Restaurant Review: Ying Thai 2

Location: 110 Lygon Street, Carlton
Phone: 03 9639 1697
Cuisine: Thai
Overall Impression: 4/10

It appears that one of my favourite Thai eateries in Melbourne, Ying Thai 2, has fallen from grace. The food has become dull and lifeless and in some instances it is clear that they have simply given up.

sticky rice

The most disappointing part of my dining experience was my sticky rice which arrived to the table as hard as a rock which rendered it inedible.

Stir fried minced beef

Duck Red curry

The curry although still pleasant lacked basic seasoning and there were no traces of duck meat to be found (only tiny shreds of duck skin) and our stir fried mince beef was much oilier than usual.

At least the service we received was as good as it always was but apart from that it appears that they have certainly let quite a few things slip. Hopefully this was just a bad night.

Cafe Review: Chatime

Location: Various (Elizabeth Street Store, Melbourne Central Store, Swanston Street Store,  Box Hill Centro Store, Doncaster Westfield Store, The Glen Shopping Centre Store)
Phone: 03 9663 2883 for  CBD store (77 Swanston Street, Melbourne)
Link: chatime.com.au

Chatime is the world's largest fresh tea outlet and is rapidly building up a strong presence in Melbourne.

Gastrology was taken behind the scenes on a tea tasting tour courtesy of Chatime. Our wonderful and extremely knowledgeable host Zachary (Chatime's regional manager) guided us on our tea tasting journey through the Chatime menu.

Chatime's menu is expansive, boasting an array of hot and cold (mainly tea based) beverages, ensuring that there is a drink to suit all tastes. The list of best-selling drinks can be a very helpful guide when ordering, given the sheer number of drinks on offer.

The variety of teas is impressive, including assam black tea, premium black tea, oolong tea, roasted tea, jasmine green tea and brown rice green tea. All of the teas have unique characteristics and flavour profiles.

Chatime's main focus is bubble tea - a sweet, milk tea drink containing chewy tapioca "pearls" (the bubbles). Whilst bubble tea originated in Asia, its popularity (and deliciously addictive flavour) has seen it spread throughout the world.

What differentiates Chatime from other bubble tea outlets is the use of high quality, fresh ingredients such as fresh Taiwanese tea leaves and real, not powdered, milk. Chatime also allows you to customise your drink by adjusting the level of sweetness and quantity of ice.

We saw firsthand the state of the art technology and brewing techniques Chatime utilises to ensure that each specific variety of tea is brewed at the perfect temperature, and the carefully refined processes involved in creating Chatime's signature drinks.

One drink we found particularly interesting and unique was the tea espresso. Brewed in a similar method to a traditional coffee espresso (albeit with tea leaves instead of ground coffee), the tea espressos are strong and rich allowing you to fully appreciate the complex flavours of the specific tea chosen.

We were also surprised at the excellent quality of the coffee smoothie, given Chatime's self-confessed emphasis on tea. For true coffee lovers, we recommend paying an extra 50 cents to get a second shot of espresso in the coffee smoothie.

The Gastrology team have been fans of Chatime for many years. Given how delicious and refreshing Chatime's beverages are, it is not surprising that they are going from strength to strength in Australia and around the world.

Event review: Twinings Tea Party

Check out: http://www.twinings.com.au/

Host: JJ's Bar & Grill
Location: 8 Whiteman St, Southbank
Phone: 03 9292 6891
Link: jjsatcrown.com.au

Gastrology was invited to an exclusive Twinings Tea Party with a very special guest -  Mr Stephen Twining (a 10th generation member of the world famous tea family).

The event was hosted by JJ's Bar and Grill at Crown. As is customary, there was a lovely three tier high tea stand that was generously filled with delectable savouries and sweets. 

We were privileged to taste three brand new Twinings blends that have yet to be publicly released.

We had a wonderful time enjoying the simple pleasures of life - indulging in perfectly brewed cups of our favourite Twinings teas.

Master tea blender and taster, Mr. Twining was kind enough to demonstrate to us the art of creating the perfect cup of tea.

We were also given the opportunity to create our very own tea blend. Mr Twining explained that a lot of factors have to be taken into account when creating a new tea. For example, the size of the leaves is an important consideration because a good blend should have teas with similar sized leaves to avoid the blend separating when kept in a jar.

Mr Twining impressed and entertained us with his brilliant sense of humour.

We couldn't leave without an autograph!

The new blends

My favourite new blend is the Assam Bold served with a hint of milk. As the name would suggest, it is a very bold tea but is surprisingly smooth and well-rounded. However, if you want to wind down with something deliciously refreshing and caffeine free, the new ‘Blackcurrant, Ginseng & Vanilla’ and ‘Blueberry, Apple and Rosehip’ flavoured infusions are sure to please.

Restaurant Review: La Spaghettata

Location:  238 Lygon St, Carlton
Phone: 03 9663 6102
Link: laspaghettata.com.au
Cuisine: Italian

After 30 years, La Spaghettata still remains focused on three things - food, family and love. La Spaghettata was the first restaurant in the Lygon Street precinct to make its own fresh pasta, a fact for which its owners (Tony and Giovanna Cattafi) are understandably proud. Set within a double storey terrace house, the atmosphere is vibrant and energetic.

