Saigon Sally – Out of this World Vietnamese

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Menu:

E was sadly bidding Melbourne adieu and we organized a dinner at Saigon Sally. Saigon Sally is the proud bigger sister of Hanoi Hannah – both located in the Prahran area. Hannoi Hannah is more of a Vietnamese hawker style eatery – a place where you can grab a quick bite to eat, whereas Saigon Sally has a great selection of Vietnamese favourites as well as a variety of wines, cocktails, mocktails and offers a great dining experience. Another plus point is that they take bookings!

Saigon Sally is opened by Simon Blacher, Paul Nguyen, Nick Coulter and Will Newton, together with Adrian Li (ex Donovan) as Head Chef and Tom Stonnill (ex Transit Bar) as Bartender.

From the moment you step into Saigon Sally – you need a minute to take it all in – there is loads of colour and atmosphere present. There is grand bar that is central to the entire venue – wooden and back lit and finished with colourful offerings on top (be it flowers, straws, cups or their colourful menus). What grabs your eye next is the lavish mural artwork of an Asian woman smoking by Michelle Lee, with the smoke from her cigarette swirling onto the concrete ceilings. The back wall is complete with various pictures of Vietnamese ladies in an array of poses. As you walk in to the left is a real life rickshaw filled with various paraphernalia, adding to the funky vibe and feel. What has been done with the space is fantastic and you feel as if you have been transported to another part of the world where you want to spend hours in.

There are a number of seating options available – a large communal table located under the stairs, banquet seating located one at the front of the venue and the second being at the back of the venue, as well as seating around the bar and there are a few tables for 2 located along the mural wall. Tables are wooden with a dash of colour thanks to Saigon Sally’s colourful menu that sits on top. Plates and cutlery – which includes chopsticks of course – is already set out as well. There was 6 of us on this night and we were seated in the back banquet – which suited the size of our group well as we could all comfortably talk and see each other.

We started off by ordering a mix of cocktails and mocktails. I ordered a mocktail which had lychee and passionfruit flavours finished with a purple orchid – I loved the colour contrast between the yellow of the drink and the purple of the flower. Due to the drink being simply delicious I don’t have a picture of it. M ordered the Boom Boom Mojito (Flor de caña white rum chili, viet-mint, kaffir lime leaf, lemon­grass, lime ginger syrup & soda) which came served with a fan of apple pieces, a circular slice of lemon and mint leaves to the side. The other cocktail L ordered had the main ingredient of Pandan – hence its strong green colour which she seemed to enjoy as well.

The menu created by Adrian Li is all about the home-style food which is made for sharing. Each dish takes the traditional Vietnamese dish pieces it together with modern techniques to produce a memorable tasting end product, each balancing the five elements of Vietnamese cuisine – sour, bitter, sweet, spicy and salty. The menu is split into Small, Medium, Large, Sides and Desserts. There is also a “Feed Me” option for $59 per person (minimum 2 people required) which allows you to sample the chef’s favourites. There are around 6 to 9 dishes under each category to choose from.

Even though the menu is made for sharing – we decided to get our own dishes as we were quite hungry. We did however order the Prawn Pandanus – Smoked Prawn, Kaffir Lime, Tamarind & Sesame Caramel – to share. These come out in a serving size of 4 and are wrapped in a crisp pandan leaf – which we told by the waiter that you aren’t meant to eat, but to unwrap this pandan leaf and enjoy the prawn fritter and then eat it. The prawn fritter itself was delicious – semi crunchy on the outside – light and fluffy and flavour filled on the inside with the lovely tones of kaffir lime and tamarind. The sauce that came with the dish provided a sweet element to the whole dish which exemplified the prawn flavour. A great dish.

T ordered the Vietnamese Chicken Coleslaw – Black Bean Poached Chicken, Crisp Vermicelli and Peanuts. This dish comes out with the colourful mix of the tender poached chicken, bean shoots, carrot, Asian basil, peanuts and pickles sitting atop of the crisp white vermicelli. There are a multitude of textures and flavours that intrigue your senses. The flavours of the black bean sauce together with the subtle hint of spice and sweetness from the carrots work well together.

