At a glance - Hihou

Almost completely unmarked and requiring patrons to press a non descript doorbell to be granted entry, it is easy to miss Hihou. Once inside, you are greeted by a gorgeously minimalist Japanese interior lit by flickering candles and a chique backlit bar. Shoes will need to come off if you are going to venture into the more intimate spaces to the right of the bar and the menu has been clearly designed with drinking in mind – think sword fish sashimi, oroshi-ponzu and shichimi and fried crumbed eggplant and kingfish skewers. This is a good thing as Hihou boasts an extensive range of Japanese beers, whiskeys and, of course, sake. Hihou feels words away from its Spring Street location and is definitely one to check out.

At a glance - Sweetwater Inn

Away from the glitz of Chapel Street, the Sweetwater in is an atmospheric venue with a distinct personality - think rustic, country Australian bar complete with farm equipment and taxidermy scattered generously throughout. We recently popped in for pre-dinner drinks and found the service warm and the dim space inviting. Definitely worth a look if you feel like getting back to your roots. 

WOODY.P

After launching in May 2015, WOODY.P  is revamping its Italian offerings with a new Executive Chef, Timothy Martin and a new seasonal menu. Most recently serving as Head Chef at acclaimed restaurant The European, Martin brings over fifteen years culinary experience to WOODY. P with a CV that is jammed with industry accolades.

WOODY.P offers a fun and relaxed atmosphere that caters to a broad range of dining experiences. The interior is composed of polished timber floors, exposed brick walls, textured glass and contemporary pendant lighting. Highlights include a sophisticated bar area with a tiled feature wall and suspended planted hangers. WOODY.P also comprises a large outdoor dining area where diners can eat and drink among greenery, lanterns and bluestone floors, a nod to Melbourne’s rich architectural heritage.

The menu is produce-driven and defined by simple Mediterranean and Italian flavours.

Martin’s Spring  menu leads  WOODY.P to authentic Italian roots, with new dishes such as bone marrow crostini, Moreton Bay bug tagliatelle, suckling roast lamb and charcoal fire grilled steaks, executed using a strong focus on local Victorian produce that references Martin’s Gippsland childhood.

Of particular note is the dish of Swordfish crudo. The quality of the swordfish we sampled was exemplary. The flesh was delicate and moist. It was a fresh dish that allowed the natural subtle sweetness of the fish to be enjoyed.

Positioned on Flinders Lane, the city’s most dynamic food precinct, WOODY.P is part of Melbourne’s bourgeoning range of restaurants and drinking spots.

Location:

121 Flinders Lane, Melbourne

Phone:

03 9654 5000

Link:

http://www.woodyp.com.au/

Cuisine:

Italian, Pizza

Gastrology bloggers dined courtesy of WOODY.P

Lounge Kitchen

Known for bringing iconic late night music to the forefront of Melbourne's music scene over the last few years, the focus at Lounge Kitchen has recently shifted. 

The team has turned their attention to the dining experience, redesigning the menu, combining fusion food and borderless dining for an experience to be shared.

A great believer that food is a social occasion and should be experienced in the company of others, Lounge Kitchen’s revamped menu invites diners to order a range of small plates and large to share between family and friends.

The menu was developed pulling inspiration from Spanish Style Tapas and infusing Asian inspired flavours, bringing together a borderless menu to suit the adventurous diner and providing plates for everyone to enjoy. We thoroughly enjoyed the food we shared at Lounge Kitchen which embodies the creative culinary vision in the kitchen.

The menu is wonderfully global perfect for sharing amongst friends and family. Our favourite dishes included the Thai sticky beef short ribs. The braised beef short ribs were tender and delicious, with caramel undertones. Paired with an earthy Asian braising sauce, the ribs fell away at the weight of our spoons whilst still retaining their integrity. 

Another highlight was the Zucchini and halloumi fritters which are served with a luxurious mint and goats cheese pea puree. Each fritter boasted a crunchy golden brown exterior while being beautifully succulent and sweet inside. 

