Kong BBQ – Worth All The Hype!

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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

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Banoi – A Piece of Vietnam in Docklands

Kumquat Lemonade

Coconut Crush

Kumquat Lemonade and Silken Tofu

Vietnamese Beef Curry

Imperial Spring Rolls (Crab & Prawn)

Banoi Lunch Special – Beef Pho Cup, Banh Mi Hlaf and Imperial Spring Rolls

Beef Pho with Rare Wagyu Beef

Grilled Chicken – Honey and Garlic Chilli Soy and Kimchi Sprouts

Silken Tofu – Wok Tossed Fried Silken Tofu and Vegetarian Spring Rolls

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

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

Om Nom Dessert Bar – Creations of Art

The Entrance to Om Nom

Inside Om Nom

The Entrance to Om Nom

Funky Lolly Seat

The Entrance to Om Nom

The Horse Sculpture

The Bar at Om Nom

Om Nom

Lychee inspired Mocktail

Lavendar Gin Lemondate – Gin, Lemon Juice, Lavendar Syrup

Mango Inspired Mocktail

Raspberry Field – Raspberry, Lychee, Meringue, Rosewater

Caramlised Scallops, Asparagus, Light Curried Coconut Broth & Lemongrass Oil

Pan Seared Duck Breast, Duck Confit, Apple Cider Jelly, Galangal Honey Suace, Celeriac Puree and Celery Coulis

Pan Seared Duck Breast, Duck Confit, Apple Cider Jelly, Galangal Honey Suace, Celeriac Puree and Celery Coulis

Wagyu Sliders with Caramelized Onion, Cornichons, Perigreux Sauce and Shoe String Fries

Tea with Jack Rose – Apple Jack, Fruit Melange Tea Syrup, Lemon Juice & Whiskey Bitters

Raspberry Field – Raspberry, Lychee, Meringue, Rosewater

Raspberry Field – Raspberry, Lychee, Meringue, Rosewater

Raspberry Field – Raspberry, Lychee, Meringue, Rosewater

Basil Garden – Dark Chocolate, Vanilla, Olive Oil, Honey, Basil, Lime, White Chocolate & Meringue

Basil Garden – Dark Chocolate, Vanilla, Olive Oil, Honey, Basil, Lime, White Chocolate & Meringue

Basil Garden – Dark Chocolate, Vanilla, Olive Oil, Honey, Basil, Lime, White Chocolate & Meringue

Mango Alfonso – Choux Pastry, Shiso, Coconut, Kalamanzi, Lemongrass, Ginger & Caramelised White Chocolate

Mango Alfonso – Choux Pastry, Shiso, Coconut, Kalamanzi, Lemongrass, Ginger & Caramelised White Chocolate

Mango Alfonso – Choux Pastry, Shiso, Coconut, Kalamanzi, Lemongrass, Ginger & Caramelised White Chocolate

Chocolate Souffle – Guayaquil 64% Chocolate, Mandarin Marmalade, Kalaminsi Sorbet, Milk Foam

Chocolate Souffle – Guayaquil 64% Chocolate, Mandarin Marmalade, Kalaminsi Sorbet, Milk Foam

Banana Flambe – Rum, Cinnamon, Rosemary, Chocolate Sponge, Vanilla and Caramelized White Chocolate Ice Cream

Banana Flambe – Rum, Cinnamon, Rosemary, Chocolate Sponge, Vanilla and Caramelized White Chocolate Ice Cream

Peppermint Tea

Pack your Own Lollies

Terranium

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

 

Supernormal Canteen – Another McConnell Gem!

Supernormal Canteen

The funky lanterns

Inside Supernormal Canteen

The Tables

Vietnamese Ice Coffee

Roasted Peanuts

Bonito Sashimi, Dashi, Radish and Seaweed

Fried Mussels, Egg Mayo and Lettuce

Lobster Roll

Grilled Ox Tongue, Tomato, Yuzu and Potato

Steamed Snapper, Ginger adnd Corriander

Steamed Snapper, Ginger adnd Corriander

Steamed Snapper, Ginger adnd Corriander

Menu:

T and I were heading out to dinner and decided to check out Andrew McConnell’s latest venture and temporary pop-up in Gertrude Street, Fitzroy. The name of his new place, which is located right next door to Cutler and Co. is called Supernormal Canteen – which is due to open in March next year at its permanent location in Flinders Lane in the heart of the Melbourne CBD.