E and I both order the Saigon Chilli Crabs – Soft Shell Crabs, Tomato, Black Bean, Lime, Chilli & Basil. I absolutely loved this dish and it has to be one of the best crab dishes I have eaten. The crab was cooked to perfection – providing a soft and delicate crunch that was filled with delightful crab on the inside. The creamy mayo sauce was another highlight – it had a mixture of saltiness, spice and freshness to it. Together with the other elements of coriander, chilli, basil and cucumber the dish worked well together, with the flavouring spot on. I would highly recommend this dish to anyone.

V ordered the Grilled Quail – Stuffed with Sticky Rice, Spring Onion, Shitake and Lup Cheung. This was a pretty looking dish with the Quail being the centre piece of the dish with Chilli, sprigs of flowers and Onions placed around it. The Qauil looked amazing in all its glazed glory – with a touch of barbequing to provide a crisp skin. The stuffing mix of rice, spring onion, mushroom and Chinese sausage worked well with the flavours of the quail.

M ordered the Grilled Ocean Trout – Tumeric, Dill, Mustard Leaf, Ginger, Jalapeno and Banh Hoi. The trout had been wrapped and cooked in a pandan leaf which enhanced the flavours of the trout. The trout itself was cooked well and remained soft and tender, topped with tumeric, cubes of ginger and jalapeno – which added extra flavour and spice. Banh Hoi which is a Vietnamese dish consisting of rice vermicelli that has been woven into intricate bundles and topped with onions was to the side of the side along with a mixed salads consisting of mustard leaves and other mixed greens.

L asked me what she should order from the menu and I picked out the Shaking Beef Rib – Pho Glazed Short Rib, Crispy Onions, Watercress and Lemon. I was interested in the name of the dish – just what did they mean by “Shaking” beef rib? Later I understood that in Vietnamese the term “luc lac” translates to the word “shaking” and it represents the tossing of the beef back and forth in the wok after it has been seared. There are various ways in which to represent the traditional Bo Luc Lac dish and Saigon Sally does a great interpretation. The beef comes out along with the huge rib bone and sits on top of the watercress, onion, cucumber and coriander salad and is topped with sesame and chilli with a wedge of lemon. The beef was tender and had punchy flavours.

Despite being quite full from each of our dishes we did opt to try out some desserts – reading the dessert list gave us enough temptation and incentive. “Happy Endings” are made at the bar and if you score a spot at the bar you can watch as pastry chef Felix Goodwin prepares desserts.

We order the Banh Bo Nut – Vietnamese Doughnut, Salted Galangal, Caramel & Toasted Coconut Sorbet. These come served a dish which is reminiscent of an off-shaped boat, with 5 doughnut balls in place served with coconut sorbet and finished with a colourful cocktail umbrella. The doughnuts themselves are melt in your mouth delicious! They are served warm, with sugar crusting on the outside providing a crisp texture which works well against the fluffy insides. The salted galangal and caramel sauce adds a sticky texture and provides some extra sweetness, with the coconut sorbet provided a cool hit with a creamy flavour. A delicious dessert!

Next up we ordered the Tira-Ma-Sally -Macaron, Vietnamese Coffee Parfait, Condensed Milk & Peanut Brittle which is the house specialty. These come out looking like your normal everyday sandwich that you would expect to see in your lunch boxes – cut into triangles – but you could not be more wrong. They are far from just normal – they are out of this world amazing! What it is – two triangles of almond Macaron “bread” that is layered with strong, vibrant coffee parfait, condensed milk and peanut brittle. I am not a huge fan of peanut butter – but there was only a slight hint of the peanut taste. The ice cream layer had hints of caramel amongst it which served as a pleasant surprise. This is a definite must try – it’s a pity they don’t give you four pieces instead of two!

From the red glow as you step inside to the colorfulness on the inside Saigon Sally is a must visit place. The food stays true to the Vietnamese basics whilst adding a modern twist which produces great tasting and looking dishes. The concepts – from the unique and interestingly named drinks menu down to the “Happy Ending” desserts is fantastic. The staff are friendly, helpful and the vibe is trendy, inviting, vibrant and fun. As you step outside, don’t forget to check out the laneway filled with colourful street art, hanging lanterns and pairs of shoes. It serves as a great backdrop for photos or just to stare at awe in.

NOTE: Saigon Sally does cater for functions – refer to their website for further information about packages.

