Halal Snack Pack – HSPs – Learn what the Fuss is all about!

HSP Goodness!

HSP

Halal Snack Pack or HSPs as they are affectionately known as are the latest food craze to trend in the foodie world – this has further been promoted thanks to the federal elections where NSW Labor senator Sam Dastyari offered to meet Pauline Hanson and get her to try this delicious dish; much to her offense and disgust (?!).

So what exactly is a HSP?
It is a dish containing meat – typically beef, chicken or lamb – together with chips and one or more sauces – especially Chilli, Garlic and Barbeque. It traditionally comes served in a styrofoam container. Some kebab stores refer to it as a Snack Box or Mixed Plate.

HSP!

This infamous dish has contributed to the flourishing success of many kebab stores around the country. There is also the creation of the Halal Snack Pack Appreciation Society (HSPAS) on Facebook which began in December 2015 by a couple of good mates- with the group having over  159K members! It started off in a small scale with a few thousand people sharing their favourite styrofoam encased meals and engulfed into what it is today being an international phenomenon.
The main aim of this group is to identify some of the best HSPs around the country and eventually identify the World’s BEST HSP!The group also raises funds to support the Australian Relief Organisation, an organization that assists underprivileged people to attain cataract surgery and assists orphanages with matters regarding water supplies.

A typical post on the page involves a picture of a recently-purchased halal snack pack, along with an informal review that scores the dish on various criteria; including meat, chips and sauce quality, clarity of halal signage, packaging, price and greeting.

Below is the marking scheme taken from the page.
1. The greeting: Anything Less than good day brother or sister is Haram.
2. The Sign: There needs to be some sort of Halal sign visible, or, you guessed it, Haram!
3. The chips: You nailed this, they need to be a good Ratio to the meat and chips
4. Cheese: Cheese would be a layer on the chips and then a layer on the meat with sauce on top. You may get roasted you for this…
5. The meat: Mixed meat is a winner with the crowd, marking it on quantity/ratio and juiciness.
6. Now… The Sauce: Anything less than the HOLY TRINITY  – GARLIC, CHILLI, BBQ – may get a good roasting from the crowd. BBQ is second selection but you have to have the KEY garlic in there
7. Packaging: anything less than styrofoam container is haram and marked 0/10

As you can see HSPs are serious business! By the way to get you down with the lingo here are some of the terms explained:

  • Expressing approval of a snack pack can be described by using the term “Halal”
  • Expressing disapproval of a snack pack can be described by using the term “Haram”
  • A member/customer who requests tomato sauce, salad, rice or anything that is not meant to be part of the HSP – with their snack pack is referred to as a “Haram Dingo”

There are many claims to having created this exceptional dish including the Kapsalon – which is a Dutch food item consisting of fries, topped with shawarma meat, grilled with a layer of Gouda cheese until melted and then covered with a layer of dressed salad greens. The dish is often served with garlic sauce and sambal. The key difference here is the use of salad. This dish was conceived in 2003 by Nathaniël Gomes, a Cape Verdian hairdresser in Rotterdam; who in collaboration with the neighboring shawarma store “El Aviva” combined all his favorite ingredients into one dish.

Another similar dish is the AB from Adelaide who claims to have invented this dish between 1969 and  1989. An AB is prepared using gyro meat, chips, tomato sauce, chilli sauce, barbeque sauce and garlic sauce. Two restaurants in Adelaide have claimed to have invented the dish – The North Adelaide Burger Bar and the Blue & White ; with the key difference here being the addition of tomato sauce (haram!)

There has even been the creation of the world’s biggest snack pack which was covered by Sunrise – you can check out the video here – https://au.tv.yahoo.com/sunrise/video/watch/31864783/the-worlds-biggest-halal-snack-pack/#page1

I myself was quite late to jump on the HSP bandwagon as well – but ever since trying this calorie, carb-filled dish I must admit I am in love (as is my husband!) We have a kebab store just down the road from us where we get our HSPs (although they call is a Snack Pack – so that’s haram already!) which is simply delicious and is shown in the pictures above.

