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:

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


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
Cuisine: Modern Australian

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

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
Cuisine: Italian, Modern Australian

Click to add a blog post for L'Altro Mondo on Zomato

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 was 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
Cuisine: European, Italian, International

Click to add a blog post for Cecconi's Flinders Lane Restaurant on Zomato

Kumo Izakaya

Gastrology bloggers dined courtesy of Kumo Izakaya.
Standing proudly at the corner of Lygon and O'Connor Streets in Brunswick East, Kumo Izakaya and Sake Bar is a Japanese oasis which embraces the social izakaya-style side of Japanese eating and drinking. Offering a laid back environment for catching up with friends and family, Kumo Izakaya focuses on quality food designed to share all of which is served in stylish, modern Japanese surroundings.
Effortlessly blending strong Japanese themes with industrial and Art Deco influences, the restaurant's fit out is a masterstroke. Its symmetrical design features geometric booths with dividers providing flexibility to dine communally or more intimately. Magically lit, the space glows in soft  amber light.
Kumo Izakaya founder and owner Andre Bishop is one of Melbourne's quiet achievers in hospitality. A self-confessed Japanophile and sake connoisseur, he's the man behind the revitalisation of Japanese institution Izakaya Chuji on Lonsdale Street in Melbourne. He also created Izakaya Chuji's South Melbourne offshoot. Andre is also behind Nihonshu Sake & Shochu Bar in Melbourne's CBD, his first venue dedicated to his prime passion of sake.
At Kumo Izakaya, food and sake pairing is a key focus. The exceptional staff are happy to guide diners through the extensive sake menu. We found an exceptional range of sake styles on offer, ranging from floral and fruity to nutty and earthy, all of which are conveniently set out in the sake menu along with tasting notes.
The kitchen is headed by Akimi Iguchi and Eriko Hamabe. Akimi brings exquisite skills to the Kumo kitchen having trained in many top Japanese kitchens as well as Melbourne's Yu-U and Bar Lourinha. Eriko on the other hand worked the kitchens of Kobe Jones and the Royal George Hotel. Together, they bring their unique take on izakaya cuisine.
Left: Chicken Thigh Yakitori Skewers
Right: Uzaku - grilled teriyaki eel with wakame & cucumber pickle

The slices of grilled eel were a delicious appetiser. Stained with teriyaki marinade, the fatty flesh was counteracted by the tart pickle and savoury wakame.

The Chicken Thigh Yakitori Skewers had been sufficiently seasoned and were wonderfully flavoursome. The skewers benefited from a delectable outer charring courtesy of spending the perfect time on the grill. A simple dish, prepared with care and precision.
Premium assorted Sashimi of the day

The sashimi plate featured a variety of sliced raw fish. Each slice of fish had an enjoyably firm yet soft texture. Of particular note were the plump, sweet scallops. It is clear that Kumo Izakaya are using only the freshest, highest quality seafood.
Seared Scallops with Butter & Soy topped with Bonito Flakes

The scallops were perfectly seared and bursting with natural flavour, a flavour further enhanced by the restrained savouriness of the butter & soy sauce. The bonito flakes brought a tremendous savoury element - a magnificent dish.
Shiitake mushroom stuffed Tsukune chicken ball with cheddar cheese & Teriyaki sauce

These savoury ball-shaped dumplings were adorned with melting cheddar and a mushroom base and laced with copious amounts of delicious teriyaki sauce - A simple but very enjoyable treat.
Pumpkin & cream cheese stuffed zucchini flower tempura with green tea salt

The tempura zucchini flowers stuffed with pumpkin & cream cheese and served with green tea salt were fantastic.  The batter encasing the zucchini flower was ethereally light and crisp while the stuffing was rich, flavoursome and exquisitely smooth.  The addition of green tea salt was a masterstroke that was a delightful departure from the norm.
Spicy Black vinegar Karaage Chicken with spring onion

The Japanese bar staple of Karaage Chicken was a delicious sight.  The meaty morsels were encrusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior - dangerously addictive.
Miso marinated grilled kingfish fillet

Our savoury courses concluded with beautifully fresh kingfish which had been cooked to perfection. A light coating of golden-brown, caramelised miso charring added complexity to the soft kingfish flesh.
Dessert platter for two: Baked Green tea & White Chocolate cake with Raspberry compote;
Yuzu infused Cheesecake with cream and Yuzu sauce; and Japanese plum wine mousse with mint infused umeshu Jelly & cream