Rating : 4.5 Pandas
Price: $$S
Menu – Refer to picture above or look at http://www.saigonsally.com.au/SaigonSally_Menu_001.pdf
Fullness: 100%
Atmosphere / Ambience: Vibrant, Funky, Fun and Welcoming. A place where you could have a lot of fun! If you are looking to host your next function there is information available on their website – http://www.saigonsally.com.au/Saigon_Sally_Function_Menu001.pdf
Standout Dish: Roasted Marron, Tarragon Butter
Service: Friendly, Helpful and Fun
Online Booking: Yes via website – http://www.saigonsally.com.au/
Restaurant Details and Location:
http://www.saigonsally.com.au/
2 Duek Street ,Windsor
Tel No: 9939 5181

Opening Hours:
Mon to Thu 6:00 pm – 11:00 pm
Fri to Sat 6:00 pm – 1:00 am
Sun 12:00 pm – 11:00 pm

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Charlie Dumplings – Dumplings with a Twist

Menu

The Feature Wall

Inside Charlie Dumpling

Lychee Mocktail

Charlies Fried Chicken Ribs, Five Spice Honey, Kewpie

Crispy Salmon, Tobbiko, Leek and Tumeric

Snapper, Chilli, Lime and Blackbean

Chicken, Ginger, Cabbage and Crispy Skin

Ricotta dumplings, Cauliflower, Anise, Gai Lan

Steamed Prawn and Bamboo Shoot, Har Gow, Sweet Corn, XO

Spicy Dandan Noodles, Sesame, Szechuan, Peanuts and Pickled Chilli

Hot Apple and Seasame Mochi, Gingernut Ice Cream

Milk chocolate dumplings with raspberry-chilli sorbet_

Fortune Cookies

Fortunes

We had to organise a catch-up dinner in an area that was inner city with food that catered for vegetarians on a Monday night and ended up deciding on Charlie Dumpling. I had heard a lot of good things about this newly opened place located in High St, Windsor.

As you assume by the name – Charlie Dumpling – this venue by Dylan Roberts (ex Claremont Tonic, Ezard, Cutler & Co.) and restaurant manager Jamie Munro-Lynch (Anada, Cutler & Co, Circa) is all about the dumplings – but with a twist – and also serves up other delicious and interestingly flavoured bites to eat. Do not expect to see dumplings coming out in bamboo steamers here – instead you get beautiful rustic plates to match the vibe and feel of the venue. The fit-out is intriguing – complete with a feature wall of multi coloured window shutters (which is reminiscent of Potatohead in Bali) and rather funky – as well exposed brick walls, fishing nets – which have been turned into light shades (a very smart idea) and funky lights that hang over the bar. The design is by renowned architects DC Group & Newline Design and the result is a simple yet cosy and chilled vibe.

There is a selection of dining possibilities from tables in the front main dining area, stools at the bar, along the outside footpath or the courtyard area out the back – in total Charlie Dumpling can seat 60 people. There is also a private dining room located upstairs for 14-16 people which can be booked for functions as well. Another option is takeaway – you can order in advance via a handy app to save time.

The menu is split into 4 main sections – Small Bites, Salads & Noodles, Savoury Dumplings and Sweet Dumplings. The drinks menu has Dessert Cocktails, Cocktails, Beer (Tap – there is only one tap beer – Orion & Bottled) and Wines (Red & White). Small Bites include things like Edamame, two different types of Bao, Duck Leg, Grilled Skewers, Chicken Ribs, Sashimi – just to name a few. The menu also lets you know which of the dishes are Gluten Free and which are Vegetarian which avoids having to ask the wait staff to tell you which dishes are of these category.

Whilst deciding on what we wanted to eat – we ordered drinks. On this night however the beer on tap wasn’t available. I ordered myself a mocktail – I left the flavouring up to the bar tender and was pleasantly surprised when it came out to be lychee based – my favourite! The mocktail was refreshing and delicious – and quite large in size as well – double bonus!