Moving away from traditional pub food and presenting a menu highlighting modern flavours that reflect a very Melbourne border-less cuisine, the new Lounge Kitchen is a winner.  

Location: 243 Swanston Street, CBD, Melbourne

Phone: 03 9663 2916

Link: www.loungekitchen.com.au

Cuisine: Tapas, Burger

Gastrology bloggers dined courtesy of Lounge Kitchen.

New Spring menu @ Arbory Bar & Eatery

Arbory Bar & Eatery is a unique venue in Melbourne overlooking the iconic Yarra River and built out of the disused Sandridge Line at Flinders Street Station.

The menu boasts an array of modern Australian cuisine by Executive Chef Nick Bennett alongside craft beers, local and international wines and cocktails.

Bennett (whose experience spans stints at Trocadero and Cecconi’s) along with Chef Michael Fox (2012 Young Chef of the Year) have created a casual, approachable menu for this unique Melbourne venue. We enjoyed the freshness and simplicity of the food which allowed for the produce to speak for itself.

Rainbow chard arancini, lemon & goats curd; Fried zucchini flowers, ricotta & tomato

A traditional comfort-food classic, the arancini balls were beautiful. Each morsel was sufficiently seasoned and flavoursome. The tempura zucchini flowers were similarly delicious.  The batter encasing the zucchini flowers was ethereally light and crisp while the stuffing was rich and flavoursome.  

Curried cauliflower salad, labne, golden raisins & capers

The Curried cauliflower salad was an enlivening salad of different textured cauliflower, luxurious labne, golden raisins and capers. It was a medley of exciting flavours and textures which would appeal to even the most carnivorous individuals.

Soft Shell Crab Burger

A current menu special, the Soft shell crab burger was delicious. The soft shell crab burger's lightly toasted buttery brioche buns were the perfect canvas for 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.  

Asparagus risotto, roasted scallops & truffle vinaigrette

The Asparagus risotto was irresistible. The rice in the risotto was puffy and al-dente and served with perfectly cooked scallops.

Roasted kingfish, warm artichoke salad, shrimp & almond salsa

Having been cooked to perfection, the kingfish had an enjoyably firm yet soft texture and was bursting with flavour. The warm artichoke salad and fresh shrimp and almond salsa were a brilliant accompaniment to the fish.

Ice cream sandwich, chocolate chip cookies & peanut butter ice cream

The playful dessert of crumbly chocolate chip cookies and luscious peanut butter ice cream sandwich was decadent and delicious. 

Popcorn and salted caramel sundae

The Popcorn and salted caramel sundae was stunning. Each layer had a wonderful flavour intensity that worked beautifully together. We savoured every spoonful.

Espresso martinis on tap

One of Arbory’s most exciting additions, the Espresso Martini on tap ensures you’ll wait no longer than a minute for this cocktail to be served. A good three weeks of trial and error later, this espresso martini is made in-house, exactly the same way as the staff makes a regular serve – the cocktail is poured into a keg and pumped with nitrogen as part of an arduous process to ensure that creamy and foamy top is achieved every time. The perfect wat to end (or start off) an evening at Arbory.

Arbory Bar & Eatery combines a wonderful ambience within an iconic location, delicious food and an interesting drinks list to great effect. 

Location: Flinders Walk  Melbourne

Phone: 03 9621 2260

Link: http://arbory.com.au/

Cuisine: European

Gastrology bloggers dined courtesy of Arbory.

The Mill House Launch

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

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

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

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

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

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

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

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

Image credits: Lucas Dawson

Location: 277-279 Flinders Lane, Melbourne VIC 3000

Phone: (03) 9662 4002

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

Collins Quarter

Collins Quarter is a sleek restaurant that occupies a Victorian terrace which boasts an inspired blend of 19th and 21st century design.

