Boasting a vibrant industrial space, Hobba is an impressive operation in Prahran which delivers honest, locally produced food with big flavour.
Autumn is upon us and Hobba have pulled together an invitingly new and warm menu to bring us into the season. Gastrology were invited along to a first tasting of this autumn menu.
The driving force behind Hobba’s food and drink offerings is head chef, Rhys Hunter. Starting his career early at Giuseppe Arnaldo and Sons in Melbourne and moving onto North Bondi Italian in
Sydney, both by the Iceburgs Group, Rhys has gained an impressive resume.
With over a decade of cooking experience under his belt, this young chef has taken a fresh and exciting approach with his dishes at Hobba.
Hobba’s Vietnamese ‘Banh mi’
Hobba’s rendition of the Vietnamese pork banh mi was the highlight of our evening. The sweet and buttery brioche buns crunchy bread roll was shimmered with pâté and filled with generous serves of marinated cooked pork loin, topped with Asian greens, fresh chilli and the most delectable pork crackling crumb. It was both fresh and very tasty.
Pan seared snapper
served with cauliflower puree, potato gratin, asparagus and heirloom beets and purple cauliflower
While the flavours of the dish were simple, the quality of the snapper 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.
Woodear, enoki and oyster mushrooms, served with sherry jus, green chives and a slow poached egg (65 degrees Celsius)
A perfectly poached (at 65 degrees) egg was accompanied by a generous serve of exceedingly plump mushrooms, a top a slice of crunchy grilled bread.
Chili con carne
Served with 10-hour confit brisket and goats cheese croquette. Topped with a slow poached egg (65 degree Celsius) and shaved dark chocolate.
Southern style slow cooked pulled pork served with fried eggs, fresh alfalfa salad and pear cider reduction hollandaise.
The feature component of this respectable assembly of breakfast items was the Southern style slow cooked pulled pork. Imparting a unique flavour from the use of southern spices, it was beautifully tender, and was slathered in a beautiful BBQ sauce. The alfalfa was a great addition which brought a lovely freshness to the dish.
Fluffy with some real "height", the hotcakes was adorned with seasonal berries, whipped mascarpone, honeycomb, vanilla bean and house-made maple syrup. A simple breakfast favourite that amalgamates the best things in life.
We took home a little gift from Hobba to enjoy the next day...
The classic brownie was perhaps one of the best we have ever tried. Possessing the perfect exterior crunchy layer with a dense cakey layer to follow before a perfectly gooey interior. It was captivating!
Hobba’s new menu caters for all tastebuds. Whether you’re after clean superfoods, something healthy but a little cheeky or simply downright dirty to cure that hangover, Hobba has you sorted.