Wednesday, April 17, 2013

Melbourne Trip Part 2 - Movida

"C" made a booking for this busy place days ahead and I finally got a chance to try it out. Despite being tucked away in a back alley, many people definitely had no trouble finding it.

The following dishes we ordered either highly recommended by our sources or very popular with the neighbouring tables.

We just had to order their classic anchovy with smoked tomato sorbet as it was their signature dish. Next was a serve of cold Gazpacho soup.

We decided to go with some off menu items as well and gave this cured fish with radish a try.

Their twice cooked ox tongue in red pepper broth was most delectable, tender and tasty.

Now this off menu item was rather interesting. The fish fillet reminded me of what you would get in a Teochew restaurant. However, it was accompanied by a variety of pickled chillies which gave a nice Zingy twist to it.

Freshly picked clams cooked in white wine. Clams were juicy and tender, broth was sweet and garlicky. Yum~

Although this might not look very appetising at face value, however it's their house special slowly Braised Beef Cheek in Pedro Ximenez on Cauliflower Puree. Wonderful main-course and highly recommended.

On the overall, the food at this joint is rather tasty and in a huge variety to tickle your palate. I will have to try their other sister establishments back in Sydney too!

1 Hosier Lane,
(off Flinders St)
VIC 3000
Melb. Office Tel:
+61 3 9663 3038

Monday, April 08, 2013

Melbourne Trip Part 1 - Hellenic Republic

So "C" and I met up in Melbourne for a couple of days of culinary adventures. The first night, we went to this famous Greek place ran by a celebrity chef apparently.

Bookings are essential if not arriving really EARLY in the evening would be recommended in order to dine at this place.
Interesting bit of history of their restaurant in the menu, however the next few pages were the ones that really interest me.

"C" and I were feeling adventurous so we decided to go with their "ATHENIAN" banquest for two.

First up was the "Mezzes" or appetisers, consisting of freshly baked bread, Cod Roe dip, Marinated Octopus, Deep Fried Calamari, a Fig and Goats Cheese Salad. Lastly, Kefalograviera cheese with peppered figs on a hot plate (This dish was really exceptional with the blend of savouriness from the cheese with sweetness from the figs, pure indulgence).

Next was the Seafood "Thalassina" Course which consisted of a grilled scallops, sword fish fillets and prawns. All these were accompanied by a special Cypriot Grain Salad (Kipriaki salata dimitriakon) consisting of a mixture of grains, nuts, pulses and topped off with marinated yoghurt and a sprinkling of pomegranate seeds.

Naturally after some seafood, one should progress to the consumption of land animals. In this case we were served a combination of Chicken and Lamb straight from their grill. The sides included a cabbage salad, roasted potatoes and Tzatziki (Yoghurt infused with dill, cucumber, garlic and olive oil).

At this point both "C" and I were almost bursting at the seams but hey, I guess no meal is complete without dessert and the Greeks really have a way with them! Dessert consisted of two courses. The first was a Watermelon Salad (Salata Karpouzi - watermelon salad, feta, mint, rosewater, toasted almonds) which kind of served as a palate cleanser and prelude to the next dish. The last dessert was "Risogalo" (Rice pudding, salted caramel, shortbread crumble, pistachio), think creamy goodness mixed with sweet and salty flavours with the aroma of butter from the shortbread and the crunchiness from the pistachios. Ahhhh.....

434 Lygon Street
Burnswick East
Victoria 3057

+61 (3) 9381 1222

Sunday, April 07, 2013

Sedap Rasa Indonesian Restaurant, Kingsford

So we decided to give this place a try today craving some good hot coconut curry and rice.

For variety sake, we ordered the 2 meats and 1 veggie combo each. I decided to try their famous cassava leaves in coconut cream, Beef rendang and a Lung/liver curry. Flavours were most excellent and unique however I felt that the liver was a bit too overcooked and hard for my liking.

"L" decided to go with spicy long beans with potatoes, fried fish with green chillies and deep fried chicken giblets. Again all the individual dishes tasted distinct and unique.

 Accompanying our meal was a traditional Indonesian beef soup with chopped up beef brisket, tendon, lung and liver. This was most creamy (or "lemak" in the language) and helped to keep the heat levels down too.

Last of all we decided to try out their "Es Telor" which traditionally is a coconut cream based dessert with chopped up bits of Jackfruit, Avocado and various other fruit. However much to our disappointment, the avocado was too raw and bitter too! And the cream tasted dairy based as opposed to coconut.

On the whole, I would definitely recommend people to come here and give this place a try. As winter in Sydney is approaching, some steaming hot and spicy food is really welcoming. (Then again, Indonesian food is great all round the year too!)

