Lune Croissanterie – Worth the Early Start

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My Order of Pastries

My Order of Pastries

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Menu:
Lune Info Lune Menu (2) Lune Menu

Lune Patisserie is one of those places in Melbourne that you just have to experience to understand the hype. It is all about bringing the taste of France (Paris) to Melbourne in the form of delicious tasting pastries and croissants.

Lune wants you to have that unmistakable Parisian experience of catching the scent of butter wafting down the sheet and following your nose only to find an unassuming hole-in-the wall bakery, where you will be served by the baker and you will experience what it is like to eat a croissant that was pulled from the oven no longer than one hour ago.

Located in Elwood (near the intersection of Scott and Tennyson Streets), Lune resides in a quaint double storey house, where owner and baker connoisseur Kate Reid – a former aeronautical engineer who worked as an Aerodynamicist for Formula One – resides as well, together with her business partner / brother Cam. Reid was inspired by a visit to Paris where she visited the famous Du Pain et des Idess and their delectable pastries and was inspired to pursue her love and passion for baking. Reid’s journey is wildly interesting – she began as a sales assistant at Phillipa’s Bakery before moving onto Three Bags Full where she was a pastry chef. As great as these jobs were, Reid had a longing for Paris and took a chance in emailing Du Pain et des Idess and asking them to take her on as an apprentice – which they agreed on. And the rest as they say was history! Reid worked under some of the best pastry chefs in Paris, including Christophe Vasseur who was awarded the Best Baker in Paris by Gourmet magazine in 2008 and Baker of the Year 2012 by respected restaurant guide Pudlo Guide – learning all there is to know about Parisian style patisserie. Reid then moved back to Melbourne where she is renowned for some of the best croissants in Melbourne with lines of people waiting to devour these goodies being a testament.

The croissant is understood to be one of the hardest pastries to master – requiring three days of preparation and four different types of machinery. The key factor is the butter used to make the croissant – you should be able to smell the butter before you bite into – creating a rich buttery goodness. The freshness is yet another key factor – and should generally be eaten within two to three hours of being baked. Another important aspect is that a croissant should be light and flaky – Reid says that after eating a croissant you should have a lap full of flakes!

Croissants take three days to make, with resting between each process to help the dough develop complexity of the flavouring. Reid follows a recipe she learnt from Du Pain et des Idess, which she adapts for Australian flour and milk, and to suit herself. On day one, the dough is mixed and rested for an hour before an 18-hour period of slow fermentation at a cool temperature.
On day two, she flattens the dough and laminates the butter into it, a process called beurrage, which takes up to five hours each day. The butter is folded through the dough and rolled out to create up to 27 layers. Between each fold and roll the dough must be allowed to rest or the gluten will overdevelop and ruin the flavour.
On day three, for the final rollout, the pastry is pressed to a thickness of about four millimetres, cut, and shaped. Once it’s at this stage, you must work quickly to get the croissants into the prover. Then, they are egg-washed and baked at 4am, and so the day begins again.

“Cruffins” is basically a croissant made in a muffin tin—often filled and topped with seasonal ingredients. Past cruffins flavours have included Pavlova, Tiramisu, Lemon & Kaya, Apple crumble, Lime & Yuzu, and “Cherry Ripe”.

On this Saturday morning – my friend and I decided to meet at Lune at 6:30am (which meant I had to be up by 5:45am!!). We both however overslept and I ended up getting there around 10 to 7. As I drove past Lune in search of a car park – I could see the line was at least 20 deep already! Once you arrive at Lune, the process is to line up for a ticket number (they only give out 60 tickets per day), and order a coffee; if you wish – and at that time of the day my guess is that you would definitely be in need for one.
The staff are super friendly, perky and chatty (especially since they would have been up even earlier than me!). I receive ticket number #29 along with the menu, and am asked which pastries I would be interested in. Reid’s brother – Cam – explains that the special flavoured pastries such as the Snickers Croissant (there were 10 available), Coconut Pandan Croissant, Tiramisu Cruffin (only 18 were made) have limited quantities. Whilst you receive your ticket number, you also have the opportunity to order a coffee (much needed especially given the time that some people arrive here!) and head on down to line up in the queue.

