Pictures as above: 1)Entrees at BackStreet Eating, 2)Pork Belly with Kohlrabi Fondant, Pear Kohlrabi Relish & Sage Jus, 3) Prawn & Butternut Pumpkin Risotto with Oyster Mushrooms and Sorrel, 4) Saffron Gnocchi with Sauteed Squid, Cherry Tomatoes, Basil, Olives & Baby Bocochini, 5) Grassfed Goat Loin & Belly, Braised Leg Ragout and textures of Jerasulem Artichoke, 6) Confit Duck Leg with Braised Leek, Yellow Squash Polenta and Radish Greens, 7) Caramelized Banana with Vanilla & Oat Crumble, Creme Patissiere and Banana Ice Cream, 8) Chocolate Caramel Gateau with Chocolate Paper & Salted Caramel Ice Cream, 9) Raspberry and Honeycomb Cheescake with Raspberry Sorbet, 10) Confit Potatoes, Rosemary Salt & Parmesan Aioli and Roasted Cauliflower, Pedro Ximenez & Walnuts
Backstreet Eating is a restaurant opened by Tim Tehan, who is also the owner of the funky cafe Birdman Eating in Gertrude St, Fitzroy. It serves meals from breaksfast to dinner, as well as having a workshop out the back to teach eager cooks to butcher their own meat or how to use a Thermomix. Additionally there is a private dining room located downstairs (which seats up to 16 people), and in the same area houses the house-made charcuterie and other Mediterranean deli products. We were told by our waiter to go downstairs and have a look at this room downstairs and it is well worth the look, as all their butchery is done in house with only free range and organically farmed produce.
We started off with some entree’s – Harissa Chickpea Dip with bread, Croquette with Aioli, Sicilian White Anchovie & Olive Bruschetta and Smoked Ham Sausage. The Smoked Ham Sausage was like a terrine and came cold. The Harissa Chickpea Dip was delicious and my favourite – it was like having hummus dip that had an additional kick and teamed with the warm soft bread was a winner. I am not usually a fan of anything anchovies, but perhaps it was the combination of the anchovies with the olive that somehow masked the potent anchovies flavour, but I really enjoyed the bruschetta and would recommend anyone to try it.
For mains I ordered the Saffron Gnocchi with Sauteed Squid, Cherry Tomatoes, Basil, Olives & Baby Bocochini. I wasn’t a huge fan of this dish. The Bocochini was cold amongst the rest of the elements which was warm, which I wasn’t a fan of. The flavouring I thought of this dish could have been better, and the squid sauteed a bit more. The gnocchi was soft and tasted good. Overall, I think that the elements on this dish didn’t mesh together well and you couldn’t eat them altogether in one mouthful – they had to be eaten separately. The Prawn & Butternut Pumpkin Risotto was made very well and the flavours worked and tasted great albeit I could have done with a bit more salt. The Confit Duck was succulent and tender, with a nice crisp on the outside. All dishes were nicely presented and you could tell that care and thought was taken in making each dish.
Dessert here was really good! I shared the Raspberry and Honeycomb Cheescake with Raspberry Sorbet with my friend. The dish came out and looked nothing like what I expected but this was a good thing. The Cheescake was de constructed and the flavours were delicious! It was creamy and full of flavour and it was a really different take on a cheescake. The Raspberry sorbet was light and vibrant in colour in flavour. A surprise element in this dish was the popping candy that was added which literally added fireworks in your mouth – a great idea that worked well with this dish. The Chocolate Caramel Gateau with Chocolate Paper & Salted Caramel Ice Cream was also another delicious dessert. It was rich and gooey in the centre. Just what you want to end a meal. The Caramelized Banana with Vanilla & Oat Crumble wasn’t a hit on our table – it reminded us of breakfast, however the bananas were caramelized beautifully.
Backstreet Eating has a great atmosphere and vibe and if you are really into your meats, then this is a place for you. The wait staff are friendly and the food is beautifully presented.
Rating : 3 Pandas
Menu – A la Carte – menu can be found at http://www.backstreeteating.com.au/menu.html
Atmosphere / Ambience: Casual and Laid back.
Standout Dish: Roasted Cauliflower, Pedro Ximenez & Walnut and Raspberry and Honeycomb Cheescake with Raspberry Sorbet
Service: Good service – they made sure our glasses were always filled with water and overall it was good. However, the waiter did have to come back twice (once when we ordered our entrees’ and then when we ordered our mains) to clarify what we had ordered as he didnt write it down.
Online Booking: Yes via website – hhttp://www.backstreeteating.com.au/booking.html
Restaurant Details and Location:
152 Kerr Street, Fitzroy
Tel No: 9417 1212
Monday to Friday: 7am – 11pm
Saturday and Sunday: 8am – 11pm