273 Anzac Parade
Kinsford, NSW 2032
(02) 9662 8886


Friday, March 08, 2013


This place does not need any introduction really. Thanks to "C", "L" and I were given the opportunity to dine at this legendary place.

Eating at Tetsuya's is not just about the food, upon stepping into the restaurant, you are introduced to your personal waitstaff for the night and then led to your table which is strategically facing a Japanese orientated indoor garden away from the hustle and bustle of down town Sydney. Immediately you feel welcomed, relaxed and ready to settle in for the next three hours.

We were tended to by "Adam" that night who was most professional and very generous with the breads and spreads as well.

Given the choice of freshly baked Italian white and wholemeal, the breads were accompanied by a spread that was most delectable. It was a mix of Ricotta, Unsalted butter, Reggiano and truffle. Just as Adam stated, it was super addictive and we had many serves of it throughout the meal!
The meal consisted of three entrees, five main courses and four desserts.
Chilled Pea Soup with Dark Chocolate Mousse. The pea soup had a nice balance between a savoury and vegetal flavour with an added surprise from the bitter sweet chocolate mousse.

Savoury Custard with Avruga caviar. Egg custard with hand made caviar, finely chopped shallots and a touch of cream.

Salad of the Sea. A selection of Sashimi, fresh leaves and root vegetables.

Moreton Bay Bug Tail with Braised Witlof and Caviar Cream. The first warm main of the night.

Confit of Petuna Ocean Trout with Fennel, Unpasteurised Ocean Trout Caviar. THE signature dish from Tetsuya served with a balsamic vinaigrette salad.
Baby New Zealand Snapper with Soy Butter and Namko Mushrooms. This dish had a particular Chinese feel to it in contrast to the previous fish dish.

Grilled Breast of Partridge with Pearl Barley and Cavolo Nero. An exceptional combination of flavour, the savouriness from the meat and the tartness from the berries. All cushioned on a bed of braised barley and kale.

Lamb Backstrap with Summer Vegetables and Sheep's Yoghurt. The lamb was very tender and tasty. Along with it were rolled up anchovies which gave a rather nice addition to the dish.

Pear Sorbet. The first dessert of the night and also serving as a palette cleanser, this icy concoction was bursting with pear goodness.

Green Apple and Mint Ice Cream with Basil Jelly. Here, you can taste fresh apples with mint along with an added depth of basil.

Chocolate Fondant with Hazelnut and Praline. Chocolate and Hazelnut Marquise with Cognac Ice Cream. As it was a belated birthday treat from "C", I was presented with a mini chocolate fondant along with its very own candle. "L" was served the Marquise with Cognac ice cream.

Petit Four. A selection of after dinner sweets to accompany our tea and coffee. A fantastic finish to our meal.

529 Kent Street,
Sydney NSW 2000
(02)9267 2900


Thursday, March 07, 2013

Classic French tucked away in Potts Point, Mere Catherine

In our early days in Sydney, "L" (Another companion) and me were researching into the best french food we could find. Mere Catherine was highly recommended and we decided to give it a try.

This quaint looking restaurant looks rather unassuming from the outside. In fact its interior only accommodates about 5 tables for each sitting, therefore it is ideal to call and make reservations beforehand.

So after perusing through the menu, L and I decided to go with the following:

A bottle of "Chemin Des Papes 2011" and some garlic bread to start of the meal.

To be honest, I am not really a connoisseur of wine but this bottle of red accompanied the meal perfectly.

The Garlic Bread was rich and buttery and the parsley gave it its signature herbal depth.

For entrees, we went with 2 different soups and a salad (needed the greens to keep it healthy!)

Pottage Lucifer as it's named consisted of a creamy and savoury base with shredded cabbage on top. Oh, it's spicy characteristic most befits its name too.

Age old French Onion Soup. This traditional dish came with a huge cheesy crouton (much to my delight)!

Roquefort Salad. Fresh cabbage tossed through a blue cheese dressing and garnished with spring onions.

For the mains, L and I went for the "Chateubriand, sauce bearnaise" for 2.

The Chateubriand came with a generous side of Creamy Spinach. For that added sizzling effect, you can choose to pour the bearnaise sauce onto the hot plate, however we chose not to just to avoid making a mess of the table.

Although we were totally satisfied at this point, we believed that the french tradition of ending the meal with dessert had to be observed. We proceeded to order the following:

Creme caramel. Homemade with perfection. Without being overpoweringly sweet enhanced by the ever slight bitter touch of the burnt sugar.

Chocolate Mousse. Thick, creamy and chocolaty. Absolutely Decadent.

Overall we were very happy with our first visit to this joint and believe that there will be many more happy times spent there in the future!

166 Victoria Street
Potts Point, NSW 2011
(02) 9358 2000