Lune officially opens its doors at 8am which gives you quite some time (depending on how early you arrive) to peruse the menu and decide which six pastries you want to take home – if you want to take home six (the average amount that people usually buy is four).

Once the blinds come up and Lune is open for business – you can hear the anticipation from people towards the back of the line as they wonder if they will get their first choice selections.

My order was as follows:

1 x Croissant – Traditional French Crossiant, prepared over 3 days

1 x Choc-Almond: Pain au Chocolate style, with almond & orange frangipane

1 x Kouign Amann – Traditional pastry from the Bretagne region of France – laminated with sugar and baked in a buttered, sugared mould until caramelized

1 x Cinnamon Kouign Amann – as above, with cinnamon added to the laminated pastry

1 x Cruffin – A Lune original Croissant pastry baked in a muffin tin and filled with weekly changing flavours – Jam & Cream and Tiramisu

1 x Twice Baked – Available weekends only – Traditionally in France left over croissants are sold the following day, filled with an almond frangipane and baked for a second time. At Lune we offer the traditional Almond Croissant, as well as special twice baked Croissants.
Almond: The original Croissant aux Amande, prepared with almond frangipane & garnished with a healthy amount of almonds. Coconut Pandan & Snickers were the two other flavours available.

The plain croissants are just divine – flaky, crunchy, soft and buttery – everything that you want out of a croissant that makes you come back for more. The Choc-Almond croissant has a crunchier texture in comparison to the plain croissant and I love the almond flavour that comes through, together with the hint of orange. I am not usually a fan of the orange flavouring in pastries or cakes, however I took quite a liking to how it is infused here at Lune.

The Kouign Amann is not as soft and flaky as a croissant, and it reminded me of something that I used to eat when I was younger – Butterfly Pastry. The sugar coating on the outside gives it the strong crunch, together with the buttery pastry layers that follow in a swirl shape that creates the interior of the pastry which gives a simple yet delicious flavouring. I got both the original and the cinnamon flavour – with the cinnamon Kouign Amann have a delicately strong cinnamon flavour to it. Yum!

The Cruffin would have to be my favourite out of all the pastries – if I had to pick. I had the Jam & Cream Cruffin and I swear this is something that you would get in heaven! The Cruffin comes looking like a muffin (of course!) but has the make-up of a croissant – the soft buttery layers – and topped with cream (in the case of the Jam & Cream flavour). The Jam had been carefully distributed in all the right places in the cruffin and together with the buttery soft layers and cream was delightful. If I was you I would definitely try out a cruffin – in whatever flavour is on offer as I am sure they would be all as good as each other!

People are constantly asking both Cam and Kate why they don’t just make more of the product – and their answer is always the same – they do not want to compromise on quality. Quality is always the key – and it really is a testament to the lines that are always present on the three days that they are open.
However, recently a window of opportunity has opened, and they are have a new partner in the form of Nathan Toleman, who owns The Kettle Black and Top Paddock and co-founded a string of cafes including Liar Liar, Three Bags Full and Two Birds One Stone. The Lune team are looking at sites on the north side of the city that will allow them to expand their production without sacrificing quality. So stay tuned – but in the meantime I would highly recommend you go down to Elwood and try these delicious pastries – trust me they are well worth the early wake up call!

Rating : 4 Pandas
Price: $$
Menu –Refer to picture above
Standout Dish: Cruffins!!
Service: Really friendly!!
Online Booking: No
Restaurant Details and Location:
http://lunecroissanterie.com/
29 Scott Street, Elwood
Tel No: 9077 6463
Opening Hours:
Friday: 7:30am until Sold Out
Saturday & Sunday: 8:00am until Sold Out

Lune Croissanterie on Urbanspoon

Facebook: https://www.facebook.com/LuneCroissanterie
Instagram: lunecroissant
Twitter: @LuneCroissant

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Pop Up Scroll – Bringing Scrolls Back Into Fashion!

panda 5 rating

Menu:
Drinks Menu Menu at Pop Up Scroll Close up of Menu at Pop Up Scroll Close up of Menu at Pop Up Scroll.