As you walk in you are greeted with an open space filled with wooden communal and individual tables with Japanese characters saying “Suupaanoormaaru” (Supernormal) all along the table top. To the left is a white washed brick wall with its name – half in neon red lights. The centrepiece is the hundreds of lanterns complete with googly eyes that line the ceiling. Spectacular. The design gurus Projects of Imagination are to thank for the design here. The whole vibe of the place is relaxed and fun and has a food and drink menu to match. There are two main dining areas, as well as some seating out the front.

Supernormal Canteen was launched in November as part of The Age Good Food Month and was only meant to be open until December 21^st, but due to its overwhelming popularity was extended till the beginning of March. Supernormal Canteen serves Japanese/Chinese food together with sake and Asahi beer, and gets packed by about 6:30pm – where you would then expect a wait for a table.

The menu consists of about 18 dishes to share which vary in size, as well as 4 different desserts. The dishes range from Wood Grilled Cabbage, Pepper Cured Blackmore Brisket, the famous Lobster Roll, Chicken & Prawn Dumplings and Szechuan Lamb just to name a few.

T & I decided to order some dishes to share. For drinks I ordered the Iced Coffee – which comes with a little aluminium cup with extra sugar syrup for you to add when you feel like it. The coffee was strong but delicious and I loved the addition of the extra sugar syrup for later. We were also given some roasted peanuts (in place of where most restaurants would give out bread) to nibble on whilst we waited for our dishes to arrive. They were deliciously flavoured – and you had to stop yourself from eating the whole bowl in one go.

The first dish we got was the Bonito Sashimi, Dashi, Radish & Seaweed. The dish comes with the Kingfish at the bottom of the plate with the radish on the next layer and finished with the seaweed on top. The Kingfish was fresh, thick and just perfect, paired with the dashi and the crunch of the radish and seaweed it really was quite delicious. A really great combination.

Our next sharing dish was the Fried Mussels, Egg Mayo, Lettuce. The sauce was interesting as on the bottom there was chilli and the egg mayo was placed on top – so when you dunked in the mussels you got a combination of both the sauces – really great! The Fried Mussels itself were delicious and the first time that I was eating mussels this way! The mussels were crisp on the outside and just still moist and juicy on the inside. The way you were meant to eat it was to wrap the mussels in the lettuce and dip it into the sauce. Any which way you eat it – this dish is just fantastic and I would highly recommend it.

Next up I ordered a Lobster Roll – I mean how could you not order one especially if you have tried one before (I had my last one at Golden Fields). The bun was sweet as was he lobster and combined with the tang of the mayo was just delicious. It definitely kept me wanting more. I would have loved a bit more lobster in my roll though.

We went with some of the larger dishes as well with T ordering Grilled Ox Tongue, Tomato, Yuzu & Potato for her and we also ordered the Steamed Snapper, Ginger, Coriander. T said the Ox tongue was cooked well and she did enjoy the flavours. The Steamed Snapper dish came out with the snapper being buried under the coriander and radish – you had to push that all aside to reveal the snapper. The snapper was perfectly cooked – not too soft, not too tough – and the flavours of ginger, spring onion together with the fresh coriander was quite good. It smelt great and tasted Just as it smelt – it was also a very generous serving.

Even though I was quite full I had to have dessert – and lucky I didn’t skip it as it turned out to be the yummiest and one of my most favourite desserts ever. I ordered the Yoghurt Cream, Lychee & White Chocolate. When it comes out it looks like berries and lychees have been buried in a powdery snow like substance – and it really doesn’t look like much. Just wait till you dig into the dish. The powder was an awesome texture and as you dig further you get the hit of the white chocolate. Combined with the freshness and tang of the berries and the “yoghurt”, sweetness of the lychees and the white chocolate – the result is absolutely divine! I really do hope they keep this dessert on the menu when they move to Flinders Lane.

I really enjoyed the vibe and the atmosphere at Supernormal Canteen. They serve really delicious, casual Asian inspired dishes and have a great drinks menu to go with it. The staff are super friendly and very knowledgeable about the food. There are rumours that when the new permanent venue opens up it will also house a karaoke bar – for extra added fun! I for one cannot wait to see the permanent venture opened.

