Experiencing Box Hill Central Like Never Before….

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I was lucky enough to be invited by the lovely people from PR Edge to get a chance to experience the talent of former Magic Owner-chef James Tan as he hosted an exclusive tour of Victoria’s most authentic Asian fresh food market located at Box Hill Central. After the tour finished, we were treated to a tantalising 3 course meal that James cooked in front of us. I mean how can you say No right?

Box Hill Central is located in Box Hill and is full of culinary hidden gems, rare ingredients and traditional treats – and it has a history. Originally this space was a market that opened in 1895 becoming a part of the shopping centre when it was developed in 1987. There are now two shopping centres located on the one site – Box Hill Central North and Box Hill Central South.

Box Hill Central North was originally opened as Whitehorse Plaza but after a lack of patrons closed down in 2000. After major refurbishments it was reopened in 2003 as Centro Whitehorse, which then rebranded to Centro Box Hill North in 2007 before finally being changed to Box Hill Central North in 2013.

Box Hill South (where the original Box Hill Central was located) – was built when the old railway station and level crossing was removed and has undergone refurbishments to what stands there today. The original market is now incorporated into the shopping centre but was redeveloped to what it is today. Box Hill Train station is also located here.

I was a bit late (for those of you who don’t know Box Hill gets super busy – especially on a Saturday and finding a car park is almost as bad as finding a needle in a haystack!) so missed the initial welcome and introductions from James, however I met up with the rest of the bloggers and James as they were getting through a talk from one of the Fresh Seafood store’s owners – Elaine from Box Hill Fish Market. Here we got to sample oysters – they were fresh, punchy and full of flavour! You can have a look at some of my pictures of the Box Hill Fish Market store – you really can see the freshness and the high quality – they sell sashimi grade products – that this store has, as well as the variety and range – they have Blue Swimmer Male Crabs!
Elaine and her staff are very helpful and accommodating and mentioned that they try and cater for their clients’ needs in whichever way they can – all they have to do is ask. I really like that philosophy!

Next we briefly stopped at one of James’ favourite butchers – Central Meats – who sells specialised meats and once again are very accommodating and can get you what you.

Our next stop was at Food Master which provides Asian spices and herbs and dried and preserved foods – a shop with literally everything you could possible need – from Dried Figs to Lily Bulb. If you are Asian and were used to your mums or grandparents herbal home remedies – chances are that you could find the ingredients for this remedy from here. Check out the pictures for the variety!

That brought us to the end of the tour and we were led back to our little area that had been decorated with bamboo fences and bamboo trees – with the table for the bloggers in the centre. There were many inquisitive questions as to what was going on and how they could be involved from passer-byers. The centre pieces were simple and brilliant – vases filled with fresh bok choy together with a basket filled with fresh veggies such as carrots, eggplants and mushrooms.
James had his setup at the top end of our table so we could watch as he prepared our three course meal.

Whilst James starting cooking the first dish we were given 100% natural Coconut Water from Raw C. James told us that he wanted to source fresh coconuts for us however he couldn’t find the ideal ones he wanted for us. None of us around the table had heard or seen this brand before – Pete Evans appears on the back of the packaging which we all found amusing. The Coconut Water is actually one of the better ones I have tried and kept the authentic coconut water flavours vibrant.

For the first course we were served Palm Sugar Cured Atlantic Salmon with Fried Kumara, Petit Herb Salad. The dish was impeccably presented – the palm sugar cured atlantic salmon acting as the base of the dish, topped with fried kumara and finished with the petit herb salad (which included avocado and tomato). The salmon was fresh and cured to perfection with the palm sugar enhancing the flavour thanks to its sweetness. I loved the crunch of the fried kumara as well as its distinct flavour. The petit herb salad really brought the dish together for one flavour explosion in your mouth. Delicious!

The next course was the Mud Crab Coconut Salad with Chilli Lime Dressing, Crispy Rice Crackers. We were told the way to eat this dish was to serve some of the crab onto the crispy rice crackers and eat them together in one go. Doing this gives you the element of crunch followed swiftly with a burst of distinct flavours – creamy coconut, sultry crab and ending with the hit of chilli. I am a huge of anything to do with crab so this dish was delicious – my only thought was that the coconut flavour somewhat overpowered the uniqueness of the crab.

To finish James prepared a Lacquered Soy Duck with Shitake, Chong Fun Rice Noodles, Truffle Oil. As I do not eat duck I only had the Chong Fun Rice Noodles, Truffle Oil and Shitake. I adored the presentation that James did with my dish. He piled the noodles together – they were rolled into small cylinders, poured the soy reduction over the noodles and finished this with the shitake and herbs. I have never eaten these type of noodles before but quite enjoyed the flavours – the saltiness of the soy reduction paired with the rustic flavours of the shitake and the smoothness of the noodles worked well together.
The duck was a clear hit with the other bloggers – who even went in for seconds. They were surprised at how tender the duck was and the flavouring of the sauce on the side was something they all loved.

Next up was a chance to experience an authentic Chinese Tea Ceremony from Spencer Wong at Cha-t. Refer to the section below to learn more about Spencer.
The front window of Cha-t is visually stunning itself – a round wooden circular shelf with tiny compartments which are filled with paraphernalia relating to Chinese tea such as claypots, incense holders and dainty tea cups – but once you step inside – you truly feel like you are transported to the world of tea. There intricately detailed wooden furnished together with chairs that have been carved from roots of trees. It really is a place that you need to visit to capture its beauty.

Cha-t is all about the teas – with the menu only listing a variety of teas – from Pu-erh / Pu-er Tea to Medicinal Teas. Cha-t is all about appreciation of Chinese tea as well as Chinese culture and really is a one stop shop of its kind here in Melbourne. It is quite common to find many of these types of shops in China – as their favourite past times is to drink tea all day.

Spencer seats us around a wooden table that has been especially made for tea ceremonies. It is equipped with all the utensils and pots required to carry out a tea ceremony, including a section that places filtered water into a pot and warms the water to correct temperature required. I was even amazed at just watching the water being warmed and the main ceremony hadn’t even started! The table had holes which allowed for the excess water to travel through and be collected under the table – genius.

Spencer starts by telling us the background and history of the tea and tells us the different types of teas that we will be trying today. We start off with Pu-erh Tea which is a variety of fermented dark tea produced in the Yunnan province in China.
Pu-erh Tea starts off as a Camilla Plant first and for the next 1 to 5 years becomes a greeny yellowy colour, then from 5 to 15 years changes to a red colour and after about 50 years it becomes the black tea that we would be drinking today. The tea that we would be trying is a 1989 tea!!!
Spencer tells us that all you need for a good cup of tea is around 7-8 grams of tea – which he measures out using a scale. He places the tea into a bowl like cup and pours the hot water (90 degrees) onto it. Once this brews for a bit he pours the tea into a beaker. He tells us that the first two brews are to wake up the tea and hence the flavouring is always light. It also serves as a double purpose to warm the tea cups that you use to drink the tea in.

We all cannot wait to taste the tea – we are served in small glass cups and are told by Spencer how to drink the tea. You are meant to slurp in a sip and then savour the flavour between sips – certain teas give out flavours that you can feel at the back of your throat. The initial 2 brews are light, but as the brews get higher – the strength increases. The tea is warming and uniquely flavoured.

The next tea that we try is from 1984 and the 7g of tea that we all share is worth $400!!! This means that a kilogram will cost around $57K! Who would have ever thought that tea would be worth that much money! For this tea Spencer once again measure 7g of the tea and places it into a specially made purple sand pot. He tells us that these containers can cost up to 1 million dollars (!!!) – the cost is dependent on the level of the masters that are creating the containers. For example if they are Level 2 masters the cost of the containers (depending on the size and the type) that they make could be worth up to $100K with Level 1 masters containers being worth up to $1 Million. The small pot that he is using today is worth $500.

Once the water has boiled – to 100 degrees – Spencer pours the water into the pot and allows the tea to brew. Spencer carefully pours water over the pot to warm the tea and then swills the inside. When we were served the tea you could tell why it was worth the $400! The flavour was light initially and left a honey after taste. Another key to identifying great quality tea is that the smell that it leaves on the cup – it smelt of fresh honey and did so for a long period of time! Lower quality teas would have the smell of the actual cup or the remnants of your saliva. We had about 4 rounds of this tea and each time the flavour intensified but the honey after taste still remained in the same intensity. Beautiful.

Spencer also showed us the incense and how he prepares the incense – the incense helps to create the atmosphere and further enhances the tea experience. The smells were strong yet calming. The process – as with the serving of tea – is a very intricate, careful and detailed process. I love the dedication and passion!

Spencer also showed us some other tricks – like frogs that we thought were just ornaments – were in fact not just ornaments. If you place hot water over the frog – it squirts out the water – a nice party trick!

Cha-t also specialises in cigars (although they are not visibly in sight and you cannot smoke them in store) which range from Bolivar to Cuban Sancho Panz. There is also quite the variety of top shelf whiskeys on display. There are also some snack type foods available such as sun dried mango, sour plums, seaweed etc.

Cha-t is opening soon in Bourke St in the Melbourne CBD and also run various tea appreciation classes for those interested in learning more about tea and its rich history.

The entire day was a brilliant experience that you wouldn’t normally get to go through – from the personal tour from James of Box Hill Central to the intimate and eye opening tea ceremony. I would definitely encourage you all to check out Cha-t and experience the tea ceremony – it feels like a little bit of China right here in Melbourne.

Disclaimer: Grazing Panda was invited to Box Hill Central as a guest, however, opinions expressed here are purely my own and not influenced by them in any way.

