Rue & Co. – Great Addition to Melbourne

panda 3.5 rating

Menu:

St Ali Breakkie Menu St Ali Burger and Dessert Menu Kong Menu

It was after the footy game (Go the Hawks!!) and N and I were feeling a tad bit peckish – so we decided to check out the newly opened Rue & Co. Located off the main hustle and bustle of Collins Street, near Exhibition street is Melbourne’s version of street style food. It is an outdoor pop-up venue – around for 6 months – and has the following venues – Church of Secular Coffee (St Ali), Jimmy Grants and Kong BBQ – a joint venture between Salvatore Malatesta, George Calombaris and Chris Lucas.

Salvatore Malatesta’s

Salvatore Malatesta’s
George Calombaris,

A joint effort between George Calombaris’s Jimmy Grants, Salvatore Malatesta’s St Ali and Chris Lucas’s soon-to-be-opened Kong, – See more at: http://www.theurbanlist.com/melbourne/a-list/rue-co-verdict#sthash.nS8gESUo.dpuf

A joint effort between George Calombaris’s Jimmy Grants, Salvatore Malatesta’s St Ali and Chris Lucas’s soon-to-be-opened Kong, – See more at: http://www.theurbanlist.com/melbourne/a-list/rue-co-verdict#sthash.nS8gESUo.dpuf
A joint effort between George Calombaris’s Jimmy Grants, Salvatore Malatesta’s St Ali and Chris Lucas’s soon-to-be-opened Kong, – See more at: http://www.theurbanlist.com/melbourne/a-list/rue-co-verdict#sthash.nS8gESUo.dpuf
A joint effort between George Calombaris’s Jimmy Grants, Salvatore Malatesta’s St Ali and Chris Lucas’s soon-to-be-opened Kong, – See more at: http://www.theurbanlist.com/melbourne/a-list/rue-co-verdict#sthash.nS8gESUo.dpuf
A joint effort between George Calombaris’s Jimmy Grants, Salvatore Malatesta’s St Ali and Chris Lucas’s soon-to-be-opened Kong, – See more at: http://www.theurbanlist.com/melbourne/a-list/rue-co-verdict#sthash.nS8gESUo.dpuf

The “fit-out” is very Melbourne – there is astro turf laid on the grounds, and the venues are located in a row under neath the massive wall artwork. On the opposite side to where the food is – is a stylish yet simple seating area decked out with minimal black stools, seats and tables. There is a combination of low seated stools as well as higher bar chairs. There are two areas – one area being covered complete with heating to keep customers warm (especially in the unpredictable Melbourne weather) – as well an open air area under trees with fairy lights.

We decided to try out Kong BBQ (opened by Chris Lucas – who brought us Chin Chin) as I had heard a lot about this place and wanted to see what we could expect once it opens its more permanent doors in Richmond.

I love the use of the Japanese characters to spell out BBQ in the name as well as the addition of the PANDA and the tag line HAPPY LIFE. As you all probably know I LOVE PANDAS! (haha hence the blog – Grazing Panda) – so I cannot wait to visit their permanent venue and see the use of the pandas. =)

The menu here at Rue & Co. is split up into 6 sections – Soup, Wings (6 pieces), Steam Buns (2 pieces), Kong Bo Ssam, Ssam Roti Roll and Salads. There are vegetarian and pescatarian options available under most of these headings.

I ordered the Peanut Butter Crusted Tofu, Pickled Cucumber and Spring Onion Kon Bo Ssam which comes served with Kimchi, Ssam Jang and Butter Lettuce. N ordered the Roast Gochujang and Chipotle Hot Wings.

The food comes out served in cardboard boxes with KONG BBQ stamped on the front of it. I loved my dish – I didn’t really get the Peanut Butter flavour on the tofu – but I like the crust and crispness that was present on the tofu. The kimchi was spicy and fresh – just how you want it to be. The whole combination of wrapping each element in the butter lettuce was tasty and the textures worked well together. I really liked the Ssam Jang – spicy and smooth!

N enjoyed his chicken wings – there were 4 pieces in his little boxed package – with the flavour combination working well together. Each of the dishes also come with a “Cools and Dries” towelette so you can feel free to get your fingers dirty.

I also decided to try out some dessert from St Ali – so got myself the remaining flavours of profiteroles for the day – Choc Hazelnut and a Vanilla Raspberry. Both of them were scrumptious! The Choc Hazelnut had a whole hazelnut in the middle combined with gooey rich chocolate. The Vanilla Raspoberry was my favourite out of the two however, with the creamy vanilla and sweet (but not too sweet) raspberry jam. The pastry itself was textured and crunchy to combine the smooth goodness inside. Pity they were so small!