There are 6 of us for dinner tonight, and we are seating by the window – so we get the best of both worlds – looking into the restaurant as well as out onto the street. The seating is a tad bit squishy I must admit, however this is a small negative. We decide to order a couple of dishes to share to start off with and decide later to order more if we need. We have a vegetarian on the table, as well as a Pescatarian so we had a selection of dumplings that cover these dietary requirements. Also something to note is that dumplings come in servings of 4 pieces per serving. There are sauces on the table which include Black Vinegar & Chilli, Soy, Shallot & Ginger and Red Nam Jin.

To start with we ordered the Charlies Fried Chicken Ribs, Five Spice Honey, Kewpie from the Small Bites section. The ribs came out piled on top of each other in a pyramid form looking glossy and exuding deliciousness. There was a resounding “mmm” and “yumm” around the table as each person took their first bite, followed by S saying she wanted another serving straight away. They were that good – a mix of sweet and savoury with chicken that was cooked to perfection.

We then got the succession of dumplings that we ordered. The Crispy Salmon, Tobbiko, Leek and Tumeric were the first dumplings I got to try. These dumplings were fried and had a crunchy coating of crumbs on the outside with the inside mixture providing a flavour hit for your taste-buds – the salmon flavour ringing true whilst staying fresh. The Leak and Tumeric puree together with the Tobbiko was what the dumplings were sitting on – this added a creamy aspect to the dish and worked well with the crumbed texture.

The Snapper, Chilli, Lime and Blackbean – these were steamed dumplings. These reminded me of a Thai Fishcake – juicy, full of flavour with a hint of spice – and finished with a spicy soy sauce and chilli combo. A really great tasting dumpling overall – I have never had a snapper dumpling before and wasn’t sure that this mixture would work – but it really does!

P ordered the Ricotta dumplings, Cauliflower, Anise, Gai Lan as she was vegetarian and I was lucky enough to sample some. My first thought when I looked at the dish was that it was reminiscent of a gnocchi or pasta dish. There were about 8-9 dumplings, as they were not your regular dumpling. This was quite a heavy dish but really tasty – the combination of ricotta and cauliflower worked well together, added with the crunch and texture of the slivered almonds as well as the freshness of the gai lan.

The Chicken, Ginger, Cabbage and Crispy Skin was a really interesting dumpling dish. They each came wearing a “hat” in the form of the crispy skin. The filling was once again juicy, light, flavoured with ginger and wrapped in the cabbage leaf – providing a mix of textures. This was a dish that everyone around the table enjoyed.

The last of the dumplings to arrive was the Steam Prawn and Bamboo Shoot, Har Gow, Sweet Corn, XO. These came out as glossy morsels complete with a tender filling which was simple and what you would expect from a steam prawn dumpling, but the twist of the sweet corn puree which it sat on was a brilliant addition . The sweetness combined with the chilli and prawn flavours was divine!

We also ordered the Spicy Dandan Noodles, Sesame, Szechuan, Peanuts and Pickled Chilli from the Salad & Noodle section to share with the table. The dish comes out un mixed – with the noodles forming the base of the dish, and each of the components placed separately on top – just like what you see at a ramen restaurant. There were peanuts, poppy seeds, chilli, spring onions, sesame seeds, fried onions and coriander. I like this concept where you get to mix the ingredients into the dish yourself – kind of a do-it-yourself – makes you feel as if you made the dish yourself – almost! And another plus is that if you don’t like any one component you can avoid mixing it in.
The dish was spicier than I was expecting – and the addition of the poppy seeds left a tingling sensation on your lips. I quite enjoyed the dish and the different flavours that were mixed together – I wasn’t a huge fan of the addition of peanuts though. There was a resounding thumbs up for this dish from the entire table.

As I always do – I had looked at the dessert section before even looking at what was available for the main meals – I couldn’t wait to order dessert. I had heard great things about the Milk Chocolate dumplings. We ordered the Milk Chocolate Dumplings with Raspberry-Chilli Sorbet AND the Hot Apple and Sesame Mochi, Gingernut Ice Cream.

The Milk Chocolate dumplings were delicious – warm balls that have been batter dipped then deep fried, filled with gooey milk chocolate, topped with sugar and finished with a raspberry chilli sorbet. The sorbet was refreshing and bursting with flavour and tang, with the chilli hint at the end. This combination of creamy sweet chocolate mixed with the refreshing tang was impeccable.