 

Rating : 4.5 Pandas
Price: $$$
Menu – Menu consists of shared dishes and a great drink menu – refer to above section for Menu
Fullness: 100%
Atmosphere / Ambience: Fun and Relaxed
Standout Dish: Yoghurt Cream, Lychee & White Chocolate
Service: Friendly and very knowledgeable

http://supernormal.net.au/

Supernormal Canteen will be opening in Flinders Lane sometime around March 2015

Burma Lane – Burmese Wonder

Burma Lane

Inside Burma Lane

An San Suu Kyi Mural

Paintings at Burma Lane

Burma Lane

Burma Lane

Thai Dai – Lychee Juice, Pomegranate Juice, Kaffir Syrup and Swami Delight – Apple, Indian Yoghurt, Cardamon Syrup, Agave

Thai Dai – Lychee Juice, Pomegranate Juice, Kaffir Syrup

Kun Sar Thi – Betel leaf w chicken, shallot, green mango & Sichuan pepper

Close up of Kun Sar Thi – Betel leaf w chicken, shallot, green mango & Sichuan pepper

Chargrilled ginger, turmeric chicken chops w lime & chilli

Different Sauces at Burma Lane

Fat rice noodles with tofu puffs, spicy coconut broth, greens & beansprouts

Rockling cooked in turmeric, lemongrass & tomato w noodles, mustard greens & egg AKA Funky Mohingha, our take on a Burmese classic

Burma Lane has newly opened in the venue that once used to be Mahjong Black – on Little Collins street – and serving up traditional Southeast Asian flavours from Burma. This new venue comes from the people who brought us Red Spice Road – Adam Trengove and Shaun Moorhouse.

The interior hasn’t changed too much from when it used to be Mahjong Black but there are accents of Burma all around the venue. The signature style of Red Spice Road with large paintings of women continues upstairs here at Burma Lane with four colourful portraits of women on the back wall. There are birdcage light fittings as well but the centrepiece is the iconic “Freedom to Lead” image of  Burmese opposition leader Aung San Suu Kyi by Sherpard Fairey– which is  on the right hand side wall as you walk into the venue and go up the stairs. There is seating downstairs as well upstairs in this split level venue which consists of wooden table and chairs, finished with terracotta coloured plates that sit on top of the menu. There are also tea-stained posters which have been pasted onto one of the columns where the stairs are, and there is also a wall of holiday pictures from Burma.

The menu consists of several small bites, noodle dishes (there are four to choose from), salad dishes (five to select from), and then has bigger bites and finishes with desserts. The bigger bites consist of mostly curry dishes, and come with a bowl of rice and cover most meats – fish, goat, beef, egg, prawns and pork – take your pick. The drinks list is impressive and there is even a section for mocktails which I thought was great. There are drinks like Land of Milk & honey, Swami Delight and Thai Dai. I ordered the Thai Dai which had Lychee Juice, Pomegranate Juice, Kaffir Syrup. This drink is quite refreshing and came topped with a passionfruit piece which a nice way to finish the drink off. I also got to sample the Swami Delight – Apple, Indian Yoghurt Cardamom Syrup, Agave. This drink was very tasty and was a different take on the original Lassi as usually you have Mango lassi, but this consisted of Apple, Cardamom and Agave – the result was a fantastic tasting combination. I would definitely recommend trying out these mock tails.

As we had more than 8 people we had to do the 4 course set menu which I thought was quite reasonably priced at $30. For these 4 courses we received – 2 small bite dishes, 1 noodle dish and 1 bigger bite dish. There is also a Chef’s tasting menu called ‘Taste the Best of Burma’ which costs $65. These options are quite wise as you can get a bit overwhelmed with the menu selection as all the dishes and their combination of ingredients sounds so enticing. There are so many dishes that I want to come back and try especially the Potato Cake which is filled with Slow Roasted Lamb Belly, Cabbage and Minty Yoghurt – how amazing does that sound! And on another note what I also love about Burma Lane is that the meat is certified halal – so I can actually have a majority of the dishes!

The first dish that we were brought out was Kun Sar Thi – Betel leaf with chicken, shallot, green mango & Sichuan pepper. The dish came out beautifully presented – with the chicken, shallot, mango mix placed in a bowl in the centre with the betel leaves surrounding it. We were told by the waiter that we were to place the chicken on top of the betel leaf and eat them together. The result was a flavour hit in your mouth together with the crunch of the betel leaf. The flavour combinations were unique and delicious all at the same time.

Next up was the Chargrilled ginger, turmeric chicken chops with lime & chilli – these came out looking glossy and perfectly grilled in a terracotta bowl together with a piece of lime and topped with chilli. The chicken was pretty good but not fantastic. The outside flavouring and coating of the chicken was delicious however, the inside was quite bland to me. I should also mention before we were given our dishes, the waiter brought us out 3 different types of sauces and chutneys and explained what was in each of them as well as giving us the spiciness rating. I thought the idea of this was quite fantastic. What made this even better was as each dish was brought to our table and explained to us – he would tell us which one of the three sauces would match perfectly with each dish. Ingenious! Back to the chicken – it was a great snack dish and together with the desired sauce was overall a great dish.