Since I am quite “new” to the world of HSPs – I am not too sure about where the BEST HSP is in Melbourne – however there is a website – http://getmehsp.com.au/- which helps you locate where you can get a HSP from. Of course there is the HSPAS which has been created for this very reason to find that perfect 10/10 HSP. If you have any recommendations please comment below and I will add them to the list.

Happy HSPing!!

Here are some of the special mentions of Kebab stores around Australia that you could check out (in no particular order):

Melbourne
Melbourne Kebab Station, Coburg
Clayton Kebab House, Clayton
Little Bad Wolf, Noble Park
Yozzy Kebab and Carwash, Doveton
Hot Kebabs, Doncaster East

Sydney

King Kebab House, Campbelltown
Oz Turks Jnr, Redfern
Metro One Kebab, Ashfield

Western Australia
Perth Kebab Station, Subiaco

Queensland
Kebab Shack & Takeaway, Caboolture

 

Tomboy – Vintage Chic

panda 4 rating

Tomboy is the creation from co-owners Pia Hambour (ex Movida) and Georgina March (Box Brownies) whose initial dream was to create a shopfront to showcase the wholesale baking business Box Brownies – a business all about gluten-free and dairy free sweet treats! Currently these goodies are provided daily to cafes such as Seven Seeds, De Clieu and Brother Baba Budan.

Located in Smith Street, Collingwood, Tomboy has a rustic charm to it with a variety of pieces around the venue sourced from the Adelaide Hills (near where the girls grew up). There are many stylish one-of-a-kind pieces here at Tomboy – you will definitely find something that peaks your interest from any seat you sit at.

As you step inside you will see a vintage milk bar sign that hangs over the front counter which came from an old Collingwood business as well as an old school white scale. The counter itself is quite unique – there are 1970s speakers built into the counter and surrounded by brick. These speakers belong to March’s stepfather. The communal table located at the back of the venue against the brick wall is my favourite – it is reminiscent of a workman’s bench complete with dents, scratches and metal vise’s. The surrounding tables remind me of garden bench tables coupled with seating to match. There are little touches that bring the whole recycled, vintage, relaxed feel together such as jars filled with flowers, a ladder that houses magazines and newspapers, mint green light shades hanging from thick shades and wooden boxes that house vintage books. Most fittings and décor items come from ops shops, antique stores and friends. There is a small courtyard located at the back for those wonderful summer or spring days.
Both the owners are supportive of local artists and have one wall of the café dedicated to rotating exhibitions – the right wall has been plastered and painted white. The current feature comes from local street artist Drab and features a tattooed gangster “baby” with a mopey face and moustache, wearing a beanie – it is quite a feature and adds a great point of difference. I really love the décor and styling of Tomboy! This painting on the wall seems to tie into the front page of the menu and their takeaway coffee cups – which have portraits of the staff & friends illustrated. You then join in the fun of trying to find a portrait that resembles yourself- well at least I did anywhere.

The menu (which tends to have a vegetarian flair) changes seasonally but generally always has the main staples such as fruit toast, multigrain toast, a sweet dish (either brioche French toast or waffles), breakfast bun, Poached eggs with sides, bagels, selection of sandwiches and a Tomboy Tart of the Day served with a Salad, along with additionally dishes that vary with each season. These dishes could include Spicy Red Wine beans with Goats Fetta and a Poached Egg on Toast ( you could add a pork and fennel sausage if you wish), Roasted Swiss Mushroom with Meredith Goats Fetta, Sautéed Kale, Hazelnuts and a Poached Egg or Lentil and Wild Rice Salad with Pistachios, Almonds, Roast Capsicum, Currants and A Lemon Harissa Dressing (you can add Poached Chicken). You can either find the menu located on a giant reel of brown butcher’s paper attached to the wall, as well as a more detailed menu that will be given to you at your table.
The idea is to use vegetables that have been grown from the duos own vegetable patch as well as sourcing local suppliers. The meat dishes will be of the sustainable type which fits in with the healthy living ethos the duo follow.

