Pho24 – Pho in Under a Minute!

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Menu:

The recent phenomenon in Melbourne seems to be a large amount of Vietnamese restaurants opening up at every turn you look. I happened to be driving on Spencer Street and another one caught my eye – Pho24. It was about a week or so later that I received an invite from Two Birds Talking to come and experience Pho24’s offerings.

Pho24 is a franchised outlet from Vietnam, with the journey beginning 10 years ago and has 73 stores operating successfully throughout Vietnam, Hong Kong, Cambodia, Indonesia, Korea and Philippines. The main aim of Pho24 is to serve healthy pho to its customer in less than one minute, using a combination of simple and fresh ingredients in a modern and welcoming environment.

Craig Birchall together with Andrew Bunn are the co-founders of the Australian Pho24 business – with Craig coming across the chain several years ago when he was travelling through Vietnam. He shared his story and background about how he came to realising that Pho24 would be a great fir for Australia. It was not only the products and the vibe of the place that Craig thought was fantastic but the passion, love and service of the staff – they really were proud of the food being produced.

Pho24 is a quick and modern take of an old Vietnamese classic – that comes with no added MSG and is made with different techniques such as sous vide cooking style. This method allows for the retention of both flavour and nutrients – which you tend to lose in other methods of cooking. Together with this is their unique design of the nickel plated vats (PhoStillery), controlled evaporation, flavour and temperature which provides the clear stock to be infused with flavours perfectly. The equipment is also able to omit the fat layer of the broth that usually gets ladled out in other venues that sell pho.

Pho24 is located in a great location – opposite Southern Cross Station – on the corner of Little Bourke and Spencer Street. It has easy accessibility from the Southern Cross shops as well as Etihad Stadium – great for the footy or concert crowds to stop by for a quick bite. The venue size is quite large in size with a great outdoor area which overlooks busy Spencer Street. As you step inside you are greeted with colourful lanterns that hang from the high ceiling – which further creates space. The venue is bathed with natural light thanks to the windows that wraparound, with wooden accents throughout adding a modern touch. There are projection screens which showcase scenes from Vietnam such as rice paddy fields and people enjoying street food. One of my favourite aspects of Pho24 is that there are herbs placed around the projection screens with scissors hanging to allow you to cut your own herbs to add to your dish. What a great concept!
There are low wooden tables as well as high bench seats by the window to sit – depending on what you feel like. Most seats have a view of the open kitchen – where you can watch as your dishes are prepared in front of you. I also love the centre piece table setting which comprised of an Asian straw conical hat that dispenses tissues, alongside chilli sauce, soy sauce and Squid Brand fish sauce.

When we first walked in we were greeted and served an assortment of handmade sliders and offered a selection of drinks – wine from DOC Wines, beer, soft drinks and coconut juice. I decided to have a coconut juice from Pearl Royal which was refreshing. It was great being able to chat to fellow bloggers, staff from Two Birds Talking as well as one of the founders of Pho24 – Andrew (Craig – the other founder- was busy in the kitchen prepping our food), whilst standing around having the canapés dishes. Nothing better than good conversation and nibbles of great tasting food to eat.

We all proceeded to the long table that had been set up for the night (under the colourful lanterns) and were welcomed by Craig – who told us a little about the franchise and about what dishes we could expect tonight.
The menu started off with Vietnamese Street Starters with the first dish being Fresh Vietnamese Rice Paper Rolls – that had been cut up into bite sized pieces and served on an oriental spoon. The rolls were fresh and had a kick of spice through it which tasted good – a light and healthy dish.
Next starter to be served was the Baby Octopus Salad. The octopus salad came served in a glass jar with lettuce cups surrounding it. Craig told us that we were to spoon some of the octopus salad into a lettuce cup and then bite into it. The octopus was absolutely divine – tender bite size pieces of octopus paired together with vinegar and punchy chilli notes. I loved the combination of the crunchy fresh cold lettuce against the warmth of the octopus and chilli. A really great tasting dish that I could see myself eating jarfuls of.

Next up was the Vietnamese Pork Bahn Mi (which I couldn’t eat) – but judging from the response from around the table and from N they were good! The bread was crusty and the filling fresh and juicy, with the pate having a subdued taste compared to traditional pates.

Prawn Spring Rolls were next on the list. The spring rolls were filled with whole prawns and covered with a crispy layer of pastry. Just like with the octopus salad – we were told to wrap the lettuce around the spring roll and dip it into the vinegary daikon and carrot with a hint of chilli. The flavouring of the prawn spring roll was delicious and worked perfectly with the vinegar chilli sauce. I loved the combination and texture of hot (from the spring roll) and cold and crunchiness (from the lettuce).