The Hot Apple dumplings were entirely different to the milk chocolate dumplings. The apple filling was encased with the chewy mochi skins which were also topped with sesame seeds. The apple filling was warm, subtle and sweet, but I found the mochi skin was a bit too chewy. I loved the gingernut ice cream – there were pieces of gingernut throughout the ice cream which added both texture and extra flavour. The dish needed both the ice cream and the hot apple dumpling together – I think one without the other wouldn’t work.

The service at Charlie Dumpling was fantastic – everyone we had was really friendly and helpful and always had a smile on their face. I liked the fact that the staff had their own favourites and when we selected a dish they would add a comment of what they really liked about the dish. To end the meal when you get your bill – you get a bowl of fortune cookies as well – the fortunes inside might not be so great – but it is a great novelty idea.

Overall Charlie Dumpling is modern, sophisticated restaurant with a unique twist on the regular Asian Dumpling venue – a combination of street food meets fine dining. The vibe is funky, fun and lively and you can really find yourself getting lost in the world of dumplings. Charlie Dumpling really does stay true to its values and seems to always have a fun with a great attitude!

Rating : 4.5 Pandas
Price: $$
Menu – Refer to http://charliedumpling.com.au/wp-content/uploads/sites/12/2014/05/Charlie-Dumpling-Dine-In-Menu_12MAY14.pdf
Fullness: 100%
Atmosphere / Ambience: Cosy, Chilled and Funky. Great for a dinner catchup with friends. You can also book a function in their private dining room too.
Standout Dish: Snapper, Chilli, Lime and Blackbean AND Milk Chocolate Dumplings with Raspberry-Chilli Sorbet
Service: Fantastic – Friendly and always with a smile. They are happy to provide recommendations as well!
Online Booking: No – they don’t take bookings
Restaurant Details and Location:
http://charliedumpling.com.au/
184 High Street, Windsor
Tel No: 9510 4213

Opening Hours:
Monday: 6pm – Late
Tuesday to Sunday: 12pm – 3pm then 5:30pm – Late

The Smith – Knickerbocker Glory

Cooking in the Kitchen

Cooking in the Kitchen

Cooking in the Kitchen

Cooking in the Kitchen

Making of The Smith Carrot Cake

Making of The Smith Carrot Cake

Making of The Smith Carrot Cake

The Smith Carrot Cake

The Smith Knickerbocker Glory

Raspberry Souffle with White Chocolate Ice Cream _

Desserts at The Smith

Raspberry Souffle with White Chocolate Ice Cream _

The Smith Knickerbocker Glory

A and I were looking for a place where we could have some dessert after dinner and I stumbled across The Smith and its renowned dessert – The Knickerbocker. It was a Friday night and I knew that they would be busy so I called up to see if they would have space for the two of us to have dessert – they were very helpful and said to come and they would find a space for us. How nice of them! So we headed down and literally had the best seats in the house – at the bar counter overlooking the kitchen –we could actually watch as our desserts were being made.

The Smith is located in High Street, Prahran – one of the trendier suburbs in Melbourne and the venue matches. The owner is Scott Borg (former director of Taxi and Circa), and he has created this swanky, sophisticated and fun venue that offers all day dining.

From the outside it looks like a pub, but once you are inside you are welcomed by a fun and casual vibe. To the right is the bar and courtyard and to the right is the main dining area, which travels all along to the back room which is another dining area. Here is where the fantastic open kitchen resides, with the opportunity to sit at the bar overlooking the kitchen – best view in the house! The back dining room has high ceilings together with a combination of round, square and communal wooden tables. The fit out is classy, elegant all whilst staying casual and welcoming.

We were just there for desserts so we were given the dessert menu to peruse. Whilst tossing up what we wanted to have for dessert – we could see the other meals being prepared in the kitchen and being sent out to the diners. They looked amazingly delicious! It made us wish that we had come here for dinner as well! The menu is prepared by Michael Lambie (also ex Taxi and Circa). The Smith offers six-course and eight-course tasting menus at $70 and $85.

The menu is split into six sections – starting off with “Oysters” (there are three to choose from), moving onto “Mouthful”, then “Tastes”, followed by “Fish & Meat”, then “Sides” and ending on dessert dubbed “To End.” Mouthful includes morsels of food that ranges from pork croquettes, to tempura king prawns, soft shell crab, tofu and salmon tartare. There are a number of “Tastes” and “Fish & Meat” dishes to select from as well – the variety ensures that there really is a dish for everyone and every dietary requirement. The menu is a combination of many cuisines – from Mexican to Thai to Japanese and even Modern Australian Country.