Amongst the entire Doughnut, Cronut, Dossiant, Cruffin hype comes the latest craze – SCROLLS! Enter Melbourne’s first new scroll boutique – Pop Up Scroll – located in Smith Street, Collingwood. Serving up freshly baked swirls of goodness made each morning alongside some delicious, carefully prepared coffee – which has been supplied by Coffee Supreme. Coffee and scrolls – a perfect combination to kick off your early morning start or for an afternoon treat.

Pop Up Scroll was created by trained cook, baker and now full time pastry chef Julian Chew together with his wife Tammy Chew. They are both not new to the food industry, having previously owned the popular Lip Café in Ivanhoe. Julian has previously apprenticed under Matt Moran (of famed restaurant Aria) and done stints at Loafer Bread and Da Noi – firmly cementing his niche as a pastry chef.

Here, the focus is on coffee and scrolls only and they do it very well. The idea came about when Julian used to prepare Cinnamon and Cream Cheese scrolls for his former café and he was finding that he would be selling out of these delicious goodies on a regular basis. People would come from near and far to sample these tasty scrolls. Due to its increasing popularity both Julian and Tammy thought it would be a good idea to expand the concept and invest in this idea further – and Pop Up Scroll was born!

Pop Up Scroll has a philosophy to take customers back to their childhood by producing beautiful, fresh scrolls in unique flavour combination by utilising some of the lost arts of cooking. Each scroll is made using techniques that Julian has learnt throughout his impressive fine dining pastry training and is made free of any chemicals and additives, and with the use of organic ingredients.

Eat a Scroll bake two batches of scrolls daily – one in the morning for the pre-work rush and another in the afternoon for the afternoon tea & coffee crowd. Currently there are six different flavours on offer – Traditional Cinnamon Bun with Cream Cheese Frosting, a Malaysian inspired scroll of Shredded Coconut and White Chocolate, Peanut Butter and Banana, Chocolate and Caramel as well as a Chocolate and Custard flavour – all of which are on a brioche base. The brioche base scrolls come in two sizes – large and mini – with certain special flavours available as well – the day that I went there was the Cherry, Cream Cheese & Gingerbread. There are also flavours available that are baked using a croissant base (similar to an escargot) – these are Pistachio and Cherry or Apple and Frangipane, Traditional croissants and almond croissants are also available for your eating pleasure.
There are the traditional coffees available as well as Affogato, Ice Coffee and House Blend Chai (which can be served Hot or Iced) served with Bonsoy & Coconut Milk if needed.

The vibe is blissfully charming, complete with a retro fit-out. I love the pastel shades that are used along with cute retro style girl and boy doll decals on the main wall, together with the words EAT A SCROLL and DRINK COFFEE. Simple yet effective styling. There are two mint green cabinetry units – one which displays packets of Callebaut Chocolate and King Island Coconut Milk Creamer, along with coffee cups and the other displaying Parker’s bottled drinks – Ginger Beer, Cola etc along with an old school radio. There is minimal seating available (seats around 15 people)– in the form of small round tables, as well some seating along the window, overlooking the main street. The simplicity together with the playfulness works well together.

When it came to ordering I decided to order a mini original cinnamon and cream cheese scroll and was tempted into getting the Gingerbread, Cherry & Cream Cheese scroll as well. I mean just have a look at the picture – how can you say no?

I had the mini original scroll as well as a latte to eat in and decided to take the bigger scroll home for later. The coffee was delicious – creamy, nutty and strong all at the same and really did make my day. The scroll was absolutely divine – the dough is moist, light and fresh and is of the perfect sweetness. The cinnamon flavoured rolls are topped with cream cheese frosting and infused with cinnamon and brown sugar. It really does feel like you are biting into the softest pillow and are light and airy, allowing you to have more than 2 and still keep you wanting more. You really need to try one to understand the pure indulgent feeling you get.