The St Ali menu consists of a Breakfast menu which is served until 11:30m from 7am daily. Breakfast includes a Toast Bar from which you can choose from a number (five to be precise) of toppings, as well Crispy Potato Hash with the addition of either salmon, pork or mushroom and feta. There are also two bigger dishes – The Daddy – Breakfast bun with sausages and bacon and Mexican Cousin – Corn Fritters.

After 11:30am there is a Burger menu which is served until Late. There are four burgers to choose from – A Shrimp Burger (Seoul Searching), A Wagyu Burger (Royale with Cheese), Pork Burger (Pork Me) and a Vegetarian Burger (Cheech and Chong) all for $12.

And of course – the usual St Ali coffee is available, as well as the St Ali bottled Ice Coffee.

Jimmy Grants pop-up presents the “best of the menu” that could be found at its main venue in Fitzory – such as the delicious Souvas, slow roasted lamb shoulder, salads, snacks and dips. There is a vegetarian option – Homer – Falafels, Greek Yoghurt and Slaw.

Next is Jimmy Grants, the all-conquering Fitzroy-based souvlaki joint. The Rue & Co pop-up version presents a ‘best of’ menu, including slow roasted lamb shoulder, salads, snacks & dips, and of course JIMMY GRANTS’ AMAZING SOUVAS! Before you ask, YES CAPITALS ARE REQUIRED – THEY’RE THAT GOOD! Our pick of the two is the Mr Papadopoulos souva with its mix of lamb, mustard aioli, chips and onion, however the Homer (falafels, Greek yogurt and slaw) is also flippin’ delicious. Your Jimmy Grants experience at Rue & Co also won’t be complete without a steamed Jimmy Dimmy or two, along with some Hellenic Slaw, dips and pita bread. – See more at: http://www.theurbanlist.com/melbourne/a-list/rue-co-verdict#sthash.nS8gESUo.dpuf

Rue & Co. gives an almost picnic like vibe and is a great addition to the streets of Melbourne and is great if you want to grab a quick sneaky bite before heading off to a movie, footy game or even as a pre-dinner snack!

Rating : 3.5 Pandas
Price: $$
Menu – Refer to above
Fullness: 100%
Atmosphere / Ambience: Casual, Picnic-like, Funky and Chilled out. Great for a morning coffee or after work drinks even! Versatile!
Restaurant Details and Location:
https://www.facebook.com/RueandCo
80 Collins St, Melbourne

Opening Hours:
Monday to Sunday: 7am to Late

Jimmy Grants on Urbanspoon

St Ali on Urbanspoon

Advertisements

Jimmy Grants – Chill & Have a Souva

panda 4 rating


halal (1)ONLY THE CHICKEN IS HALAL

I visited Jimmy Grants during a day off during lunchtime as I had heard about their souvas. Jimmy Grants is the latest opening from the Made Establishment group – which also consist of Gazi, Mama Baba, St Katherine’s and HellenicRepublic and headed up by none other than Greek King George Calombaris. It is located in just off Smith Street in Fitzroy. There are more stores planned to open with one in CBD and one in Ormond. Another focus in the future is also to have a delivery service.

The name comes from the rhyming slang name for the Greek, Italian and Middle Eastern immigrants to Melbourne and pays homage to them in the naming of dishes. For example the Patris is named after the migrant ship that carried assisted migrants from Europe to Australia – and is souva which comprises of prawns, attiki honey, mayonnaise, cucumber, mint and coriander. Yum! Jimmy Grants has a very short and concise menu which consists of souvas, rotisserie meats, salads, sides and of course dessert.

The main focus here is on souvas (souvlakis) all of which are under $10. The souvas come in a warm and fluffy wholemeal pita which is stuffed with either free range chicken, lamb, prawns or falafel together with other additions that you would finding a souvlaki such as onions, parsley as well as delicious, crispy,crunchy chips! There are also the “Jimmy Dimmy” which is their take on the humble Dim Sim. I wanted to try this out but was too full after my souva so I definitely have to come back and try it out.

In addition to the souvas, there are also salads available such as the simple iceberg salad with oregano, lemond and oil, the Hellenic Slaw with honey and Balsamic as well as a Grain salad that has a combination of pulses, nuts and grains mixed with parsley and Greek Yoghurt.  You can also order either the free range chicken or the spit roasted lamb shoulder from the rotisserie together with pitas and a side (a kind of do-it-yourself souva if you will)  at $15 and you can also add a salad or extra pita breads for an extra $5 – the choice is up to you.