The next starter was the Slow Cooked Pulled Pork Steamed Buns (which once again I couldn’t eat). These came out steaming with carrot, coriander and lettuce piled upon the slow cooked pork which was placed atop a halved steamed bun. The flavours were clearly delicious as they were devoured up quite quickly around the table to sounds of mmm and yum.

We were all getting quite full from these delectable starters, but it was time for the main event: Pho served to us in under a minute. Craig explained the idea behind this was for people who were after a quick, healthy and tasty meal – in their lunch break or at dinner time – and one that would allow them to sit in store and eat it (due to the super quick cooking times) and actually feel like they have had a break.
We had three flavours to choose from on this night – Tender Beef Scotch Fillet, Poached Chicken and Silken Tofu, however their menu caters for a bigger variety. The Pho also comes in two sizes Regular (380ml) or Large (500ml). N ordered the Regular Tender Beef Scotch Fillet and I ordered the Regular Silken Tofu.

The process was to simply order at the counter with a tray. Once you have placed your order just slide your tray along to the very end and by the time that you get down there – your Pho will be steaming hot and ready for you to eat! As you move your tray along you can watch as the team of staff preparing your order – each team member having their own responsibility; be it adding the noodles, broth or vegetables.
Something interesting to note is that the noodles that go into your pho is weighed to ensure consistency between each bowl of Pho – this way each bowl has the same amount of noodles! The Pho broth is ready to pour out of a PhoStillery that has a beer tap to dispense the liquid out – quite nifty and quick!

Unlike other Vietnamese restaurants who give you a plate of bean shoots and herbs separately – Pho24 already includes this in the pho making process. When you pick up your pho you can add lemon and chilli. And as mentioned before if you feel like you are in need of extra herbs (coriander and basil) you can cut this up for yourselves at the herb stations.
N said the scotch fillet of beef was thinly sliced and cooked to perfect medium rare and was soft and tender – melt in your mouth. He said the broth was full of flavour and wholesome. I really enjoyed my silken tofu pho – the noodles were cooked perfectly – smooth and well textured. The tofu was perfectly sliced in thin rectangular pieces and was like soft pillows of goodness. I loved the crunch of the beanshoots along with the big kick of chilli (I added a whole load of chilli) – it paired well with the pho broth. Overall we both really enjoyed our pho meals and I struggled to finish my bowl due to the largeness in size.

Craig was nice enough to offer everyone a tour of the kitchen and how each component was made – such as the sous vide meat packages, the large vats of chicken and beef stock that is left to brew for 6-8 hours, the pate that is freshly made onsite to the oven that toasts the buns for the Bahn Mi’s. Craig also mentioned to us that the name Pho24 not only came from wanting to be open 24 hours a day, but in fact there are 24 components that go into the process of making pho – from start to finish.

Once we got back to our tables we found that dessert had been served – Taro Pudding – one of their specialty desserts. This was served warm with sticky rice and further sweetened with dates and topped with a banana leaf. I am usually not a fan of taro flavouring, however the taro flavour in this pudding wasn’t as intense and I didn’t mind eating the pudding. Craig mentioned that they were looking into producing more varieties of desserts such as sago, but were investigating ways in which to plate the

Pho24 offers a healthy alternative for lunch or dinner at an affordable price point that works well for everyone, especially for students. The staff are friendly and you can tell that both Andrew and Craig really value the hard work and efforts of each and every one of them. Currently, Pho24 is open 7 days a week till late (usually around 9pm or 10pm) but is looking to being open 24 hours a day, 7 days a week. If you want to experience good tasting pho – IN UNDER A MINUTE – check out Pho24 now!

Disclaimer: Grazing Panda was invited to dine at Pho24 as a guest by Two Birds Talking, however, opinions expressed here are purely my own and not influenced by them in any way.