About James Tan                                              About Spencer Wong

About James Tan                                                             About Spencer Wong

Box Hill Central
1 Main St, Box Hill
Tel No: 9843 3900

Cha-T
17 Market St, Box Hill
Tel No: 0433 588 578

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Lune Croissanterie – Worth the Early Start

panda 4 rating

My Order of Pastries

My Order of Pastries

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Menu:
Lune Info Lune Menu (2) Lune Menu

Lune Patisserie is one of those places in Melbourne that you just have to experience to understand the hype. It is all about bringing the taste of France (Paris) to Melbourne in the form of delicious tasting pastries and croissants.

Lune wants you to have that unmistakable Parisian experience of catching the scent of butter wafting down the sheet and following your nose only to find an unassuming hole-in-the wall bakery, where you will be served by the baker and you will experience what it is like to eat a croissant that was pulled from the oven no longer than one hour ago.

Located in Elwood (near the intersection of Scott and Tennyson Streets), Lune resides in a quaint double storey house, where owner and baker connoisseur Kate Reid – a former aeronautical engineer who worked as an Aerodynamicist for Formula One – resides as well, together with her business partner / brother Cam. Reid was inspired by a visit to Paris where she visited the famous Du Pain et des Idess and their delectable pastries and was inspired to pursue her love and passion for baking. Reid’s journey is wildly interesting – she began as a sales assistant at Phillipa’s Bakery before moving onto Three Bags Full where she was a pastry chef. As great as these jobs were, Reid had a longing for Paris and took a chance in emailing Du Pain et des Idess and asking them to take her on as an apprentice – which they agreed on. And the rest as they say was history! Reid worked under some of the best pastry chefs in Paris, including Christophe Vasseur who was awarded the Best Baker in Paris by Gourmet magazine in 2008 and Baker of the Year 2012 by respected restaurant guide Pudlo Guide – learning all there is to know about Parisian style patisserie. Reid then moved back to Melbourne where she is renowned for some of the best croissants in Melbourne with lines of people waiting to devour these goodies being a testament.

The croissant is understood to be one of the hardest pastries to master – requiring three days of preparation and four different types of machinery. The key factor is the butter used to make the croissant – you should be able to smell the butter before you bite into – creating a rich buttery goodness. The freshness is yet another key factor – and should generally be eaten within two to three hours of being baked. Another important aspect is that a croissant should be light and flaky – Reid says that after eating a croissant you should have a lap full of flakes!

Croissants take three days to make, with resting between each process to help the dough develop complexity of the flavouring. Reid follows a recipe she learnt from Du Pain et des Idess, which she adapts for Australian flour and milk, and to suit herself. On day one, the dough is mixed and rested for an hour before an 18-hour period of slow fermentation at a cool temperature.
On day two, she flattens the dough and laminates the butter into it, a process called beurrage, which takes up to five hours each day. The butter is folded through the dough and rolled out to create up to 27 layers. Between each fold and roll the dough must be allowed to rest or the gluten will overdevelop and ruin the flavour.
On day three, for the final rollout, the pastry is pressed to a thickness of about four millimetres, cut, and shaped. Once it’s at this stage, you must work quickly to get the croissants into the prover. Then, they are egg-washed and baked at 4am, and so the day begins again.

“Cruffins” is basically a croissant made in a muffin tin—often filled and topped with seasonal ingredients. Past cruffins flavours have included Pavlova, Tiramisu, Lemon & Kaya, Apple crumble, Lime & Yuzu, and “Cherry Ripe”.

On this Saturday morning – my friend and I decided to meet at Lune at 6:30am (which meant I had to be up by 5:45am!!). We both however overslept and I ended up getting there around 10 to 7. As I drove past Lune in search of a car park – I could see the line was at least 20 deep already! Once you arrive at Lune, the process is to line up for a ticket number (they only give out 60 tickets per day), and order a coffee; if you wish – and at that time of the day my guess is that you would definitely be in need for one.
The staff are super friendly, perky and chatty (especially since they would have been up even earlier than me!). I receive ticket number #29 along with the menu, and am asked which pastries I would be interested in. Reid’s brother – Cam – explains that the special flavoured pastries such as the Snickers Croissant (there were 10 available), Coconut Pandan Croissant, Tiramisu Cruffin (only 18 were made) have limited quantities. Whilst you receive your ticket number, you also have the opportunity to order a coffee (much needed especially given the time that some people arrive here!) and head on down to line up in the queue.

Lune officially opens its doors at 8am which gives you quite some time (depending on how early you arrive) to peruse the menu and decide which six pastries you want to take home – if you want to take home six (the average amount that people usually buy is four).

Once the blinds come up and Lune is open for business – you can hear the anticipation from people towards the back of the line as they wonder if they will get their first choice selections.

My order was as follows:

1 x Croissant – Traditional French Crossiant, prepared over 3 days

1 x Choc-Almond: Pain au Chocolate style, with almond & orange frangipane

1 x Kouign Amann – Traditional pastry from the Bretagne region of France – laminated with sugar and baked in a buttered, sugared mould until caramelized

1 x Cinnamon Kouign Amann – as above, with cinnamon added to the laminated pastry

1 x Cruffin – A Lune original Croissant pastry baked in a muffin tin and filled with weekly changing flavours – Jam & Cream and Tiramisu

1 x Twice Baked – Available weekends only – Traditionally in France left over croissants are sold the following day, filled with an almond frangipane and baked for a second time. At Lune we offer the traditional Almond Croissant, as well as special twice baked Croissants.
Almond: The original Croissant aux Amande, prepared with almond frangipane & garnished with a healthy amount of almonds. Coconut Pandan & Snickers were the two other flavours available.

The plain croissants are just divine – flaky, crunchy, soft and buttery – everything that you want out of a croissant that makes you come back for more. The Choc-Almond croissant has a crunchier texture in comparison to the plain croissant and I love the almond flavour that comes through, together with the hint of orange. I am not usually a fan of the orange flavouring in pastries or cakes, however I took quite a liking to how it is infused here at Lune.

The Kouign Amann is not as soft and flaky as a croissant, and it reminded me of something that I used to eat when I was younger – Butterfly Pastry. The sugar coating on the outside gives it the strong crunch, together with the buttery pastry layers that follow in a swirl shape that creates the interior of the pastry which gives a simple yet delicious flavouring. I got both the original and the cinnamon flavour – with the cinnamon Kouign Amann have a delicately strong cinnamon flavour to it. Yum!

The Cruffin would have to be my favourite out of all the pastries – if I had to pick. I had the Jam & Cream Cruffin and I swear this is something that you would get in heaven! The Cruffin comes looking like a muffin (of course!) but has the make-up of a croissant – the soft buttery layers – and topped with cream (in the case of the Jam & Cream flavour). The Jam had been carefully distributed in all the right places in the cruffin and together with the buttery soft layers and cream was delightful. If I was you I would definitely try out a cruffin – in whatever flavour is on offer as I am sure they would be all as good as each other!

People are constantly asking both Cam and Kate why they don’t just make more of the product – and their answer is always the same – they do not want to compromise on quality. Quality is always the key – and it really is a testament to the lines that are always present on the three days that they are open.
However, recently a window of opportunity has opened, and they are have a new partner in the form of Nathan Toleman, who owns The Kettle Black and Top Paddock and co-founded a string of cafes including Liar Liar, Three Bags Full and Two Birds One Stone. The Lune team are looking at sites on the north side of the city that will allow them to expand their production without sacrificing quality. So stay tuned – but in the meantime I would highly recommend you go down to Elwood and try these delicious pastries – trust me they are well worth the early wake up call!

Rating : 4 Pandas
Price: $$
Menu –Refer to picture above
Standout Dish: Cruffins!!
Service: Really friendly!!
Online Booking: No
Restaurant Details and Location:
http://lunecroissanterie.com/
29 Scott Street, Elwood
Tel No: 9077 6463
Opening Hours:
Friday: 7:30am until Sold Out
Saturday & Sunday: 8:00am until Sold Out

Lune Croissanterie on Urbanspoon

Facebook: https://www.facebook.com/LuneCroissanterie
Instagram: lunecroissant
Twitter: @LuneCroissant

Nora – Home of the Charcoal Tarts!

panda 4 rating

Nora is a newly opened Thai inspired bakery and café, located on Elgin Street in Carlton. Owned by couple Jean Thamthanakorn and Sari (Tong) Rojanametin who are each individually responsible for various elements here at Nora – Jean for her spectacular charcoal tarts and Sari for his magnificent homemade sourdough.

Tong is a former artist and photographer and has previously worked in the coffee industry for a few years with stints at St Ali, Seven Seeds and Traveller. Most recently he has pursued cooking and worked at The Commoner, Longrain and Mr Nice Guy. Jean is a tax accountant as well as a self-taught baker and has honed in on a skill of baking over the last few years by baking for family and friends. It was Jean’s love of baking and her inventiveness that brought above the creation of charcoal tarts.

These charcoal tarts are seriously better than cronuts and will certainly take not only Melbourne but the rest of Australia by storm – they are amazingly divine! The tarts have a distinctive black pastry shell which is achieved by the addition of small amounts of food-grade activated charcoal which is made from coconut husks. Food-grade activated charcoal is safe to ingest and has reported healthy benefits such as being a detoxifier.
The tarts are filled with a variety of flavour combinations that have taken inspiration from the couples South East Asian background. Flavours include Lemongrass & Ginger Brûlée, Coconut Pandan, Strawberries with Tamarind Cream Cheese and Kaffir-Lime Custard with Sour Cherries. Get in quick each day as Jean only makes a limited number (around 100 a day).