Pop Up Scroll is a great addition to not only the Collingwood area but to Melbourne in general. They bring together the simple concept of sentimental baking together with great coffee and delicious, light fluffy scrolls. One visit here and you will definitely be coming back for more.

As the name suggests, Pop Up Scroll is only around for a short time (until May 2015) but there are already big plans in the pipeline for the next project due to open straight after the pop up closes its doors. EAT A SCROLL will be located just around the corner from the current location and will be a more permanent scroll house.

Rating : 5 Pandas
Price: $
Menu – Refer to pictures above
Fullness: 100%
Atmosphere / Ambience: Charming, Classic, Retro and Welcoming.
Standout Dish: Seriously any of the scrolls!
Service: Friendly and Warm
Online Booking: No
Restaurant Details and Location:
http://www.eatascroll.com.au/
86 Smith Street, Collingwood
Tel No: 0433 849 281

Opening Hours:
Monday to Friday: 8:00am–4:00pm
Saturday: 9:00am–4:00pm

Pop Up Scroll on Urbanspoon

Facebook: facebook.com/Pop-Up-Scroll
Instagram: popupscroll
Twitter: @EatAScroll

Flipboard Cafe – Cubbyholes and Fun!

panda 4 rating

Awesome stool made of recycled papers

Awesome stool made of recycled papers

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Menu:
Food Menu Today's Food Specials
I have found my new favourite café in Melbourne – Flipboard Café – located near the top end of La Trobe Street, near the RMIT City Campus as well as the scenic Carlton Gardens. Flipboard Café is the brilliant idea from architect Martin Heide together with interior designer Megg Evans after seeing potential between their studio – Brolly Design – and the rear of the jazz institution Bennetts Lane.

It literally resembles that of a Jenga game – the café is fit into a 20 square metre split level café that the duo built themselves. There is so much fun, seating all packed into such a little space. The highlight is definitely the outside row of cupboards at street level – where the doors open inwards to reveal cute little cubbyholes that seat two. Each little cubbyhole / booth comes with a “table” made out of recycled papers – these are uber cool and I want one in my house – as well as a beautiful filament lightbulb to set the mood.

Inside the café is all about the use of wood and smart use of space for seating – there are wood panels that flip down to produce seating, as well as a meeting space / platform on the top floor that you get to via the central staircase. Upstairs you can get bench seating that overlooks onto the bustle of La Trobe Street if you wish.

The coffee and food counter is located in a little corner with barista Lincoln Walker (ex Wide Open Road) at the helm. Coffee is from artisan local roaster Joshua Bailey and the La Marzocco coffee machine is used.

Flipboard Café offers a small variety of food – there are a few baguettes made on site, as well some quiches, pastries and soup. There is also a selection of gluten free options in terms of the sweet stuff available from Miss Si. There is a chocolate brownie that is all wrapped up but looks amazing! Next time I will have to try it.

On this visit I ordered a latte and one of the pastries with egg, spinach and fetta. The coffee had a great taste – sweet and nutty with the perfect amount of froth at the top and swanky artwork. The little pastry was divine – the pastry was flaky, buttery and you just wanted to savour each bite. The filling was tasty and flavoured well, and I liked the hit of spice in the form of pepper. Together both the pastry and the coffee worked well together.

Flipboard Café has successfully utilized the minimum space that they have to create a quaint, fun and unique style of venue. It really is a life-size version of a play house with some great tasting coffee and tasty treats. The little booth/cubbyholes are a brilliant idea and a great use of space and makes for a fun experience.

