Tomboy – Vintage Chic

Tomboy

Inside Tomboy

Inside Tomboy

Front Counter at Tomboy

Speakers at the front counter

Decor at Tomboy

Decor at Tomboy

Decor at Tomboy

Synesso Coffee Machine

The awesome vintage MilkBar Sign

The awesome Workman’s Bench Communal Table

The Communal Table

Another view of the Artwork

Tables at Tomboy

Latte at Tomboy

Crispy Potato Hash with Parsnip Puree, Grilled Asparagus, Kale Chips and a Poached Egg

Crispy Potato Hash with Parsnip Puree, Grilled Asparagus, Kale Chips and a Poached Egg

Crispy Potato Hash with Parsnip Puree, Grilled Asparagus, Kale Chips and a Poached Egg

My Takeaway Coffee

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

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

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Pastuso – Peruvian Brilliance

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Menu:

N and I were in the city on a Saturday night and needed a place for dinner. Looking at my list of places to eat – I found Pastuso which was a newly opened restaurant in the city and we decided to try our luck and see if we could get a table as we hadn’t booked. It was quite early (around 6:30pm) for dinner so we did manage to get a table – and were seated at the marble bench which surrounded the main kitchen.

Pastuso is Melbourne’s newest Peruvian grill, cevicheria and pisco bar that comes from the team that opened Argentinian grill – San Telmo – Dave Parker, Michael Parker, Jason and Renee Mc Connell. They are joined at Pastuso by native Peruvian chef Alejandro Saravia (from Sydney’s renowned Morena) and manager Ben Wood.

Pastuso is located in the ever cool ACDC Lane and fits in perfectly to this part of town. The space is quite large (I never realised just how big the space was!) and has been fitted out by architects SMLWRLD in collaboration with its owners. The use of space is impressive – there are three bars each servicing different parts of the menu and representing three regions of Peru: the Coast, the Andes and the Amazon Jungle.

As you enter you are greeted by the main bar (Amazon Jungle) – sleek and copper topped – which serves a list of Peruvian and Chilean piscos (white-grape brandy Peruvians drink), as well a huge variety of other drinks – cocktails, spirits, beer and wine. Just behind the main bar is the marble topped ceviche bar (the Coast) – where patrons can sit around and watch as chefs marinate and prepare your ceviche right in front of you. To the right of both these bars is the main kitchen bar (the Andes) – which also has marble seating around so that you can sit and enjoy the spectacular action that is the flaming and smoking of the meat and vegetables cooking on the grills and the coal-fired slow cookers – cilindro.

Surrounding the three main bar areas are seating on low tables – a mix of marble (near the main kitchen area) and wooden tables (near the ceviche bar) that can seat two, four or more people. There is also a raised area that has huge padded booths.
Another definite highlight is the colourful wall of Peruvian chicha (street art) posters that have been shipped directly from Peru. Next to this wall is an impressive glass box which displays various cuts of meat hanging.

The menu by Saravia boasts a huge variety and takes on the more modern approach rather than traditional. The menu is in the format of a book and starts off with the Un Piquieto, No Mas menu – which means “A Bite to Eat” – and would usually be enjoyed around a table together with friends and family with a good Peruvian Pisco. Dishes include El Choro Chalaco (Mussels), Pezcaditos Y Toastadas (Char Grilled Silver Fish with Corn Bread & Lemon and Rocoto Vinaigrette).

The menu then moves onto the El Ceviche Bar menu – which consists of many varieties of fresh raw fish cured in citrus juices – there are seven different choices to choose from.

Next on the menu is the La Comida de la Calle – which represents Peruvian street food that you would expect to find on a typical street corner in Lima. Dishes here include Anticuchos (Beef Heart and Swordwish Skewers), Papitas Rellena de Carretilla (Croquettes), Yucas (Cassava Chips) and Nuestra Causa de Pollo (Peruvian Yellow Potato with Chicken, Avocado, Cherry Tomatoes and Aji Mirasol).

Para Acompanar is next on the menu list – which are the dishes to accompany your main dishes and are designed to share – in other words sides. You can select from 5 different options including Ensalada de Quinoa (Quinoa cooked in Almond Milk with Pine Mushrooms, Cauliflower, Zucchini and Dutch Carrots), Solterito (Andean Cheese, Broad Beans, Soybean, Peruvian Olives, Heirloom Tomatoes, Watercress and Oregano).