The menu at Nora is simple; but reads and shows the depth of experience and advanced techniques of an experienced chef. There are six dishes to choose from – Our Water + Salt, Egg, Salmon, Bacon, Rice and Nora Flakes. Don’t be fooled by the simplistic mostly one worded headings, as when you read the elements that go into making that entire dish you will be impressed. For example the Salmon has been lightly smoked and jasmine cured, and is served with coconut, nashi and nasturtium. The Our Water and Salt comes served on a cute wooden tray with house made sourdough, semi churned butter, chicken-liver parfait together with ricotta and jam. The Nora Flakes consist of puffed polenta, wild rice, quinoa and crystallised nuts – and if you have seen any pictures they have a great marketing tool which is a mini-box with NORA MORN FLAKES plastered on the front.
They also serve a great selection of teas with Small Batch coffee being pumped out of their La Marzocco machines.

The interior of Nora is light filled, airy and very modern. As you step inside you are greeted by an illuminated sign with the letters NORA lit up. The next thing that catches your eye is the shiny new La Marzocco coffee machine, together with coffee smells in the air. A point of difference at Nora is the white table topped wooden table that have ingredients displayed out in an artistic manner which entices you to go over. Over to one side is a bunch of lemongrass paired with lemons and ginger. Just above this is a whole coconut, paired together with charcoal and the coconut husk base. There are also other ingredients paired together such as eggs, chocolate and sesame. Their décor is simple and minimalistic yet captures ones attention.
Tables are wooden and low paired with stylish round stools – and can seat from two to four people – there is limited seating available outside. From most tables you can take a sneak peak into the preparation of your meals as it overlooks the main counter.

I ordered a latte to start which was full bodied, aromatic and delicious – with notes of citrus and nuttiness. The perfect pick me up and start to what would be a great meal!

I was tossing up between the SALMON and the EGG and decided to go with EGG dish. This dish comes with Egg cooked in Nora’s special way, House Chilli Dressing, Garlic, Salted Shrimps and Thai Greens. I was very interested in seeing what Eggs done Nora’s way would be like. The dish came out with the Asian Greens dominating the round, deep plate, with the Egg hidden underneath. The House Chilli Dressing, Salted Shrimps were placed sporadically around the Egg and Asian Greens. The Asian Greens were refreshing and a very distinct Thai flavour to them – I loved the variety of greens that were use, they all worked seamlessly together. The Egg itself was reminiscent of tofu – smooth and silky and easy to eat – paired with the house chilli dressing – which had the perfect level of spice – together with the saltiness of the shrimps – was really delicious. It is the type of dish that makes you keep going back for more.
A definite highlight of the dish was the freshly made sourdough bread that came served in its own cup off to the side. The bread was heavenly – soft and fluffy on the inside, crunchy and texture on the outside with just the right amount of saltiness. It was that that great that I later asked how they made this bread – if only I was that skilful!

 

You cannot leave Nora without trying their signature charcoal tarts. I was worried as I knew that only a certain number was made; and I had arrived about an hour and a half before closing time. However I was in luck, they still two flavours left and I opted for the Kaffir-Lime and Sour Cherry Charcoal tart.
When it comes out to you it is covered with the silver dish that it would have been baked in to create the element of suspense and surprise. The unveiling of the charcoal tart builds up anticipation and delight. Once uncovered, the brilliant blackness of the tart is revealed along with bits of crumble and pistachio that surrounds the main black beauty. Once you delve into the tart you are greeted with the distinct Thai flavours (Kaffir Lime in this case) paired perfectly with a western element (Sour Cherries). The tart filling is gooey, smooth and velvety all at the same time. What makes these tarts especially amazing is the charcoal casing itself – it is flaky, crisp and soft – it literally melts in your mouth and you really could find yourself eating tart after tart after tart. The perfect addition of pistachios and crumble added texture and depth to the tarts. I cannot wait to come back and sample all the other flavour varieties.

Nora is a great new addition to the Carlton area – especially bringing Thai inspired breakfasts into the mix. Their signature charcoal tarts are (in my opinion) better than cronuts and would recommend anyone and everyone to try them – after all the charcoal used does have some health benefits! Get down to Nora now!

Rating : 4 Pandas
Price: $$
Menu – Refer to picture above
Fullness: 100%
Atmosphere / Ambience: Casual, Laid back and Relaxed
Standout Dish: Any of the charcoal tarts
Service: Very Friendly and Welcoming
Online Booking: No
Restaurant Details and Location:
noramelbourne.com
156 Elgin Street, Carlton
Tel No: 9041 8644

Opening Hours:
Monday, Wednesday & Thursday: CLOSED
Tuesday: 7:00am – 3:30pm
Friday to Sunday: 8:00am – 4:00pm

Nora on Urbanspoon

Facebook: https://www.facebook.com/noramelburn?fref=ts
Instagram: nora_melbourne
Twitter: @Nora_Melbourne

Paperboy Kitchen – Vietnamese Deliciousness

panda 5 rating

Menu:
Paperboy Menu

Asian street foods are all the rage at the moment and Paperboy Kitchen is a latest addition to the Melbourne CBD. Located on Little Lonsdale Street, between Elizabeth and Queen street is this small sized eatery. Set up by Adam Milgrom – who quit his marketing job and took up training at Leith’s cooking school in London – who started out creating a pop-up version before settling on a more permanent venue in the city.

The menu is simple, delicious and fresh. Paperboy serves rice-noodle bowls and bread rolls that come served with Asian slaw, carrot-daikon pickle, Sriracha -Mayo and Coriander. The menu is cleverly named Rolls or Bowls. Once you decide between these two – you then have to choose from a range of fillings which include Coconut Pepper Beef, BBQ Chicken, Satay Tofu, Panko Fish, Spicy BBQ Pork and Pulled Lamb & Hoisin. Both the rolls and bowls come served with a small side bowl of Popcorn topped with chilli spice. If snacks are what you are looking for – Crisp Fried Chicken served with Sriracha Mayo dip is available. If sweets is what you are after – the Milk-Bar Cookie is a must try.
Drinks from Charlie’s, Beers and Ciders as well Cola, Lemon Lime & Bitters, Lemonade and Ginger Ale from Phoenix are available, as well as fresh coconuts (that you pick you from the fridge and have them cut up). The coconuts come served with a cocktail umbrella to make you feel as if you are beachside.

The fit-out like the menu is simple – complete with wooden high tables and chairs to sit in and enjoy your scrumptious food. There is an industrial combined with an Asian grocer store feel to the venue thanks to the feature of wooden shelves that stored things like Sriracha sauce, soy sauce, water and plants.
The main counter from where you order from opens out into the kitchen – which you can peer into and watch as your meals are prepared. As you place your order you are given plastic animals that aid as table numbers which is a fantastic idea. On the tables together with Sriracha Sauce are bottles of chilli labelled “Hot Stuff” – the extra hot stuff for those who dare.

I ordered the bowl with Satay Tofu alongside a fresh coconut and a plastic giraffe. The food comes served on a wooden board with the Paperboy stamp on the bottom corner, with the bowl placed in the centre and side bowl of popcorn just above it. The serving size is very generous (I couldn’t finish the entire serving so took it away to have for dinner!) and from the moment it is placed in front of you, the smell of all the ingredients literally take your breath away. The dish is fresh, packs a whole load of flavour and is gobsmackingly delicious. The Sriracha Mayo is the perfect addition of spiciness and tanginess. The Asian Slaw is made from lettuce, cabbage, carrot and black sesame seeds. The Satay Tofu has a crunchy outside which complements the softness on the inside and flavoured to perfection. Together all the components of the dish work seamlessly together to provide a great flavour explosion for the palate.

The staff are friendly and always willing to go out of their way to help. Don’t delay the trip to Paperboy anymore!

Rating : 5 Pandas
Price: $
Menu:  Refer to the picture above or visit http://paperboy.com.au/#two
Fullness: 100%
Atmosphere / Ambience: Casual and Relaxed
Standout Dish: Any dish really!
Service: Friendly and Helpful
Online Booking: No
Restaurant Details and Location:
www.paperboy.com.au
320 Little Lonsdale Street, Melbourne
Tel No: 9642 0147

Opening Hours:
Monday to Friday: 11:30am – 3:00pm

Paperboy Kitchen on Urbanspoon

Facebook: https://www.facebook.com/PaperboyKitchen
Instagram: paperboykitchen
Twitter: @PaperboyKitchen

LadyBoy Dining – Cheeky Fun!

panda 4 rating

 

Menu:
Menu at LadyBoy Dining

With a name like Ladyboy Dining you are sure to strike up an interest – adding some curiosity, fun, spice and playfulness to the Richmond area. Ladyboy Dining is created by co-owners Fran Leaper and chef Mitch Townrow (Longrain) who are joined together with chef Pez Bowman (Melbourne Pub Group).

As you step inside you will feel like you have been transported to Bangkok, Thailand. The colourful, cheeky fit out has been done in collaboration with Ingrain Designs. A huge colourful sign with the word SAWASDEE (a greeting to mean welcome/hello) greets you together with a large striking street art ladyboy face. Next to it is a large bright yellow sign – LADYBOY – which hangs above the bar and overlooks the entire dining room. What I love is the installation of multi coloured wastepaper baskets that have been flipped to create light shades that drape loosely from the roof across the front dining area. At the end of the bar is a slightly smaller neon blue sign – ROCK OUT WITH YOUR WOK OUT – and below that is an open kitchen where you can watch as the chefs prepare your meals.