Unable to decide which desserts to choose, we opted for the dessert platter which comprises an assortment of Kumo Izakaya's Japanese inspired desserts. Each item on the platter was a welcome departure from the ordinary – from the absolutely moreish baked Green tea & White Chocolate cake with Raspberry compote to the smooth, rich consistency of the Yuzu infused Cheesecake, to the vibrant flavours of the Japanese plum wine mousse.  An exemplary display of Kumo Izakaya’s versatility.
Kumo Izakaya is the destination izakaya for Japanophiles who want to get inside the izakaya culture and experience it in an immersive way. Offering a vast array of delicious food, one of the most impressive sake lists in Melbourne and an effortlessly trendy Japanese, industrial chic fit out, Kumo Izakaya is definitely a place to put on your "must visit" list. 

Location: 152 Lygon Street, Brunswick East
Phone: 03 9388 1505
Cuisine: Japanese, Wine Bar, Tapas

Kumo Izakaya & Sake Bar on Urbanspoon

Chefs Dinner @ Burma Lane

Gastrology bloggers dined courtesy of Burma Lane.
Gastrology recently indulged in a delicious 8 course banquet at Burma Lane where we were taken on an exciting journey full of new aromas, flavours and exotic ingredients by Executive Chef John McLeay and Head Chef Johan van der Walle.
The venue represents Burma in an eclectic style. The ceilings are adorned with Burmese birdcages and western chandeliers representing the meeting of East and West and the dining room features Burma’s many faces, and that of their elected leader, Aung San Suu Kyi. 

The main influences in Burmese cuisine are Chinese, Indian and Thai due to Burma’s bordering neighbours. This has been combined with western influences through colonisation and trade and further diversity added by a myriad of ethnic minorities with unique ingredients and an incredible range of flavours.
Each dish showcased an amalgamation of those flavours - all so familiar yet so different. It was certainly a great introduction to Burmese cuisine.
Lentil and roselle leaf soup

Our dinner began with a delicate and fragrant broth of lentil and roselle leaf.
Scallops with turmeric cauliflower and Kachin tomato relish

The scallop dish was complex but well balanced.  The scallops were perfectly seared and bursting with natural sweetness, further enhanced by the subtle coconut creaminess of the turmeric cauliflower.  The fruity acidity of Kachin tomato relish introduced further layers of complexity.  It was a wonderful dish.
Cured salmon with pickled lime, chilli oil, balachong and sesame

The thick slices of cured salmon were served with pickled lime, chilli oil, balachong and sesame. A modern dish which utilised traditional Burmese ingredients, this dish was notable for the high quality textural fish slices and the interplay between salinity, heat from the chilli oil and acidity courtesy of the pickled lime. It was a simple but moreish dish.
Rakhine style banana flower kale and peanut salad

The Rakhine style banana flower salad of sweet crunchy roasted peanuts garnished with crispy shallots had an intriguing combination of flavours. All the dazzlingly fresh ingredients blended harmoniously, resulting in a clean and bright dish which was thoroughly enjoyable.
Prawns with smoked eggplant, egg and green onion

The eggplant was thoroughly enjoyable. It was a well-conceived dish that took full advantage of the eggplant’s supple flesh. The morsels of smoky eggplant were coated with egg and green onion and went beautifully with the perfectly cooked prawns.
Kachin chicken curry with kipfler and banana trunk
Pork slow-cooked with shredded green-mango, tamarind and shrimp paste

The pork slow-cooked with shredded green-mango, tamarind and shrimp paste was our favourite dish of the night. The dish was enjoyable for its robust and fragrant tamarind and shrimp paste. Together with steamed rice, it was a comforting, addictive dish. 
Coconut water tapioca custard, mango sorbet and sesame praline

Our dinner ended on a deliciously sweet note with coconut water tapioca custard, mango sorbet and sesame praline. Bold in flavour, the mellow tapioca custard concoction, together with the crumbly sesame praline matched the vivid mango sorbet to produce a balanced and delectable dessert. 
Burma Lane presents a contemporary Australian take on the best of Burma, doing justice to the rich and varied tapestry that makes up this interesting and delicious cuisine.

