Paperboy Kitchen – Vietnamese Deliciousness

Paperboy Signage

Drinks Fridge

Inside Paperboy

Inside Paperboy

Funky Shelving

Sriracha Sauce

Funky Table Numbers

Fresh Coconut

Sauces on the table

Rice Bowl and Fresh Coconut

Lunch at Paperboy

Popcorn on the side

Satay Tofu Rice Bowl

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

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

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Little Bertha – Sweet Treat Heaven!

Little Bertha Delivery

BOX OF GOODIES!

 

BOX OF GOODIES!

Little Bertha is a cake and boutique catering service that bakes fresh every day to order for a multitude of customers, that vary from a large number of cafes around Melbourne, corporate catering as well directly to you at home.

Little Bertha was established in 2005 and is all about the local produce – using free range eggs from country Victoria (Healesville) mixed together with locally sources sugars, flours and premium quality ingredients. They also use real butter instead of margarine as well as no premixes or preservatives in all of their products. Another major plus point is that they offer products that are gluten-free.

There is a huge variety of sweet treats to choose from – cakes, cupcakes, biscuits, slices, muffins – which can be delivered as individual portions, slabs or petit fours. If you refer to the Little Bertha website there is a convenient shop for both wholesalers and online shoppers with orders being delivered anywhere in and around Melbourne – be it to your front door at home, at your office workplace or even for corporate purposes. You have the option of also collecting your order directly from Little Berthas wholesale bakery kitchen in Abbotsford.

Across the road from where I used to work was a restaurant called Non Solo Posto (NSP for short) and whenever I was craving something sweet, I would make my way there and order the Pistachio & Raspberry Teacake – this became my favourite and most craved dessert. This heavenly cupcake was a combination of almond meal together with a rich pistachio flavour and laced with raspberries through the soft and cloud-like cake – topped with a very generous offering of white chocolate cream-cheese icing finished a single vibrant red raspberry. It is the most divine thing you will taste right up until the last bite. I try to eat half at a time – and save some for later in the day but that never worked as it just tastes too damn good! This was my introduction to Little Bertha cakes and I was hooked.

It was to my great pleasure that I received an email from Little Bertha regarding a mention of their products on Grazing Panda and asking if I wouldn’t mind if they sent me a box of their sweet treats to try out some of their other products – who would say no to sampling of cute and delicious looking treats? Of course I didn’t mind!

I was expecting a few of their sweet treats being delivered home but never expected a whole entire boxful to arrive – with over 20 treats to sample! It was a great colourful surprise. Below is a picture and a description of each of the cakes that I received. Along with the box of cakes that I received there were cute picture cards with the name of each item on them so I knew what each cake/slice/biscuit was – such a brilliant idea. The pictures on the cards done in a watercolour style – which I loved – represented and looked exactly like the real life item.

Beetroot Cake
A small sized cupcake made of shaved beetroot, cardamom and topped with icing and finished with toasted salted beetroot chips and pepitas. The cake was quite dense (as a result of being butterless) yet moist and had an interesting flavour – you wouldn’t have been able to tell that this was a beetroot cake unless you read that it was – it was subtle. I love the combination with the cream cheese icing and the combination of the crunch of the pepitas and the toasted salted beetroot chips – the saltiness was a great addition to the sweetness of the cake and icing.

Chocolate & Zucchini Cake
A larger sized cupcake that you would definitely mistake for a chocolate only cupcake – complete with chocolate icing and a golden almond praline. The cake is made with a combination of almond meal, freshly grated zucchini, cocoa and cinnamon. The combination of chocolate icing, cake and the crunch of the almond praline is magnificent. The standout is the almond praline – gooey, crunchy golden goodness!

Carrot Cake
This was another of the smaller sized cupcakes which was topped with cream cheese icing and finished with pistachios and candied carrot. The cake had a mix of nuts which included walnuts and was soft, light and bursting with flavours. A really tasty version of a carrot cake.

Hazelnut & Cranberry Meringue Cake
This is an impressive cupcake made of meringue and hazelnut meal topped with white chocolate cream cheese icing and finished with a beautiful glazed glistening hazelnut praline. I have never experienced a cupcake made of meringue and loved the idea of this – from the moment you bite into this cupcake you are in heaven – there is the initial crunch followed by the soft gentle taste of the meringue together with the burst of tang from the cranberries. Yum! The smoothness of the icing works well with this combination.

Fig & Ginger Cake
This cake looks very pretty from the onset – it has pistachios and dried flowers on top of the yoghurt cream cheese icing. This cake is in a rectangular shape and is a soft flourless cake made with almond meal and flavoured with fig and ginger – a perfect combination. Such a tasty cake capped off with the tang and sweetness of the icing. One to try!