The menu of course has to finish with Desserts and these ranges from the Greek doughnuts with walnuts and honey (made by chef  Travis McCauley), to a Greek Yoghurt, honey and white chocolate “choc top” as well as their version of the Wagon Wheel (filled with strawberry marshmallow (all of which are made by Darren Purchese).

I ordered the chicken souva and it was quite tasty but slightly smaller in size than your standard kebab. I loved the addition of the chips for the extra crunch and the sauce used was delicious. Sometimes I found the chicken sizing to be too big to fit inside the kebab (but then again who would complain about that =p) The chicken is moist and tender at the same time and is flavoured perfectly.

For dessert I ordered the Wagon wheel which was chocolate filled with a strawberry marshmallow gooey centre. It was decently sized as well and I couldn’t eat all of it in one go – but it was certainly just as delicious as biting into it the first time.

The space in which Jimmy Grants was created was designed by Techne Architects and features low table seating in the front room, followed by high bar stools and high communal table in the back room. The historical and cultural references can be seen in the décor with splashes of the Greek blue against the white washed brick walls. There are also feature walls done by Dan Wenn which show a DC-3 aircraft as well as The Patris (the tall ship with silhouettes of friends and family waiting for their loved ones in the foreground).

Jimmy Grants is a licensed bar, diner and takeaway all in one where the staff are warm, welcoming, friendly and funny! Jimmy Grants delivers quick, easy and tasty Greek food that doesn’t cost much at all. It’s a no fuss souvlaki bar which is soon to open up in other locations and I cannot wait for a branch closer to me.

Rating : 4 Pandas
Price: $
Menu – Refer to http://jimmygrants.com.au/menu
Fullness: 100%
Atmosphere / Ambience: Friendly, Welcoming and A piece of Greek in Fitzroy
Standout Dish: Any of the Souva’s
Service: Fantastic and Attentive. The wait staff are super funny as well!
Online Booking: No
Restaurant Details and Location:
http://jimmygrants.com.au/
113 Saint David Street, Fitzroy

Opening Hours:
Monday to Sunday: 11am – 10pm

Jimmy Grants on Urbanspoon

Gazi – Greek Hawker Style Food

panda-4-5-rating4

This slideshow requires JavaScript.


halal symbol* NOTE : The Lamb and Beef are Halal – at the time I went they couldn’t confirm that the chicken was as they couldn’t get in touch with the supplier. So just call up and check if you want to know.

There was a long awaited catchup that was in order and I heard of George Calombaris’ new restaurant – Gazi – opening up so suggested we try it. Gazi is located where The Press Club used to reside – in Exhibition Street in the Melbourne CBD – and looks totally different to what The Press Club did. For all you Press Club fans – The Press Club will be re-opening in the later part of 2013 and located where The Little Press used to be situated (next door to Gazi).

Gazi can be seen as the city sister restaurant of Hellenic Republic (located in Brunswick) and is an all day diner that represents Hellenic street food- Calombaris dubs this “Hellenic dirty food” – delivered in classic Melbourne style. Gazi is named after Calombaris; favourite Athens neighborhood and has a wow factor as you walk into the elegant cave like restaurant. The wow factor I talk about comes from the ceiling canopy of more than 3000 terracotta pots turned upside down that also provide a glow to the ceiling. Beneath this breathtaking art installation is where diners seat. There are booths along the outer edges of the restaurants, as well as seating at the bar which allows you to see the chefs moving fast paced to make each and everyone of the dishes. There is also seating throughout the rest of the restaurant in the form of wooden tables and comfortable seating.

Another great aspect to the interior is the table decor – each table has royal blue plates with a huge evil eye located in the centre – which is called  μάτι (mati) – and is a charm of sorts that according to superstition wards off bad luck. There is a description of this on the menu. Something a little special to be noted is the presence of two suitcases as decor – they are mounted on the wall facing the kitchen. They both hang open and if you take a look inside there is a date and name present – and these represent the years and the names of Calombaris’ grandfather and grandmother. The years represent the years which they made their long journey across from Greece to Australia. Such a great touch and addition to this already spectacular place.

The staff are super friendly and welcoming – starting from the time you walk into the restaurant to when you leave. They welcome you with a Greek greeting such as “Kalispera” which means Good Evening. As I only eat halal meats, I asked our waitress if any of the meats were halal – she went to ask the chef if they were and came back to inform me that the Lamb and Beef were, but they weren’t sure if the Chicken was as they couldn’t get in touch with their supplier. The fact that they went to the effort to try and contact the supplier I thought was great. Thumbs up for service for sure. They are also enthusiastic and happy to offer up opinions on what types of foods we should try or if we had enough food ordered or not.