The décor is warm and welcoming, with wooden tables and an eclectic mix of artefacts lining the exposed brick walls. Put simply, it feels like stepping into the Cattafi family's home for dinner - an impression further reinforced by framed photos of Cattafi family members proudly displayed on a small mantle. The menu boasts an array of traditional dishes that pay homage to rustic Italian cooking.

Bruschetta Siciliana

Ciabatta topped with tomato, fresh basil, olive oil, bocconcini and prosciutto

Moreton Bay Bugs

 Grilled Moreton bay bugs served with are served with green salad and tartar sauce

The Moreton Bay bugs were fresh, succulent and chargrilled to perfection. A beautifully simple dish.

Gnocchi Bocconcini

Potato dumplings, olives and tomato sauce, topped with melted bocconcini

The potato pillows were soft and fluffy, acting as a wonderful canvas for the simple but classic trio of tomato, bocconcini and olives.

Scaloppine Deliziosa

Veal medallions with demi-glace brown sauce, prawn cutlets, cognac, tomato and chilli

Quail and polenta

Grilled quail with demi-glace brown sauce, peppers and onion, served with cornmeal polenta

Whilst not earth shattering, the mains were unpretentious and generous.

Cassata Siciliana

 ice cream slice layered with vanilla, chocolate and mixed fruit

Tiramisù

savoiardi biscuits dipped in coffee and strega liquor, layered with mascarpone cream

The Tiramisu was delicious, with the strong coffee balanced perfectly against the strega liquor and mascarpone cream. The savoiardi biscuits were not soggy and retained some texture.

At the end of the day, the food is but one reason to visit La Spaghettata. Tony and Giovanna Cattafi's legacy is that they have created a warm, inviting, home away from home where you can enjoy rustic Italian food with friends. And from the passion and warmth displayed by Tony and Giovanna's sons Mauro and Fabio (who was our fabulous host for the evening), this legacy looks to be in safe hands.

Gastrology bloggers dined courtesy of La Spaghettata.

Restaurant review: Wasabi Japanese Restaurant

Location: 315 Clarendon St, South Melbourne
Phone: 03 9699 8874
Cuisine: Japanese

Overall Impression: 6/10

Wasabi Japanese Restaurant is a neighbourhood gem. Located on bustling Clarendon Street, this cosy little eatery is popular during the lunch hour on weekdays. On weekends, the restaurant is fairly quiet so it is always easy to get a table despite the fact the restaurant is very small (it sits about 20 people). My favourite thing about the restaurant is its authentic Japanese offerings. I can never go past the brilliantly fresh and delicious sushi and sashimi.

Complimentary side dishes

Chirashi

Assorted raw fish served with sushi rice

Gyu Teriyaki

Pan grilled beef with teriyaki sauce   

Unajyu

Grilled eel with sweet soya sauce, served on a bed of rice

Restaurant Review: Panama Dining Room and Bar

Location: 3/231 Smith St, Fitzroy
Phone: 03 9417 7663
Link: thepanama.com.au
Cuisine: European, French
Overall Impression: 6.5/10

Of late, the trendier the restaurant, the more obscure its location. Going by this logic, Panama Dining is certainly on the right track to becoming an extremely trendy restaurant – the entrance is a door with a small sign and when you enter, you are greeted by a dimly lit staircase that goes on for a while before you reach the restaurant itself at the very top. 

Mt Zero manzanilla olives marinated with garlic, bay and orange

Crispy fried spiced chickpeas

We had a booking for 6.45pm but most of us arrived at 6.30pm. We were greeted with slight hostility as 2 of our dining companions had yet to arrive. Our waitress made it clear to us that she was not impressed. We were promptly reminded rather rudely that the table would have to be vacated within 2 hours. When the other 2 arrived (at 6.50pm), we quickly put our orders in. Given our unfavourable first impression of the place, both J and I wondered if this “standard” would correspondingly be reflected in the offerings. 

As we received our entrees, we were pleased to see that the level of service had no correlation to the food delivered. 

Zucchini flowers stuffed with two cheeses, roasted red peppers, tomato, chilli and capers

Grilled goats cheese with candied walnuts, beetroot, apple and honey

We were particularly pleased with our entrée of grilled goat’s cheese with candied walnuts, beetroot, apple and honey as it had perfectly balanced flavours. The grilling had increased the intensity of the luxurious goat’s cheese and each element of the dish matched the other. The slight acidity from the beetroot and apple brought a lovely tanginess that cut through the creaminess of the cheese. It all came together beautifully. 

Chargrilled quail on a grape and hazelnut salad with a coriander and sumac yoghurt 

Ranger Valley flank steak (med rare) with slow cooked beef, white onion puree and shimeji mushrooms

Morrocan spiced slow cooked organic lamb with date and purple carrot puree, eggplant, mint, preserved lemon and pistachio 

The mains were equally as impressive. The dish of the night was the Moroccan spiced slow cooked organic lamb. It was far from what we had expected (even visually). The description of the dish made it sound like it would appear in the form of a Moroccan stew. However, what we received was perfectly seasoned lamb meat that had been pulled from the bone and pressed together to form a cylindrical shape. The lamb meat was incredibly tender and full of flavour. The purple carrot puree, eggplant, mint, preserved lemon and pistachio brought the dish to another level when eaten together. The flavours were complex and interesting.  