There were four different desserts to choose from which included The Smith Carrot Cake with citrus cream cheese, Chocolate dulce de elce with blood orange foam and the two desserts we chose to have. What is great about the desserts here are not only do they sound good, but most of them are Gluten-Free, Nut-Free etc. The menu marks down what each dessert is, as well as suggesting what drink it would go well with. There is also a cheese selection if you are a cheese fan.

I ordered the The Smith Knickerbocker Glory (GF, EF, NF) – which was essentially like a trifle – it had layers and layers of sweet goodness. There are layers of macerated sweet tart fruit including pomegranate molasses, berries, strawberries topped with whipped cream, chocolate buttons, jelly squares and chunky bits of honeycomb. There were so many textures and flavours going on and it really was a fun dessert to have. I loved the combination of cream and berries any day so this dessert worked really well for me and was just what I craved and wanted.

A ordered the Raspberry Souffle with White Chocolate Ice Cream (GF) which was mighty impressive when it was placed in front of us. The overflow of the soufflé looked delightful and was topped with icing sugar; to the side was the white chocolate ice cream. The soufflé was literally melt in your mouth and the tanginess worked extremely well in contrast to the sweetness of the white chocolate ice cream. A winner!

Whilst we were eating our desserts we watched as The Smith Carrot cake was being made and boy did it look impressive! There were so many elements that were added – as you watch you think that it would be the last ingredient placed – but wait there’s more – more and more elements added – and the end result: spectacular. The dish was finished with petals, flowers and reminded me of a swan. Definitely wanting to try this out next time!

We also ordered tea to go with our dessert – and I tried the Russian Caravan tea for the first time! I have previously not heard of this flavour and was intrigued to try it out. This tea is a blended oolong, keemun and lapsang souchong tea and has a vibrant and strong aroma to match a nutty, malty and smoky flavouring. I might actually consider purchasing some of my own Russian Caravan tea!

The staff were really helpful and our waiter especially was really friendly! Customer service was really good and the staff looked like they were having a good time.

The Smith is great place be it for a casual catch up dinner or a celebration. The atmosphere is lively, fun and very friendly. The Smith also has two function rooms upstairs, with a separate bar and kitchen. One of the rooms is called “Mr Smith” which is the more masculine version complete with leather seats and can seat up to 40 people. The other room is aptly named “Mrs Smith” – complete with white walls and can seat up to 24 people. There is a wall between the two that can be opened up to create one larger space if needed.

The Smith serves a large variety of food in a venue that is stylish, elegant yet casual and relaxed – the staff are friendly and helpful and the food dishes not only look spectacular but taste great too! What more could you ask for really?

Rating : 4 Pandas
Price: $$$
Menu – Refer to http://www.thesmithprahran.com.au/the-food/ The drinks menu can be found here – http://www.thesmithprahran.com.au/the-drinks/
Fullness: 100%
Atmosphere / Ambience: Elegant, Stylish, Casual and Fun. There is an area for dining and an area for drinks, as well as a courtyard. There are also function rooms.
Service: Fantastic – very friendly and helpful!
Online Booking: No
Restaurant Details and Location:
www.thesmithprahran.com.au
213 High St, Prahran
Tel No: 9514 2444

Opening Hours
Monday to Sunday: 12:00 pm – 11:30 pm

Fenix – Venue with a View

Dinner at Fenix was my second time here. This time it was for a girlfriends Hens Night, the previous time it was for Lunch. I have to admit that when I was told that we were going to Fenix for dinner, I wasn’t looking forward to it because the last time when I came for lunch I wasn’t very impressed. The food was not bad, but from a Gary Mehigan restaurant I was expecting a LOT more. But I have to say that the experience and the food this time around was a lot better and the food was delicious! Not all dishes were fantastic but a majority of the dishes we had were great tasting dishes and all the girls enjoyed their meals. One thing that is consistent is the service – both times it was impeccable and friendly.

