Address: 477 Malvern Rd, South Yarra VIC 3141
Phone: (03) 9826 2888
Trading hours: Wed-Sat: 12pm-3pm (lunch), Tue-Sat: 5pm-11pm (dinner), Sun-Mon: closed
It was once a rifle club but it has since been transformed into a bangin’ new Indochine restaurant called Bang Bang RC. They have an open outdoor space that is perfect for summer and the bang on fresh flavours awaken your tastebuds, leaving you drooling for more.
We started our meal with a bang! Bright green betel leaves with generous mounds of shredded confit duck. You pick up the betel leaf, encase the filling like a little taco and eat it. The duck meat was juicy and tender and every morsel was bang full of flavour. Fresh, spicy, crunchy, amazing.
The kingfish was thinly sliced and cured in a spicy citrus dressing with pops of caviar.
The chargrilled king prawns had a wonderful charred flavour with roasted sweet shallots and a bit of limey zest. Who doesn’t love a ‘shrimp on the barbie.’
The crispy chicken ribs had a good crispy batter. Stick them into the house spice sriracha mayo and bang you’ve got your self a crowd favourite. (ok no more bangs).
I love a dish you get to assemble yourself. We took a bit of the iceburg lettuce leaf and loaded it up with the chargrilled pork neck, holy basil and red pepper sauce. It was full of flavour and freshness. Perfect for a summer night.
I’ve been making friends with salad lately and this was no exception. There were big creamy chunks of avocado with soft tofu mixed in with sesame seeds, mint, ginger and black vinegar. It was delicious and a well balanced dish.
The Roasted pumpkin curry came out and you could smell the cinnamon, anise and coconut, it was delicious. There was an onion coated in the sauce and I though it was a kipfler potato until I cut into it. To my surprise it was an onion! That cheeky onion. There were actually kipfler potatoes in there too. I covered my steamed rice in that sauce it was divine.
When the cape grim beef short rib came out I think my jaw hit the floor. It was mammoth and it looked the business. It was sitting in a wild ginger and holy basil broth with beans and other delicious things. The meat fell apart easily it was incredibly tender. Judging by of the size the dish it is clearly supposed to be shared but I definitely had moments where I wanted to grab that ginormous short rib, run off with it and eat it all on my own. It was my favourite dish of the night.
With all the delicious and intense flavours, fresh watermelon is a nice way to end the meal. It was served with chilli salt to dip which was interesting.
We ended on the black sticky rice with a pandan sweet cream, fresh mango and mango sorbet. It was lovely and fresh.
I have been banging on (last one) about this place to everyone because it’s a great venue with a spacious outdoor area. Grab your squad and enjoy some quality indochine food and beverages in the sun.
I heart Bang Bank RC!
Bang Bang RC
Address: 294 Glen Huntly Rd, Elsternwick VIC 3185
Phone: (03) 8692 2680
Trading Hours: Mon-Sun: 6am til late
Son of a pizzaiola is an Italian restaurant in Thornbury. The pizza is ahhmazing! But not only do they make a mean pizza they also have a tasty brunch menu. So whether you’re looking for an Italian feed or a casual brunch, this place has you covered.
Cheesy scramble is always a winner and this one was soft and fluffy sitting on squares of fried polenta hashbrowns that were crispy on the outside and smooth on the inside. Yum! There were shavings of aged pecorino cheese, grilled portabello mushrooms, bits of crispy kale and chorizo sausage. It was garnished with chives and red sea salt. Very tasty indeed.
The smashed avo was infused with lemon juice, thyme and served on multigrain sourdough bread. It was served with baked ricotta, poached eggs, beetroot puree, cherry tomatoes on the vine, black sesame seeds and fresh lime. And the addition of burrata cheese added a creaminess. This was not your basic smashed avo, there was a lot more to it.
The house cured salmon was tasty, it came with grilled asparagus, half an avo with dukkah spices, pomegranate & cream cheese on sourdough multigrain bread with an addition of poached eggs. It looked beautiful with all the colours and tasted fantastic.
The grilled chicken salad had lots of bits and pieces that made it tasty. It had grilled free range chicken, cos lettuce, red onion, avo, cherry tomatoes and lemon mayonnaise.
The duck risotto was full of flavour and the slow cooked duck ragu with mixed field mushrooms was a lovely combination. It was served piping hot. Delicious.
Slow cooked lamb ragu is exactly what you want when it’s cold outside. It was served with pasta and topped with shaved pecorino cheese. The lamb was beautifully tender.
Their Margarita pizza was aaahhhmazing! I loved it and for real if I lived in Thornbury this would definitely be my regular pizza place. On our margarita we had the addition of buffalo mozerella which made all the difference. The dough was thin and fluffy, even the crust was delish and the pizza was cooked in a wood fire oven. The Napoli sauce was yum, the fior de latte was yum, the basil and buffalo mozzarella was yum. Yum yum yum! Like really good. Loved it.
