Brooks Restaurant is a recently opened restaurant which has taken over the site where Jamie Oliver’s restaurant Fifteen was, and Tobie Puttock’s The Kitchen Cat. It is the joint venture between The venture of Gerald Diffey and Mario di Lenno. After dining here last night, I really do hope that Brooks is around for a long long time. The dining area hasn’t changed much at all since it was The Kitchen Cat, the layout is still the same. You are greeted at the entrance to the stairs with a BB handle on the door. As you walk down the stairs to the left of the stairs is a private dining room for group functions, and to the right is where the bar is located – here you can dine at the bar if you wish or if you keep walking through, it leads you to the formal dining area. From this dining area, you can look into the kitchen as the chefs fine tune your meals before they arrive at your table..
The service was impeccable and could not be faulted. The waiter we had was pleasant and friendly and made great suggestions on what we should and shouldn’t eat. The menu at Brooks is somewhat limited – it is split into three parts In the Beginning (Entree items), Seasonally Visiting (which are items for the season) and Here to Stay (which are items that will be around a while). My friend and I each chose dishes from the Seasonally Visiting menu, and were told by our friendly waiter to try the Meli of Vegetables (pictured above) – which had over 30 different types of vegetables. When he said that, we were intrigued and impressed and wanted to see what the fuss was about.
Our dishes came out and as you can see from the pictures, although the serving sizes are quite small – the dishes were beautifully plated. You could tell that there was a thought process that went into putting the food on the plate and the flavours had been carefully researched and designed. I had the fish of day – which was Rockling – the fish was flavoured and grilled just perfectly. My one gripe would be that the peas that came with it – some of them were hard. My friend had the Rump F1 Beef and she was a bit skeptical of the Hay flavouring and the Burnt Veg. But once she tried the whole dish together she said she almost got a cheeseburger like taste. She also said that the beef was cooked perfectly and tasted amazing.
The Nic’s Sovenir of Bras: Meli of Vegetables – was a very colourful and interesting looking dish. There was indeed a vast array of vegetables and alongside that several different dollops of sauces which we were told by the waiter were made in house. Some of the sauces was a sweet strawberry tasting one, a creamy mayonnaise, a tangy sauce etc. I loved that you had a variety of sauces to taste of which you didn’t really know what flavour to expect. It added a bit of fun to the dish.
Next was the dessert ( I had of course already looked at the dessert menu and knew what I wanted). There are only two desserts to choose from. The Forest Floor, Hazelnut Parfait caught my eye so I ordered that, and my friend was going to order the Lemon Curd but the waiter told us to share the Forest Floor and then he would give us a selection of the Petit Fours. I thought this was really nice of him – to suggest something other than making us pay for a dessert that we might not like.
The Forest Floor dessert was beautifully created and I have had something very similar at Embrasse (located in Carlton). This I later realised was because the head chef is Nic Poelaert of Embrasse. I have dedicated a whole photo set to this dessert above. I love the mushroom which compromises of the Hazelnut Parfait and Meringue Base. The Forest Floor is a combination of Chocolate Ganache, Mint and Sorrell Granita. This is a definite MUST TRY dessert.
The Petit Fours were a Rhubarb Jelly with Sour Dust, Salted Caramel and a Donut with Passionfruit Cream. They all were DIVINE! The Donut with Passionfruit was really tangy when you first bit into it, but the after taste it leaves in your mouth was a creamy glow. The Salted Caramel had just the right quantities of sweet and salt. The Rhubarb Jelly was sour and sweet all at the same time and just as great.
We also enjoyed teas with our dessert, and the pots were Cast Iron and oh so heavy, but really cute. I kind of wanted to take one home with me, hence a whole photo dedicated to it =p. The pot held quite a bit of tea and it almost felt like a never ending pot of tea!
Overall I loved every moment of eating at this restaurant and will definitely be back to try out other things on the menu. The service was fantastic and I really do hope this restaurant sticks around for a long time! I cant wait to see what else Nic Poelaert will have on the Seasonally Changing part of the menu.
Rating : 4 Pandas
Menu – A la Carte or Degustation (Chef’s Selection of 5 courses for $80) – Refer to pictures above.
Atmosphere / Ambience: Stylish and Comfortable. Great for a catchup dinner with a group of friends or just a one on one.
Standout Dish: Forest Floor, Hazelnut Parfait
Service: Fantastic, Attentive and Friendly. Also gave us some great choices and thoughts.
Online Booking: No
Restaurant Details and Location:
Basement, 115 – 117 Collins Street, Melbourne
Tel No: 9001 8755
Monday to Wednesday: 11:30pm to Midnight
Thursday to Friday: 11:30pm to 1am
Saturday: 4pm to 1am