Fenix is owned by Masterchef Judge and Chef Gary Mehigan in the picturesque part of Richmond with overlooking views of the Yarra River. The restaurant is split level and impressive with its floor to ceiling glass windows surrounding the whole venue to allow for the views. On the higher level, there is a fire place which sets the mood to cosy and is great for those wintry Melbourne nights. The set up is formal yet somewhat casual at the same time and the friendly staff do make you feel at ease. Fenix upstairs also serves as a reception centre for weddings or cocktail functions. For further info refer to the following link – http://www.fenix.com.au/page/Weddings.

As we walked into Fenix and were shown to our table we were greeted by none other than Gary Mehigan himself. Gary went around to each of the tables that night and said hello and had a little chat which I thought was a very nice touch. When he came over to our table (of 15 girls mind you) he obliged to take a photo with about 8 different cameras. Gary was very obliging and even suggested different poses for the different cameras.

My friend who had booked for the Hen’s Dinner was told at the time of booking that we would need to pick from the set menu either 2 or 3 courses, however when we got there and were looking at the menu’s we were told that we could pick from the A la Carte menu and choose any of the dishes, so we didn’t have that restriction. This was very nice of them as we had free reign on the menu. Most of the girls had  selection of Entrées and main, whilst some had all three courses – Entrée, Main and Dessert (Yes…I was one of them =p).

For the Entrée I ordered Blue Swimmer Crab Stuffed Zucchini Flowers with Cashews and Black Garlic Dressing. These Zucchini Flowers were very tasty and the right amount of seasoning. The Crab was cooked perfectly and together with the black garlic dressing made for a great combination. The other Entrée I tried was the Atlantic Salmon Ceviche with Watermelon, Persian Feta and Coriander Shoot Salad. The mixture of salmon with the fresh flavours of the watermelon was delicious! This Entrée was actually one of my favourite dishes of the night. The addition of lime added the extra tang and further enhanced the feta used.

My main dish was Yellow fin tuna & spanner crab spaghettini, confit tomatoes, olives & lemon. There was an addition of caviar and breadcrumbs. I really enjoyed the breadcrumbs which added to the texture of the dish. The spaghettini was nicely flavoured, however I wasnt a fan of the yellow fin tuna. The yellow fin tuna still had an overly “fishy” taste and some bits were dry. I also tried the Ricotta & basil gnocchi, Otway forest shiitake mushrooms, spring peas. This is one of the best Gnocchi dishes I have tasted. The gnocchi was melt in your mouth and as I am a huge fan of mushrooms, was the best compliment to the dish. The Squid Ink Risotto, Seared Japanese Scallops, Green Asparagus Salad was also great. There was a tang mixed in with the flavours of squid and scallops. All dishes were of a generous serving size and were really filling. I was regretting ordering dessert!

For Dessert my order was Dan’s decadent chocolate trifle passion fruit jelly, hazelnut crunch. The aim of the dish is to get every layer in one mouthful. The addition of popcorn on the top was an interesting addition that you dont usually see on many desserts. This added for an extra texture amongst the trifle, jelly and crunch. The other desserts ordered were presented beautifully and tasted just as great. The Baked orange cheesecake, citrus salad, blood orange sorbet also came with some edible flowers on the side, which added extra colour and pop.  The Bourbon vanilla bean crème brûlée, chocolate & honey madelines I was told was amazing and a definite must try.

I must say that my experience at Fenix the second time around was fantastic and the food was of higher and better quality than the first time around. The venue is great and the dishes tasty. And also you might just get a photo op with Gary himself.

Rating : 3.5 Pandas
Price: $$
Menu – Various Menus – go to http://www.fenix.com.au/page/Restaurant – there are variety of menus, from Spring Dinner Menus, Express Lunch, Sunday Set Lunch, Dinner, Breakfast and Bar Snacks
Fullness: 100%
Atmosphere / Ambience: Classy – a room with a view of Melbourne from 55 floors up
Standout Dish:
Service:
Online Booking: Yes via http://www.fenix.com.au/page/Book_a_Table
Restaurant Details and Location:
http://www.fenix.com.au/
680 Victoria St, Richmond
Tel No: 9427 8500