Rating : 4 Pandas
Price: $
Menu – Refer to pictures above. There is a selection of baguettes, pastries, quiches and soup, as well sweets from Miss Si.
Atmosphere / Ambience: Fun, Relaxed and Chilled out!
Service: Friendly
Online Booking:No
flipboardcafe.com.au
141 La Trobe Street, Melbourne
Tel No: 9691 3888

Opening Hours
Monday to Friday: 7:00 am – 4:30 pm

Flipboard Cafe on Urbanspoon

Mister Bianco – Sicilian Great

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It was a combined dinner for myself and V and the place that we decided on was Mister Bianco. Mister Bianco, which is named after a municipality in Sicily, is located on High Street in Kew and is amongst other restaurants such as Estivo and St Katherine’s in that strip. This great Sicilian restaurant is a stylish and romantic restaurant brought to you by Joseph Vargetto (Mezzo Bar & Grill) and serves food and flavours from Southern Italy.

When you walk into Mister Bianco there is warm and welcoming feel to it – there is soft lighting and classy touches. There are two adjoining dining rooms – one at the front-  where the wooden bar is housed with tables surrounding it – as well and one further behind which houses more tables. There is also extra space upstairs which includes a private dining room. It really is like a typical Italian Bistro Style restaurant, which further adds to the comfort and feel. The tables are decked out in crisp white linen, topped with monogrammed wine glasses and completed with a variety of salts and olive oil for the bread to come. There is abstract art work in bright tones that stick out on the white walled background, which is further emphasized from the soft glow of lighting.

The menu comes from Vargetto’s extensive experience coupled with his traditional Sicilian roots and brings it together to form a modern take on Sicilian food – flavours, ingredients and cooking methods. The menu is divided into different sections –  stuzzichini (little starters), entrees and mains and a separate heading for shucked shells, steaks as well as pasta and risotto, and finally sides. On the main menu there is also a box which is titled – “Save some room for dessert” which I think is quite a good idea. I mean who doesn’t have room for dessert?

There was 6 of us at dinner so we decided to share a combination of stuzzichini and entrees and then get a main meal each. Yes, we were all really hungry on this day! First we recieved the Our Meatballs ‘Messinese’, Cous Cous + Tomato Sugo. The others really enjoyed these meatballs which also had a hint of chilli and paprika which enhanced the tomato and meat flavours. The Cous Cous comes with pine nuts, sultanas and saffron and was cooked perfectly and was the great addition to the meatballs.

We also ordered the Arancini of Blue Swimmer Crab + Stinging Nettle with Romesco Sauce. The Arancini was perfectly crumbed and was crunchy and tasty with a soft gooey centre of crab. The Romesco Sauce was a strong flavour but with the addition of the lemon gave a great tang and lessened the flavour. A tasty dish all in all.

Next up was the Burrata Mozzarella (money bag style), Roasted and Raw Heirloom Beetroots, Candied Walnuts, Grissini and Balsamic Reduction. I was intrigued by this dish as the Mozzarella on the menu stated that it was money bag style and indeed when it came out it did resemble a money bag and was the centre piece of the dish. It was surrounded with the other ingredients, with the Grissini topping the dish off in criss cross style. The combination of the mozzarella, beetroot with its sweet taste coupled with the tang of balsamic reduction and the walnuts was delicious. It was a really interesting dish and a great light entree.

The last share dish we had was the Tuna Carpaccio ‘Alla Zingara’, Avocado Puree + Cucumber, Fennel Bread. This was a spectacularly presented dish – the tuna is seared on the outside and comes in the form of three mini hamburgers. There are three tuna pieces which make up the hamburger and are sandwiched between tomato, cucumber and avocado. The tuna “burgers” are topped with sesame seeds just like a real burger would be. Its little details like this that make a difference. Surrounding the “burgers” are shaved bottarga, pistachios, fried capers and greens, together with fennel bread. This is really a fantastic dish and a must try!