Potato and porcini gnocchi with Gorgonzola dolce and radicchio

Western Plains pork belly with butter poached Morton Bay Bug, celeriac & caramelised fennel

Romate ‘Iberia’ Cream Sherry Jerez, Spain 

We had ordered a few bottles of wine and levels of intoxication were rising. As those levels reached their peak during the evening, M accidentally spilt her glass over. We quickly wiped down the mess with our napkins. I stood up and asked for assistance from our waitress and again, her facial expression showed that she was not impressed. She did not hide her irritation. As she came over to our table to wipe the very negligible amount of mess that was left, M joked, “I promise, the glass toppled by itself!” to which our waitress responded, “Yup, I bet it did.” with a vivid glare.

Sheep’s milk yoghurt pannacotta with poached rhubarb, raspberry consommé and pistachio praline 

Banana semifreddo with poached mandarin, dulce de leche, a malt biscuit mousse and brandy snap 

Steamed ginger and treacle pudding with ricotta ice cream and pears roasted in brown butter 

 

A selection of cheese served with quince and muscatels

When we had finished our mains, we were pleasantly surprised when that same waitress asked us if we wanted dessert. By this stage, we were well past the 2 hour mark that she had warned us not to cross. Since she asked, we couldn’t resist and our dessert orders were promptly put in. Like our previous courses, the desserts were of a good standard. 

What would have been an incredibly pleasant dining experience was unfortunately undone by a level of care that could only be described as “service with contempt”. Our score of 6.5/10 reflects this. Ignoring the service we had, the dining experience would have been a memorable one. While the good food is certainly persuasive in relation to gaining our patronage in the future, the fact of the matter is this: Melbourne has too many brilliant restaurants that will likely take precedence over a re-visit to Panama Dining where the service leaves much to be desired.

Restaurant Review: David's

Location: 4 Cecil Pl, Prahran

Phone: 03 9529 5199
Link: davidsrestaurant.com.au
Cuisine: Chinese
Overall Impression: 8.5/10

Awarded a total of ten Chef's Hats by The Age Good Food Guide over the past fifteen years, David’s has become a Melbourne culinary institution. This degree of success would leave most restaurant owners content, but David Zhou (the man behind David's) closed the doors to customers for a gastronomic intermission whilst he worked to refresh and reinvent his pride and joy. And on the 5th of July 2012, the reinvigorated David's reopened its doors.

To Start:

Drunk Chick: soft, boneless chicken marinated in chinese wine with green soy beans

Green n' red: green soy beans, bok choy and chilli

Spicy beef with white radish and cucumber

Spiced oolong tea quail eggs with bean curd and wolf berries

'One bite' soft shell river prawns

Pan-fried spring onion pancake

The design of David's is clean, simple and honest, with white dominating the refreshed colour scheme. In the centre of the split level dining room sits a wooden "station" that holds, amongst other things, extra bowls, napkins and cutlery that diners are free to help themselves to. David Zhou explained that this station is designed to make patrons feel like they are at home by having the option to help themselves, or their fellow dining companions, to anything extra they might require.

When speaking with David Zhou, it is clear that he is passionate about authentic countryside Shanghainese cuisine. The menu is inspired by the cuisine from Zhouzhang, a riverside rural town in Shanghai. Whilst the dishes retain their authentic flavour, many of the recipes have been tweaked and modernised. As expected for a Chinese restaurant, the menu encourages sharing.

DIY shredded duck and vegie wrap

A memorable entree was the Drunk Chick which had been marinated in Chinese wine. The flavour of the rice wine permeated the tender chicken pieces and the dish was seasoned to perfection.

David Zhou (the man behind David's)

Various teas

Tofu and field mushrooms

Country comfort: sticky pork belly and chat potatoes

Soy peppered beef with radish and whole chillies

Grandma's 8's: Shanghai medley of scallop, shrimp, pork, chicken, chestnut, cashew, bamboo and shitake

Our favourite dish was Grandma's 8's (a shanghai medley of scallop, shrimp, pork, chicken, chestnut, cashew, bamboo and shitake). In Shanghainese culture, every family has their own rendition of this dish. David's version is a deliciously well balanced concoction with depth and complexity. The untraditional inclusion of ingredients such as scallops and chestnuts highlight David's fearlessness in breaking with tradition.

Peasant's crab: diced scallops, fish and egg white tossed in the wok

Auntie's fried rice with chinese sausage and egg

David's started as a small tea store on Chapel Street and has grown to become the restaurant it is today. It has not forgotten its roots, however, as David's boasts a generous variety of gourmet teas. We sampled two and they were both wonderfully soothing and beautiful.

Osmanthus and red bean black sticky rice pudding

Traditional Chinese Almond Pudding

Whilst very traditional, the desserts at David's are very well executed and delicious. The Osmanthus and red bean black sticky rice pudding had the perfect level of sweetness. Any greater and the complexity and depth of the dessert would have been masked; any less and it would have ceased to be a dessert. The proportion of red bean to the sticky rice was expertly judged. The Traditional Chinese Almond Pudding was refreshing. It had been pan fried, granting it a deliciously gooey texture on the inside and a delightfully crisp outside. There was also a slight smokiness that added to the complexity of flavour.

Overall, David's restaurant is wonderful for Chinese cuisine and it is no wonder that this eatery is so highly regarded. David Zhou's pursuit of constant improvement and reinvention will ensure that David's remains one of Melbourne's premier Chinese restaurants for many years to come.