Location: 118 Little Collins St  Melbourne
Phone: 03 9615 8500
Cuisine: Asian, Burmese

Burma Lane on Urbanspoon

Spanish Armada @ Robert Burns Hotel [11 & 12 March 2015]

Gastrology bloggers dined courtesy of Freixenet.
As part of the 2015 Melbourne Food and Wine Festival, Gastrology recently attended Spanish Armada at Robert Burns Hotel where celebrity chef Miguel Maestre and Head Chef Marc Albalate treated Robert Burns’ kitchen implements as paint brushes and our plates as their canvas.
The unique six course dinner was matched with supreme Spanish wines from Freixenet Barcelona, and paid homage to some of Spain’s most famous painters, with each dish inspired by the palette and mood of a masterpiece.
Miguel Maestre taking guests through each of the courses

Head chef Marc Albalate was born in Barcelona, but grew up in Palma, the capital of Mallorca (the largest of the Balearic Islands) and has turned The Robert Burns Hotel into the home of truly traditional Spanish cuisine, albeit its very Scottish name. 
The menu is classically Spanish and features the best dishes from the many different regions of Spain.
Red cabbage “Gazpacho”. Beetroot foam, balsamic vinaigrette reduction
Inspired by: Perceval Graells. ‘Al Alba’ (At the Sunrise) 2006. 
Matched with: Freixenet Cordon Negro NV

The evening started with a lovely aperitif.  We loved the gazpacho’s wonderful freshness and vibrancy in flavour.  The matching Cordon Negro Brut echoed the gazpacho’s vibrancy with its crisp and clean characteristic. 
Mango “Salmorejo”, roasted peppers, cherry tomato jam, balsamic glaze, sprouts, leafy greens
Inspired by: Joan Miro, ‘El Jardin’ (The Garden) 1925
Matched with: Freixenet Cordon Negro NV
Marriage of seafood “Salpicon” and Ceviche - prawn carpaccio, emperor ceviche, pickled mussel, red onion, leche de tigre
Inspired by: Joaquin Sorolla, ‘Paseo a Orillas de Mar’ (The walk on the border of the sea) 1909
Matched with: Freixenet Cordon Negro Vintage 2011

The ceviche was our favourite dish of the night. Displaying technique, elegance and skilful restraint, the ceviche items were beautifully presented and accompanied by a beautifully made leche de tigre, a citrus-based marinade that cured the seafood. It was a wonderful mélange of salinity, sweetness and acidity. 
Confit rockling, creamy goats cheese rice, black olive, ink cracker.
Inspired by: Pablo Picasso, ‘Guernica’ 1937
Matched with: Agnusdei Albarino 2013

This dish was visually, the clearest match to its corresponding work of art - A canvas of  black, white and grey. The rockling was cooked to perfection and the ink cracker was a nice addition. The matching Agnusdei Albarino’s unctuous, toffee notes acted as a great partner to the dish.
Grilled lamb ribs, baked beetroot, honey & rosemary braised baby onions, cherry tomato, potato
Inspired by: Luis Melendez ‘Bodegon’ 1770
Matched with: Solar Viejo Crianza 2011 & LalaLand Tempranillo

Our final savoury course, the lamb was roasted to perfection and hence was juicy and succulent. We particularly enjoyed matching this course with the Solar Viejo Crianza which boasted the fine aromas, liquorice flavours and red fruit flavours with an elegant oak finish.
Crema Catalana, chocolate coated honeycomb, chocolate cookie crumble, whipped white chocolate cream
Inspired by Salvador Dali ‘La persistencia de la Memoria’ (The persistence of the memory), 1931
Matched with: Segura Viudas Semi Seco NV

A theatrical dessert concluded our evening at The Robert Burns on a decadent chocolate note. The Semi Seco was a wonderful match with the medium acidity cutting through the richness of the dessert while the fruity and citrus notes matched the honeycomb and white chocolate cream perfectly. 
The Robert Burns brings the authentic tastes and cultures of Spain to Melbourne’s iconic Smith Street. A family and kid-friendly, restaurant, it is an ideal place for all occasions from relaxing in the courtyard, with drinks and tapas to a decadent dinner in the wine room.

Location: 376 Smith Street, Collingwood
Phone: 03 9417 2233
Cuisine: Spanish, Tapas, Mediterranean

Robert Burns Hotel on Urbanspoon