I order a latte to start whilst deciding on what I want to eat. Coffee is from Seven Seeds pumped out through a Synesso Hydra espresso machine, with a single origin also being. My latte is strong yet smooth with both nutty and fruity hints and was brewed to perfection. A really great tasting coffee.

I was tossing up (once again) between a sweet or savoury dish – Elvis Waffles (Buttermilk Banana Waffles, Whipped Peanut Butter Mascarpone, Maple Syrup and a Peanut Brittle) and Crispy Potato Hash with Parsnip Puree, Grilled Asparagus, Kale Chips and a Poached Egg. In the end the savoury side won.

The dish was well presented with the Parsnip Puree spread as the base of the dish with the grilled Asparagus artfully placed on top with the Crispy Potato Hash in a rectangular shape placed to its side. The Poached Egg sat on top of the Potato Hash with the Kale Chips placed around all the components described. The egg was poached perfectly and the gooey golden yolk drizzled over the crunchy potato hash. The grilled asparagus was perfectly seasoned and flavoured with the creaminess of the parsnip puree adding the perfect complement. The Kale chips added some extra saltiness to the dish and were sublime. All the components on the dish worked well together and overall it was a truly superb dish that I would recommend anyone to try.

Looking for something sweet to eat then look no further than the front counter where the delectable delights from Box Brownie can be found – cakes, brownies and other bakes goods. All treats are gluten-free however you cannot tell by tasting them.

If you needed another reason to come and try out Tomboy – then you should check out the quarterly publication the duo have put together – The Tomboy Paper – which keeps diners up to date on all things to do with Tomboy, Box Brownie and Collingwood. They have enlisted the help of creative directors Emily Gillis and Camille Moir-Smith from Yolk Studio.

Tomboy exudes bucket loads of character and charm. The food displays uniqueness with its combinations of ingredients, the coffee is exceptionally brewed and the staff are friendly. Make Tomboy next on your list to visit.

Rating : 4 Pandas
Price: $$
Menu – Refer to pictures above as well as at their website http://www.tomboymelbourne.com.au/#!food_menu/cl69
Fullness: 100%
Atmosphere / Ambience: Funky, Lively and Chilled Out
Standout Dish:
Service: Friendly
Online Booking: No
Restaurant Details and Location:
www.tomboymelbourne.com.au
356 Smith Street, Collingwood
Tel No: 9486 0162

Opening Hours:
Tuesday to Saturday: 7:00 am – 4:00 pm
Sunday: 8:00 am – 4:00 pm

Tomboy on Urbanspoon

Facebook: https://www.facebook.com/tomboymelb?ref=ts&fref=ts
Instagram: tomboymelbourne
Twitter: @tomboymelbourne

Northern Lights Bar & Eatery – Fusion Food with Fanciful Lights

panda 4 rating 
Love the Lights!

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Menu:
Northern Light Menu

We needed a place to have dinner after a full day at the Good Food and Wine show in the Fitzroy / Collingwood area, as we were heading to drinks in that area later. I referred to my trusty list of places I wanted to go and realised Northern Light Bar & Eatery worked perfectly.

Northern Light is located on Smith Street in Collingwood – in what used to be the old Gigibaba. Venue owners are Adam Liston and Glen Bagnara (ex-Chester White) together with manager Emily Pullen, and they have created a fusion Chinese and Japanese eatery that is all about shared dishes. Clearly the years Liston spent in Shanghai were utilised in the creation of the menu and the idea behind Northern Light.

From the moment you step in you feel like you are transported to another world – almost forest like (hence the name) – thanks to the plethora of dangling combination of light bulbs and lanterns. It’s beautiful. The next thing your eyes are drawn to is the marble white bar that takes up the length of the venue, finished with dark wood. There is seating all along the bar, along with lower tables at the front which has a massive white decorative mirror overlooking it. Exposed brick walls and mood lighting completes the look.