As you walk down the small walkway from the main dining area towards the back of the venue – more seating is available with a funky abstract artwork of an elephant. This leads to the back where there is a large area for the Buddha Bar complete with colourful umbrellas on the ceiling, awesome cane furniture (round, curved seating) and fake grass outside – to keep with the Thai relaxed theme. Here there is also fancy artwork of a large Buddha head on one and neon signage with the words BUDDHA BAR on the opposite side under which the wooden bar sits. The expansive courtyard will no doubt be a hit in the summer. Here you can enjoy the hawker style bar menu which includes oysters and green nahm jim, chicken wings and a selection of banh mi – all for $8, as well as salt & pepper tofu and pork hock with rum glaze. There are cheekily named drinks on their menu for offer such as Adam’s Apple and Trans-gin-der, as well as cocktail buckets and a good selection of beers and wine to try out.

The menu starts off with Smaller Bites such as Betel Leaf, Oysters + Nahm Jim and Son In Law Eggs – progressing to Smaller dishes where you will find Ceviche, Larb, Papaya Salad, Pork Hock and Salt & Pepper Tofu. This is then followed up with your larger dishes that include a selection of Curries (Red Duck or Tofu Curry, Green Fish Curry, Angus Brisket Penang Curry), Whole Fish, Pad Thai and Grilled Salad. There are a handful of sides to choose from which include Rice, Stir Fried Green, Chilli + Prawn + Smoked Coconut Samabl and Cucumber + Krachai + Mustard Green Relish. The menu ends with a selection of Sweet LadyBoy Treats – where coconut features mainly – with desserts such as Coconut Sorbet, Kaffir Lime Pie + Coconut Meringue, Sago + Palm Sugar + Coconut and White Sticky Rice + Ice Cream + Thai Fruits.

There is also an option to enjoy the LadyBoy’s Banquet ($45) which will give you the kitchen’s daily selection. This will require a minimum of 2 people, and if you have a table then the whole table must go on this banquet.

There were four of us at dinner and we ordered the Betel Leaf + Char Grilled Calamari + Green Mango + Peanut each to start. Served on a betel leaf – the dish comes out with striking colours thanks to the chilli, coriander and peanuts. You eat the entire dish as is – betel leaf and all – and as you crunch into the first bite your tastebuds will soar just like fireworks. A combination of spice, tang and the softness of the fresh grilled calamari is breathtaking. A great way to start off your food experience at LadyBoy.

From the smaller dishes we ordered Salt & Pepper Silken Tofu + Chilli Jam and Crispy Pork Hock + Rum Glaze. The Salt & Pepper Tofu was crispy and crunchy on the outside whilst being soft and billowy on the inside. The Chilli Jam that accompanied this dish was just the right consistency and had a great balance of flavours – spice and tang.
The two guys really enjoyed the Pork Hock + Rum Glaze – so much so that they wanted to order another serving of the dish. Clearly a mighty delicious tasting dish.

We also ordered the Green Papaya Salad + Snake Bean + Peanuts from the smaller dishes. Think slivers of green papaya mixed with freshly cut snake beans and tomatoes topped with peanuts and drizzled in spicy and tangy sauce. This dish is refreshing and sure does pack a punch; I also loved the mixture of textures that you get as you delve into it. The addition of coriander adds further depth and flavouring to the dish.

From the larger dishes we ordered three dishes – Green Fish Curry + Apple Eggplant + Pea Eggplant,Dry Red Duck Curry + Snake Beans + Baby Corn and Pad Thai + Salted Calamari + Peanut.
The Green Fish Curry + Apple Eggplant + Pea Eggplant. The dish comes with a generous amount of fish pieces and has just the right amount of coconut to flavour the curry. I have never eaten pea or apple eggplant before – pea eggplants is a very small eggplant and as the name suggests; resembles a pea. They were cooked whole and pop in your mouth when you bite them which release a burst of bitterness that combines nicely with the rich heat of the curry. A great dish.
The duck curry was served dry and looked delicious when it was placed on the table – the vibrant colours of the red duck against the bright yellow of the sweet corn and green from the basil and bean was breathtaking. This was another dish that the table enjoyed.
The Pad Thai was another well cooked and flavoured dish – served with a wedge of lime for extra tang if needed. The serving as with all the other dishes was quite generous.

Dessert was definitely on the cards – out of the four desserts to choose from – I decided to order the Sago + Palm Sugar + Coconut and N ordered the Kaffir Lime Pie + Coconut Meringue.
The Sago comes out served in a blue and white bowl – topped with star fruit and coconut flakes. I love anything with sago so thoroughly enjoyed this dessert. The coconut flakes added a crunch together with the star fruit adding citrusy and lime flavours.
I also had a chance to try out the Kaffir Lime Pie + Coconut Meringue. I am usually not a fan of lemon meringues or key lime pies, but this version was absolutely delicious and had to be my favourite dessert of the night. The coconut meringue was generously placed and flamed to perfection on top of the kaffir lime infused pie and topped with crunchy coconut flakes. The kaffir lime was the star of the dish and together with the combination of the coconut meringue was divine. A definite must try dish that I know anyone would enjoy.

The service at LadyBoy Dining is great – friendly and the staff are knowledgeable and well informed about each dish. LadyBoy is mostly for walk-ins but they do take banquet bookings in the dining area for a group of eight or more. On Sundays they serve Thai style roasts from 5pm onwards. LadyBoy Dining serves up delicious tasting Thai food with a difference – added cheek and fun! Summer days will definitely see this place packed out – especially at the Buddha Bar out the back. Get down and check out LadyBoy Dining now.

Rating : 4 Pandas
Price: $$
Menu – Refer to picture above or http://www.ladyboydining.com.au/#!dining/galleryPage
Fullness: 100%
Atmosphere / Ambience: Fun, Lively and Memorable. Such a colouful and fun-filled place to hang out and have a great night out with friends and family
Standout Dish: Salt & Pepper Silken Tofu + Chilli Jam AND Kaffir Lime Pie + Coconut Meringue
Service: Fantastic  – Friendly and Helpful
Online Booking: No, however you can book for 8 or more people.
Restaurant Details and Location:
http://www.ladyboydining.com.au/
394 Bridge Road, Richmond
Tel No: 9421 3206

Opening Hours:
Monday & Tuesday: CLOSED
Wednesday & Thursday: 6:00pm to Late
Friday – Sunday: 5:00pm to Late

LadyBoy Dining + Bar on Urbanspoon

Facebook: https://www.facebook.com/ladyboydiningInstagram: ladyboydining
Twitter: @LadyBoyDining

Polēpolē Bar – A Taste of Africa

panda 3.5 rating

Menu:
Pole Pole Menu

I had heard about Polēpolē – a new East African inspired bar and kitchen – opening up in the Melbourne CBD and four of us decided to check it out on a Friday night.

Polēpolē (which translates to “go easy” or “take it easy” in Swahili) is the creation by Dean and Jeanelle Mariani (former co-owner of award-winning café The Petty Officer and Deans brother), who quit their jobs and went travelling. Polēpolē is a result of their love and admiration for the culture, food and people of East Africa and wanting to share their experiences with Melburnians.

I arrived much later than the rest of us on a Friday night and the place was buzzing – it was really loud! N had told me prior to me arriving there that the place was packed and that it would be about 20 minutes to get a table for food (Polēpolē don’t take bookings for dinner). The venue was designed by Votre Monde and has resulted in an earthy and rustic vibe to it. As you ascend the stairs from Little Collins Street you are greeted by a painting of an African woman seated in black and white, against the red of the wall background. To the right is where the kitchen is located as well as booth seating for dinner – which is paired with a wall of zebra stripes. To the right is the bar which takes most of the length of the venue has tones of burnt orange, coupled with untreated woods and funky filament lighting. Next to the bar is a wall with a single golden acacia tree painted on it with high tables and more seating available. The building has a second level, which they expect to open in the coming months.

Food at Polēpolē is based around sharing plates which are broken into three main sections – “Not Ribs”, “Ribs” and “Dessert”. The menu was designed by consulting chef Andy Mac (Axil Coffee). There are 9 dishes to select from in the “Not Ribs” section which include Spiced Chickpeas and Pepitas, House cured Biltong, Lentil and cauliflower fritters with whipped Tahini and Lemon Zest. The “Ribs” section consists of 4 dishes including Braised Beef Short Rib, Sticky Chicken Ribs, Smoked Pork Ribs and Harissa Lamb Ribs. There are only 2 choices for dessert – Rum and Raisin Mousse Cake with Crème Brulee or Banana and Date Bread with Salted Caramel, Banana Crumble and Cashew Parfait.

Drinks include a showcase of brands such as Tusker (Kenya), Dashen (Ethiopia) and Windhoek (Namibia) as well as German and Dutch style lagers. It is also great to note that a proportion of all beer sales go to YGAP who support social entrepreneurs in Africa, as well as Women for Women in Africa who support Kibera (Africa’s largest slum). There are a range of cocktails which have taken inspiration from their travels as well and consist of combinations such as ginger, honey, coconut and banana.

To begin the night I ordered a mocktail – which had minty and lime flavours laced through it and was quite tasty. As the other 3 had already been there for a while before I had gotten there – there were some leftovers from the “Not Ribs” section that they had ordered – Mount Zero Olives marinated in Lemon and Chilli as well as the Spiced Chickpeas and Pepitas. I loved the Spiced Chickpeas and Pepitas – the flavours and the combination of textures from the soft chickpea and the crunch of the pepitas was great.

We decided to order a selection of dishes from the Not Ribs section to share; and then the other 3 ordered a dish each from the Rib section (as their mains). As the meat wasn’t Halal I couldn’t eat any of the dishes under the Rib section.