Gastrology bloggers dined courtesy of David's.

Restaurant Review: Three Bags Full

Location: 60 Nicholson St, Abbotsford
Phone: 03 9421 2732
Link: threebagsfullcafe.com
Cuisine: Breakfast/Brunch, Coffee
Overall Impression: 7/10

Three Bags Full has become quite a Melbourne institution for coffee worshippers. With lovely treats and delicious coffees, it is not difficult to see why this place is as popular as it is. However, due to its popularity it is often difficult to secure a table especially during the brunch to lunch hours. J and I usually visit after 3pm when it is much more tranquil and relaxing.

Restaurant Review: Laksa Me

Location: Shop 1, 16 Liverpool Street Melbourne
Phone: 03 9639 9885
Link: laksame.com
Cuisine: Malaysian, Thai, Chinese
Overall Impression: 6/10

Teh Tarik

Laksa Me is a restaurant that focuses on Malaysian cuisine. Upon arrival, we were surprised at how empty the restaurant was but the staff were keen to make our dining experience a pleasant one.

Pandan Chicken - Red curry marinated chicken Maryland wrapped in pandan leaves, then deep-fried and served with palm sugar vinaigrette

Duck Spring rolls

Pad Thai - Dry shrimps, bean shoots, turnips, tofu, chives and egg.

My Mum’s Laksa - Fresh Thin Hor-Fun topped with Char-Siu pork, shredded chicken and prawns in a fragrant Laksa broth. 

The only downside to Laksa Me (but one we noticed immediately) is the ambience. For some reason the restaurant appears dull and lifeless. The strange lighting certainly did not help its cause. While I'd describe the lighting as dim it was not dim in a romantic sort of way but instead it was very solemn and almost sad.  

However, what Laksa Me promises, it delivers. The food was cooked well and very enjoyable to eat. The laksa in particular had nice flavours that were fiery and authentic. We found every dish well seasoned and delicious. The restaurant is generous in terms of portion sizes and we even received a lovely pot of goji berry and chrysanthemum tea to finish our meal. In terms of service, we were very well taken care of.

Laksa Me is a restaurant with good potential and one I would be happy to revisit.

Restaurant Review: PappaRich Doncaster

Location: 540 Doncaster Road, Doncaster
Phone: 03 9848 1572
Link: papparich.net.au
Cuisine: Malaysian
Overall Impression: 4/10

With the Malaysian PappaRich chain taking on Victoria during the past few months, it was difficult not to take notice. Even though I had heard less than promising reviews from family and friends, G, A and I decided to visit the Doncaster restaurant out of curiosity.

 Biriyani rice with chicken and eggplant

The place was bustling and incredibly packed on the Friday night we visited. We were told to take a ticket for a table and wait our turn at the bar. It was a good thing that neither of us were in a hurry because that wait was 40 minutes long.  

 Egg Noodle

When we were finally seated, the menu was cause for salivation. The vibrant pictures on the menu were brilliant and we all had trouble deciding what to eat but given how hungry we were by this stage, we all put our orders in as quickly as possible. If you’ve been to PappaRich you will know that the orders are taken by patrons writing down their orders on a pad and pressing a green button on their table to alert staff that a table requires attention – brilliant move given how little training this would require overall. 

 Ipoh Hor Fun

Ending the night with some sweet beverages

The food we received was of a reasonably good standard. While a lot of the items were lacklustre and perhaps not as flavoursome as we would have liked, they were incredibly well priced. If we omitted the waiting time, we all agreed that we would have been pleased with our dining experience. However, given the unreasonably long wait, we will certainly think twice before returning.

Restaurant Review: Estelle Bar & Kitchen

Location: 243 High St, Northcote

Phone: 03 9489 4609

Link: estellebarkitchen.com.au

Cuisine: Modern Australian, European

Overall Impression: 8/10

Estelle Bar & Kitchen is quite the dream collaboration. Chefs Scott Pickett and Ryan Flaherty have joined forces to create this intimate space that certainly delivers. Scott (whose leadership brought The Point 2 Chef Hats) and Ryan (an alumnus of The Fat Duck, el Bulli and Arzak) grace the kitchen with their presence. The dining area is cosy and allows glimpses into the even cosier kitchen, where Scott and Ryan ply their trade. The cuisine is unashamedly Modern Australian, the menu seasonal and unique and the execution wonderful.

Amuse bouche

One thing is certain; the flavour combinations that appear on your plate, whilst not always classical, work. Given the calibre of the chefs, it is no surprise that the food frequently reaches 2 Chef Hat standard.

Like everything in life, however, Estelle Bar & Kitchen is not perfect. The wine list is small and unimpressive (for a self proclaimed bar) with an emphasis on foreign wines. Given the sheer calibre of Australian wines, it is hard not to feel this list was designed to appeal to those seeking "sophistication" at the expense of quality.

Despite this, it is easy to forgive Estelle Bar & Kitchen because of the food. Each course was well thought out and delightfully balanced. Perhaps most importantly, each course was interesting (an attribute often neglected by restaurateurs). The service was warm and unobtrusive. If J and I could keep this restaurant a secret all to ourselves, we surely would.