The menu designed by Liston and is split into 6 different sections – Snacks, Plates, Cooked over Binchotan, Meat, fish & Vegetables, Sides and finishes with Desserts. You can pick from the enticing dishes yourself or have the banquet menu – 5 courses for $55 and 7 courses for $75. Snack dishes include Spiced Prawn Cracker, a golden egg, Plate dishes which are slightly larger consists of an edamame dish with kimchi sauce, an interesting eel dish and air dried Blackbmore beef. Cooked over the Binchotan have a selection of skewers that come in the form of mushroom, chicken, beef or pork belly. The meat, fish & vegetable section include soba noodles, suckling pig, a smoked trout okonomiyaki and lamb ribs. There are three different sides to choose from as well three different desserts.

The drink menu includes Sapporo on tap along with other drink options include cider, wine, and a concise selection of cocktails. I ordered a mocktail of mint and pineapple and it was quite tasty.

We have a few dietary requirements and the staff are happy to help us out and let us know which dishes are Gluten-free. With that knowledge we decide to order for ourselves – there are four of us – and get a couple of dishes from each section. What I also liked was that each time a dish came out – the staff explained what the dish was and each component.

We start off with the Golden Egg, Caramel, Fried Shallot, Furikake. This came highly recommended from the staff, and after eating this dish we could see why. The dish was quite a colourful dish thanks to the blue background of the plate together with the fried shallots and furikake (nori, seasame and chilli) all adding to the colourfulness. The golden egg was perfectly soft centered – it had been poached and then flash fried to create a crackling outer shell that had been rolled in caramel. The dish was finished with the onion as well as the furikake and worked extremely well together. It was a combination of spice, salt, sugar, crunch and gooeyness – try it out for yourselves.

The Sichuan Spiced School Prawns, Curry Mayo were up next. There was a bit division here with this dish but only with regards to the Curry Mayo – half of us liked it and half of us didn’t. I was on team I LIKE THE MAYO – it was an interesting combination and I think it worked well with the flavour of the prawns. The Sichuan spiced prawns on the other hand was a clear winner – everyone loved it and we sat around discussing how we could recreate this dish at home. They were perfectly crunchy and flavoured well and you could sit there eating them all day!

The Edamame, Broccolini, Gai Lan, Kimchi Sauce was an interesting dish. I am obsessed with Broccolini at the moment, so when I saw this as one of the components I had to get it. The Edamame came already out of the pod – which was a bit disappointing – the whole fun attributed to popping them yourself was missing, however I get why it was done for this dish. The dish was fresh and tasty thanks to the kimchi sauce.

Next up was the Eel unagi, Squid Sauce, salted Grapes, Mojama. This was a really great dish! A hadn’t ever had eel before and she tried it for the first time here and quite enjoyed it. The dish was presented interestingly, with grape halves dispersed amongst the eel, which lay on top of the squid sauce and topped with mojama (salt-preserved tuna). The eel was smooth and had a smoky flavour which worked well when coupled with the sweetness of the grapes and the saltiness of the mojama. A dish well worth ordering.

The Air dried Blackmore beef, wasabi, yolk, fried potato was another interestingly plated up dish – the main focus was the nest of thin potato slices that you needed to push aside to reveal the vibrant Blackmore beef and the bright yolk. The dish was completed with fresh wasabi, horseradish and sorrel leaves. The boys quite enjoyed the beef dish and said it was interesting to have it combined with the walk runny yolk.

The Wagyu oyster blade skewers with Bulldog Sauce were a hit as well. They are quite small in size and I am sure they all could have eaten another three skewers each – they were that easy to eat – tender and flavoursome, and the bulldog sauce always makes things more interesting.

I used to order vegetarian okonomiyakis all the time and really enjoyed the dish, so was interested to see what Northern Light’s version would taste like. We ordered the Smoked trout, salted shrimp okonomiyaki, katsuobushi (this is the Japanese name for dried, fermented and smoked skip jack tuna). We were all enthralled by this dish when it was placed in front of us as we saw pieces of food moving – this turned out to be the katsuobushi. When placed on hot food, the heat waves causes the thin and light katsuobushi to move about which made the dish seem alive with the “dancing” katsuobushi. The dish resembled a seafood omelette and was quite tasty – however we found it a tad bit too salty. The saltiness took over the other flavours of the dish so I couldn’t really taste the smokiness of the trout.