The dining room is at once traditional and relaxed, shunning the grungy look that is today’s Melbourne norm in favour of a more conventional bistro atmosphere. Dimly lit with scattered pockets of luminescence emitting from tabletop candles, it is a comfortable setting.

The menu has distinct European influences and focuses on fresh, local produce. 

Seared scallops, Soused Mushrooms, Black Garlic & Kalamata Olive Tapenade

The scallops were beautifully seared and boasted natural sweetness while the mixture of mushrooms, garlic and olive tapenade added a lovely salinity to the dish. 

Hot smoked ocean trout 

The salty smokiness of the trout was complemented by the fresh salad of quinoa, fennel, baby beetroot and orange which provided a medley of exciting flavours and textures while the crème fraiche and horseradish brought all the elements together.

Roast corn-fed Macedon duck breast

The slices of duck breast were cooked to perfection with the mellow white bean and kale cassoulet allowing the rich flavour of the duck to transpire.  The accompanying cigar was filled with tender shreds of confit duck leg encased in a crisp pastry skin and provided a delicious flavour which was punctuated with subtle aniseed notes. The sweet and sticky pickled rhubarb chutney provided the crowning element to a wonderful dish.

Cape grim beef cheek bourguignon, Paris mash

The slow braised beef cheek was excellent - Simple, delicious and very well executed. The beef was exceedingly flavoursome and "melt in the mouth" while the accompanying mash was luxurious.

Selection of house made ice creams

Hot chocolate fondant 

The chocolate fondant would have pleased any chocolate love with its rich billowing chocolate centre and slightly crisp cake exterior. The vanilla bean ice cream which accompanied the fondant matched it well and was refreshingly light and fragrant while the poached spiced pear and salted honeycomb added interest.

Collins Quarter impresses with well executed dishes which highlight innovative, yet familiar, flavour combinations. A truly compelling dining option. 

Location: Collins Place, 86A Collins Street, CBD, Melbourne,

Phone: 03 9650 8500

Link: http://collinsquarter.com/

Cuisine: European, Modern Australian

Gastrology bloggers dined courtesy of Collins Quarter.

Bond Melbourne

The new Bond Melbourne set to shine as the city’s most glamorous event space and entertainment venue.

The venue recently received a $5 million facelift which has resulted in a luxurious venue complete with decadent gold-coloured brass curtains, gold-studded lounges and gold lighting, curated by leading design company Hachem. 

Devoid of dark corners but with its own mysterious edge, Bond Melbourne’s unique design space is completely curved, from the bars and fittings, to the walls, roof and retractable curved glass door, creating a flowing space that can be opened up as one area or elegantly divided into seven private and intimate sections.

We loved toasting to the end of another working week at Bond Bar in one of their booths where waiters and waitresses, elegantly dressed in black wafted around the moodily lit area delivering seamless service.

One of the main highlights from our evening at Bond Bar was indulging in their Liquid Nitrogen cocktails. A new menu feature, the Liquid Nitrogen cocktails are a first for the drinks industry in Melbourne. 

Mixologist extraordinaire Jack Coombes entertained us with his skilful making of the classic Amaretto Sour but with a liquid nitrogen twist. 

We enjoyed the theatre of clouds of smoke overflowing from the bucket, quickly revealing a “sorbet” of sorts. 

The proof really is in the tasting - it was delicious. 

We also enjoyed delicious canapés throughout the night of our visit. Hammer & Tong caters exclusively for major events at Bond while an array of rotating restaurants offer catering for the weekly Friday Bond Unwind sessions.

A new Melbourne institution, unlike any seen before. Bond Melbourne brings a new level of luxury with mix of LA-style service and Dubai-style glamour.

Location: 24 Bond St, Melbourne

Phone: (03) 9629 9844

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

Gastrology bloggers visited courtesy of Bond Melbourne.
Images courtesy of Meagan Harding, Rosanna Faraci and Shania Shegedyn.

Woody. P Launch

Gastrology bloggers attended the event courtesy of Woody.P.