Beetroot, orange & ashed goats cheese

Sashimi, horseradish cream and gazpacho

Flathead, beurre noisette & cauliflower

Venison, mushroom & chocolate

Sour cream, pumpkin & salted caramel

Estelle Bar & Kitchen represents amazing value for money ($70 for 5 courses, $90 for 7 courses and $110 for 9 courses). I would recommend trying this restaurant before it gains a Chefs Hat, outgrows its setting in Northcote and starts commanding higher prices. But before this inevitably happens, J and I will be returning as often as we can.

Restaurant Review: The Bottom End

Location: 579 Little Collins Street Melbourne
Phone: 03 9629 3001
Link: thebottomend.com.au
Cuisine: Diner, American, Burgers
Overall Impression: 8/10

Brought to you by the makers of the night clubs "Poof Doof" and "Survivor!" is an exciting new menu at The Bottom End. A well crafted menu that is certainly a welcomed addition to the CBD dining scene, it features an impressive list of drinks (including brilliant martinis and cocktails) and an adventurous lists of burgers and sides.We were taken on a journey that was accurately described as "a bold burger odyssey".

Sides: Mac n' cheese balls, fries and N.Y.C. Buffalo Wings

The N.Y.C. Buffalo Wings were a winner. They were deliciously crisp on the outside and tender on the inside and covered in a thick gooey sweet and spicy sauce. I dare say, they were one of the best chicken wings I have had to date. They even rivalled R's best memory of chicken wings (in a Hooters restaurant in Texas).

Every single burger we had was cooked very well. As adventurous as the items on the burger menu sounded, when all was said and done, it was clear that the flavour combinations worked. The buns were always toasted perfectly and the protein it contained was consistently cooked well.

Our top 5 favourite burgers:

1. The famous Mitsubishi
2. Roman conquest
3. Mexico City Cheese
4. Plato's Delight
5. Chicken 5-0

"The famous Mitsubishi" burger blew our minds. It was genius and absolutely delicious. The Katsu Chicken pattie was delectably crumbed and crisp and the chicken was moist and juicy. The seaweed salad brought a nice touch of umame and the wakame and wasabi mayonnaise had a perfect level of heat which balanced the creaminess of the mayonnaise.  It is a delicious burger that I certainly recommend.

Sides: Parmesan truffle fries (left), Famous house taco salad (right)

The Australian Martini - with a smear of vegemite on the side... and instead of olives as the usual garnish, it's a pickled onion and cheese.

Our top 5 favourite drinks:

1. The Robert Mitchum
2. F*&king Marvellous Martini
3. Camel Toe
4. Breakfast Martini
5. Alabama Slammer

Our favourite drink of all was "The Robert Mitchum". Made from a strange mix of bourbon, maple syrup, orange juice and egg, it hardly inspires confidence. But have a little faith and place that order because what you receive is a beautiful drink that taste quite like a banana smoothie (with a lovely milkshake consistency) that is a perfectly sweet end to any meal.

The Bottom End is a great bar and dining venue. The new menu is not one that conforms to burger norms. In fact, the whole venue is a little left of centre but that is precisely what makes it tick.

 

Gastrology bloggers dined courtesy of The Bottom End.

Restaurant Review: Nevsky Russian Restaurant

Location: 476 Glenhuntly Road, Elsternwick
Phone: 03 9530 0012
Link: nevsky.com.au
Cuisine: Russian
Overall Impression: 5/10

The service was brilliant from start to finish. We felt incredibly welcomed and taken care of. Our lovely waitress and maître d even took the time to explain the different vodka shots we were having and how they varied in quality and taste. The ambience is lovely. There is a fireplace that burns throughout the evening and was incredibly comforting as it was a cold winter night on our visit. Looking at the extensive menu, we were not sure what we should order so we settled on the “Russian Banquet” that costs $55 a head. Overall, the food was of a reasonably good standard and tasted home-made. It was a pleasant introduction to Russian cuisine.

 Cold Entrée: Selection of cold entrees including olivier, pâté and smoked and cured meats

 Cold Entrée: Solenaya Ryba - salmon cured in vodka, dill, sea salt & sugar on rye bread

Cold Entrée: pickled vegetables

Vodka shots

Hot Entrée: Blinchiki s Myasom - thin crepes filled with minced beef and pan-fried in butter

Hot Entrée:

beef piroshki  - house-made baked pasty filled with minced beef

cabbage piroshki - house-made baked pasty filled with cabbage

Main Course: Pozharskie Kotlety minced chicken breast patties, crumbed and pan-fried in butter, served with euro frites and salad

Main Course: Ryba - atlantic salmon fillet grilled pink, served with olivier salad and a lemon, caper & dill sauce

Main Course: Sibirskie Pelmeni - Siberian meat dumplings cooked to order, served with fresh dill and sour cream

Main Course: Stroganoff - creamy veal & mushroom casserole with buckwheat kasha

Dessert: Sladkie Blini - thin crepes filled with sour cherry compote and topped with double cream

Long Macchiato

Restaurant Review: Cookie

Location: 252 Swanston St, Melbourne
Phone: 03 9663 7660
Link: cookie.net.au
Cuisine: Thai
Overall Impression: 7/10

Cookie is more than your average bar. For starters, it is one of Melbourne's most popular Friday night drinking spots (it helps that there is a dancefloor a quick flight of stairs away from it). And commendably, it manages to serve consistently good Thai food.