They had that thick Italian hot chocolate, which was rich and decadent and is almost like a whole dessert in itself. With a side of marshmallow of course.
Tiramisu porridge was something different. It had the elements of a tiramisu within a bowl of rolled oats. There was the coffee infused oats which had a subtle coffee flavour, sponge fingers, mascarpone and cocao powder which are all flavours that remind you of tiramisu. Then it also had coconut, almonds and caramelised banana.
The Nutella French toast was nice. It was brioche French toast with mixed berry compote, and a big smear of pure delicious nutella. It was topped with fresh strawberries, nuts and mascarpone.
Son of pizzaiolo have the Italian classics but also have a delicious brunch menu on offer. An Italian inspired brunch menu with fresh and colourful flavours.
I heart Son of a pizzaiolo!
Academy is still a fairly new restaurant in Richmond, they’ve been open for about 8 months and have a selection of European style dishes with a modern Academy twist. For example their pumpkin gnocchi has crispy onion rings on top for crunch, their duck parfait comes with a sweet beetroot chutney and their tiramisu is served as a sundae. Some interesting quirks to liven up the classics. It has a warm inviting atmosphere that is perfect for a catch up with an old friend or a date night dinner. We went on a winters night and felt the warmth of the decor the second we walked into the restaurant. They also have a brunch menu.
The duck and truffle parfait was smooth and full of flavour. It had a side of beetroot chutney, which added a sour sweetness and helped cut through the fat. Light toasted triangles of brioche were an excellent vehicle to carry the parfait and chutney. It was especially lovely when all of the elements were eaten together.
The soft pillowy pieces of potato gnocchi sitting in the moreish butternut pumpkin sauce is exactly the kind of meal I want to be eating when it’s cold outside. The pickled shimeji mushrooms add acidity and the thin, crispy onion rings were a great way to add some crunch.
The prawn brodo risotto w saffron had a beautiful yellow colour and was served in a stunning round plate. It had a combination of prawns and mussels, cherry tomatoes and basil scattered throughout. The Italian flavours with seafood married perfectly.
The pan roasted snapper flaked apart beautifully. It was sitting on a bed of gremolata, which had an oily bread crumb texture, the tomato and fennel had acidity and the baked kipfler potatoes added a creaminess to the dish. Again, a mouthful of all the ingredients was a tasty combination.
Then on to dessert. The tiramisundae peaked my interest. It came out in a sundae glass with layers of marsala soaked sponge and coffee mascarpone. On top was a quenelle of rich dark chocolate sorbet. I was in heaven. It was fun to eat, it was delicious and it was a great way to end the meal.
The ricotta terrine was fantastic it was like a compressed ricotta cheesecake. It had spots of aerated lemon mousse which was incredibly light but had a good lemon flavour. There was a line of sticky balsamic glaze and it was topped with pistachios and fresh figs. This was a creative and sophisticated dessert. Loved it.
Academy is great place to head after work for dinner and drinks. Especially in these colder months, they have some great winter warmers on the menu. They also have a breakfast and lunch menu for the day timers. Every meal had a good balance flavours and textures. Enter the warm atmosphere and enjoy the comforting food.
I heart Academy Kitchen and Bar!
Host is a new restaurant in Brunswick created by the former owners of twenty and six. They have created a unique dining space that feels welcoming and an interesting menu that provokes curiosity. The food and presentation of the dishes ooze creativity and each dish is well executed. They have only been around for about a month but they are pushing the boundaries and getting it right.
The unassuming entrance. A sign on the glass door saying welcome which is what confirms you’re at the right place.
As you walk in you are wowed by the décor, welcomed by the atmosphere and greeted by the friendly wait staff.
We had one of the specials to start. It looked like little angel wings sitting on the plate. They were battered and deep fried red gurnard fins. The meat was tender and the fins were delicately crunchy. They looked amazing and apparently you can eat the entire thing if you’re brave enough. I ate the juicy bits of fish and some of the crispy fin. They came with a sriracha mayo which went perfectly.
The blood butter and potato crisps took potato crisps to another level. The blood butter had a creamy pate like texture and the crispy salty potato crisps with chive and bay went well together. Who doesn’t love potato crisps?
The quail was grilled to perfection and had a lovely pepperberry seasoning a slightly bitter witlof and a touch of sour finger lime.
The brussel sprouts have a thin film of lardo over the top which gives them that fatty bacon like flavour. The sunflower seeds add a toasted crunch and the creamy horseradish dressing mades them pop with indulgence. My kind of brussel sprouts.