A feast for the eyes and the palette, Woody.P is set to establish a cult following with Melburnians and travellers alike.

The restaurant opened its doors recently in May and offers a fun and relaxed atmosphere that caters to a broad range of dining experiences. The menu is produce-driven and defined by mouth-watering yet simple Mediterranean and Italian flavours.

Woody.P’s beverage list is however, not to be outdone. Paying homage to the city’s rich European heritage, the wine list offers a range of varietals, focusing on local appellations. The cocktails have been developed around an aperitvo style and showcases the best aperitifs from home and abroad. 

The kitchen is headed by Head Chef Clinton Camilleri, whose impressive portfolio of culinary experience spans for over a decade. Working extensively in kitchens throughout rural Victoria (Eleonore’s Restaurant in the Yarra Valley, Royal George Hotel in Kyneton and the much-awarded Lake House in Daylesford), Camilleri was recently the Head Chef of the Healesville Hotel, where he achieved the 2014 Good Age Food Guide Regional Restaurant of the Year.

Leading a team of skilled chefs, Camilleri is joined by Venue Manager Brent Scales, who has recently worked as Restaurant Manager for Stokehouse Café in St Kilda and opened the Stokehouse City Bar. 

The service is fast paced, informed and friendly, matching up to the fun and uniquely designed restaurant space which offers a series of comfortable and discrete spaces. Each space has its own unique look and feel.

The interior is composed of polished timber floors, exposed brick walls, textured glass and contemporary pendant lighting. Highlights include a sophisticated bar area with a tiled feature wall and suspended planted hangers. Woody P also comprises a large outdoor dining area where diners can eat and drink among greenery, lanterns and bluestone floors, a nod to Melbourne’s rich architectural heritage.

Positioned on Flinders Lane, the city’s most dynamic food precinct, Woody.P is an exciting new addition to Melbourne’s bourgeoning range of restaurants and drinking spots.

Location: 121 Flinders Lane, Melbourne

Phone: 03 9654 5000

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

Cuisine: Italian, Pizza

Restaurant & Bar Dansk

Gastrology bloggers dined courtesy of Restaurant Dansk.

Restaurant Dansk impresses with outstanding contemporary Danish cuisine. Located in the heart of Melbourne’s CBD, the Restaurant Dansk is a brilliant introduction to Nordic cuisine and focuses on modern techniques to emphasise clean, crisp flavours, especially from hedgerows.

The menu created by top Danish chef Bente Grysbæk and Head Chef, Zoran Micevski is exciting without being over-theatrical, featuring lighter and traditional dishes like smørrebrod to bolder and more heartier dishes. 

The design of the dining room is Nordic cool at its best - egalitarian, clean, understated and timeless. 

Copenhagen - Bols Genever, Cherry Heering, lime juice, Angostura Bitters

Our dining experience at Restaurant Dansk commenced with a lovely cocktail over some traditional dark Danish rye bread based starters. The Copenhagen, a classic Denmark House cocktail combined a slight anise flavour from the Bols Genever and was perfectly balanced with the sweetness of the Cheery Heering liqueur while delivering a fresh sourness from the lime and aroma from the Angostura Bitters.

Curried herring on organic rye bread

The curried herring (a cherished staple) was a smooth exotic taste combining flavours of the orient and the north. 

Pate on organic rye bread

The pate on the other hand was light with beautifully caramelised onions which added sweetness and crispy bacon which added an addictive salinity to the dish.

Seafood sausages made with scallops and prawns served with sautéed spinach and creamy scallop sauce

This seemingly casual dish sausages was the absolute highlight of our evening. Carefully and intelligently composed to combine texture and flavour in exciting ways, the delicate seafood sausage of emulsified mousseline was poached to perfection before searing. The result was sensational - a light in texture and flavoursome scallop and prawn sausage with luxurious scallop beurre blanc and wonderfully wilted spinach. The addition of coriander was a masterstroke which added interest and a delightful freshness.