Roti

Steamed Tapioca dumplings filled with pickled turnip, pork and peanuts

Betel leaves with smoked fish, chicken and roasted coconut salad

Mussels steamed with ginger, lime lemongrass, chilli and coriander

Stir fried pork belly with red curry, green peppercorns, kaffir lime and green beans  

Asparagus, sugar snaps, spinach and garlic beans

Fat rice noodles with duck, cabbage, green peppercorns and basil

Salmon, prawn and pomelo salad with ginger and lemongrass

The food is basically jazzed up Thai food that thankfully retains authentic characteristics. My all time favourite dish at Cookie is their Stir fried pork belly with red curry. The crackling on that pork belly is crisp and indulgent and the flesh is always delectably tender and the luxurious red curry is always packed full of flavour. With larger groups, I would recommend ordering the banquet that starts from as little as $30 per person. It's a great way to eat your way through the Cookie menu especially if it is your first time. The service is brilliant and the staff are incredibly helpful and accommodating  The only downside is how popular this place is - it gets uncomfortably packed on Friday and Saturday nights.

Restaurant Review: Misty's Diner

Location: 103 High St Prahran
Phone: 03 9510 1959
Link: http://www.mistysdiner.com.au/
Cuisine: American
Overall Impression: 6/10

Misty's Diner is proudly American. A cheerful figure, you can spot Misty quite easily at the diner making sure patrons are getting enough food and having a good time.

 Looking through the menu, J, R and I couldn't go pass the chilli fries and wings to start.

 Bucket of wings

A bucket of buffalo chicken wings with: buffalo sauce, ranch or bleu cheese, celery sticks, your choice of mild, spicy, or po'man's cocaine sauce.

Chili Fries

Served with onions, Mexican cheese & homemade chili con carne with your choice of meat or vegetarian & your choice of mild, spicy or po'man's cocaine sauce.

This is seriously delicious heart-attack causing food. Greasy, crunchy and packed full of cheesy goodness the chilli fries and wings are to die for.

The celery sticks are served with contempt. The lie  lifeless on the plate, staring back at you reminding you of what you should perhaps be eating instead. But J, R and I are not easily distracted. The sauce served beside the celery sticks are dipping sauces for the wings. And these definitely add to the All American goodness of those crispy flavoursome wings.

 Baked Roast Beef

Sliced roast beef served open-face on white bread with mashed potatoes, gravy and veggies. Bring on the 1950's!

Our next course is the baked roast beef. The beef was surprisingly tender and cooked very well.  The mashed potatoes are well seasoned and luscious. Although a little rough around the edges, this is certainly a hearty dish that tastes like it was made with a lot of love.

Misty's American style Burger

American cheese, sauteed onions, lettuce, tomato, bacon, American pickles, egg & Misty's special sauce

More vegetables served with contempt!

 R couldn't resist choosing a few classics.

Pumpkin Pie

Pecan Pie

The pecan pie was a winner. It had a beautiful pie crust and the filling was deliciously dense, moist and had just the perfect amount of sweetness. The ice cream on both the pies tasted a little strange though - it was quite foamy and lacked density.

Certainly a great American diner that is worth a visit.

Weekend in Apollo Bay, Lorne and Geelong

Andrew's Chicken Joint
Location: 134 Mount Joy Pde, Lorne
Phone: 03 5289 1255
Cuisine: Chicken, Fast Food, Pizza
Overall Impression: 5/10

Our first stop was Andrew's Chicken Joint (a favourite among locals and the yearly schoolies and toolies crowd). The food was average. It was a mere notch above what you would expect from a food court but the prices were not dissimilar to one so it was certainly fair.

River Tea House
Location: 4B Mountjoy Pde, Lorne
Phone: 03 5289 2099
Cuisine: Coffee/Tea, Latin American, Breakfast/Brunch 
Overall Impression: 8/10

River Tea House is a precious Lorne establishment. It is the home of the famous Lorne polenta cake. Beautifully tucked away but thankfully not too hidden, the cafe is cosy and the staff are delightful. We were impressed at the selection of teas on offer and incredibly appreciative for the good coffee.

Lemon Polenta Cake

At first instance, the main thing you notice is the peculiar textural element of the cake. The polenta certainly gives it a gritty texture. The flavours are beautiful. The tangyness from the lemon is perfectly balanced by the ample sweetness of the dense and moist cake. All in all it was a delectable cake. Although we found the texture peculiar at first, we quickly enjoyed it and craved it the next day (which is why as you will see, we stopped by again on the way home).

Good coffee

We finally arrived in Apollo Bay.

Chill @ the Bay
Location: 14 Pascoe St, Apollo Bay
Phone: 03 5237 1006
Cuisine: Tapas, Spanish, Wine Bar
Overall Impression: 5/10

We walked around for quite a bit trying to figure out where we should have dinner. Chill @ the Bay caught our eye. Although it was completely empty, against our reservations, we decided to pop in. J and I hadn't had Spanish food for a while so we thought it might be a good idea.

Spanish music fills the air when we arrive. And that exact same Spanish song we heard when we entered was repeated throughout our time at Chill @ the Bay.

Lamb Cochifrito - Slow cooked lamb neck in Rich Spanich flavours $16

Pork Ribs slow roasted in spicy sauce $17

This was the most disappointing dish of the night. For $17, this little bowl of ribs was far from what we expected. Being ribs, there were hardly and real meat we could eat which is fair but due to that fact, we certainly expected a bigger portion. The dish was also disappointing as the sauce was far too sweet and lacked any spice despite being described as being roasted in a spicy sauce.