The Ike jime gurnard flaked apart beautifully, the pieces of celeriac had golden crunchy corners, the greenery was a combination of nettle and a cima di rapa sauce with a bit of buckwheat on the side.
The boarfish was absolutely delicious. It had a lovely clean flavour and was cooked to perfection. And to make it even better, it had a beautiful crispy skin. Delish.
The roasted cabbage had lovely charcoal bits and had a salty oily anchovy flavour, crunch of the pumpkin seed and freshness of the mint which brought the cabbage alive.
The O’Connors sirloin was lovely and tender, pink in the middle. And there were some charred chantanay carrots, pickled daikon and greens with a lovely smoked beef fat jus.
I loved the Jerusalem artichoke. It was so flavoursome with red mustard leaf and chestnut and it was sitting on a bed of toasted rye. Packed with flavour.
The native pepper ice cream sounded intriguing so we ordered it. The ice cream was peppery, there was spots of sweet caramel and tart lemon curd sitting on a salty bitter coffee crumb. The combination of flavours was interesting and kind of left a sweet salty aftertaste in your mouth.
The space is stylish, the staff are lovely and the food is delicious. They use top quality ingredients and the menu changes regularly. It’s a place where you can relax with a bunch of friends and enjoy high quality food without all the nonsense. Bookings are welcomed so it’s a great place to organize a celebration or a catch up with friends. The venue is inspiring and the food is unique. Your mates will definitely be impressed.
I heart host!
On mothers day yum cha restaurants around Melbourne are filled with people. Sharing delicious food with your family at cheap prices is a fantastic way to spend the afternoon. Tim Ho Wan is a good option considering it’s one of the cheapest Michelin star restaurants in the world. And that’s a big title. The food is fresh, they make handmade dim sum and you can’t go past the delicious and internationally renowned baked BBQ pork buns.
So naturally the first thing we ordered was a serve of the baked BBQ pork buns. The pork was tender with a sticky sweet bbq sauce encased in a baked light crumbly bun.
The ol’ trusty pork and prawn sui mai is always a favourite and these were no different. They were juicy and delicious.
Egg white in a spring roll was new to me. The skin was thin and perfectly crispy and filled with fluffy egg white and a few bits of veg. Love.
The bean curd skin roll was tasty and filled with pork and shrimp. The bean curd casing was nice and thin and it was covered in a tasty sweet soy sauce.
The crispy deep fried dumplings were delicious and were filled with big chunks of prawn. They had a wasabi mayo on top which had a good kick. One of my faves.
The vermicelli rolls were great. The ones we tried were not filled, instead covered in a sesame sauce then drizzled with a peanut sauce. It was delicious. I usually order the vermicelli rolls filled with meat, but this was a lovely vegetarian version.
The steamed egg cake was a super soft and fluffy sponge cake that had a beautiful brown sugar flavour.
I tried the hot barley drink and it was delish. It was like a hot tea but had a sweetened rice taste. Perfect for a cold day
At peak dining hours there is always a long line out the door. But don’t be deterred, the line moves pretty fast.
I heart Tim Ho Wan!
Making their mark on Ackland street, Pablo Honey is a restaurant specializing in Spanish tapas and tequila. They make a mean cocktail and the food is quality. They have heaps of creative concepts and they nail each one. Thinking of a place for dinner and drinks, Pablo Honey is the perfect place to get your tapas and tequila on.
The restaurant had character with honeycomb shaped shelves and modern décor. Our waitress had created the paintings on the wall and another staff member had created the skulls displayed on the shelves, all of which are for sale btw. The atmosphere was warm and inviting.
We started with some cocktails. We had the coconut margarita (coconut tequila, Malibu, elderflower) and sangria (spiced rum, red wine, lemonade, herbs and spices) they both were delish. They have long list of cocktails and they all sounded amaze.
We started with the coconut prawns. The prawns were served in a custom made Pablo tuna tin aside a handful of black squid ink prawn crackers. The prawns were smooth and creamy, the coconut was prominent, the red onion added sweetness and the green mango and slices of fried garlic added crunch. This was so delicious. It was a great concept and tasted amazing.
The octopus was cooked perfectly. It was cut in chunks and had a lovely texture. The squid ink, mushroom and almond soil went perfect with the seafoody flavour and the sweet rings of caramelised onion complimented it even further.
The beef tartare was clean and well rounded. The flavours were bold, salty, sour, chilli, peppery, amazing. The beef was quality, cut fine and presented in perfect quenelles balanced with the sour of the capers. Then there were spots of souveed salted egg yolk and smoked chilli and finger lime paired with some coriander and cumin seed lavosh (herby crisps). Delicious.
The cumin lamb ribs were falling of the bone. Cumin and lamb is a match made in heaven and the cumin sauce complemented the lamb well.