Next we moved onto a dish from the noodle section and were given the Fat rice noodles with tofu puffs, spicy coconut broth, greens & bean sprouts. The first thing you notice about this dish when it comes out is that it is fresh looking and very colourful (especially against the black backdrop of the bow) and it draws you in immediately making every tastebud on your tongue water. And when you take that first mouth, it definitely doesn’t disappoint. This dish is semi wet dish thanks to the spicy coconut broth and the combination of flavours is fantastic. I really enjoyed this dish and especially loved the combination of the tofu puffs.

The last dish that we had was the Rockling cooked in turmeric, lemongrass & tomato with noodles, mustard greens & egg AKA Funky Mohingha, our take on a Burmese classic. From having read up on people who had previously been to Burma Lane – this is their signature dish – so I was so happy to know that they featured it on this 4 course menu. Once again fantastically presented – with egg halves bopping in the tangy and tantalizing looking gravy along with the pieces of rockling – it was a dish I couldn’t wait to try. You get the waft of the lemongrass and tumeric as it was placed on the table, and these flavours carry thru as you take your first bite. The rockling is soft and tender and is complimented with the flavours and literally melts in your mouth. This is definitely a dish to try and is a true testament to Burmese cooking.

Despite initially thinking that we wouldn’t be full from the meal we were quite satisfied and didn’t have any room for dessert. Desserts ranged from Sago and Coconut Pudding, Pandan and Coconut Jelly with Jasmine Rice Ice Cream, as well as Coconut Ice Cream on its own.

Burma Lane is a great new addition to the Melbourne CBD food scene and truly brings you flavoursome and authentic Burmese food – ranging from small offerings to their larger dishes of tantalizing and deliciously aromatic curries. Another thing to note about Burma lane is that they support a number of charities through Pomelo, which is an umbrella group that provides practical training and financial aid to disadvantaged communities in Burma. Great food and supporting charities back in Burma – what more could you ask for?

Rating : 4.5 Pandas
Price: $$$
Menu – Food Menu at http://burmalane.com.au/food-menu, Drink Menu at http://burmalane.com.au/wine and a little bit about Burmese food can be found here http://burmalane.com.au/about-the-food
Fullness: 100%
Atmosphere / Ambience: Classy, Elegant yet Relaxed and a great place for entertaining or even just catching up with people.
Standout Dish: Fat rice noodles with tofu puffs, spicy coconut broth, greens & bean sprouts OR Funky Mohingha
Service: Friendly, Helpful and very Knowledgeable. They are happy to help and really do the menu inside out.
Online Booking: Yes  – you can book online at http://burmalane.com.au/
Restaurant Details and Location:
burmalane.com.au
118 Little Collins Street, Melbourne
Tel No: 9615 8500

Opening Hours:
Lunch
Monday to Friday: 12:00 pm – 3:00 pm
Dinner
Monday to Friday: 6:00 pm – 12:00 am
Saturday: 6:00 pm – 12:00 am

Gelato Messina – A Bit of Italy in Fitzroy

Gelato Messina

Crowds at Gelato Messina

Full Menu at Gelato Messina

Pricing Menu at Gelato Messina

Flavours at Gelato Messina

Cakes at Gelato Messina

Gelato at Gelato Messina

Gelato at Gelato Messina

Making of the Gelato

Making of the Gelato

Gelato at Gelato Messina

Sorbets at Gelato Messina

Voila!

Gelato Messina has come to Melbourne and taken everyone by storm. Newly opened in Smith Street, Fitzroy it has received a warm welcome with lines snaking out of the door and along Smith Street. Gelato has been a long love affair for many Melbournians especially people that frequent Lygon Street in Carlton. There are many different Gelato stores which serve up the classic traditional Italian style of ice cream but none quite like Gelato Messina. The main difference is that Gelato Messina pushes the boundaries when it comes to the rules of Gelato in the sense of being more inventive with flavours and combinations, combined with old-school techniques to maintain the integrity of the original gelato recipe. The Gelato Artisians or Gelartisans as they are fondly referred to as, have created flavours that have your mouth drooling just from reading what’s contained in each flavour.