Braised pears and apples served with sweet crumbs, whipped cream and pear chips

The pear apple crumble consisted of syrupy morsels of pear and apple which harmonised with the biscuit-like crumble.

Warm beer porridge and white chocolate ganache

Made from Dansk Restaurant’s organic rye bread and dark ale, the bread and beer porridge had a wonderfully rich, complex taste. We loved the addition of decadent chocolate ganache which echoed the creaminess of the porridge. It was both interesting and absolutely delicious.

A Danish oasis with plenty of gastronomic rigour, Restaurant Dansk stands out from the crown with Nordic clean-tasting, honest dishes made from impeccable ingredients. 

Location: Level 3, 428 Little Bourke Street, Melbourne

Phone: 03 9600 4477

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

Cuisine: Danish, European, Nordic

‪#‎from5fridays @ Royal Saxon

To celebrate the start of Melbourne's beautiful autum, Royal Saxon are spicing up your Fridays with ‪#‎from5fridays. And you guessed it... it all starts from 5.

The Saxon have also recently launched a delicious

new autumn menu

which has kept us coming back more.

If you've never had the Saxon's charming Italian pizzas before, you'll get to experience their magic during ‪#‎from5fridays‬ where the Saxon shout everyone complimentary pizzas from 5-6! So keep a look out for those delicious pizzas when you're there.

And please... please stay back for dessert. If you do, we recommend the Poached pear tart with spiced red wine reduction and cinnamon ice cream. A beautifully decadent dessert, the soft centre of caramelised pears combines with the buttery crumbly pastry, the rich red wine reduction and moreish cinnamon ice cream in perfect harmony - absolutely sublime!

Think good tunes, cocktails & delicious aperitivo - All available from 5 PM every Friday.

What:

#‪‎from5fridays 

When:

From 5 PM every Friday

Location:

545 Church Street, Richmond

Phone:

03 9429 5277

Link:

http://www.royalsaxon.com/

Cuisine:

Italian, Pub/Bar Food, Coffee

Read our review of their new autumn menu 

here

.

Autumn @ Royal Saxon

As Melbourne turns golden and the leaves begin to fall, the Royal Saxon in Melbourne’s inner east is serving up a whole new array of deliciously rustic dishes that fuse simple classic flavours with an elegant modern twist. 

The all new Autumn 2015 provides a fresh, enticing experience that make this local haunt a serious dining contender. The Royal Saxon is a Richmond institution that’s best known for its edgy beer garden and excellent nightlife. But this two storey venue on Church Street in the heart of East Richmond also boasts a seriously delicious menu that rivals some of the best restaurants in Melbourne. 

Whether eating in the beautifully intimate restaurant, the upbeat bar or the leafy courtyard, the entire menu is available across the whole venue until late every single day.

The kitchen is in safe hands, being led by Italian-born Head Chef Simone Righetto and his first class kitchen crew. The warm and inviting selection of meals fuse traditional Italian cuisine with the best of fresh and seasonable Australian produce. 

As expected of any great Italian eatery, Royal Saxon is particularly good at producing quality pasta dishes of exceptional quality. The mushroom and ricotta parpadelle special that we had recently was no exception. The parpadelle was exquisitely al dente and when combined with the earthy mushrooms and rich, truffle infused ricotta, this dish was pure nirvana. Seemingly simple but with a great complexity of flavour, this pasta course undoubtedly belongs on the permanent menu. 

Royal Saxon serves some of the best pizzas in Melbourne. The delicately thin crusts have the perfect balance between crispiness and chewiness and the expertly judged toppings are always impeccable. 

Righetto has bought his hearty Italian feel to the new main dishes and constructs them with an air of delicious purity. From the whole snapper fillet that is baked in paper to seal in the succulent aromas, to the premium O’Conner grass fed steak, grilled to perfection and served with a drizzle of balsamic, each dish is prepared to accentuate and preserve their natural flavours – a skill of artistic simplicity which Righetto and his team have truly mastered. 