Dishes cooked in either the Peruvian Smoking Chamber, Charcoal Grill or Spit lead up the next part of the menu in a section called Los Fuegos Del Peru – meaning to cook with fire. The first two dishes are cooked in the Cilindro Perliano (Peruvian Smoking Chamber) – you have an option of Pierna de Cordero (Slow Cooked Lamb Leg) or Paletilla de Cerdo (Slow Cooked Pork Shoulder) – both served with Peruvian Rice. There are three dishes to select from that come from the Nuestra Parilla (Charcoal Grill) – Pezcado Amazonico (Barramundi in Banana Leaf), Ojo de Bife (Dry Aged Pasture Fed Rib Eye) and Costillas Tiernas de Alpaca (Alpaca Short Ribs). The last dish on this menu comes from the La Braza (Spit) – Pollo a la Braza (Roasted Peruvian Chicken).

A menu isn’t complete with a dessert menu and Pastuso’s certainly doesn’t disappoint – called Postre Para Todos – it showcases traditional Peruvian Desserts such as Un Clasico de Mazamorra y Arroz Con Leche (A combination of two traditional classics – Peruvian Style Rice Pudding, Purple Corn Gel, Poached Pineapple and Apples), Picarones (Sweet Potato and Pumpkin Doughnuts). You can also order a Dessert Tasting Plate which allows you to share a selection of desserts.

As you can see there was a lot of food to choose from and when reading the description of each dish you really do want to try them all – you almost forget that you can come back another time and try the dishes that you didn’t get to the first time around.
I ordered a mocktail which looked amazingly colourful and too good to drink – chunks of fresh strawberries muddled together with mint leaves, lime and citrus to give a refreshingly delicious taste that kept you wanting more. I had to stop myself from drinking it all in the one go.

We started off with the Cancha Serrana Y Los Chifles – Traditional Peruvian Roasted Andean Corn and Plantation Chips – which was the perfect way to start our Peruvian journey. The roasted corn kernels were crunchy with a hint of spice that made your tastebuds pop. The Plantation chips were out of this world – simple, textured and crunchy – the flavour was absolutely divine! A must try snack dish – it would work well as a bar snack.

For the next round we ordered the La Papa A La Huancaina A Mi Manera – Potato Gnocchi with a Traditional Huancaina Sauce, Botija Olives and Egg White. Huancaína sauce is normally served over boiled potatoes, and then topped with hard boiled eggs and olives – here at Pastuso instead they use potato gnocchi as an alternative – brilliant! The sauce is full of flavour together with a kick of spice thanks to the use of aji Amarillo peppers. If you are lucky enough to sit around the kitchen you can watch as the chefs make this sauce from scratch. The gnocchi was melt in your mouth and coupled with the creamy and spicy at-the-same-time huancaina sauce and slight tang of the botija olives made for one heavenly dish.

From the same La Comida de la Calle Menu we also ordered the Papitas Rellena De Carretilla – Street Cart Style Potato Croquettes filled with Pulled Beef Brisket, Pecans, Botija Olives, Watercress and Pickled Onion Salsa. N enjoyed these croquettes – crunchy and golden on the outside coupled with tender beef brisket and cloud like potato filling and finished with a pickled salsa. The only complaint would be that more of the beef brisket be used.

For our main dishes I ordered the Pezcado Amazonico – Baby Cone Bay Barramundi Grilled in Banana Leaf with Fresh Herbs and Amazonico Rub from the Nuestra Parilla (Charcoal Grill). The presentation of this dish is simple – yet visually stunning. The whole baby barramundi is laid across the black backdrop of the plate (fish eye, tail and all) topped with the vibrant green Amazonico rub. In a separate small bowl there are some fresh sautéed vegetables with a lemon wedge off to the side. The barramundi is cooked perfectly and results in soft white fleshy morsels. The rub is delicious and flavoursome and is very much needed, as the fish on its own is very lightly flavoured. One for the fish and seafood lovers.

N ordered the La Braza – Pollo A La Braza – Free Range Roasted Peruvian Chicken from the La Braza (Spit) for his main. Once again – very simple plating techniques was used – to showcase the hero of the dish – the Peruvican chicken. A simple green dressing was provided in a separate bowl for additional flavour. The chicken has been slow-cooked after a lengthy marination period (think cumin, soy sauce, red wine vinegar, coriander, Sichuan pepper) and is moist and flavoured with pepper, spices and a kick of heat.

We also ordered Tallos de Acelga – Grilled Silverbeet Stems, Red Vein Sorrel, Confit Brown Onion Hearts and Garlic Chips. This dish was another standout – simple yet the flavours worked amazingly well together finished with the crunchiness of the garlic. The confit brown onion not only complemented but brought the whole dish together. If you enjoy a good salad this is one to try.

As full as we were the night wouldn’t have been complete without ending on a sweet Peruvian note. We ordered the Tres Leches – Traditional Latin American Sponge Cake soaked in Three Kinds of Milk served with Roasted Pineapple Ice Cream. The cake had a distinct texture (you would expect it to have a somewhat soggy consistency after being soaked in three types of milk) with a result of being light, moist and rich yet delicate (the flavour of 3 types of milk wasn’t over powering at all!). The roasted pineapple ice cream was delicious and the fresh pieces of pineapple embedded within the ice cream were refreshing.