Paella with chorizo, flathead fish, squid, mussel, king prawns, and butterfllied school prawns $45

The lamb and the paella were underwhelming and lacked flavour and punch synonymous with Spanish cuisine.

Churros (Spanish donuts) with chocolate dipping sauce (four) $8

While still very pleasant, the churros were unfortunately undercooked and doughy in the centre.

All in all, we were disappointed with the food we received and found the items we ordered overpriced for what they were. On the upside, the service is good and attentive and we certainly didn't have any trouble getting a table.   

Having a hike in Otway Park

Apollo Bay Seafood Cafe
Location: 119 Great Ocean Rd, Apollo Bay
Phone: 03 5237 6008
Cuisine: Fish & Chips
Overall Impression: 2/10

After what turned out to be a 4 hour walk in Otway Park, we decided we to reward ourselves with Fish & Chips. We drove past Apollo Bay Seafood Cafe's incredible large blue and white sign and decided to satiate our hunger there.

And there it was. The most overpiced fish and chips I have ever had in my life. This was quite a bit over $30 and they were the two thinnest slices of fish I have ever seen. To make matters worst, everything else we ordered appeared to arrive in a downsized version from what is the norm. Perhaps this is something cafes are tempted to do when they trade on visits by tourists rather than regular customers. Certainly no goodwill here. We left still very hungry but so annoyed that we could not bear to order any more. This is certainly a fish and chip joint I would advise avoiding. So back to River Tea House we ventured. 

River Tea House

Thai red curry soup

 We had a big bowl of soup each and had more lemon polenta cake. YUM!

Khan Curry Hut Indian Restaurant
Location: 101-103 Ryrie St, Geelong
Phone: 03 5222 4471
Link: khancurryhut.com.au
Cuisine: Indian
Overall Impression: 5.5/10

We couldn't decide on what to eat so we settled for the "Royal Treat" banquet that was a mere $26.50 per person.

Entree: Samosa, Tikka, Onion Bhaji and Lamb Cutlet

Mains: Butter Chicken, Lamb Madras, Daal, Vegetable Korma, Rice, Naan and Raita

While the mains were very enjoyable to eat. They tasted like they had been dramatically altered to suit the Western palate. The curries were incredibly mild and the butter chicken was very sweet as was the raita. I enjoyed the Vegetable Korma as it tasted the most authentic and there was some heat.

Desserts: Mango Kulfi and Pista Kulfi

Overall, we found the service slow. We had to wait quite a while for our food to arrive and the staff seemed extremely confused - it was as if no one had ever ordered the Royal Treat banquet before and they were not quite sure what to do. To be fair, the food is of a reasonably good standard although not quite authentic and to the restaurant's credit the menu is extremely well priced. At $26.50 for a banquet it is certainly bang for your buck.

Restaurant Review: Seamstress

Location: 113 Lonsdale St, Melbourne
Phone: 03 9663 6363
Link: seamstress.com.au
Cuisine: Fusion, Modern Australian, Asian
Overall Impression: 7.5/10

The typical dining experience is filled with highs and lows. There are hits and misses and if you’re lucky, you leave with the gift of reminiscence thanks to the stand out dish of the night. Our dining experience at Seamstress was certainly unique. J and I were surprised to find a restaurant that served each dish at an impeccably consistent standard. Every single course was good but at the exact same level and standard to the next. We had a total of 7 courses that night and each and every one of them were executed very well and consistently so. There was no, however, stand-out dish of the night and on the flip side there was nothing that was sub-par either.

Pan seared wild harvest scallops stuffed with our house XO paste, chili & fresh lime.

 Crispy soft shell crab on sugar snaps with a sweet & sour style chili sauce.

Smoked duck breast & enoki mushroom salad with snow pea tendrils & water chestnuts tossed in soy & sesame dressing.

Twelve hour braised Berkshire pork belly with drunken potatoes, steamed baby bok choy & red wine jus. 

Caramelised eggplant with red miso & silken tofu sauce, crispy spice crusted firm tofu & toasted sesame seeds.

Rhubarb & marscapone pancakes, crumbed rhubarb candy, Persian fairy floss with pistachio ice cream.

Coconut, lime & pandan leaf tart with mango sorbet.

The appeal of the Seamstress menu is obvious. The highly skilled chefs present dishes that have classical, tried and true flavour combinations. There is nothing strange or odd about what you receive on your plate. The flavours are well-balanced and the proteins are cooked to perfection – our duck was perfectly pink, our pork had a spectacular layer of crackling and our soft shell crab was crisp on the outside and tender and moist on the inside. There is ample seasoning all round and the desserts are pleasant.

The Seamstress menu offerings appear to err on the side of caution but they certainly do a splendid job of it. Perhaps a little more risk would take this restaurant to a whole different level but as is, J and I were satisfied customers that will certainly be back for more consistently delicious delights.

Restaurant Review: David & Camy Noodle Restaurant

Location: 605 Station St, Box Hill
Phone: 03 9898 8398
Cuisine: Chinese
Overall Impression: 5/10

It's cheap. And that is perhaps the most obvious reason why people keep coming back. The dumplings, noodles and rice dishes all have their flaws but at the end of the day, it is certainly a place that meets expectations. There is no pretence - don't expect to be treated as a valued customer. The menu boasts cheap Chinese delicacies and everything else is secondary (service in particular). The dumpling dough is incredibly thick and the meat is slightly dubious but when you consider the price, it is hard to be too critical.