Rating : 3.5 Pandas
Price: $
Menu – Refer to http://pho24.net.au/
Fullness: 100%
Atmosphere / Ambience: Modern, Funky, Welcoming and Vibrant
Standout Dish: Octopus Salad, Prawn Spring Rolls and Pho
Service: Friendly and Super Quick! #phoinunderaminute #phoinaminute
Online Booking: Yes via website –
Restaurant Details and Location:
http://pho24.net.au/
656 Little Bourke St, Melbourne
Tel No: 5915 9047

Opening Hours:
Monday to Wednesday: 7:00am – 9:00pm
Thursday: 7:00am – 9.30pm
Friday: 7:00am  -10:00pm
Saturday: 10:00am – 10:00pm
Sunday: 10:00am – 9:00pm

Facebook: https://www.facebook.com/Pho24Australia
Instagram: pho24aus
Twitter: @Pho24Aus

The Kettle Black – Next Level Cafe

Outside Kettle Black

Front of The Kettle Black

Business Cards

Sweet Counter

Unique Water Station

Entrance to The Terrace Area Seating

The Terrace Area Seating

The Terrace Area Seating

Inside Kettle Black – View of the Port Hole Wall

The High Ceilings

Inside the Apartment Side

The Barista Counter

Coffee at The Kettle Black

Fresh Flowers

Latte at The Kettle Black

Food at The Kettle Black

King Island Crayfish in an Ash Roll with Native Coastal Spinach, Lime & Yuzu Mayonnaise

House-made Coconut Yoghurt with Gluten-Free Grains, Seeds & Nuts, Toorak Station Prickly Pear, Rhubarb, Citrus Powders, Fruits and Flowers

King Island Crayfish in an Ash Roll with Native Coastal Spinach, Lime & Yuzu Mayonnaise

Menu:

Leading up to and in the just the few days that The Kettle Black had opened there been a lot of hype surrounding it – from the visual spectacle of the venue to the highly anticipated crayfish roll and of course, the delicious coffee. So of course I had to go and check it out for myself.

I decided to go during lunchtime (a late lunch around 2pm) as it is a short 10 minute tram ride from work. The Kettle Black is located on Albert Road in South Melbourne – a short walk from Domain Interchange. As you make your approach to The Kettle Black you are greeted by the white visual spectacle – a combination of a grand old Victorian building together with the ground floor of an Elenberg Fraser designed residential complex – 21 storeys in fact (!) – called Fifty Albert.

This magnificent -must try place – is brought to you by the team who are responsible for places like Top Paddock, Two Birds One Stone! Jesse McTavish (chef from Top Paddock) together with Top Paddock owner Nathan Coleman, along with business partners Ben Clark and Diamond Rozakeas, as well as Tim James (Two Birds One Stone) and Sam King (ex De Clieu). What a team! Coleman is in charge of the running the floor with King in charge of the coffee side of things.

The fit out is designed by the awesome twosome Kestie Lane and Hana Hakim from the quirky cool design company Studio You Me. They have brought two very different worlds seamlessly together using white walls, green Italian tiles as well a marble and brass detailing. The breathtakingly beautiful building begins with an outside eatery area located in front of the Victorian terrace. As you enter the venue there is a coffee cart where you can purchase takeaway coffees whilst you wait. Once you step inside you are greeted by a hotel like reception / cashier desk / sweet counter – there are a selection of sweet treats on display for you to choose from including the melt-in-your-mouth doughnuts from Doughboy Donuts.
From here the interior splits into two halves – the left side sits in the converted apartment block and is complete with a modern vibe, high ceilings (which is simply stunning and has a great effect thanks to a method of layering of white tiles against each other), fresh sunlight streaming in – thanks to the floor to ceiling windows – as well as an emerald green tiled and marble barista station. There is also the striking porthole-like wall which is a highlight in this room. The right side sits in the Victorian terrace side has a more homely feel complete with gold and brass trimmings (a very interesting looking light fitting that is reminiscent of two gold earrings), flowers and arched windows.
Another highlight that I saw whilst waiting for my table was the unique watering station – which consisted of a stone base with a gold sink and finished black tap ware with small square tiles in the background. Tables are wooden and there are mixtures of low tables, as well as one tall communal table. You can sit at the barista marble bar as well – with the look finished with green stools. What is also great is the addition of flowers in bottles throughout the venue – adds colour and class to the already classy venue.

The menu by McTavish is focussed on using mainly Victorian produce – or Australian when Victorian isn’t possible. The relishes and butter are made in house with bread supplied from Burnham Beeches, Wallaby from Flinders Island, Steak from Robbins Island, Seafood from King Island and house-fermented yoghurt. Coffee (espresso) is a custom blend from 5 Senses, as well as a rotating single origin. Filter coffee is sourced from specialists such as Small Batch and Market Lane. Another interesting fact to note is that The Kettle Black makes their own compost which they then use to grow their own leaves, herbs and flowers in their greenhouses and gardens.
Drinks include Cold Press Juices (there are two to choose from) as well as Fresh Juices (Orange or Ruby Grapefruit). There are also a selection of bottled drinks as well as Ice Chocolate and Iced Coffee available, as well as Tea.