Pastuso has such a lively and warm atmosphere. The open plan of the kitchen and ceviche bar is such a fantastic idea in this day as people like to watch how chefs prepare and create such great tasting dishes – especially here where you can see chefs as they delve into the fire chamber and have embers flow out – it all adds to the experience of the place. The staff are very friendly, always happy and knowledgeable – they can also assist you when ordering to ensure you do not over order. Want a truly memorable Peruvian experience – get down to Pastuso now!

Rating : 4.5 Pandas
Price: $$$$
Menu – Refer to above Pictures
Fullness: 100%
Atmosphere / Ambience: Lively, Fun, Warm and Inviting – such a great place for a celebration or a catchup – or even date night!
Standout Dish: Too many to name!
Service: Fantastic – Friendly, Happy and Helpful
Online Booking: Yes via website – http://pastuso.com.au/  NOTE: They also take bookings for larger groups in their flexible private dining area
Restaurant Details and Location:
http://pastuso.com.au/
19 ACDC Lane
Tel No: 9662 4556

Opening Hours:
Monday to Thursday: 12:00 pm – 11:00 pm
Friday & Saturday: 12:00 pm – 12:00 am
Sunday: 12:00 pm – 11:00 pm

Facebook: https://www.facebook.com/pastusorestaurant?fref=ts
Instagram: pastusorestaurant

The Kettle Black – Next Level Cafe

Outside Kettle Black

Front of The Kettle Black

Business Cards

Sweet Counter

Unique Water Station

Entrance to The Terrace Area Seating

The Terrace Area Seating

The Terrace Area Seating

Inside Kettle Black – View of the Port Hole Wall

The High Ceilings

Inside the Apartment Side

The Barista Counter

Coffee at The Kettle Black

Fresh Flowers

Latte at The Kettle Black

Food at The Kettle Black

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

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

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

Menu:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Taco Truck – Delicious Mexican Food Truck

The Potato Taco, The Fish Taco and two Chicken Tacos

Fish and Potato Tacos

Food trucks have been all the rage in America, and it has taken over Melbourne. Ever since I heard about the Taco Truck I wanted to try it. The Taco Truck is the mastermind of Raph Rashid (who also owns the Beatbox Kitchen – check out https://thegrazingpanda.wordpress.com/2012/10/12/trucks-and-burgers-good-mix/for my review). I finally got my chance to try out the Taco Truck when it was at the Big Designers Market at the Melbourne Exhibition Centre. In order to track down the Taco Truck you need to decipher clues that are given out or follow them on Facebook or Twitter. The Taco Truck’s usual haunt is generally the inner city suburbs such as Carlton, Northcote, Brunswick.

The Taco Trucks sells ..you guessed it TACOS! You can individual tacos for $6 each or you can get a Taco Plate which comes with 2 Tacos  (of any combination) and a serving of house made corn chips for $12. There are three different types of Tacos – Fish, Potato or Chicken.

I ordered a Taco Plate with a fish and potato taco and N had a Taco plate with 2 chicken tacos. The potato taco comes with jalapeno, ‘slaw with salsa verde in a crispy tortilla topped with ricotta. This was the most interesting out of all the tacos, due to its crispy tortilla. The salsa verde and ricotta complimented the potato and the crunch perfectly. The fish taco is lightly battered and fried Rockling fillets, with rough ‘slaw, a squeeze of lemon and poppyseed aioli. The poppyseed aioli was fresh and had the right amount of tang and worked perfectly with the fish. These are cooked to order in the van, and have a glorious crunch when they come out. The chicken taco came with grilled chicken, fresh corn, baby spinach and a smoky chipotle mayo. I love how the corn in this taco just oozed out – it is one of the first times I have seen corn in a taco.

All the tacos are cooked to order and therefore have that fresh, unpretentious air about them and boy are they packed with flavour. If you love mexican food and love tacos, definitely hunt this truck down and try it out.

Taco Truck Facebook Page: http://www.facebook.com/pages/Taco-truck-melbourne/187938917910211

Twitter: @tacotruckmelb

Rating : 4 Pandas
Price: $
Menu – 3 different types of Tacos – Chicken, Potato and Fish as well as House made Corn Chips
Fullness: 100%
Atmosphere / Ambience: Fun !!
Standout Dish: ALL THE TACOS!
Service: Friendly, inviting and fun!
Online Booking: No…you will need to track them down!!
Restaurant Details and Location:
http://tacotruck.com.au/
15 Keele St
Collingwood
(this is where they were intially based, but they go around to the inner suburbs, check their Facebook and Twitter for locations)
Tel No: 8060 6664