For mains there was a variety of dishes chosen but the clear favourite was the Hand Cut Cavalo Nero flavoured Tagliatelle, Poached Spanner Crab and Grilled Scampi, Chilli, Garlic with three of us selecting this dish. And this dish certainly didn’t disappoint – the pasta (all hand made) was fresh, tasty and green as it was flavoured with cavalo nero. The flavours were rich and full of flavour and just yum – my one comment would be that there wasn’t much poached spanner crab in the dish and there was heaps of oil around the dish. I love how the dish was topped with grilled scampi and it certainly was the highlight of the dish – it was once again cooked perfectly and flavoured nicely.

Another dish around the table was the Potato Gnocchi with Slow Braised Organic Chicken, Farmed Rabbit, Corn Ragu and Crispy Parsnips – the pasta once again was soft and fresh and literally melted in your mouth. What caught V to pick this dish was the corn ragu – it was an interesting concept to the dish. She enjoyed the dish and as gnocchi dishes usually are was quite a heavy dish – the addition of both the chicken and the rabbit intensified this. C ordered the Slow Braised Organic Beef Cheek in Red Wine, Creamed Spatzle and Pickled Raddichio – which was another impressive dish. The Beef Cheek was glossy and cooked so the point where it literally fell off the “bone” and coupled with the creamed spatzle and tanginess of the raddichio was delicious. H ordered the Slow Cooked Otway Ranges Pork Belly with Peppers, Capers + Raisins, Sauce ‘Agrodolce’ – which he enjoyed quite a lot as well.

Next up was dessert – and since there was 6 of us we decided to order 4 different desserts and share them all. This way we got to sample and try a variety of what they had to offer. Desserts are done by pastry chef Maria Lantelme. The first of the four desserts was the Sicilian Style Donuts with Chocolate Gelato + Strawberry Jam. This has to be one of my favourite dishes as of late – the most interesting part of the dish was that it came with a syringe of jam which you use to inject the jam into the donuts yourself. I love this concept – its a bit different and allows you to interact with the food in a different sense, rather than just putting it in your mouth and eating it. The donuts itself were warm, delicious and had the right amount of sweetness topped with icing sugar. My only qualm would be that more jam was needed – perhaps two jam-filled syringes? =p The next dessert we tried was the Our Pineapple “Sundae” – Pineapple Carpaccio, Prosecco Jelly, Roasted and Glazed Pineapple, Pineapple Sorbet – it was all about the Pineapple. It came out in a martini glass that was covered with pineapple pieces on the outer edge and topped with a scoop of vanilla ice cream. The different ways that the pineapple had been encapsulated was interesting and it was quite a sweet tasting dessert. The other two desserts were the Strawberries + Cream Soufflé, White Chocolate Chips + Strawberry Sorbet + Raspberry Crisps and the dessert special of Orange Almond Sponge Cake with Creme Fraiche. Both of these desserts were exceptionally tasty as well. The souffle was warm and gooey and the sorbet oozed with the tangy and sweet strawberry flavour. The Orange Almond sponge cake was moist and full of the orange flavour, with the creme fraiche helping to smooth out the strong orange flavour.

Overall, the staff are friendly and always helpful – just a pity on the night it seemed quite hard to get their attention when we wanted to order a drink or something off the menu. The place is soothing, calming and generally all round cozy and serves up great Sicilian food with a modern twist.

Rating : 4 Pandas
Price: $$$
Menu – Main Menu – http://www.misterbianco.com.au/images/PDF/mister_bianco_menu.pdf. Dessert Menu – http://www.misterbianco.com.au/images/PDF/mister_bianco_desserts_drinks_menu.pdf
The generic link for the menu can be found at http://www.misterbianco.com.au/index.php/menu
Fullness: 100%
Atmosphere / Ambience: Comfortable, Cosy, Romantic – great for date night or celebrating that special occasion.
Standout Dish: Roasted Marron, Tarragon Butter
Service: Friendly, Welcoming and Knowledgeable. Just a note on the night that we went – there were about 3 waitresses – but it just seemed hard to get anyone’s attention at times if we did need something – but having said that they were really great in ensuring that our glasses were always topped up.
Online Booking: Yes via website – http://www.misterbianco.com.au/
Restaurant Details and Location:
http://www.misterbianco.com.au/
285 High Street, Kew
Tel No:  9853 6929

Opening Hours:
Lunch
Wednesday – Friday: From 12:00pm
Dinner
Monday – Saturday:  From 6:00pm

Mister Bianco on Urbanspoon

B’Stilla – Moroccan Talk of the Town

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halal symbol* NOTE THE GOAT, BEEF and LAMB are all Halal Certified.