The menu now features an extensive range of sides and salads from which diners can select and share from. As summer fades and new, fresh options become available, the sides menu is constructed to take full advantage of this by including a vast array of fresh Autumn produce. From cannellini beans and peas to shitake mushrooms and broccolini, with a menu like this there promises to be a little something to suit all tastes.

Our favourite dessert from the new autumn menu, and a definite MUST-HAVE is the Poached pear tart with spiced red wine reduction and cinnamon ice cream. A beautifully decadent dessert, the soft centre of caramelised pears combines with the buttery crumbly pastry, the rich red wine reduction and moreish cinnamon ice cream in perfect harmony - absolutely sublime!

Make the most of Autumn’s cooler months and come sample these new flavours at the Royal Saxon. From something casual in the courtyard to something cosy in the restaurant, Royal Saxon is sure to delight. 

Location: 545 Church Street, Richmond

Phone: 03 9429 5277

Link: http://www.royalsaxon.com/

Cuisine: Italian, Pub/Bar Food, Coffee

Arbory Bar & Eatery

Gastrology bloggers dined courtesy of Arbory Bar & Eatery.

Arbory Bar & Eatery is a unique new venue in Melbourne overlooking the iconic Yarra River and built out of the disused Sandridge Line at Flinders Street Station.

We experienced a night of celebrations with the best of Executive Chef Nick Bennett’s menu, craft beers, local and international wines and live musical performances.

Bennett (Trocadero, Cecconi’s) along with Chef Michael Fox (2012 Young Chef of the Year) have created a casual, approachable menu for this unique Melbourne venue. We enjoyed the freshness and simplicity of the food which allows for the produce to speak for itself.

With a wonderful ambience within an iconic location, Arbory Bar & Eatery is sure to be Melbourne’s hottest new opening.

Location: Flinders Walk  Melbourne

Phone: 03 9621 2260

Link: http://arbory.com.au/

Cuisine: European

Meat Fish Wine

Gastrology bloggers dined courtesy of Meat Fish Wine.

The passionate restaurateurs behind Red Spice Road, Red Spice QV and Burma Lane have recently opened the doors to a brand new restaurant, Meat Fish Wine.

Meat Fish Wine’s dining room is relaxed, elegant and notable for its heavy use of warm hues and Tasmanian Oak tables. The wine bar area on the other hand is more casual and perfect for enjoying wine and nibbles from their bar menu. 

The wait staff ensure each table is diligently attended to. We found each highly personable, knowledgeable and purposeful in carrying out their duties. 

With Head Chef Malcolm Wright (formerly Head Chef St Katherine’s and Shane Delia’s Maha) leading the way along with Scott Horn (ex GM, three hat Royal Mail Hotel), the kitchen is in safe hands. The restaurant serves delicious fresh seasonal produce, grown locally and prepared to perfection by a talented team of chefs. 

Sophie Johnston (sommelier from Nobu and Press Club) and restaurant manager Stuart Quinn (Money Order Office) are also part of the outstanding team at Meat Fish and Wine. 

The menu features delicious farm to table inspired dishes which utilise the best of local produce and is complemented by an impressive wine list including over 500 wines from Australia and around the world. 

New wines will be featured each month with many available by the glass in the restaurant and wine bar. 

Of particular note was the dish of Pan Fried Duck Breast, Confit Leg en Croûte, Duxelles, Shallot Jam, Pink Peppercorn Jus. The slices of duck breast were cooked to a rarely found perfection. The accompanying Confit Leg en Croûte similarly well made (the pastry, wonderfully crisp while the duck leg within was tender and silky). The sweet and sticky jus provided the crowning element to a luxurious dish. 

We enjoyed every course we sampled at Meat Fish Wine. Clearly a very capable restaurant that offers a very solid dining experience, our recent experience reflected that very fact. With a focus on serving great meat fish and wine, Meat Fish and Wine pleases with some of the best food you’ll find in Melbourne, in a relaxed friendly environment.