To accompany the dishes we had ordered we also ordered the Warm soba noodles, wild mushrooms, white sesame and the Vegetarian Fried Rice. The soba noodle dish I loved – anything combined with mushrooms and sesame to me is brilliant. The noodles weren’t overcooked either so all in all a good dish.

After all the dishes we got try I actually was quite full and wasn’t really considering dessert – but I am glad that I decided to change my mind at the last minute. I ordered the Broken Ice Cream Sandwich. This was yet another interestingly presented dish – it came out with jagged edged shards made out of chocolate and reminiscent of a hardened cake – placed in form of a tent shape. Once you open this fort like surrounds you reveal a luscious and creamy vanilla ice cream rectangle chunk, which is topped with dollops of equally creamy chocolate mousse and gooey salted caramel. The combination of these three elements together was spectacular and it was the best end to a great meal. Who knew something so simple when put together could taste so great!

We apparently beat the Saturday night rush as we had a pretty early dinner – around 6pm and left around 7:30pm. So if you want to beat the rush go early! Northern Light Bar & Eatery is a great place to just hang out and enjoy some great Japanese/Chinese inspired dishes whether it be with a group of four people or even a romantic night out. The mood is casual and relaxed, the staff really friendly and those multiple hanging lights are a winner in my book!

Rating : 4 Pandas
Price: $$
Menu – Refer to above pic. Menu can also be found at http://www.northernlightbarandeatery.com/menu/
Fullness: 100%
Atmosphere / Ambience: Romantic, Mood Lighting, Casual and Relaxed. Great for a first date – but works well for a group of 4 as well!
Standout Dish: Golden Egg, Caramel, Fried Shallot, Furikake AND Broken Ice Cream Sandwich
Service: Fantastic! Very helpful when we needed to find out about which dishes were Gluten Free. Friendly as well!
Online Booking: Yes via website – http://www.northernlightbarandeatery.com/bookings/
Restaurant Details and Location:
http://www.northernlightbarandeatery.com/
102 Smith Street, Collingwood
Tel No: 9416 0698

Opening Hours:
Closed Mondays
Tuesday to Thursday: 5:30pm – Late

Northern Light on Urbanspoon

Little Hunter – A New Lair style restaurant with Fab Food

panda 4 rating
Little Hunter Little Hunter Menu Little Hunter 2 Cheese Bread with Chicken Salt Butter
Scrumptious Cheesy Bread with Chicken Fat & Chicken Skin Butter

Cured Kingfish - seasoned roe, roasted peppers, bay oil
Cured Kingfish – seasoned roe, roasted peppers, bay oil

Watermelon Salad -land cress, goats cheese, dandelion
Watermelon Salad -land cress, goats cheese, dandelion
Chatham Blue Island Cod - native sea grasses, leeks, remouladeChatham Blue Island Cod – native sea grasses, leeks, Remoulade

Frangipagne Meringue, Passionfruit Curd, Whole Peach SorbetFrangipane Meringue, Passionfruit Curd, Whole Peach Sorbet

Double Chocolate Mousse - Noble One Reduction, Cocoa Nib BrittleDouble Chocolate Mousse – Noble One Reduction, Cocoa Nib Brittle

I had heard about a new place that had opened up in Melbourne called Little Hunter and headed there with A for dinner. Little Hunter’s team is a collaboration between American chef Gavin Baker (who comes from the world renowned Fat Duck) and Pete Evans – chef and host/judge on My Kitchen Rules (MKR).

Little Hunter is located in Little Collins Street, in a downstairs location. There is a lift area which has the name on the door and you go down two sets of stairs which  are lined with caged lights and you are taken to an area which reminded me of lair. There are automatic doors that open (which freaked me out because I wasn’t expecting that) and lets you into the restaurant. The restaurant is large and has a homely and classy feel to it. There are two kitchens – one for the main preparations and serving area and the other which houses a Josper charcoal Oven. (There are only three of these ovens in Australia!!)