Lamingtons
Everyone knows about lamingtons – buttery sponge filled with strawberry jam and coated in dark chocolate icing and finished by being rolled in toasted coconut. The Little Bertha lamington was cloud soft and literally disappeared in your mouth almost like fairy floss – divine!

Lime Yogurt Syrup Cake
Another stand out cake with an exhilarating combination – lime and yoghurt! The tangy butter cake has had yoghurt folded through together with blueberries and finally dropped in lime syrup. The end result was a full on tangy flavour (people that enjoy the lime flavour to things would love this cake) however still made for quite a refreshing cake – the addition of the raspberry did compensate for the tang.

Mandarin & Polenta Cake
This cake would have to be one of my favourites (*drool*) – a round golden, moist and overly delicious flourless cake made with fresh mandarins. I love the little texture bits that you get to bite through once you bite into this cake – thanks to the polenta and almond. I am usually not a fan of citrus in my desserts or sweets but was pleasantly surprised when I tried this cake. Really great!

Passion Fruit & Poppy Seed Cake
This rectangular cake is made of poppy seeds and top with a zingy passionfruit icing and finished with two Mimosa sugared pearls. I found this cake to be a tad on the dry side with the poppy seeds providing an added crunch, however the flavours worked well together – the tang of the passionfruit was refreshing – which was needed to liven the poppy seed cake.

Pistachio & Raspberry Teacake
My absolute favourite!! (Refer above to my description)

Berry Crumble Cheesecake
This cheesecake slice was highly intriguing and had a lot of flavours running through it – so it was a fun cake to try and decipher. Made of blueberries, raspberries, blackberries together with cream cheese and sour cream on a biscuit base and garnished with a crumble top. Everything about this cake was delicious but my favourite would have to be the biscuit crumble on top – I could eat an entire bowl of this! The combination of the berry tang and the crunch and smooth flavours of the biscuit was delicious.

Louise Cake
To me this isn’t really a cake but more so a slice – complete with a coconut shortbread base, followed by layers of a fruity berry filling with a crusty coconut meringue top and finished with icing sugar and freeze dried berries. When you take one bite and get a cross section of all the layers the combination of flavours do work well together – from the coconut, meringue, berries and punchy lemon hit. A great textured dessert.

Strawberry Brunch Bar
This strawberry brunch bar is another one of my favourites. There is a biscuit base with a cream cheese centre layer that is topped with a strawberry filling and finished with a brown sugar and puffed cereal grain topping. When looking at this beauty – you would expect the top part to be crunchy, however it is soft and melts in your mouth. The strawberry is the hero of this slice as it adds a tanginess to the overall sweet taste.

Granola Bar
This is one of your healthier options complete with fresh nuts, seeds, dried fruits and puffed grains. Even though this looks mighty healthy it still has a very tasty and delicious flavour to it thanks to the combination of cranberries, coconut, apricot, pistachio, golden syrup, almonds, macadamias, hazelnuts and vanilla paste used. The bar was chewy and the textures altogether made for an enjoyable experience.

Monte Carlos
The Monte Carlos had a strawberry centre in between two soft and delicious short bread circles, which had been dusted with icing sugar. The combination of the buttery short bread that literally crumbled in your mouth with the not-too-sweet vibrant strawberry filling was brilliant!

Salted Caramel Chocolate Snap
This Salted Caramel Chocolate Snap was another one of my favourites – the caramel centre was soft, sweet and gooey with rock salt placed on top to create the salted caramel effect. The biscuit itself made with brown sugar, dark chocolate, Dutch cocoa, pistachios, white chocolate and all spice was soft and malleable – which made it so easy to eat (more like gobble down!). It almost tasted like a spiced walnut biscuit. Try it for yourself!

Little Bear-tha Gingerbread
These gingerbread men / women biccies were adorable – almost too cute to eat! As they were gingerbread – you would almost expect a bit ginger flavour hit – however the ginger flavour was quite subtle which I liked. The biscuit itself was quite soft and overall it was an enjoyable bear treat to eat.

Mexican Choc-Chilli Cookie
The Mexcican Choc-Chilli Cookie had a surprise in the centre – soft chocolate ganache – which would make anyone’s day. The biscuit reminded me of marzipan in a way and the chilli flavour hits you at the end of your mouthful which creates a fiery zing. The cookie is not overly sweet thanks to the addition of cinnamon and had some crunch due to the almonds. A fun tasting cookie.