Opening Hours:
Coffee – from 8:00am daily
Breakfast: Saturday & Sunday: from 8:30am onwards
Lunch: Monday to Saturday:  12:00 – 3:00pm
Sunday Lunch: Set lunch from 12:00 – 4:00pm
Dinner: Monday to Satuday: 6:00 pm – Late

Mosq – A little piece of Morroco in the Heart of Chapel Street

                      
Mosq is an alluring restaurant / function space – it combines plush and comfortable day beds together with golden lanterns and lamps, woven rugs which makes it feel like you have stepped onto the set of Aladdin amidst a Moroccan palace. The venue also consists of intimate little alcove areas which are cosy and serve for great photo opportunities. One of my favourite areas is the day bed which is covered in woven rugs and you can just chill out and eat your tapas style food and sip on the yummy cocktails/mocktails.

We went to Mosq for my Mum’s birthday with some of her friends too – altogether there were 6 of us. We ordered some starters as well as three Tagines for the mains. The starters consisted of Chicken Kofte cooked with Pomegranate, Pistachios, Apricots and Mild Spices, Kataifi Wrapped Prawns with Cumin Yoghurt, Sucuk Beef Sausage Skewers grilled with Zucchini and Haloumi and lastly Mushrooms stuffed with Feta, Parmesan and Herbs. My favourite out of these dishes as the stuffed Mushrooms. They were tasty bite sized morsels complete with flavour, but not the usual overwhelming taste that parmesan gives. My mum and her friend started to discuss how to re-create these at home – they were that good! You seriously could eat a plate full of these and be content. The Kataifi prawns were crispy and the cumin yoghurt was a great combination. The Kofte had a mix of both sweet and spice – and the mix actually worked and was quite tasty.

The mains that came out – Lamb Tagine Tender Lamb, Slow Cooked in Mild Moroccan Spices with Winter Vegetables, Garnished with Dates and Almonds, Seafood Tagine Baramundi, Salmon, Mussels and Tiger Prawns Slow Cooked with Preserved Lemon and Olives, Seared Lamb with Moroccan Crust Pan Seared Lamb Crusted in Moroccan Spices served medium Rare on a Sweet Potato, Eggplant and Pistachio Cous Cous and Almond Rice Pilaf. The meats in each of these Tagines, true to their style were soft and tender and literally just melted in your mouth. I wasn’t overly impressed with the Seafood Tagine, but they were generous with the varieties of seafood. I am a huge fan of Rice Pilaf and the Mosq Pilaf was sublime. The pieces of almond together with the individually separated rice, which wasn’t too oily, was simply divine. The Cous Cous was aromatic and tasty, and the Moroccan Spices on the lamb mixed well with the Sweet Potato and Eggplant.

Overall the experience at Mosq was fantastic. The food was flavoursome and the decor made it feel like you had been transported to a little restaurant in Morocco. There is also entertainment from belly dancers to Thursday live flamenco and jazz guitarists. There is also an outdoor terrace area if you wanted to enjoy your food in the summer. There are also Shisha pipes available with or without tobacco in a range of flavours (including apple, strawberry and mint), which can be a great way to finish a meal, together with some mint tea (served in cute little glasses). The menu is authentic and full of Moroccan and Middle Eastern flavours and is affordable, although I sometimes did find the dishes a tad bit on the small side. They have a range of cocktail and mocktails which are delicious and creative.

Just a note for bookings – on Friday and Saturday nights Mosq is only available as a function venue. For functions there are flexible food and drinks menus available with the choice of adding in extras such as the belly dancers, Shisha pipes etc.

Rating : 3 Pandas
Price: $$
Menu – A La Carte – refer to http://mosq.com.au/
Fullness: 65%
Atmosphere / Ambience: Cosy – it feels like you are in a classy Morrocan restaurant with the rugs, lanterns and lights, as well as the little intimate nooks and a makeshift daybed where you can just chill in a group.
Standout Dish: Roasted Marron, Tarragon Butter
Service: So-So. Maybe they were just having an off night – the service was good and quite friendly, however the dishes took ages to come out and we asked the waiter many times what was happening but they weren’t quite sure.
Online Booking: No
Restaurant Details and Location:
http://mosq.com.au/
Shop 2
60 Bray Street, South Yarra
Tel No:  9804 7770

Opening Hours:
Monday -Thursday: 6pm-11pm
Friday – Sunday: 6pm – 1am