As the restaurant space is quite large, there are many different dining areas that consist of communal dining areas which range of tables sizes from 2 to more. There are also some private tables as well as a few cosy private booths. There is mood lighting and the place has just the right amount of light yet has a mysterious feel about the place.

This brings me onto the menu – “which draws inspiration from the land, the farmer and the finest breeds in Australia.” Everything is done in house from the curing and smoking of the meats to sourcing great local produce and supporting artisans and farmers. The menu is split into 5 different sections – Small, Sides, Large, Steaks and Desserts. The waiter informs us that Little Hunter is known for its meat and steaks, however there are a few vegetarian friendly items on offer.

Whilst we wait for our ordered food to arrive, we are given some house-made bread which resembles a mini loaf and have been cut into individual pull apart slices. The bread is nothing short of amazing!! The slices are soft and buttery, has herbs through the centre and encased with cheddar cheese. The best cheesy bread I have had. If this isn’t enough of the yuminess – the bread comes with a Chicken Fat and Chicken Skin Butter. I didn’t have any of the chicken skin butter, but A loved it and said the combination was fantastic. A definite winner!

A ordered two entrees for her meal – Cured Kingfish – seasoned Roe, Roasted Peppers, Bay Oil and the Watermelon Salad – Land Cress, Goats Cheese, Dandelion. For my main I ordered the Chatham Blue Cod with Native Grasses, Leeks and Remoulade.

The Watermelon Salad comes out looking like a dessert log with watermelon slices sandwiched with goats’ cheese in the middle top with a handful of land cress and dandelion greens. You need to get a cross section of the whole log to experience all the flavours – the sweetness of the watermelon with the sourness of the cheese and the crispness of the greens. A refreshing dish.

The Cured Kingfish was thin pieces of kingfish topped with roasted peppers on one half and salmon roe on the other half. The spiciness of the roasted peppers together with the salmon roe worked perfectly with the flavorsome kingfish.

My main dish was the Chatham Blue Cod and when it came out it was beautifully presented – the cod was centrally placed on the plate surrounded with little coils of braised leek and a cluster of small grapes with the native grasses. The Blue Cod fillet is grilled perfectly and has a golden brown colour on the outside and soft flesh on the inside. There is a rich brown butter sauce over the top and mixed with the woody native sea grasses (which is samphire) makes for a great tasting combination. The addition of the braised leek and grapes add for flavours that complement the fish and the sea grasses. One of the best fish dishes I have had.

For dessert I ordered the Frangipane Meringue with Passionfruit Curd and Whole Peach Sorbet. Once again this dish was beautifully plated up and the he Meringue and Passionfruit Curd came out reminiscent of a fried egg and the dish somewhat looked like a breakfast dish – bacon and eggs perhaps? A Frangipane cake was dense and complete with poppyseed and lime zest, topped with coconut was situated next to the peach sorbet. The combination of the meringue, cake, passionfruit curd and sorbet was a party of flavours in your mouth and definitely a must try dessert for all.

A ordered the Double Chocolate Mousse – Noble White Reduction, Cocoa Nib Brittle which looked like a tiramisu. It had layers of chocolate mousse (both white and dark chocolate) together with cocoa nib brittle which added the bitter flavouring, as well as the sweetness of the coffee cream and the Noble White Reduction. A dessert calling to all the chocolate lovers out there.

Overall Little Hunter is a great new addition the Melbourne food scene. The menu is ever evolving and the only downside would be is that the menu is limited for the vegetarians (there are only some starters and sides to choose from). For the meat and steak lovers you should definitely check this place out. Little Hunter is great for business lunches or any after work dinner or for a special occasion. I cannot wait to see what items will appear on their winter menu.

