico’s ‘contemporary cuisine with an Italian influence’ boasting dishes with clear lineage and subtle, yet sometimes surprising flavour combinations. 

An Italian aperitivo with house made bread

Pursuing a clean taste and a purist in terms of using produce of the utmost quality, Chef Domenico cures all his own meats and bakes his bread daily. We loved the delicious selection of aperitivo with his outstanding bread.

Onion pie, rhubarb, fennel and orange salad

Crumbly pastry encased beautifully caramelised onions. The accompanying fennel salad was nicely sweetened by slices of orange to dull the customary sharp aniseed note and provided a pleasant counterpoint to the very sweet spiced jus adorning the pie.

House cured rainbow trout, radicchio, and ginger dressing

A delightfully fresh dish of house cured rainbow trout, radicchio, ginger dressing was lovely.

The soft texture of the trout contrasted nicely with the crispness of the radicchio while the ginger dressing provided a light heat which cut through the saltiness of the umami laden dish.  It was a dish of subtle, but balanced, and well considered textures and flavours.  

Ricotta and winter green filled ravioli, lemon butter herb sauce

The ravioli was exceptional. The filling of deliciously savoury and melt in your mouth ricotta and winter greens was encased in al dente pasta. The accompanying lemon butter herb sauce made this a perfectly executed and expertly balanced dish.

Slow braised beef brisket in an Asian stock, kale puree, liquorice jus, and beetroot

The slow braised beef brisket was decadent and flavoursome. Incredibly tender, it fell away easily with the weight of our forks. Coated with an earthy braising sauce, the dish was very enjoyable to consume with the luxurious kale puree and liquorice jus which captivated with its delightfully aroma.

Cappuccino ghiacciato

A pre-dessert of frozen cappuccino delighted with its playful interpretation.

Saffron mousse, marzipan, yoghurt, salted macadamia, mandarin oil

Continuing the trend for the evening, the dessert a delicious interplay between interesting textures, flavours and seductive aromas. The layer of gritty sweet polenta was delicately thin and crisp and paired beautifully with the mellow and luxurious saffron mousse and marzipan. The salted macadamia brought an added textural element and just a touch of salinity while the tartness of the yoghurt produced a balanced dessert.

At l’altro mondo it is all about the food and Domenico’s passion that underlies it. Whether you are an Italian traditionalist or prefer to swerve off the autostrada into culinary roads less travelled, make sure you make l’altro mondo a destination for your next food adventure.

Location: 125 Victoria Ave, Albert Park 

Phone: (03) 9682 2388

Link: http://laltromondo.com.au/

Cuisine: Italian, Modern Australian

Gastrology bloggers dined courtesy of L' altro mondo.

Winter @ Cecconi’s

Gastrology bloggers dined courtesy of Cecconi's.

One of Melbourne's premier fine dining institutions Cecconi’s is a Melbourne icon that requires no introduction.

Cecconi’s continues to deliver with dishes that are consistently well executed and highlighted by innovative, yet familiar, flavour combinations. The restaurant’s colour palette mixes black, white and copper while incorporating varying textures and tones to create contrast, producing a space that possesses familial warmth. 

The luxe, dark and clubby basement space of Cecconi’s boasts one of the more theatrical kitchens in Melbourne – wide-open and centre stage.

Caramelised scallops, crispy pork belly, shaved fennel, blood orange dressing

The scallops were perfectly seared and bursting with natural flavour while the pork belly was punchy with a delicate lining of pork fat and crunchy crackling providing an added kick of sinful pleasure. The subtle sweetness of the shaved fennel further and the fruity acidity of the blood orange dressing introduced further layers of complexity.  

Moreton bay bug tortellini, mustard fruit butter sauce, fried leek

The tortellini was exceptional. The filling of deliciously savoury and perfectly cooked Moreton Bay Bug was encased in al dente pasta. The accompanying crispy fried leek and stunning mustard fruit brown butter sauce made this a perfectly executed, expertly balanced and intelligent dish.

The slow cooked wagyu brisket,

 truffled gnocchi, spinach puree, red onion jam

 w

as decadent and flavoursome. Incredibly tender, it fell away easily with the weight of our forks. Coated with the earthy braising sauce, the dish was very enjoyable to consume with the light gnocchi which captivated with its delightfully pungent truffle aroma.

Roasted duck breast, confit leg, brussel sprouts, bacon, chestnut spaetzle

The slices of duck breast were cooked to perfection with allowing the natural rich flavour of the duck to shine through. The accompanying confit leg was tender, the skin crisp while the hearty chestnut spaetzli adorned with crispy bacon provided the crowning element to this luxurious dish.

Dessert tasting plate - Gianduja cheesecake, hazelnut nougat, Oreo crumbs, chocolate sorbet; Banana and passionfruit sorbet, blondie, toasted marshmallow, brandy snaps; and Lemon yoghurt cream, cassis jam, crispy meringue, vanilla sugar

Continuing the trend for the evening, the desserts were delicious. The rich cheesecake was beautifully made while the Banana and passionfruit sorbet was zesty and well-balanced and the Lemon yoghurt cream was silky smooth.

A modern Italian restaurant where food, wine, service and atmosphere blend beautifully together, Cecconi's boasts delicious Italian cuisine while taking great pride in using only the freshest ingredients available. The new Cecconi’s winter menu is, as expected from its predecessors, excellent.

Location:

Basement, 61 Flinders Lane  Melbourne

Phone:

03 8663 0500

Link:

http://www.cecconis.com/

Cuisine:

European, Italian, International