Pumpkin Sandwich Cookie
The Pumpkin Sandwich cookie is made with a combination of the pumpkin, brown sugar, cardamom, nutmeg, salt and vanilla paste and comes with a cream cheese centre topped with pumpkin seeds. From the first bite the flavours reminded me a lot of the gingerbread cookie. The cookie was soft with the added crunch from the pumpkin seed. I was a little disappointed as I was expecting more of the pumpkin flavour to shine through.

I would highly recommend anyone who enjoys a great tasting sweet treat or for that matter even people who aren’t big fans of sweet treats to check out Little Bertha for themselves – there really are options for everyone. They even cater for gluten free and vegan requirements.

If you check out their website you can have a look at the very long list of cafes in and around Melbourne that stock their beautifully handcrafted products. Or even better – order a box delivered fresh straight to your front door!

Rating : 4.5 Pandas
Price: $
Menu – Refer to http://www.littlebertha.com.au/ for a great selection of cakes, tarts, slices, tarts, muffins, slabs, roulades and petit fours
Restaurant Details and Location:
www.littlebertha.com.au
44 Duke Street, Abbotsford
Tel No: 9421 6663
More contact details can be found at http://www.littlebertha.com.au/contact

Facebook: https://www.facebook.com/littlebertha1
Twitter: @littlebertha1

Boney – Where The Old Pony Was

Tofu & Mushroom Hot Diggity Dog – Roasted Roots, Fresh Shoots & Sichuan Sauce

Menu Outisde Boney

Entrance to Boney

Boney

Potato Skins

Snapper Burger – Salad Greens, Bread and Butter Pickle

Snapper Fillet – Green Mango, Lemongrass and Peanuts

Chocolate Brownie, Roasted Rhubarb & Walnut Crumble

Desserts at Boney

Jaffa Mousse & Vanilla Mascarpone

Pistachio’d Pav, Stone Fruit Compote & Cardamon Cream

I was initially struck by the interesting name of the place and wanted to check out both the food and the venue – hence my visit initially to Boney.

Boney is a new venue for music, dancing and dining and resides in the location of the bar that used to be named Pony. Boney comes to you from Camillo and Daniel Ippoliti who are also responsible for such places as Revolver Upstairs, Cookie and The Toff in Town. Boney is a welcoming and intriguing place and the food is quite delicious and the menu varied that after the first time there I had to come back and check out quite literally everything else on the menu!

The original structure has been retained – although downstairs there is now a kitchen and the old furnishings have been replaced. There is a glow of red neon lighting throughout the venue which matches perfectly with the solid black walls. This was done in order to keep a Rock’n’Roll vibe as said by the owners. Upstairs will be turned into the venue’s intimate band room where live independent artists and DJs can perform (7 nights a week). In keeping with Pony’s trend – there will still be the infamous 2am live performance slot.

As you approach the venue, on the outside walls you are greeted by a large menu where you can have a read about the food you can order. Just from reading the menu there are so many options and varieties that you often can spend a long period of time deciding what you want to order. I certainly had that issue. There are many dishes for vegetarians as well which I think is fantastic! The menu is designed and crafted by Karen Baston and there is food available for Lunch, Dinner or Take-Away. Together with the standard menu, there is a selection of daily specials – two per day – one for lunch and one for dinner. The Menu has some smaller snack like dishes to start with and then progresses on the menu to the larger dishes and ends with sides and of course finishing with the Boney Sweet Spot.

The first time around I ordered the funkily named Tofu & Mushroom Hot “Diggity” Dog – which is vegetarian version of a hot dog – and I was impressed! When it comes out the filling inside the hot dog is quite colourful against the white backdrop of the plate. The tofu and mushroom “hot-dog” is separate and is encased in like a filo pastry and is very tasty – I always love the combination of tofu & mushroom. The flavours work well with the colourful ingredients – being tomatoes, peppers and finished with a chilli sauce. Really quite delicious. We also ordered a side of Potato Skins which were amazing! They were seasoned to perfection and coupled with sour cream have to be one of my favourite potato skin places. This is a great dish to just snack on as a bar snack if you have just come here for drinks. (I did have dessert the first time I went here but I will come back to that =p)

The next time around I came I ordered the Snapper Fillet with Green Mango, Lemongrass and Peanuts. Once again this was a colourful dish with the glossy snapper fillet sitting atop of the Thai inspired salad which consisted of the peanuts, lemongrass, green mango and many other things such as bean shoots, cucumbers, carrots, red onions. The snapper was cooked superbly and was moist and had been flavoured well to match the Thai flavours of the salad. It really did feel like a healthy dish which packed a punch. G ordered the Snapper Burger which came with Bread & Butter Pickle. When the burger came out it did look impressive and she wasn’t sure how to eat it as it was quite huge. There was of course the snapper burger, and layers of tomato, pickle and salads encased in buns. G said the burger was tasty and the snapper burger different to anything she has had before.