We ordered the Chickpea and Corn Cakes with Okra and Kusandi (which came in a serving of 4) – with each cake being topped with the okra and kusandi. The chickpea and corn cakes on its own didn’t have much of a flavour to them and really needed the strong and vibrant flavours of the kusandi to liven up the dish. An addition of some spices or even salt to the chickpea and corn cake would have made a difference.

Next up was the House-made Flat Bread and Three Dips – the dips were beetroot, eggplant and hummus. The serving of the house-made flat bread was very generous and I really enjoyed this dish. The bread had been cut into triangles, and had a crunch to them and had a flavouring of wholemeal without tasting overly healthy. I couldn’t pick a favourite out of all the dips – they were all just as good as each other. I loved the vibrancy of the pink that came through with the use of beetroot. The smokiness in the eggplant dip worked well with the flavouring in the bread.

We also ordered the Eggplant Chips with Yoghurt and Zataar. I am usually not a huge fan of eggplant chips but the difference with these was the crumbed coating which made all the difference. The hint of spice and herbs (zataar) worked well with the flavouring of the eggplant and the tangy yoghurt. I also liked the fact that they left the chips the same length as the eggplant itself rather than cutting up the pieces into bite size pieces. My only criticism would be the oiliness of the dish.

The last of the “Not Ribs” dishes we ordered was the Apple, Cabbage, Fennel and Mint Salad. This salad was good but not great – for me it was missing a proper dressing to coat the salad. However I think dish is a great dish to have amongst all the meatiness of the ribs – acts as a palate cleanser.

N ordered the Harissa Lamb Ribs, Red Pepper Salsa, Tahini Yoghurt and Mint – which were simply yet beautifully presented on a rectangular plate with the lamb ribs criss-crossing each other and topped with the red pepper salsa and tahini capped with a mint leaf. The lamb delicately fell off the bone and had smoky barbeque and spicy flavouring to them.

We were all quite full at this stage so decided to skip on having dessert. As it was a Friday night it was getting quite loud in there, and even though we were sitting quite close to one another we were finding ourselves having to yell to hear each other talk.

Polēpolē has a great vibe and feel to it and is clearly a popular choice to have a drink especially with its variety of drink options available. The service is brilliant – with the wait staff going above and beyond what is expected of them. The food is tasty and is set out to work well with drink options. Want to trial a Taste of Africa – then head to Polēpolē.

Rating : 3.5 Pandas
Price: $$
Menu – Refer to picture above
Fullness: 100%
Atmosphere / Ambience: Funky, Rustic and Earthy. Great for a catch-up celebration.
Standout Dish: Spiced Chickpeas and Pepitas
Service: Friendly and Helpful
Online Booking: No
Restaurant Details and Location:
http://www.polepolebar.com.au/
1 / 267 Little Collins Street, Melbourne
Tel No: 9650 2811

Opening Hours:
Sunday to Thursday: 4:00pm–11:00pm
Friday & Saturday: 4:00pm–1:00am

Facebook: https://www.facebook.com/polepole.bar.melb
Instagram: polepole_bar
Twitter: @polepole_bar

Polēpolē Bar & Kitchen on Urbanspoon

Ilya – FROCHELLA – Frozen Yoghurt Heaven!

panda 3.5 rating
Pandan Coconut and Black Sesame Flavoured Froto

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Menu:
Menu at Ilya

In recent times frozen yoghurt has taken the world by storm! There are quite a few stores that have opened up around Melbourne. I was lucky enough to be invited to Ilya Frozen Yoghurt for their awesomely named event –FROCHELLA (Froyo + Coachella put together – smart right?!)

Ilya – located on Glen Huntly road in Elsternwick – was created by owners Natasha and Jason – who left the corporate world to pursue their passion for good food, giving back and having a blast doing it! There are quite a few differences when compared to other frozen yoghurt (froyo – the short form that it is affectionately known as) stores – Ilya is built around the interactive social and consumer experience AND they are organic, 100% natural and free from refine cane sugar.

Most people assume that Ilya stands for I Love Yoghurt Always, however Ilya is named after Ilya Mechnikov, a Russian scientist who pioneered the research into the immune system, probiotics in yoghurt and how that leads to longer life and even scored a Nobel Prize for it.
Ilya is proud to be the first and only organic self-serve frozen yoghurt store in Australia – having the lowest levels of sugar in the frozen yoghurt market – less than 1% – as well as being kosher, 100% natural and 99% fat free! All their yoghurts are made onsite – with no cane sugar in their yoghurt base, instead using Stevia and Erythitol (unprocessed sugars). Ilya is all about supporting Australian local farmers and use low fat fresh organic milk together with Five:AM yoghurt. All their froyo’s are flavoured in-house combining real fruit and natural flavours – allowing Ilya to stay true to their concept of delicious and healthy without compromising on taste.

Ilya is quite a sizeable venue and is split into two main areas – the front area where the main counter and all the toppings reside, as well as a communal table and high window seating, followed by the back room where more seating is available. The seating is casual with vintage looking wooden tables and milk crates to sit on. There is a mixture of walls – brick, chalkboard and plain white which adds to the funkiness of the place. Some walls are covered in artwork from kids with their perspective on the world of frozen yoghurt – a really nice touch and reinforces their interactiveness with the public.
The look and feel is relaxed and comfortable with the addition of nice little touches such as flowers in jars, the use of scrabble letters and the awesome standout light fittings. Between the front room and the back room there is an igloo-esque (complete with white brick which reminds you of ice) cocoon that loudly and proudly states GET SOME CULTURE – this is where the yoghurt magic takes place. Here there are 8 self-serve dispensers where you can get the flavours for the day – the way it works you grab a cup, fill it up, top it, weight and pay – and then of course eat and enjoy! (It costs $2.80 per 100g).

The main counter was an impressive long wooden bench that had a numerous amount of toppings available.If you refer to the pictures above you can see there is a HUGE selection of other toppings available as well – Marshmallow Rocks, Mango Mochi, Choc Chips, Sultanas, Cranberries, Halva, Lychee Boba, Mango Boba, Passionfruit Coulis, Mandarin, Hedgehog Slice, Choc Mud Slice and Protein Nut Mix – there is also Hot Caramel and Hot Choc sauce for your tasting pleasure! You get confused trying to decide which of these delicious topics you want to add as most people wanted a little bit of everything!

The Frochella event invited food bloggers and nutritionists to celebrate Ilya’s success as well as “it’s almost milestone 1st birthday” (they have been opened for 11 months). The idea was to taste test, provide ideas and feedback as well as come up with some new flavours that Ilya could create.

A total of 15 flavours were sampled – the first eight flavours were their core and current flavours (Menu A), and the next seven were a preview of their new limited edition Spring/Summer flavours (Menu B). I had to stay back at work on the night of Frochella and unfortunately missed out on most of the Menu A flavours – I only managed to taste Chai & Dry (Dairy free Soy Chai to satisfy the senses). When I arrived I was lucky enough to sit with some friendly fellow bloggers – Eve from Eve Lovelle and Minty from WanderingMint, as well as a nutritionist and their partners.

They gave me the rundown of the flavours that I missed out and what their favourites were. Eve liked the “Get Lucky” (Tart flavoured treats), “Empire State of Mind” (Organic Freeze-dried coffee froyo) with her ultimate favourite being “Sexy and I Know It” (Dairy free chocolate (vegan). Most of the others around the table enjoyed the “Katy Berry” (Real mixed berries to give your tastebuds a sweet treat!) as well as “Teenage Dream” (made from delicious Oreo cookies). I will definitely have to come back and try out these two flavours, as I am a hugeee berry and oreo cookie fan! The Chai & Dry froyo that I did get to sample was delicious – if you are a chai drinker you would love this flavour – if you are not a huge fan of chai’s but love cinnamon then this would be for you as well! The cinnamon/chai flavour is not too overpowering and coupled with the lightness of the froyo was really quite good.

In addition to the samples of Froyo’s we had access to an unlimited amount of toppings to use. Each table were given their own set of toppings – or you could go to the main counter where additional toppings were provided. Our table had Coconut flakes, Oreo Cookies, M&Ms, Kit Kat, Berry Coconut Muesli, Strawberries, Chocolate Cigars, Almond Flakes, Tiny Teddies, etc.

What was also great about the Frochella night was that we all were encouraged to participate in the Flavour Master competition. This was a competition around coming up with a frozen yoghurt flavour that you would like to see Ilya have. Five flavours will be chosen out a of a list and the flavour that is voted as most popular by the general public will have their very own frozen yoghurt flavour named after them and sold in Ilya.

The second round formed Menu B – which was to showcase their new limited edition Spring/Summer flavours.
The first flavour we got to sample from this menu was the “Welcome to the Jungle” – Exotic combination of Coconut and Pandan. The Froyo comes out in a beautiful aqua green colour and has more of a coconut flavour than a pandan flavour, so the only change I would recommend is to increase the amount of pandan – overall it was a delicious yoghurt!

The next flavour that came out was the “Titanium” – Crushed Black Sesame seeds infused Froyo. I am not a a huge Black Sesame fan so this flavour wasn’t my thing, but everyone around really enjoyed it. It had a lot of depth and a massive flavour hit – definitely one for Black Sesame lovers.

“Lana Del Grey” – Earl Grey tea combined with dried Cranberries – was the next flavour to sample and was one of my favourites! I must admit I am usually not an Earl Grey drinker or fan, however the flavour of the Earl Grey was subtle and coupled with the cranberries made for a very refreshing froyo! Yum!