The food menu comprises of a unique take on your normal breakfast dishes – there are a variety of combinations that are served with eggs that you wouldn’t usually see such as Chilli Scrambled Eggs with Air Dried Flinders Island Wallaby or Tataki Ocean Trout with Raw Kale, Seaweed Salad and Poached Eggs. The famous hotcakes – that are served in Top Paddock – have made their place here on The Kettle Black menu. There is also Polenta Porridge, Fruit Toast, Muesli and House-Made Coconut Yoghurt. More food is available that strikes me as a lunch offering, however this isn’t stated – items like Kingfish with Potato Crisps, Robbins Island Wagyu Skirt Steak served on the Kettle Black Bun, Mixed Beans, Burrata and the famously known King Island Crayfish Roll.

Even during a late lunch hour – there was still a list of people wanting a table. I had a wait time of about 10-12 minutes. You don’t really feel the wait time as there is a lot that too look at and observe or even order a takeaway coffee from the coffee cart. I was seated at the marble bar, perched on a stool that allowed me to observe the coffees as they were cranked out. I ordered a latte whilst deciding on what I should eat.

The latte arrived shortly after and was delicious! It is definitely one of the best coffees I have had this year (refer to my Coffee page for their rating at https://thegrazingpanda.wordpress.com/coffee-worlds-best-pick-me-up/). The coffee was strong with notes of caramel mixed together with floral and a hint of citrus at the end. The after taste was creamy and memorable. I would happily make the trek from work on the tram just to have this coffee.

After much consideration I decided to order the King Island Crayfish in an Ash Roll with Native Coastal Spinach, Lime & Yuzu Mayonnaise. The Crayfish Roll comes served on a heavy stone curved square plate, with a lime wedge placed next to it. It is visually stunning especially against the grey backdrop of the stone. The ash roll is clearly evident together with the fresh smell of crayfish emanating through preparing your taste-buds. The green and purple of the native coastal spinach as well as the addition of the yellow flowers brings the whole dish together.
The bun was soft, warm and delicious. The crayfish was oozing freshness and flavour and was perfectly poached. The mayonnaise was tangy and full of all the right flavours, which brought the whole dish together, however I would have liked more mayonnaise in my bun. Overall, the dish was good but I wasn’t blown away as I had expected to be from all the rave reviews of the crayfish bun – it almost felt like an extra ingredient was needed to add more depth and flavour.

I also decided I needed to end on something sweet – so I ordered the House-made Coconut Yoghurt with Gluten-Free Grains, Seeds & Nuts, Toorak Station Prickly Pear, Rhubarb, Citrus Powders, Fruits and Flowers. The presentation of this dish was beautiful – too beautiful to the point that a part of me didn’t want to touch it – and reminded me of a flower garden bed. Served on a glossy black plate which allowed the white coconut yoghurt to really shine through and topped with the spectacular bright colours of the watermelon, strawberry, blueberries and assorted flowers, finished with citrus powders. The yoghurt was smooth, creamy and the perfect balance of the coconut flavours flowing through. I loved that the grains were hidden under the fruit – it made for a great surprise with every mouthful. The components of the dish worked extremely well together and the mix of flavours were tasty. My only criticism would be that the watermelon didn’t have the crunch and freshness I expected.

The staff are super friendly and accommodating in any way they can. The Kettle Black is one of those places that you will find yourself coming back to and when people ask me for a brunch place that I would recommend – this is the first place I tell them.

The Kettle Black exudes class, style and swank all without the attitude and pretense. The venue is delightful and a visual spectacle that is must see yet the atmosphere remains relaxed, lively and fun. The menu has been carefully designed and the dishes will get your taste buds pumping. The presentation is excellent and the coffee top notch. Come and see for yourself.

Rating : 3.5 Pandas
Price: $$
Menu – Refer to pictures above
Fullness: 100%
Atmosphere / Ambience: Breathtaking and Spectacular Venue – with a relaxed, carefree, lively and fun atmosphere. Definitely one to bring people from overseas or interstate – anyone really!
Service: Fantastic – Friendly, accommodating and welcoming
Online Booking: No
Restaurant Details and Location:
http://thekettleblack.com.au/
50 Albert Road, South Melbourne
Tel No: 9088 0721

Opening Hours:
Monday to Friday: 7:00am – 4:00pm
Saturday & Sunday: 8:00am – 4:00pm

Facebook: https://www.facebook.com/pages/The-Kettle-Black/707633809303415
Twitter: @kettleblackcafe
Instagram: kettleblackcafe