The Post Hotel

A friendly pub in St Kilda, The Post Hotel delights locals with a menu that draws influence from waterholes the world over.

The beverage list boasts a selection of great craft beer, a range of local and international red and white as well as a curated list of cocktails. 
Grilled Hervey Bay scallops with corn puree, crispy prosciutto and truffle oil

The scallops were beautifully seared and boasted natural sweetness while the crispy prosciutto added a lovely salinity to the dish.
Salt and pepper calamari

Tender ribbons of battered calamari were served with flavoursome sweet soy dressing.  The calamari was perfectly seasoned and went beautifully with the sauce.
Cape Grim beef rib with twice cooked Jerusalem artichoke, chorizo and thyme
Pan seared ocean trout with charred fennel, thyme and lemon jus

Our favourite dish of the evening, the trout, was perfectly cooked - beautifully seared and pink in the middle. The charred fennel, thyme and lemon jus was a delicious accompaniment. 
Housemade doughnuts with spiced sugar and chilli chocolate dipping sauce

These golden puffs were delicious. Ethereal in texture, the doughnuts were cinnamon-sugar coated and tasted delicious with the decadent chocolate sauce.
Chocolate brownie with espresso ice cream

The chocolate brownie was a playful and sweet end to our evening. 
The folks at The Post Hotel have stayed true to the 140 years of its rich history in St Kilda and deliver a modern twist on old fashioned hospitality. 

Location: 306 St Kilda Road, St Kilda
Phone: 03 9534 7678
Cuisine: Pub Food

The Post Menu, Reviews, Photos, Location and Info - Zomato

Gastrology bloggers dined courtesy of The Post Hotel.

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
Cuisine: Modern Australian

Public House Menu, Reviews, Photos, Location and Info - Zomato

Gastrology bloggers dined courtesy of Public House.

Hotel Lincoln

MoVida Aqui’s ex-manager, Iain Ling has taken over historic Carlton pub, Hotel Lincoln. While the iconic pub’s architectural features have remained the same, the food offerings have been revamped. 
Having assembled a dream team with Lachlan Cameron (Supernormal, MoVida Aqui) running the kitchen, Emma Ramos (Le Bon Ton, The Everleigh) behind the bar and Paul Guiney (most recently floor manager for Brooks) running the floor, Ling has breathed new life into the Lincoln with a menu that pushes pub boundaries.
We were pleased to indulge in a specially curated dinner featuring some of their most popular dishes.
Spanner crab, corn crackers

Atop the perfectly crisp corn crackers lay soft shreds of beautifully sweet spanner crab.  We loved this delicate start to our dinner. 
Coffee-cured trout with radish and nashi pear

The cured trout was delicious. A wonderful mélange of flavours, the cured ocean trout slices boasted a distinct coffee taste and aroma. We loved the addition of radish and nashi pear which added a delightful freshness to the dish.
Beetroot, pickled green tomato, farro, goats’ cheese

We were particularly pleased with this dish of perfectly balanced flavours. Luxurious goat’s cheese paired beautifully with the slight acidity from the beetroot and pickled green tomato which brought a lovely tanginess that cut through the creaminess of the cheese while the farro added a lovely textural element. It all came together beautifully.
From left: Triple cooked chips; Brussel sprouts, nduja, slow cooked egg
Lamb shoulder, pickled fennel, rocket

The lamb shoulder was superbly slow roasted and was incredibly tender and went very well with the well-conceived side dishes.
Chocolate & beetroot pudding, crème anglaise

The desserts at the Lincoln were similarly well devised. Our dessert of Chocolate & beetroot pudding was well made with gooey chocolate centre and a slightly crisp cake exterior. The classic combination of citrus (in the form of dehydrated orange zests) further enhanced the dark chocolate flavours while the addition of beetroot in the constituent batter ensured the pudding was beautifully moist.
Having earned a nomination for ‘People’s Choice’ at the Time Out Melbourne Pub Awards, our recent visit has certainly helped us understand why. The Lincoln is reaching exciting new heights that go above and beyond what you would expect. 

Location: 91 Cardigan Street, Carlton
Phone: 03 9347 4666
Cuisine: Modern Australian

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Gastrology bloggers dined courtesy of Hotel Lincoln.

The Wolf and I

Gastrology bloggers dined courtesy of The Wolf and I. Mention this review when you book for a special complimentary surprise.
Combining Scandinavian-inspired interior, great Aussie pub grub and a firm focus on affordable hospitality, the Wolf and I is a great addition to Windsor’s bustling food precinct.
The venue sits upon a historic site which occupies the former old Swan Hotel and is split into three distinct areas:  front bar, dining room and casual seating areas. The ambience is warm and inviting with stylish furnishings and fittings, exposed brick walls and timber ceilings. 
The kitchen is in safe hands with Head Chef Daniel Groom leading the charge. Groom had his most recent stint at Leftbank Restaurant and Bar and has a decade worth of experience at impressive dining establishments in the UK and Denmark.  
The menu features Modern Australian fare as well as pub classics. 
Duck cigars with chilli jam sauce

An Asian take on the cigar, the mouth-watering pastry cigars were delightful. Biting through thin, crunchy exterior pastry, our taste buds were greeted with a flavoursome concoction of tender duck, carrot, coriander and crisp shallots. 
Quinoa salad