It was birthday dinner time and I picked B’Stilla to try out. B’Stilla is a newly opened Moroccan restaurant tucked away behind Chapel Street in South Yarra. When I was making the booking I enquired if the meat was halal and co-owner Leon Kennedy was fantastic in responding and letting me know that the beef, goat and chicken are all Halal Accredited. Great service already!

B’Stilla is a modern and spacious restaurant with an open kitchen and an outside seating area in the form of a long terrace which has overhead industrial heaters and plastic screens to keep the cold out. It is named after Morocco’s most famous pastry dish – the sweet-savoury B’stilla. This is the latest project from Jason Jones who co-founded Mamasita and remains a co-owner, and Leon Kennedy (Padre, Proud Mary). Both took a trip to Morocco and fell in love with the cuisine and enrolled in cooking courses to learn more, and then forged ahead with this venture. The aim is to deliver authentic and approachable Moroccan food, celebrating essential balance of flavours and fresh local produce and it safe to say that B’Stilla ticks all of these boxes.

There is a real Moroccan feel to the place with its lattice of the 8 point star that is reminiscent with any Moroccan theme. This continues in ochre colours under the bar in the form of tessellated tiles. The open kitchen is lined with tagines and colourful preserved fruits and overlooks into a red painted dining area. This is where we were seated on this Friday night. There are simple wooden tables and chairs to further enhance the casual yet classy feel.

The menu is designed to share and is split up into smaller entrée size dishes, followed by larger dishes which consist of three different tagines and dishes like lamb shoulder and beef ribs. There there are seven different salads to choose from and of course dessert to finish off the meal. There are Banquet options available as well (refer to the Menu section below for options and pricing). There are plenty of vegetarian dishes available as well which makes the menu robust to all. In addition to this, if you flip the menu over there is a handy glossary on the back that run you through some of the elements mentioned in the dishes. I think this is a great idea – saves the customer from whipping out their smart phone and googling what each thing is or asking the wait staff.

After perusing the menu for a while we settled on a couple of the smaller dishes, two of the larger dishes with a salad – leaving room for dessert. I also ordered a mocktail – which had pineapple, passionfruit and mint flavours which was quite tasty as well. They ask you what flavours you want and make one up to suit that. Whilst we were waiting for our meals, we were brought out complimentary tea for each of us together with a small piece of date shortbread. This was a nice touch I thought and typically Moroccan. The mint tea was full of flavour and was a great way to start a meal.

The first dish we got was the Lamb Ribs, Apricot and Cardamom. This was a super tasty dish – the lamb was cooked delicately and just fell off the bone – the apricot sauce added a sweetness to this dish. Having sweet flavours mixed with lamb was a great combination. Next of the entrée dishes was the Chargrilled Whole Prawn, Pil Pil and the Rgahaif – we got the spinach, eggplant, almond and yoghurt option ( there is also an oxtail option). The Rgaghaif was one of my favourite dishes of the night – it reminded me of a samosa in a sense – it was pastry wrapped with spinach, eggplant, almond and yoghurt. The pasty was homemade and delicious – I could eat loads of the pastry all on its own. The mix of flavours with the mentioned ingredients was tasty and the spices added to it was a great hit, with the almond finishing the flavour palate. The prawn dish was good but not great – the prawns were grilled perfectly and the addition of the Pil Pil (which is made of garlic, chilli, lemon and parsley) added to the flavour of the prawn – there was just something lacking. The last of the dishes we got was the Medfouna – Beef Cheek, Cashews, Potato, Labne – this dish was yet another winner. It resembled what looked like a meat pie but tasted so much better! The filling was moist and flavoursome and each element worked perfectly together.