Restaurant Review: Passionflower

Location: Shop 2, 168 Bourke Street, Melbourne
Phone: 03 9663 0033
Link: passionflower.com.au/Home
Cuisine: Asian-influenced desserts
Overall Impression: 5/10

Passionflower serves Asian influenced dessserts. Their ice cream range is commendably substantial with exotic flavours such as sticky rice and durian.

The music was extremely loud during our visit and the songs kept getting skipped half way through. It certainly appeared as though the cafe was being run by teenagers.

The ice cream style appears to be very similar accross the various flavours. They are all very creamy and milky. There is a good density to the ice cream and they all taste luscious.

While their ice creams certainly fall short of being revolutionary, their exotic ice creams in general are of a reasonably good standard. A standout flavour is their durian ice cream. It had incredibly intense durian flavour and tasted 'real' (often durian ice creams taste of a strange durian flavouring and lack depth and complexity).

Whilst Passionflower is an interesting new addition to Melbourne, it is clearly experiencing a few growing pains in relation to the manner in which the cafe is run. In terms of the desserts themselves, they are reasonably good although a tad overpriced for what they are. 

Restaurant Review: Nyala

Location: Level one, 356 Brunswick Street, Fitzroy
Phone: 03 9419 9128
Cuisine: African
Overall Impression: 6.5/10

Nyala African restaurant is a brilliant African restaurant on Brunswick Street. Don’t let the entrance deter you from entering though. It certainly looks a little scary on the outside (all you can see is a dirty glass door and a flight of stair behind it) but should you dare to enter, you will find at the top, a charming African restaurant. 

The décor is unmistakably African influenced. Cotton fabrics with floral-like motives adorn the tables and African themed paintings brighten the pale white walls. The ceiling is wood with fans hanging from them. There is a glorious array of colours from the lantern-like lights and it seriously puts you in the mood for an African feast.

Mountain Bread

J and I were disappointed to find out that you needed at least a table of four to have the banquet but we soon realised we could make our own little banquet if we chose the “combination” entrees and mains.

Mixed Combination Entree of Baboutie, Deberja, Ful and Lentils

For entrée we chose the Mixed Combination (any Four combination of dips and entrees) – We chose the Baboutie, Deberja, Ful and Lentils. Our favourite was the Baboutie which is a South African specialty made from mincemeat, fruit Chutney, sultanas, almonds and other spices. It was full of flavour and went beautifully with the delicately thin mountain bread it was served with. There was depth and complexity in the flavour of the Baboutie. It had a hint of sweetness that complemented the overall savouriness of the dish. The almonds added a nice textural element to the dish and the spices brought a lovely flavour and were well balanced. Like all of our courses, it was also very hearty. It was certainly the highlight of our evening.

Meat Mixed Combination Main

For mains we chose a combination of meat and vegetarian courses. Our meat courses consisted of Kuku Na Nazi (A Kenyan dish of chicken, coconut, curry and mild spices), Beg Tibs (Marinated and spiced lamb sizzling cubes sautéed with fresh Tomato, Rosemary and white wine) and Nyala Special (a traditional Ethiopian stew of lean, boneless beef, finely chopped fresh ginger, garlic and homemade peri peri with other spices). These were all good and had very familiar flavours (they reminded me a lot of Indonesian and Indian curries) but we were surprisingly full from our entrées to really enjoy this. It was strange but we found the food to be very substantial even though the serving sizes were relatively normal. In fact, we took away what we couldn’t finish for lunch the next day and experienced the same thing!  

Vegetarian Mixed Combination Main

Our Vegetarian dishes included Furari (a Tanzanian vegetarian dish of cabbage, potato, carrot and seasonal vegetables cooked with mild spices, topped with coconut milk) and Gomen (freshly cooked silver beet and potatoes with garlic, ginger and other spices). These were delicious. They really do know how to immerse and infuse flavour into their vegetables. Each vegetarian dish was different in flavour but they all shared one thing in common - all the vegetables had been cooked to the point where they simply melted in your mouth and were incredibly tender. The flavours from the herbs and spices were unique and very enjoyable to eat. 

Couscous

Injera

The Injera that we were served was beautifully light and fluffy and sponged up the delicious sauces from our mains.
As full as we were, J and I did not want to leave without having tasted their desserts.  I preferred the Tafach Mooz over the Sweet couscous but neither of the two truly impressed. Although pleasant to eat, the desserts were very one dimensional in flavour.

Sweet couscous – Morrocan speciality. Delicious fine semolina dish, served with slivered almonds, sultanas, icing sugar, unsalted butter and served with ice cream.

Tafach Mooz – East African favourite. An exotic name for “sweet bananas”, is a product of layers of bananas, brown sugar, cream cheese and cinnamon, lightly baked.

Overall, this was a very enjoyable dining experience. I only wish the dishes were not as filling because it was difficult to resist the temptation to overeat even though I could feel my body telling me I had had more than enough. Apart from that minor detail, the service was warm and friendly, the ambience was great and the food was more than satisfying. I will certainly be back again (so I can get my hands on more Baboutie and Injera).