Now onto the desserts – the menu for desserts had changed since the first time I had been there but sounded just as great. The first time around I had the Chocolate Brownie, Roasted Rhubarb & Walnut Crumble. The Chocolate Brownie was absolutely to die for and came served warm – it was filled with rich chocolate gooeyness! The Roasted Rhubarb complemented the bitterness of the chocolate and added a tang to add depth to the dish. It really was delicious. This wasn’t there unfortunately the next time I went back, so that time I ordered the Pistachio’d Pav, Stone Fruit Compote & Cardamon Cream. I must admit this dessert wasn’t as good as the Chocolate Brownie, however it was an interesting tasting dish. The Pav was crunchy and literally melted in your mouth and I really did love the cardamon cream – the spiciness of the cardamom really did complement the stone fruit compote. As a whole the dish worked really well and it is definitely a dish to try. G ordered the Jaffa Mousse & Vanilla Mascarpone which was just as delicious. I did get to try this dessert as well and it was quite rich tasting and definitely one for chocolate and jaffa lovers. The Vanilla Mascarpone was a great addition to cut through this richness. Next time I really do want to check out the Ginger & Lemongrass Creme Brulee. Boney has created three really great desserts.

Overall I thoroughly enjoyed Boney – both times that I went there – it is a shabby chic venue that really has a personality and fantastic food that really is up there with the best of them. All this whilst staying casual, cool and funky. Definitely check it out whether it be for some casual drinks and snacks or a catch-up / hang out with some easy to eat and tasty food.

Rating : 4.5 Pandas
Price: $
Menu – Refer to http://boney.net.au/menu/ – consists of Small and Larger dishes as well as Dessert. There is also a Special Menu with dishes depending on what time and day it is.
Fullness: 100%
Atmosphere / Ambience: Funky, Chilled Out and Just FUN!
Standout Dish: Tofu & Mushroom Hot Diggity Dog….and their desserts!
Service: Fantastic and Attentive. They are super friendly and helpful as well when you have a tough time deciding what you want to eat and believe me you will!
Online Booking: No
Restaurant Details and Location:
http://boney.net.au/
68 Little Collins Street, Melbourne
Tel No: 9662 1026

Opening Hours:
Monday to Wednesday: 12:00 pm – 3:00 am
Thursday: 12:00 pm – 5:00 am
Friday to Saturday: 12:00 pm – 7:00 am
Sunday: 5:00 pm – 5:00 am

Mesa Verde – Bar with Great Mexican Food

Mesa Verde

Jalapeno, Damiana and Horny Goat Weed Lemonade at Mesa Verde

Inside Mesa Verde

Inside Mesa Verde

Bar at Mesa Verde

Funky Cutlery at Mesa Verde

Tacos at Mesa Verde

Housemade Hot Sauce

Pastry filled with Lamb and Yoghurt

Mushrooms, Spinach, Cheese, Crema, Espelette Pepper on a Blue Corn Tortilla

Pulled Pork, Pink Pickled Onions, Chipotle BBQ Sauce, Radish

Watermelon, Beets, Pomegranate, Mint, Seeds

Tostada, Smoked Trout, Granny Smith Apple, Avocado, Pickled Cucumber

Crinkle Cuts, Chipotle Mayo

Churros with Chocolate Sauce

It was time for another regular catch up dinner with A, and I decided we should try out Mesa Verde – a new Mexican restaurant that has opened up in the last vacancy in the city’s Curtin House, on Swanston Street. It is located one floor below the Rooftop.

Mesa Verde translates to Green Table, and is a new South American bar – that serves Mexican inspired food. Established by Tim Peach (who owns Curtin House and Rooftop) and headed up by Andy Griffiths (Cookie) with Josh Crawford and Sarah Miller.

After travelling all the way up, you are greeted by a dimly lit room where the bar is the first and main focus. The bar is the masterpiece of the room – and is super long – long enough to house the 240 different tequilas! There is a projector near where we sit, that projects a old school movie and we are surrounded by timber tables which are lit up by bottles of alcohol that have a candle atop of them. There is also a DJ set area which pumps out interesting flavours of music. Even though the place is dark; it has a sense of warmth and belonging, partly due to the friendly wait staff and bartenders.