An enlivening salad of quinoa, roasted pumpkin, sunflower seeds, Danish feta, candied walnuts, parsley and brought together with a basil pesto dressing, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.
Barramundi, carrot puree, bacon lardons, barramundi croquettes, israeli cous cous, sweet corn & red wine jus

The quality of the barramundi was exemplary. The skin of the fish was perfectly seared to be very crisp while the flesh was delicate and moist. It was a wonderfully simple dish that allowed the natural subtle sweetness of the fish to be enjoyed.
Lamb rump, broad beans, pea puree, lamb beignets, gratin potato & balsamic jus

The lamb rump was an excellent dish. The lamb was very tender and fell away easily with the weight of our forks. Coated with a beautiful balsamic jus sauce, both items were very enjoyable to consume. The accompanying balsamic jus was beautiful, as was the pea puree which was creamy and well-seasoned.
Sticky date pudding with caramel sauce and vanilla ice cream

Mastering the perfect amount of sweetness, this dessert was a truly ambrosial version of the classic sticky date pudding. The pudding was well made and decadently coated in copious amounts of luscious caramel sauce.
Chocolate fondant, mascarpone cream, hazelnut crumbs and pistachio ice cream

Well made with a rich billowing chocolate centre and a slightly crisp cake exterior, this dessert would delight any chocolate lover.  The pistachio ice cream which accompanied the fondant matched it well and was refreshingly light and fragrant.  
The Wolf and I offers uncomplicated, affordable, masterfully executed pub favourites as well as Modern Australian dishes within a highly contemporary fit-out which combines the best of old and new. 

Location: 152 Chapel Street, Windsor 
Phone: 03 9510 1819
Cuisine: Pub Food, Modern Australian

Don't forget to mention this review when you book for a special complimentary surprise!

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New Spring/Summer menu @ The Emerson Rooftop

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. 
Foreground: Tempura soft shell crab, chilli, coriander caramel
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.

Location: 143-145 Commercial Road, South Yarra
Phone: 03 9825 0900
Cuisine: Modern Australian, Seafood

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Italian Yum Cha @ The Grand

Gastrology bloggers dined courtesy of The Grand.
The Grand is celebrating The Age’s Good Food Month by bringing an Italian twist to the Chinese classic way of doing lunch - Italian Yum Cha.

Like all good Yum cha you just sit back, relax and wait for the food to come to you with the added bonus of being able to order off a delectable list of special dishes from their a la carte yum cha menu.
The award-winning dining room at The Grand serves up simple, authentic Italian food with an emphasis on both quality ingredients and value and their Yum Cha maintains that high standard. It is no surprise that they are currently one of only two AGFG chefs hatted Pub in Australia - an honour that has been bestowed upon The Grand 9 times now.
The Grand comprises distinct spaces. There is the elegant dining room, the chic lounge bar and three function rooms (each named after towns on the shores of Lake Como) which range from the Bellagio Room which sits up to 16 persons to the Como Room which accommodates up to 80 persons. 
Aperol Spritz "tea" with house-made bread, olives and white bean puree

One of our favourite dishes was the braised ox cheek with baked polenta (pictured above). An excellent homely dish, the braised ox cheek fell away easily with the weight of the forks. Coated with the earthy braising sauce, it was most enjoyable when eaten with the decadent and well-seasoned polenta. 
Crudo with egg yolk, pickled enoki mushroom and cress

The thick slices of very fresh crudo were served with pickled enoki mushroom and cress. The dish was notable for the quality of the fish and the interplay between the tartness of the pickled mushroom and the richness of the creamy egg yolk. It was a simple but well executed dish. 
Left: Spanner crab in bread crumb pasta parcels
Right: Wild boar lasagne

The spanner crab pasta was beautiful.  Within the layer of superbly cooked bread crumb pasta were soft shreds of sweet spanner crab.  The tomato and saffron provided fresh flavours to complement the delicious crab meat.

The wild boar lasagna was yet another highlight. Each layer of superbly cooked pasta was adorned with delicious cheese and tender meat. The tomato veloute provided fresh flavours while the cheese brought all the elements on the plate together in a cohesive fashion.
Ox tongue with frizze, capers and mustard fruit

The centrepiece ox tongue possessed a beautiful depth of flavour, with the salinity in the capers helping to alleviate the richness of the decadent tongue.
Left: Potato gnocchi with brown butter and sage
Right: Chargrilled marinated tuna skewers

The light gnocchi captivated with its delightfully pungent truffle aroma and its lingering rich brown butter flavour while the chargrilled marinated tuna skewers were perfectly cooked.
Seared scallops on squid ink zucchini spaghetti

A positive highlight, this dish showcased complex but well balanced flavours.  The scallops were perfectly seared and bursting with natural flavour, a flavour further enhanced by the subtle sweetness of the zucchini spaghetti. It was a magnificent dish.
Left: Italian doughnuts with crema pasticcera
Right: Cannoli
Noughart semifreddo

While all the desserts were beautiful, the Noughart semifreddo was a stand out. Possessing a lovely smooth texture, the right level of sweetness and crunch, the semifreddo was well made and bursting with flavour. 
Combining the 2 things we love: Italian food and Yum cha, this was always going to be a success story. It is clear that the chefs have been having a great time rethinking Italian food from a yum cha prospective and the results are simply delicious. 
When: The first four Saturday and Sunday lunches in November
Where: The Grand Dining Room, 333 Burnley Street, Richmond
Cost: Pay for what you eat
Bookings essential: 03 9429 2530

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