Gelato Messina began in 2002 by by Nick Palumbo and is now co-owned by Donato Toce, Declan Lee, Danny Palumbo and John Stephens. Nick Palumbo comes from an Italian Messina background and it was visiting his grandparents in Messina that brought on his connection and love for gelato. Gelato Messina has many different locations around Sydney and even has one opening up in Hangzhou, China! It is no wonder that they have won many awards for their amazing Gelato. Just recently at the Melbourne Gelato World Tour they won first prize for a flavour called Cremino – salted caramel, gianduia (hazelnut chocolate), fresh meringue and amaretti.

What makes Gelato Messina different to other traditional Gelato stores is that they use real ingredients to make the gelato and it is hand churned on site. Everything is made fresh on the day without the artificial colours. The chocolate mint flavour uses actual mint leaves, the apple pie flavour consists of baked apple pies – and the list goes on. There is a list of about 40 permanent flavours and weekly specials. New daily flavours appear and they are constantly inventing bigger and better combinations to keep things intriguing. There are also fruity sorbets and dairy-free options for people who are in need of these. How great is it that they cater for one and all! Additionally, Gelato Messina makes ice cream cakes which are displayed in store as well – the infamous toadstool cake is present!

What is great about Gelato Messina is the connection that they have with the consumers – they have a huge online following and allow for people to submit and suggest different flavours. Allowing this personal interaction makes people wanting to keep coming back and trying out the different flavours and best of all bringing friends along to share in the experience.
Another great fact is that all the Gelartisans have a wealth of experience and knowledge in the world of Gelato making – like Simone Panetta (who is a partner in the Melbourne store) who has been making Gelato since he was 11 and was chosen to be a “Gelato Pioneer” at Carpigiani University in Bologna. They have recently put out a cookbook called Gelato Messina which can teach you how to make Gelato!

When you walk into the Melbourne store, the fit out has been done to keep in with the Fitzroy theme – there are exposed brick walls to give it a somewhat warehousey feel, together with colourful graffiti style wall mural by Jeremy Neale and a somewhat modern pressed metal enclosure which encases the gelatos. There is also a window where you can view the Gelartisans creating the many flavours on sale. You get to get a brief glimpse of the colourful and fresh gelato amongst the masses of the crowds. The staff are friendly and always have a smile on their face despite having to face an overwhelmingly large crowd throughout the day. Whilst waiting to order we are handed menus which was a good idea as after reading each flavour you are confused as to which one you want as they all sound sooo great. There is a list of special flavours on the wall (the same flavours get released in Sydney and Melbourne on the same day) – where as they get sold out a sign is placed to let people know until a new batch is made up. After much deliberation I decided to go with the Salted caramel and white chocolate as it was their biggest seller. N got the Mango Sorbet and Mint Chocolate Chip and M got the Twixed flavour.

You can either select if you want the gelato to come in a cup or a cone – I went with the signature green and orange cup for my scoop of gelato. The result was smooth and creamy consistency with accents of salted caramel and textured bits of white chocolate. The mix of the saltiness and the sweetness of the chocolate combined beautifully and this is the reason why it is their best selling flavour. I did get to try N’s mango sorbet which was tasted just like a mango in creamy smooth form and the chocolate chip mint gelato had a minty hint that I have never tasted before – in a great way! You can tell that fresh ingredients were used. The Twixed flavour was phenomenal – it was wholesome chocolaty goodness all in one scoop – rich and mouth watering! It also had shortbread and caramel mixed through it. I want to go back and try out the Cremino, Pistachio and Coconut & Lychee flavours – just to start..and eventually work my way through all the flavours! =p

Gelato Messina has so many flavours (in fact about a 900 flavour catalogue) to try out and with summer just around the corner there is no better time to try. I think Melbourne is lucky as it is currently their largest store to date which means more flavours to try out! Bring on summer and the year of Gelato!

Rating : 4.5 Pandas
Price: $
Menu – Refer to the attachment above. Also look at http://www.gelatomessina.com/flavours/ and http://www.gelatomessina.com/flavours/our_top_10_flavour_combos/

Also refer to http://www.gelatomessina.com/ for the different Gelato Cakes which are made to order
Fullness: 100%
Atmosphere / Ambience: Funky, Chilled Out and Fun
Standout Flavours:
● Salted caramel and white chocolate (their biggest seller)
● Chocolate fondant
● Pandan and coconut
Service: Despite the long lines and queues, the staff are friendly and always have a smile on their face
Restaurant Details and Location:
http://www.gelatomessina.com/
237 Smith St, Fitzroy

Opening Hours:
Monday to Thursday: 12pm – 11pm
Friday to Saturday: 12pm – 11.30pm
Sunday: 12pm – 11pm