This night there were four of us for dinner and we were located in a booth seating and as we had an early dinner booking, they needed the table back by 8:30pm. As we perused the menu’s we ordered some drinks. The drinks menu is quite impressive in itself – there are cocktails, mocktails, wine, ouzo and more to choose from. There are 6 different mocktails to choose from all of which have really interesting ingredients for a mocktail drink such as cucumber, beetroot, egg white etc. I started off with the Cucumber, Rose Water, Lime and Soda which was quite different. The Cucumber taste was quite strong and left quite a dry taste in your mouth. I also go to try the Pear, Ginger, Lemon, Egg White (sour) drink which I preferred to the previous one.

The menu is split into 7 different sections – starting off with Dips, then Ethnika Vromika which are smaller dishes,  Soulakakakia, Wood Fire Grill and Wood Fire Spit sections, Salads, Vegetables, Pulses & Grains and finally ending with Dessert. Head chef is Luke Croston and he has done great things in providing an insight into food from street vendors as well as bustling ouzerias. At Gazi the kitchen not only has a wood fire grill but a wood fired spit as well (you can check it out in the gallery above). There is a 10-course sharing menu that you can choose that costs $69 per person – and the kitchen can tailor make this to be vegetarian, pescatrarian etc – and is aptly named “Doing It Greek Style”. We did consider this option however with differing dietary requirements amongst us we decided to do our own version of the 10-course menu =p Also something to note is for Lunch on Monday to Fridays there is a “Bend Over Box” which takes you from savoury to sweet – something that I need to come back to try.

We decided t o get 5 “Ethnika Vromika” dishes – which are the Hellenic Dirty Food hawker style dishes. The Crispy Lamb Brains with charred creamed leeks, picked grapes was first to arrive. I have never had lamb brains before so I was a bit apprehensive at first to try it out – but if you don’t keep thinking that they are lamb brains then it just tastes like a lamb cutlet really. There is a crunchy golden crumb on the outside and the lamb brain mixture on the inside is smooth and flavoursome – kind of creamy tasting. The addition of the creamy leeks and the pickled grapes which adds sweetness to the dish and it really is a great flavour combination.  I actually really enjoyed this dish.

Next we got the Prawns – Braised, Olives, Capers, Onions, Garlic & Parsley (there are three pieces of prawn in this dish). The prawns are decently sized and are wood-fired showcasing its woody flavours. The prawns are nice but not a stand out dish to me.

We also ordered the Koulourakia with meze – Lamb Keftethes, Braised Baby Octopus. I was really looking forward to this dish – I am a huge Lamb Kefte fan – but I was disappointed at the size of the Keftethes. They are as small as a marble. The flavours of the Keftethes however are delicious – perfectly seasoned and cooked. This meze comes with Braised Baby Octopus, as well as some Smoked Pork Belly and some Bread to eat all these elements with. The concept of the meze is good idea and it works – I just think the Keftethes could have been bigger.

We then got the Roast Bull Horn Peppers – Chargrilled Cuttlefish,Witlof. Garlic Dressing. This dish was quite colourful and vibrant, and had the flavours to match. The cuttlefish were cooked for just the right amount and wasn’t tough at all, the garlic dressing was punchy and together with the roast bull horn peppers (which provided the smokiness) worked well together.

Lastly we got the Saganaki – Cumquat and Currant Mustard Glyko. The Saganaki – which in this case is a wedge of Kefalograviera – serves as the base and the cumquat glyko with currants is smeared over the top of it. This dish is an interesting concept putting together the sweet and cheese flavours and I think (as did everyone else on the table) that it worked. The cumquat jam provided some tanginess and the currants some extra sweetness to balance out the strong cheese flavour.

We all had heard about the souvlakis’ here and couldn’t have come to Gazi for Dinner and not have tried them out. There are four different varieties to choose from – Chicken, Beef Brisket, Pork and Crab. I ordered the Crab Souvlaki. The Souvlaki is served on pillowy marshmallow soft flat bread which encases the soft shell crab that comes with coriander, mint and mayonnaise. There are juices which flood out the bottom, but you are still left with so much flavour as you bite into these. The other souvlaki have a welcome addition of French fries which I think is a great idea. I first had French fries in my souvlaki when I visited Saudia Arabia and it was strange at first – but a welcome strangeness.