Next up was the “Purple Rain” – Acai Berry & Organic Froyo – this was another one of my faves. I love the use of acai berry in this yoghurt which resulted in a punchy tangy flavour! “Where the Wild Rosemary Grows” – Combination Rosemary Cheesecake – was up next and this was one of the flavours that I didn’t quite fancy; the flavour was too “tarty” and the flavours did not work at all!

Our second last flavour was “Drop It Likes Its Choc and Orange” – Rich Chocolate combined with Citrus Orange – this was absolutely devine! The combination of the orange and chocolate was perfect and it tasted like a smooth Jaffa. Definitely one for chocolate lovers!

To end the night we finished with “Like a Virgin (Mary)” – Tomato and Tabasco Frozen Creation (Vegan) – which had flavours of peppers and Tabasco through it and was quite fiery on the palate. It was a bit strange to have these sensations and flavours associated with a yoghurt, so I wasn’t a fan of this flavour. However, kudos has to go to the team for thinking outside the box and trailing this flavour out.

In addition to seeling frozen yoghurts, Ilya also sells a selection of healthy smoothies (made together with their frozen yoghurt of course!) – there are 6 to choose from including Body Builder (Bananas, Protein Powder, Peanut Butter, Nuts, Cinnamon, Vegan Choc and Organic Milk), Tropical Paradise (Mango, Banana, Coconut yoghurt and Organic Milk) and Tummy Filler (Banana, Berries, Dates & Oats, Tart Yoghurt and Organic Milk) just to name a few.

At the end of night before leaving, we were all given a goodie bag which included a small tub of frozen yoghurt to take home and enjoy – I got the Cookie Dough flavour – which I was extremely excited about as it was one of the flavours that I really wanted to try (I love anything to do with cookies!). In our goodie bags we were also given a large empty froyo cup and were told that we could come back at any time and enjoy a free serving of frozen yoghurt on the house – an offer I will definitely be taking up!
Ilya has a feel-good vibe running through the venue; from the laid back and caring owners to the super-friendly and helpful staff. It is a great place to come with friends and hang out at – and also is great if you have younger kids who can contribute to the artwork that appears on the walls in their backroom. What better place than to enjoy a guilt-free treat that tastes delicious and has such variety in the number of flavours and toppings to choose from!

Rating : 3.5 Pandas
Price: $
Menu – 8 flavours available every day – they change day to day
Fullness: 100%
Atmosphere / Ambience: Casual, Comfortable and Relaxed. A great place to hang out with friends and family!
Standout Flavour: Cookie Dough, Purple Rain and Lana Del Grey. For those of you who like Pandan, Coconut and Black Sesame – go with “Welcome to the Jungle” , “Flawless” or “Titanium”
Service: Friendly, Fun and Helpful
Restaurant Details and Location:
http://ilyafroyo.com.au/
277 Glen Huntly Road, Elsternwick
Tel No: 9077 1080

Opening Hours:
Monday to Sunday: 12:00pm – 10:00pm

Facebook: https://www.facebook.com/ilyafroyo
Instagram: ilyafroyo
Twitter: @ilyafroto

Ilya Frozen Yogurt on Urbanspoon

Kong BBQ – Worth All The Hype!

panda 4 rating

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There was so much hype surrounding the opening of Kong in Richmond, especially after the trial run of some of the food you could eat at the Rue & Co branch. The branding is all about the Pandas – and as per my blog name – anything to do with Pandas and I am in! A bunch of us (there were 6 of us) decided to try it out on a Tuesday night and aimed to get there around 6pm. I had heard about the long queues – with the wait time being over an hour! Kong doesn’t take bookings, however if you arrive at the restaurant you can put your name down for a table and they will contact you when a table comes up.

Kong is the latest addition to The Lucas Group. Chris Lucas has brought us the likes of Chin Chin (Melbourne CBD) and Baby (Richmond – and just up the road from where Kong is located). Kong is located on the site of what was once Pearl, and Eades & Bergman have been brought in to help with this transformation. Kong seats 60 people – with a mixture of single low tables, long communal tables and seating all around the bar / kitchen, as well as in the corridor as you walk into the restaurant. These seats give you a vantage point to see your dishes being prepared. The tables are blonde wood, the look industrial mixed together with an anime vibe thanks to the array of pandas around the venue. There are the signature neon signs (these can be found in all their other venues) as well as a film being projected. During the day you can imagine fresh sunlight streaming in from its floor to ceiling windows which surround the restaurant this corner site restaurant.

The Executive Chef here is Benjamin Cooper together with Dan Briggs and all the chefs here at Kong wear red baseball caps which have three letter slogans on them – either KIM, CHI or BBQ – a nice touch that further adds character to Kong.
The idea behind Kong is to combine barbeque pit cooking techniques with Japanese and Korean flavours. The focus is on seafood and meat being cooked on either an open-flamed charcoal grill or in a smoke oven. If you get seating around the kitchen you can experience the smoke rising from the pit ovens which is a visual spectacle that will have your taste buds dancing being tantalized in anticipation of the meats/seafood to come. It is also good to note that Kong uses only chemical free charcoal and sustainable Australian Hard-Wood.

The menu is split into 8 different sections – Small, Ssam Roti-Roll, Buns, Wings, Natural Fire, Ribs, Rice & Green and Desserts. Small dishes include Wood Grilled Scallops, Trio of Kimchi & Pickles, Beef Tartare and Nasu Miso just to name a few. The Ssam Roti-Roll have fillings such as Teriyaki Roast Ora King Salmon, BBQ Chicken, Grilled Miso Marinated Tofu and Pulled Pork. Smoked Brisket, Spicy Pork Belly, Soft Shell Crab and Peanut Butter Salt & Pepper Tofu are the options you have to choose from in the Bun Section. There are four variations of Wings that you can order from – Honey, Garlic & Sesame Korean Wings, Hot Wings with Gochujang and Chipotle, Soy Wings or Peanut Butter Wings.
Natural Fire are from the BBQ Pit and cover most seafood and meat options. There is also a Kong Bossam BBQ Tray – Chicken, Pork, Pork Belly and Beef Brisket served with Lettuce, Pickles, Kimchi and Walnut Ssamjang – at a bargain price of $28 a tray. Rice & Greens include two different types of Fried Rice, Dukkbokki Rice Cakes, Spicy Cabbage Slaw, Wood Roasted Pumpkin etc. Desserts have a smaller selection – only 4 to choose from but they all sound quite delicious so the number doesn’t really matter.

I arrived before the other girls around 6:15pm and as there were going to be six of us (as everyone had to be there before we could have a table), I put my name down on the list and the wait even at that time was going to be around 45mins. Since I had been fasting all day I wanted to order something small whilst I was waiting for the others to arrive. I was seated along the wall on the high benches and decided on the BBQ Corn with Chilli Salt and Miso Butter. It wans’t just because I was really hungry but this corn was deliciously amazing! The corn had been bbq’d perfectly and emit just the right amount of smoky flavours. The corn itself was juicy and “crunchy” and the combination of the miso butter and chilli salt was the icing on the corn so to speak – it added an additional salty and spicy hit to combine with the sweetness of the corn.

Whilst waiting for the girls to arrive and for our table to be ready we were able to order drinks – I ordered the Lychee & Grapefruit Crush with Coconut Water. This drink came out in a glass jar topped with ice and pieces of fresh grapefruit and was not only thirst quenching but refreshing as well. I had to stop myself from drinking it all in one sip!

Once we were seated we had the mammoth task of deciding what dishes we wanted to order. We had a mix of vegetarians and a pescatarian (me!), as well as people that could eat everything. We picked dishes that we would work to cater to everyones needs and asked our friendly waiter if the amount of food we ordered was enough. He was happy to assist and told us that if we wanted anymore dishes we could just order as we went.

We started off with the Wood Grilled Edamame with Chilli and Sea Salt. The Edamame was fresh and had somewhat of a smoky flavour coming from the wood grill with a hint of spice. A tasty dish.

Next up we ordered the famous Ssam Roti Rolls – we got a serving each to suit the three categories of requirements – Ssam Roti Roll – BBQ Chicken with Lemon, Gochujang and KimChi, Ssam Roti Roll – Grilled Miso Marinated Tofu with Pickled Cabbage and Kewpie Mayo and Ssam Roti Roll – Teriyaki Roast Ora King Salmon, Wok Fried Broccoli and Tomato.
I tasted the Ssam Roti Roll with the Roast Ora King Salmon which was superb! The roti on the outside was divine – thin, crispy and buttery – the perfect casing. The filling was rich and full of flavours with the broccoli, tomato and the spicy, creamy sauce working seamlessly with the perfectly cooked salmon. I would definitely recommend this dish. I did also sample the Ssam Roti Toll with Tofu which was another flavoursome dish, but my pick would definitely be for the King Salmon.

Some of the other girls ordered the Wings – Korean Fried Wings with Honey, Garlic and Sesame, however upon eating this they found the chicken overly sweet and couldn’t eat the dish. They knew the dish would have a sweet tone to it – after all it did contain honey; however they weren’t expecting the sweetness to be so overpowering. They mentioned this to our waiter who was happy to replace the wings with another serving in a different flavour. They then ordered the Wings – Hot Wings with Gochujang and Chipotle. They really enjoyed this dish which had a real kick of spice and a peppery taste.

I also ordered a serving of the Soft Shell Crab with Salted Duck Egg Relish and Coriander. The bao bun was soft and as you bit into it felt like you were eating clouds. This combined with the crunch of the crab paired with the amazing creamy duck egg relish was a match made in heaven! The coriander added freshness to the whole dish. You could just keep eating these buns and not get sick of them.