After letting our entrees settle we were ready to take on the mains. We ordered the Cous Cous Marrakech with Seven Vegetables, Seven Spices, Smen (which is oregano infused butter that has been aged and fermented). We also ordered the Fish Kefta Tagine and the Lamb Shoulder with the side of the Cauliflower, Pine Nut Paste, Ras el Hanout and Herbs Salad. Both the Cous Cous and Fish came in tagine dishes and were filled to the brim – serving sizes here at B’Stilla are quite generous. The Cous Cous with Seven Vegetables was flavoursome and fresh – the cous cous was cooked to perfection as were the vegetables which were piled up high atop the cous cous. Some of the veggies included chickpeas, potato, sweet potato, cabbage and zucchini.

The Fish Kefta Tagine comes with black cabbage, saffron and potato and was delicious. The fish kefta’s were green in colour which I thought was really interesting but do not let that fool you as the flavour was great. The juice I did find to be a bit runny and not as flavoursome – I think I would have preferred it to be a bit thicker in consistency. The Lamb Shoulder was another favourite dish of mine – it came with Ginger, Cumquats, Parsnip and Sumac. The lamb was once again cooked beautifully and was soft and tender and coupled with the parsnip puree was delicious. The cumquats added a tang to the dish as well. The side of cauliflower was also outstanding – the cauliflower being lightly charred and coupled with the pine nut paste and the ras el hanout and herbs was a great addition and complement to all the other dishes had.

We were all so full from the entrees and the larger dishes, but decided to share some desserts amongst the five of us. We got the Persimmon, Mehalabeya, Amlou dessert and the Rosewater Flan with Dates and Walnut Nougatine. The winner and standout out of these two was definitely the Rosewater Flan. The flan was something between a crème caramel and a crème brulee and had the right amount of wobbliness. The dish was creamy and smooth and the addition of the crispy walnut nougatine added texture to the dish. The Mehalabeya dessert I thought were just different elements put together on a dish that didn’t really mesh together all that well for me – I would have liked to have had more of the Mehalabeya component.

B’stilla also has a strong focus on coffee and serves French Press and Cold Drip – both of which are African varieties from Proud Mary Coffee. The staff are friendly and well informed about the menu, and always are energetic and have a smile on their face and are happy to help out at anytime. We were lucky enough to have Leon serving us, and he gave us a good background about the restaurant.

B’Stilla is a great addition to South Yarra and the fact that it is embracing Morrocan cuisine is a big win. The food is delicious and encompasses great ingredients in imaginative and unique combinations and the presentation is fantastic as well. The focus on a shared dish menu I think is great and more restaurants should encourage this. For a taste of Moroccan in Melbourne definitely check this place out.

Rating : 4 Pandas
Price: $$
Menu – Refer to http://bstilla.com/menu.pdf. There are also Banquet menus available – 5 dishes and sides (savoury only) at $45 pp or 8 dishes and sides (includes desserts) at $65 pp. For Lunch there is a 3 course lunch menu for $35 pp. A minimum of two people are required for the Banquet menus.
Fullness: 100%
Atmosphere / Ambience: Casual, Modern and Classy. It is a chilled out place and is reminiscent of being a piece of Morocco in Melbourne.
Standout Dish: Rgahaif –spinach, eggplant, almonds, yoghurt AND Lamb shoulder, ginger, cumquats, parsnip, sumac
Service: Fantastic, Super Friendly and Helpful. Staff always have a smile on their face and make you feel welcomed.
Online Booking: No. Point to note – Half the restaurant is reserved for bookings and the rest available for walk ins
For bookings, there are two seating times available: 6:00pm to 8.15pm OR 8:30pm to late
Restaurant Details and Location:
http://bstilla.com/
30b Bray St, South Yarra
Tel No: 9826 2370

Opening Hours:
Tuesday to Thursday – 5.30pm – Late
Friday & Saturday – 12.00pm – Late

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