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

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

Cuisine: Pub Food

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

Link: http://publichouse.com.au/
Cuisine: Modern Australian

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

Link: http://hotellincoln.com.au/

Cuisine: Modern Australian

Gastrology bloggers dined courtesy of Hotel Lincoln.