A few of the girls ordered the Wood Grilled Scallops with Tobanjan and Mirin Pickled Radish – which comes served in a shell and topped with micro herbs and radish. They loved the flavours and really enjoyed the scallops – which were cooked to the right consistency.

We ordered the Dukkbokki Rice Cakes with Red Chilli, Gochujang and Roasted Parsnip which was quite the colourful dish when it came out. Amid a dark blue backdrop of the dish – the rice cakes were a vibrant burnt orange colour peppered with greens and reds. I have never seen rice cakes in this form before and was intrigued to see how it tasted. The cakes were rectangular in shape and were soft to eat – with the dish having a sweet and sour flavour to it. I loved the addition of the veggies and the chilli which worked well with the texture and flavouring of the dish as a whole.

We couldn’t leave Kong without trying something from the Natural Fire section and ordered the Wood Roasted Salmon with Crispy Skin, Seaweed Salad and KimChi. The dish was beautifully presented with the Crispy Skin standing tall next to the Roasted Salmon. Instead of the seaweed salad we had a broccoli salad mix – which I found to be quite fresh and tasty. The wood roasted Salmon was another good dish – the smoky flavours immersed with the natural flavours of the salmon.

We were all keen to try the Kimchi at Kong – after all Kimchi is a signature Korean dish! And the fact that Kong has signs relating to this dish – “It’s not ordinary cabbage, it’s fermented cabbage” almost egged us on to try the dish out. The Kimchi was spicy, tangy and flavoursome and went above and beyond all of our expectations. Yum!

The last dish that we ordered was the Fried Rice with Spicy Enoki Mushroom and Soy Charred Tofu. I was surprised to see pumpkin seeds on top when it came out. The dish was fresh, spicy and delicious. I loved the combination of tofu and mushrooms in the rice.

The dessert offerings when compared with the rest of the menu are minimal but the quality and taste that they come in make up for this fact. We ordered the Coconut Sago with Passionfruit and Pineapple Trifle and the Apple and Walnut Tart with Miso Butterscotch and Japanese Whisky Ice Cream. Both dishes are impeccably presented with flavours to match.

The Trifle comes served in a clear glass – showcasing the many layers of the trifle. The trick with these desserts is to get a taste of each layer in one mouthful. The finely cut pieces of pineapple makes up the base layer, with the passionfruit compote with passionfruit seeds being the next layer, and finished with the coconut sago. This dessert was a light and refreshing dessert packed with fruity flavours and textures. A definite fave of mine.

The girls enjoyed the apple and walnut tart – which came out presented with a large ball of Japanese Whisky Ice Cream on placed on top amidst the array of walnuts. They said there was only a slight taste to the whisky ice cream but was delicious nonetheless. The pastry that encased the tender apples was buttery and soft, with the added crunch of the walnut crumble. There was a sweet caramel taste mixed with the creaminess of the ice cream.

What needs to be mentioned is the staffing – they are friendly and helpful and despite the lines going out the door they do not come across as flustered at all. They keep an calm demeanour and go above and beyond expectations to make you feel at home even if you are waiting upwards of an hour. Another reason why this place is doing so well.

Kong is brilliant addition to the wonderful world of dining that exists in Melbourne – with offerings of an interesting menu complete with fresh flavours, smoky excitement and spiciness. Meat lovers will adore this place (especially the BBQ Tray) but really anyone will love it. What’s not to love about a friendly and warm welcome, together with cute pandas, a great fit-out and an enthusiastic vibe?

NOTE: Kong now offers Takeaway – which can be ordered online for pickup.

Rating : 4 Pandas
Price: $$
Menu – Refer to Picture above. You can find the Takeaway menu at http://www.kongbbq.com.au/takeaway which will give you an idea of what the main menu has to offer.
Fullness: 100%
Atmosphere / Ambience: Funky, Vibrant and Fun-Filled. Great for a catchup with friends and family.
Standout Dish: Bun – Soft Shell Crab with Salted Duck Egg Relish and Coriander, Ssam Roti Roll – Teriyaki Roast Ora King Salmon, Wok Fried Broccoli and Tomato
Service: Fantastic – really friendly and helpful! They really do well for a place that is packed to brim majority of the time.
Online Booking: No – Kong is a walk-in only restaurant.
Restaurant Details and Location:
kongbbq.com.au
599 Church St, Richmond
Tel No: 9427 1307

Opening Hours:
Monday to Sunday: 11am – Late

Facebook: https://www.facebook.com/kongbbq
Twitter: @kongbbq
Instagram: kongbbq

Kong BBQ on Urbanspoon

Banoi – A Piece of Vietnam in Docklands

panda 4 rating

Menu:
Food Menu Drinks Menu

If you work around the Docklands vicinity you would have noticed the recent influx of Vietnamese food ventures opening up. Banoi is one of these Vietnamese venues that have opened up in this area and is located opposite the brightly coloured NAB building on Bourke Street.

Banoi is owned by a Vietnamese team and is all about offering a contemporary dining experience all whilst staying true to the Vietnamese heritage and culture, using quality local fresh Melbourne produce.

The fit out is fantastic – modern yet vintage with touches which are reminiscent of the Saigon markets back in Vietnam. There are timber feature walls, vibrant use of colours, detailed light fittings with filament light bulbs, hand painted works and imported tiles in the bar and coffee area. There are timber tables inside – both communal and individual tables – some with stools fixed with bicycle pedals (how awesome!) – as well as seating outside. The tables are set up like any other Vietnamese restaurant whereby there is easy access to cutlery and condiments.

The food menu is set out like a lunch order menu where you place the number in the box alongside the item that you want. The Menu is broken up into a number of sections – Rice Paper Rolls (there are 6 to select from), Snacks (consisting of spring rolls mostly and one skewer dish), Noodle Soup (Pho – either beef or chicken), Banoi’s Lunch Special – there are two that you can choose from A or B, Vermicelli Noodles (there are seven different flavours to choose from) and Salads (either a Wagyu Beef Salad or Chicken Salad). The menu also highlights which dishes are Vegetarian and Gluten-Free.
At just $15 the Banoi’s Lunch Special are a smashing deal and great value for money. Lunch Special A consists of a Beef Pho Cup, Banh Mi Half together with Imperial Spring Rolls of which you get 3. You can also select a drink of either a Vietnamese Iced Coffee or Kumquat Lemonade. Lunch Special B consists of Vietnamese Beef Curry Vermicelli with your selection of a drink as above.

The drinks menu is quite extensive and consists of a selection of drinks such as Kumquat Lemonade, Vietnamese Ice Coffee, Coconut Crush, Lychee Crush, Custard Apple Smoothies etc. There is also a selection of beers and wines, as well as the usual soft drinks and tea.

Banoi gets really busy during lunch times and I would suggest getting there at 12pm sharp in order to get yourself a table. They do take bookings but only if the booking is for 12pm, as they want to cater for walk-ins after that time. For those on the go there is a separate line / window where you can order rice paper rolls and drinks to take away.
The first time I tried Banoi I used this take away line and tried out two different types of rice paper rolls. I ordered the Fried Salt & Pepper Tofu with Kim Chi Sprouts as well as the Grilled Salmon with Avocado. Each serving comes with 2 rolls per serve. You also get your choice of sauces. The rolls were delicious and are fresh (as they are made fresh daily) and full of flavour and crunch thanks to the inclusion of traditional Asian herbs. My favourite out of the two was the Salt & Pepper tofu roll which had some added spice thanks to the use of Kim Chi sprouts. These rolls are quite generously sized and I had enough for dinner time as well!

The second time around we booked a table for 12pm and were seated inside. The atmosphere is buzzing and does make you feel like you are in downtown Vietnam in the markets. As I can only eat Halal meats the lunch special option was out for me so I decided to order the Silken Tofu Vermicelli Noodles – with wok tossed fried silken tofu and vegetarian spring rolls. I did ask the waitress if she could change these vegetarian spring rolls to the imperial spring rolls (which had crab & prawn inside them) however she said this couldn’t be done.

I ordered a Kumquat Lemonade drink which was refreshing. I really loved the flavour combination of kumquat and lemonade and had to stop myself from finishing the drink all in one go. A ordered the Coconut Crush which was just as good and had fresh pieces of coconut through the drink.

The Silken Tofu Vermicelli Noodles comes out presented beautifully – the salt and pepper crusted tofu sitting on top like soft pillows amongst the colourful greens, Kim Chi sprouts and spring rolls all served in a blue and white bowl, with the Vermicelli hidden underneath. There is sweet soy sauce on top in a separate dish as well. Just from the look of the dish I can barely contain myself to take picture of the dish without wanting to tuck into it. I pour the sauce throughout the dish and take my first mouthful and am not disappointed. It was fantastically delicious! The crunchy outside of the tofu together with the soft silkiness inside along with the coriander, herbs and spicy crunch of the sprouts was a match made in heaven. I literally devoured the entire dish. The vegetarian spring rolls were full of flavour and added depth to the dish as well.
Around the table everyone was talking about how good the food was. J got the Lunch Special A and said the Beef Pho was delicious – with the quality of the beef being top notch together with a tasty broth and quality noodles. He also commented on the Banh Mi being flavoursome with the bread being crunchy and fresh. I got a chance to sample the Imperial Rolls which have a delicate netting on the outside which I loved the look of. The rolls were superb – with a great texture of crunch on the outside and soft flavoursome prawn and crab meat on the inside. These rolls are a definite must order for anyone and everyone.

Service is great with staff friendly and always happy to assist if you need anything. Banoi also has a strong focus on good coffee – they work with Campos coffee – and use a La Marzocco machine to pump out smooth tasting and full flavoured cups.

