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