At this point we were all pretty full and wondered if we had ordered too much food. We still had the Baby Snapper from the Wood Fire Grill and the Chicken from the Wood Fire Spit to come. Together with this we ordered two Salads – Marouli – Iceberg Lettuce, Lemon, Olive Oil, Oregano and the Beetroot – Roasted, Pearl Barley, Peanut Hommus, Toursi Red Onion, Watercress. I couldn’t try the chicken from the wood fire spit – but my friends told me that it was a really great dish – the chicken was moist and the combination of the feta and the red capsicum (tyrokafteri) together with the white beans was tasty. The Baby Snapper from the Wood Fire Grill was great as well – the snapper was moist and not too dry. The fish on its own didn’t have as much flavour as I would have expected, but with the topping of chickpeas and caramelised onions it enhanced this flavour.

The Beetroot salad was one of my favourite dishes of the night. The Pearl Barley together was soft and together with the crunchy sweetness of the beetroot and the nutty hommus – presented the perfect balance of flavours. The Marouli salad was a simple flavoured salad was a great palate cleanser from all the flavours we had had.

Despite being quite full we couldn’t leave without trying out the desserts. And really everyone somehow has space for desserts. We placed our order and went with getting the Pavlova, Loukomathes, Brulee and Bombe Metaxa. It was 8:30pm at this point, and when I had made the booking was told that they would need the table back by that time. So we had to move over to the bar to have our desserts which we were totally fine with, but the waitress felt so bad and was apologising profusely (eventhough we knew we had to be out of there by a certain time) – see service is a sure winner here at Gazi. And for our troubles, she ended up not charging us for one of the desserts for being so nice about moving.

The Pavlova is a dessert with the WOW factor – it is a spherical meringue that has been shaped around a balloon and dusted with dehydrated raspberry and musk. Inside this meringue cave is ruby red grapefruit sorbet and pomegranate seeds. There are so many little surprises in this dish and it’s really a fun dish to eat. The meringue is crunchy and not too sweet. I love the addition of pomegranate seeds adding a bit of tang amongst all the sweetness. Another WOW factor dish was the Bombe Metaxa which states is for two people but really it is so big that it could easily feed more. The dish come out and looks somewhat like a white bee hive (meringue) – once it has been placed on the table, it is flambed right in front of you. Inside is Tsoureki which is Greek Bread that is similar to Brioche, layered with chocolate ice cream and chocolate wafer. The meringue on the Bombe Metaxa is soft and gooey, whereas the meringue on the pavlova is crunchy and crisp.

The Brulee comes with Date, Turkish Delight Crumble and was also delish. The brulee custard  itself was smooth and creamy and full of flavour – the addition of dates and Turkish delight further added to this. Lastly we had the Loukomathes which are served with Cocoa Nibs and Honey. These are Greek donuts and are served warm and are like eating fluffy clouds. Really delicious.

The atmosphere is buzzing and vibrant and the place is full of character. Everyone is there to have a good time at dinner and enjoy this bit of Greece right in the heart of the CBD and its so easy to do here at Gazi. It is welcome addition to the MADE establishment and to Colombaris’ repertoire. The service is fantastic and the food is really really delicious. I would definitely recommend this place to any of my friends. From the drinks to the desserts there isn’t much you can fault. And you really do need to visit to check out the terracotta pot art installation – so grab a group of friends and explore the menu.

Rating : 4.5 Pandas
Price: $$
Menu – You can view the menu at http://gazirestaurant.com.au/menu/.
Direct link for the Dinner Menu – http://gazirestaurant.com.au/menu/pdf/lunch-dinner
Direct link for the Drinks Menu – http://gazirestaurant.com.au/storage/menu/Gazi_Beverage_List.pdf

There is a 10 course tasting menu including your choice of souvlaki for $69 per person called “Doing It Greek Style” and a
Lunch menu for $27.50 which is called “Bend Over Box” which is available Monday to Friday till 3pm – it includes dishes from savory to sweet.
Fullness: 100%
Atmosphere / Ambience: Vibrant, Casual, Fun and Enjoyable. Bring a group of friends as most of the menu is for sharing dishes – this way you can sample the menu.
Standout Dish: Souvlakis, Roast Bull Horn Peppers, The Pavlova, Lambs Brains, Beetroot – Roasted, Pearl Barley, Peanut Hommus, Toursi Red Onion, Watercress (I couldn’t pick just one – so picked one from each section of the menu)
Service: Fantastic – Friendly and very helpful if you want to know anything about the dishes or even if you want to find out if the meat is halal.
Online Booking: Yes via website – http://gazirestaurant.com.au/ Bookings are recommended but if its not your thing you can just walk in.
Restaurant Details and Location:
http://gazirestaurant.com.au/
2 Exhibition Street, Melbourne
Tel No: 9207 7444

Opening Hours:
Monday to Sunday: 11:30am – 11:00pm