Banoi is all about Vietnamese food and Vietnamese food done well – the ever growing queues and crowds at lunchtime and dinnertime are testament to this. The trek down to Docklands is definitely worth it.

Rating : 4 Pandas
Price: $
Menu – Refer to pictures above or the website – http://www.banoi.com.au/#menu
Fullness: 100%
Atmosphere / Ambience: Casual, Laid Back, Funky. Has a market like feel to it that reminds you of the Saigon Market in Vietnam. It is great for a casual meal and catch up drinks.
Standout Dish: Silken Tofu Vermicelli Noodles and Imperial Spring Rolls
Service: Friendly, Warm and Helpful
Online Booking: No
Restaurant Details and Location:
http://www.banoi.com.au/
807 Bourke Street, Docklands
Tel No: 8080 9699

Opening Hours:
Monday: 11:00am-4:00pm
Tuesday to Saturday: 11:00am-9:30pm
Sunday: CLOSED

Facebook: https://www.facebook.com/banoi.com.au
Twitter: @BanoiDocklands
Instagram: banoidocklands

Banoi on Urbanspoon

Om Nom Dessert Bar – Creations of Art

panda 4 rating

E was swapping Australia for Canada so four us decided to celebrate by checking out Om Nom Dessert Bar before she left.

Om Nom is located at the Adelphi Hotel (that also houses Ezard in its lower level) at Flinders Lane. For Om Nom you need to go up the stairs and head towards the back area of the main foyer / lift lobby area. From the moment you step in you are greeted by the modern, elegant, French themed fit out. From the life size mesh sculpture of a horse to the seating that is in shapes of hard lollies. As you make your way towards the main seating – there are little areas of seating complete with a black plush sofa swing and colourful cushions – and some cushions in the shape of a bowtie lolly. Abstract art in the shape of a face further adds colour to this mostly black and white colour scheme. Om Nom seats 40 and you will definitely need to book in advance to secure your spot.

There are two chefs behind Om Nom. They are head chef Christy Tania who arrived from France two years ago to work at Sake and has also worked at Vue de Monde and Jacques Reymond. How’s that for experience! As well as Pierrick Boyer who is currently behind the spectacular creations at Le Petit Gateau.
Tania used to previously work at IBM in Singapore and quit her job there, folded her business (she had a side business of baking wedding and birthday cakes) to fly to France to get trained in the world of pastry and more. She has worked under world renowed chefs such as Alain Ducasse, Michel Roth and Sebastien Serveau. Currently she has also launched an online cake business – C’est Bon.

I had already looked at the menu before coming here and had made sure that I didn’t have anything sweet all day as I knew I wanted to do the Dessert Degustation. The Dessert Degustation is $55 and allows you to try 3 different desserts. The desserts are mini version of the actual desserts – but it was nevertheless still great to sample and try. I think this is a great idea as it allows you to hone in what dessert you like the best and come back and have the full size version next time!

The first dessert that came out as part of the degustation was the Raspberry Field – raspberry, lychee, meringue, rosewater. I had already seen pictures and heard a lot about this dessert so I was really looking forward to seeing it in real life and seeing how the flavour combination worked. The presentation was fantastic and really adorable – so much so that you don’t really want to touch it or break anything to eat it. I think I took about 50 photos, in all sorts of angles of this dish. As my Raspberry Field was part of the degustation I only got one smaller toadstool, whereas the main dessert dish had two larger toadstools. As E was leaving and they knew this – they had sweetly written ‘Bon Voyage’ on her dessert – nice touch!

The main toadstool is made of a crunchy meringue base that acts as the stalk of the toadstool, and topped with a tangy and smooth raspberry sorbet that has white chocolate pieces dotted on it. Surrounding this toadstool is the “forest floor” of fresh lychees, rosewater bursts, fresh raspberries and finished with white chocolate sand. I really did love each element. Anything with lychees for me is heaven – in fact whenever I order a mocktail and they ask me what flavours I want, my first go to is always lychee. The sorbet was perfectly tangy and complemented the sweetness of the meringue. I loved the rosewater burst – added more texture and fun-ness to the dish!

The next dessert to arrive was the Basil Garden – dark chocolate, vanilla, olive oil, honey, basil, lime, white chocolate & meringue. Once again the presentation of this dish was magnificent. It literally looked like a little potted plant complete with chocolate soil. The “pot” is made out of chocolate and filled inside with vanilla, olive oil and honey ice cream and topped with lime, basil and white chocolate. The finishing touches were some vibrant purple flowers and green leaves. The result was quite a light dish, with plenty of refreshing flavour combinations and the added texture of the chocolate soil. It definitely looks too pretty to eat but once you start you won’t be able to stop.

The last dessert that I ordered was the Mango Alfonso – choux pastry, shiso, coconut, kalamanzi, lemongrass, ginger & caramelised white chocolate. This dessert consisted of mang0-cream filled profiteroles which has been topped with bright, glossy fondant icing as well as a chocolate disc. On top of this chocolate disc, there is a ball of shiso and mango. There was also kalamanzi (this is a citrus fruit –sometimes called the Phillipine lime) sorbet as well as coconut spheres that pop with fillings of coconut cream, as well as a coconut and lemongrass foam. As part of the degustation menu – you get one profiterole but the main sized dessert you get two profiteroles layered carefully on top of each other. The pastry is crunchy and together with the mango cream inside was delicious. Paired together with all the elements it made for a really interesting dish – the pairing of mango and coconut work really well together. There were some great textures and interesting flavours in this dish – especially the addition of lemongrass.

S is a massive chocolate lover and therefore settled on getting the Chocolate Souffle – Guayaquil 64% Chocolate, Mandarin Marmalade, Kalaminsi Sorbet, Milk Foam. We sampled the soufflé and it was indeed brilliant – complete with a gooey centre. The Milk Foam pairing worked well and made it reminiscent of drinking cocoa before bed – which further added to the “close your eyes and savour the moment” feeling.

C ordered the Banana Flambe – Rum, Cinnamon, Rosemary, Chocolate Sponge, Vanilla and Caramelized White Chocolate Ice Cream. This dish had the wow factor with the flambé being lit in front of us and gave the most amazing aroma of cinnamon. It really was brilliant to watch. C however thought the dish did look better than it tasted and was almost let down by this dish.

Each dessert is made with love, care and attention and is literally a piece of art. They are simply amazing to look at and a treat to the palate. There are interesting combinations of flavours, textures to create a truly memorable experience.

Om Nom doesn’t only do dessert – they do have quite a great sounding savoury menu as well – albeit the main focus being on dessert. There are dishes like caramelised foie gras with goat’s curd and fig, a summer pear salad, wagyu slides to pan seared duck breast just to name a few. S and E ordered some of the savoury dishes. First up was the Caramlised Scallops, Asparagus, Light Curried Coconut Broth & Lemongrass Oil – the scallops were seared perfectly and as a result had the right texture and softness to it. The thai flavours paired with the asparagus was a winner as well with the flavouring complementing the scallops. Next up was the Pan Seared Duck Breast, Duck Confit, Apple Cider Jelly, Galangal Honey Suace, Celeriac Puree and Celery Coulis. E loved the way the duck was cooked – literally melting in her mouth. There were many interesting components and flavours in this dish as well that the palate got to experience. The Celery Coulis was really interesting – very fresh and invigorating. Lastly C ordered the Wagyu Sliders with Caramelized Onion, Cornichons, Perigreux Sauce and Shoe String Fries – you get two sliders which were flavoured well and came with a side salad.

Om Nom also does High Tea on Sundays from 12pm till 4pm. The cost is $65 per person and there is a minimum of 2 guests required. You get a selection of savoury and sweet dishes that include vol au vents with asparagus and mushroom, vegetable tempura, two different gateux’s and the pineapple verrine. This comes with tea/coffee as well as a macaron. Just check their website for an updated menu.

The drink menu is quite extensive and there is a section called “Liquid Desserts” as well that have some great sounding drinks such as Cookies and Cream to Cherry Ripe. Their list of cocktails is also impressive and one labelled Earl’s Punch comes with a macaron – fancy! There are also the usual drinks of wine, beers and spirits as well as tea and coffee. The tea serving is quite generous – a whole pot which was enough for three of us to have two cups each!

Om Nom is a must try for everyone that loves desserts –it definitely has the “ooh and aah” factors involved in terms of presentation and taste. I can’t wait to see any new additions that will be added to the menu. The place is classy, elegant all the while staying comfortable and relaxed. The staff are friendly, knowledgeable and very helpful.When leaving you can grab a little take away lolly bag filled with mints if you wish as well!

Rating : 4 Pandas
Price: $$$
Menu – There is the breakfast, high-tea, dinner, dessert, drinks and function menus available here – http://www.adelphi.com.au/hm_features.pl?id=1
Fullness: 100%
Atmosphere / Ambience: Classy, Elegant and has a WOW factor. You almost feel like you are transported to another land for your time spent here.
Standout Dish:  Raspberry Field – raspberry, lychee, meringue, rosewater
Service: Knowledgeable and Helpful. If there is a special occasion and you let them know – they can customise your dessert!
Online Booking: Yes via website – http://www.adelphi.com.au/hm_features.pl?id=1
Restaurant Details and Location:
http://www.adelphi.com.au/index.shtml
Level 2,
Adelphi Hotel
187 Flinders Lane Melbourne
Tel No: 8080 8888

Opening Hours:
Monday to Saturday:
Breakfast from 7am to 12 midday
Dinner & Desserts
6pm until 12am

Monday to Saturday Snack menu is available in between those hours

 

Om Nom Dessert Bar on Urbanspoon