We were seated at our table with clear view of the bar and were handed our menus – which as you opened it are quotes relating to Tequila – after all there are over 240 different tequilas that you can try out here! The Food menu is split into 6 different sections – starting off with Snacks, followed by Smaller dishes, then Tacos (there are 5 different tacos to choose from including an Ox Tongue, Pulled Pork or Prawn Taco), then Larger dishes, Salads & Sides (there are two salads and one side of chips) and finishing with Desserts of course. The menu is short and concise but covers what you would expect at a Mexican Restaurant and then some. There are also specials available that the friendly wait staff will inform you about.

The drinks menu as you can tell is quite extensive but what caught my eye were the Non-Alcoholic Sodas – I decided to order the Jalapeno, Damiana and Horny Goat Weed Lemonade. The combination not only sounded intriguing but the ingredients were something that I hadn’t heard of before and had me google what exactly this Horny Goat Weed was – FYI it is indeed an aphrodisiac but also has some medicinal uses, and has other names such as Rowdy Lamb Herd, Fairy Wings and Bishops Hat. The drink is great! It has a sweet flavouring with chilli hit combined with the fizziness of the lemonade. The chilli from the jalapeno leaves a slight after taste – the first time you take a sip it just tastes funny but the drink grows on you and is quite nice. I enjoyed it!

We decided to get a taco each, and A got one of the specials which was a lamb filled pastry and I got the Smoked Trout Tostada. To share we decided to get the Watermelon Salad as well as chips. We were quite hungry so asked for all the food to be brought out at the same time and the food did come without a lot of waiting. First up was the Tacos – I had the Mushrooms, Spinach, Cheese, Crema, Espelette Pepper on a Blue Corn Tortilla. The Tacos are of a generous size and the mushroom mixed with all the other ingredients mentioned was moist, juicy and tasty. The espelette pepper added a hint of hotness to already flavoursome dish. A enjoyed her taco as well which was the Pulled Pork, Pink Onion Chipotle BBQ Sauce, Radish.

Next up for me was the Tostada with Smoked Trout, Granny Smith Apple, Avocado, Pickled Cucumber. This was a fantastic dish that I thoroughly enjoyed – from the crispness of the tostada to the tanginess of the apple paired together with the fresh smoked trout finished with the smooth creaminess of the avocado – simply delicious!

The Watermelon salad came with Beets, Pomegranate, Mint, Seeds was a colourful and bright looking dish with a flavour to match. The flavours were fresh and really did work well together. Following all our main dishes we were quite full despite it not looking like we had ordered that much but decided to share a dessert – I mean how could you look past the churros? The Churros (there are 5 per serving) comes with a Chocolate Sauce and is sprinkled with cinnamon sugar and is super tasty. The Churros were crunchy on the outside and soft and delightful on the inside.

Overall, Mesa Verde is another restaurant in Melbourne that serves great Mexican food with the added incentive of a huge variety of drinks (especially drinks – did I mention over 240 types of tequila?). The place has a funky and vibe to it from the great music playing down to the cutlery which has been repurposed courtesy of local jeweller Marcos Davidson – and is shaped and marked with the MV trademark – funky! Get yourself along and check out Mesa Verde – trust me the 6 levels you need to pass to get there is definitely worth it!

Rating : 4 Pandas
Price: $$
Menu –
The different menus can be found at http://mesaverde.net.au/mesa-verde-menus/
This includes the drinks menus, food menus as well as dessert menu
Fullness: 100%
Atmosphere / Ambience: Funky, Super Cool, Vibrant and Fun! Great to meet up with some friends and just hang out and catch up.
Standout Dish: Tostada, smoked trout, granny smith apple, avocado, pickled cucumber
Service: Friendly, Helpful and Fun
Online Booking: No
Note: Refer to http://mesaverde.net.au/bookings/Bookings
Bookings are encouraged to reserve a table in our main dining area. This area can accommodate groups of up to 10. We have a private dining space that can accommodate groups of 10-20. We offer set menu options for groups of 8 or more. A credit card deposit is required to confirm all larger group bookings.
For Events: Mesa Verde is available to accommodate bookings for daytime events for up to 175 guests. Please contact us to tailor an event to your needs.
Restaurant Details and Location:
mesaverde.net.au
Level 6 (Curtin House)
252 Swanston Street, Melbourne
Tel No: 9654 4417

Opening Hours:
Tuesday to Sunday
Bar:
5:00 pm – 1:00 am
Kitchen:
Tuesday to Thursday: 6pm to Late
Friday: 5pm to Late
Saturday: 6pm to Late