Rating : 4 Pandas
Price: $$$
Menu – A la carte – can be found at http://www.littlehunter.com.au/menus/
Fullness: 100%
Atmosphere / Ambience: Cosy, Classy and Comfortable. There are private booths which are nice for an intimate dinner.
Standout Dish: Chatham Blue Island Cod – native sea grasses, leeks, Remoulade
Service: Friendly and Eager
Online Booking: No, but bookings are recommended. There are two sittings one at 6:30pm and the other at 8:30pm
Restaurant Details and Location:
http://www.littlehunter.com.au/
Down the stairs
195 Lt. Collins Street, Melbourne
Tel No: 9654 0090

Opening Hours:
Tuesday to Saturday: noon–11pm
Sunday: 11am–4pm

Little Hunter on Urbanspoon

The Meat and Wine Co – Steak Goodness!

              

There aren’t many places that I can eat at steak at due to the Halal factor. So when I heard that at The Meat Wine and Co they used Halal meat I was excited to try it out. I went there in July for my Birthday with my family (who by the way love their meat dishes). I have previously been to The Meat and Wine Co and had seafood dish, which I thought was pretty good. The serving sizes are quite generous as well.

We ordered two different types of Steak, the Lamb Ribs and my sister (who isn’t a massive meat fan) ordered the Grilled Chicken. Additionally we ordered a Prawn and Beef skewer. When I think of a skewer – I think pieces of meat/seafood on a wooden stick of a normal size. The skewer from The Meat and Wine Co is MASSIVE. It comes out on a huge aluminium skewer that hangs above a big bowl of their Super Crunchy Chips.

The steaks were juicy and the in-house basting that they use was delicious. Their different types of mash – spinach mash and mushroom mash – isn’t the best mash out there, but the added veggie does taste pretty good and put together with the steak makes for a winning combination. With steak the key is cooking it to how the customer ordered and in our case – they were cooked to perfection. The Super Crunchy Chips were indeed super crunchy, which is just the way that I like them. The Mushroom Pie was a special menu they had on the day and I loved the pastry that encased the mushrooms. As for the mushroom filling – I thought there could have been a bit more flavour.

When it came around to dessert time – we couldn’t look past The Grand Finale which consisted of : A Chocolate and Pistachio Fondant with vanilla bean ice cream, Caramel and Chocolate Tart, Vanilla Creme Brulee and White Chocolate Pannacotta with Berry Coulis. For the price of $29 and getting 4 desserts, as a pose to paying $10-$15 per dessert – The Grand Finale was well worth it! The dessert came out on a impressively long platter with the 4 desserts across it (as you can see in the picture above) and after a very filling meal of meat, meat and more meat – the size of these individual desserts were perfect. You don’t expect a restaurant that specialises in Steak to have desserts that are fantastic – but this is where The Meat and Wine Co impresses even more. I think you can judge a good dessert restaurant by its Brulee and this Brulee was really really good, as was the Pannacotta!

Overall, I would definitely be coming back here for more Steak and Meat, as well as for the yummy desserts! It is a little on the pricey side, however once you get your meals I am sure you will be impressed. The service we had was great as well and the staff were attentive and answered all my parents questions in a friendly and kind manner.

Rating : 3.5 Pandas
Price: $$$
Menu – A la carte Menu – can be found at http://themeatandwineco.com/wp-content/uploads/2010/05/a-la-carte-May-2012.pdf
Dietary Requirement / Allergy Menu – can be found at http://themeatandwineco.com/wp-content/uploads/2010/05/Dietary-Requirement-Menu-May-2012.pdf
Fullness: 100%
Atmosphere / Ambience: Casual and Stylish – the upstairs area has a nice view overlooking the Yarra River and overlooks part of the city.
Standout Dish: Any of the Steaks and The Grand Finale
Service: Fantastic – Attentive and Friendly and willing to help out if you did want to modify the menu. If they couldn’t change things around they suggested other things.
Online Booking: Yes via website – http://themeatandwineco.com/locations/australia/victoria/southbank
Restaurant Details and Location:
http://themeatandwineco.com/locations/australia/victoria/southbank
3 Freshwater Place
Queensbridge Square,
Queensbridge Street, Southbank
Tel No: 9696 5333

Opening Hours:
Sunday to Thursday: 12 pm – 10pm
(Lunch and Dinner)

Friday and Saturday: 12pm – Late
(Lunch and Dinner)

Meat & Wine Co. on Urbanspoon