Location: 31 Artemis Lane  Melbourne

Phone: 03 8660 6333

Link: http://meatfishwine.com/

Cuisine: Wine Bar, Steakhouse, Seafood

Time Out @ Federation Square | White Night 2015

Gastrology bloggers dined courtesy of Time Out.

Melbourne’s favourite city destination Time Out is has come back refreshed, revitalised and a top pick for summer dining.

After closing for a short time, Time Out reopened back in December to reveal a vibrant new fit-out. Located in the heart of Melbourne, the venue boasts wonderful views of the city, the beautiful Southbank skyline and Fed Square’s iconic big screen. 

The expansive menu of international dishes champions fresh Victorian produce, and locally made Victorian craft beer as well as barista-made Code Black Coffee. 

Crispy Chicken Satay Skewers with a warm spicy peanut sauce

The Chicken Satay exceeded our expectations.  The skewers were nicely caramelised and crispy and were flavoured well by the decadently satay sauce.  It was a delicious starter.

Salt & Pepper Calamari

Tender ribbons of battered calamari were served with flavoursome nuoc cham sauce.  The calamari was perfectly seasoned and went beautifully with the sauce which had a great salt-sour-heat balance.

Grilled Salmon

The salmon was perfectly cooked - beautifully seared and pink in the middle. The accompanying salad of spinach, tomato, honey roasted beetroot, pomegranate and freekah was an enlivening mixture that was and brought together with a tangy lime vinaigrette. It was a fresh summer dish which featured a medley of exciting flavours and textures.

Char grilled Black Angus porterhouse steak served with creamy gratin potatoes, green beans and mushroom sauce

The succulent (and very generous piece of) steak was well cooked with the adorning strip of fat providing an additional indulgent burst of flavour. The mushroom sauce added a delightful savouriness to the steak which enlivened the relatively heavy dish.

Baileys Cheesecake

We adored our dessert of Baked Cheesecake flavoured with Baileys and finished with vanilla cream, cocoa and ice cream on the side. The cheesecake was deliciously rich and had just the right hint of baileys.

Time Out continues to be a favourite for Melbourne locals and visitors.  Located in the centre of one of Melbourne’s most iconic tourist destinations and known for all-day dining from an extensive international menu 365 days a year. Any time is the right time to take Time Out in the heart of Melbourne city.

Location: Federation Square, Corner Swanston St & Flinders Sreet, Melbourne

Phone: 03 9671 3855

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

Cuisine: International, Modern Australian, Asian, Breakfast, Craft Beers

Take Time Out and beat the crowds during White Night 2015

For one night only, Melbourne’s favourite all-night spectacular event, White Night is back, and Time Out Fed Square is right in the heart of it, all night long.

Open until 5am, Time Out is the city’s reliable, go-to bar and restaurant. For this special event, Time Out will be open all night, where white nighters can take in the sights of the spectacular illuminations, visual art, exhibitions, music, film, design and performances on show, from the comfort of the newly refurbished venue. Take Time Out and beat the crowds with a craft beer or cocktail in hand, and delicious dishes, such as the Vietnamese pulled pork sliders, or warm Thai chicken salad.

From 7pm to 7am on 21 February 2015, the streets and buildings of Melbourne’s major cultural institutions and venues will be transformed into an eclectic wonderland of over 80+ free events featuring local, national and international artists and works from Australia, France, Greece, Portugal, India and the United Kingdom.

Events visible from Time Out Fed Square include an array of captivating sound and visual works, including:

• Wonderland projections created by The Electric Canvas and Russell Goldsmith on the iconic Flinders Street Station
• The spectacular light-driven structures on show in Vox Lumen: People Into Light at Federation Square
• Toccata- a 12 hour continuous play of the complete Bach organ works delivered by Dr Calvin Bowman at St. Paul’s Cathedral
• Sita’s Garden, where the banks of the Yarra at Birrarung Marr transform into a Little India, complete with a glowing lotus pond and floating stage.