The suckling pig was tasty with the meat tender. It came with soft tortillas, salsa and a coffee BBQ sauce which was interesting. I’m not a huge fan of coffee or chocolate sauces with meat but a little bit of this sauce on the tortillas was nice.
The chicken wings had a spicy habanero pebre sauce and were topped with pico de gallo (like a fresh salsa) and they were tasty. I mean who doesn’t love chicken wings. And these were spicy and fresh and a major crowd pleaser.
The coconut sago was kind of like a rice pudding with a beautiful silky passionfruit curd over the top and a choc nut crumble.
And finally we ended on the all famous sugar skull dessert. The super thin sugar is molded in the shape of a skull and placed on top of a silky smooth dulce de leche (caramel) mousse. The sugar skull was thin and easy to eat and the detail was outstanding. I wanted to sit and admire it for hours but at the same time I wanted to just dig in. You crack open the skull with a spoon kind of like tapping into a crème brulee but way more fun. The mousse was beautifully sweet, the chocolate added bitterness and a crackling texture with the choc pop rocks and the freeze dried raspberries added a tartness. It was sensational. It wasn’t just a pretty face it tastes amazing too.
Everything we ate was impressive, really tasty and great presentation. They’ve recently changed their menu so there will be more yummy things to try. But don’t worry the sugar skull stays. For delicious food and awesome cocktails Pablo Honey has the goods.
I heart Pablo Honey!
Address: 68 Ackland Street, St Kilda VIC 3182
Phone: 03 9534 3246
Trading Hours: Mon: 3pm-late, Tue-Sun: 11am-late
Shimbu is a Tibetan restaurant recently opened on Lygon St in East Brunswick. They serve a combination of traditional and modernised Tibetan food and all of it will make your mouth water.
The venue is modern and they have some traditional Tibetan artwork and masks on the wall, which further expresses the traditional/modern feel.
They have a range of cocktails that are sweet, sour and refreshing. We had the lychee ones that were actually not overly sweet and were dangerously easy to drink.
Momos are Tibetan dumplings; they can be steamed or fried. The steamed ones were filled with a tasty beef filling and are carefully crafted into a shell shape. The fried dumplings were basically the love child of a Shanghai dumpling and a samosa. It looked like a Shanghai dumpling that had been deep-fried but was filled with curried beef and potato. hey had veg dumplings too.
The Shimbu fried chicken aka SFC was great. They were boneless chicken strips that were super crunchy on the outside and super juicy on the inside. They use chicken thigh, which explains the extra juicy part. And they were served with two sauces. A soy and a tomato relish.
The roasted sesame salad was some leafy greens with a sesame sauce topped with sesame seeds. A good side dish.
The spicy pork belly was cut into little slices and coated in a sticky sauce that packed a punch. It had a good kick of chilli and the pork bits were fatty and wonderful.
The bedhai coconut curry with chicken was light and fragrant. The chicken was moist and the curry had a good balance of flavours. One of my faves.
The nyamo kyurmo was honey beef in a tomato-based sauce. The honey and beef married perfectly and created a caramel beef flavour. The slices of beef were tender and the sauce was balanced well and had fresh herbs through it. It was delish.
The mixed vegetables were stir-fried in soy and were served with vermicelli noodles. It was a lovely light noodle dish.
Shimbu is a stylish Tibetan restaurant sharing tasty family recipes. And if you’re not sure what to order, they have the feed me banquet which will definitely leave you food coma-ing.
I heart Shimbu!
Address: 58 Lygon Street, East Brunswick
Phone: 0405 319 161
Trading Hours: Tue-Sun: 5pm – 10.30pm (closed Monday)
Hawker Hall is the latest edition to Ben Cooper’s restaurant empire and it’s located in Windsor. It’s a happening place with a big open dining space. Good food and good vibes is what keeps this place so busy. It embraces the bold casualness of hawker style food from Singapore and Malaysia and the flavours pack a punch.
They make homemade soda, raspberry and mint was refreshing. They also have a range of alcoholic beverages including beer, wine and cocktails.
The Nyonya style fried popcorn chicken is a good beer snack. Bite size fried chicken pieces w chilli mayo.
I know the words ox-tail can be a bit frightening when you see it on the menu but rest assure these pan-fried ox-tail dumplings were anything but. The dumpling skin was thin and the filling had a meaty beef flavour with fresh herbs. They were nice.
The Malay coconut beef rending is their signature dish and it only takes one mouthful to understand why. The flavours are big, bold, intense and balanced to perfection. The meat is tender, the curry is incredibly flavoursome and I love the touch of toasted coconut on top. I first encountered this dish when it debuted at the night noodle market as per the photo. Totally recommend this dish.
The Otak Otak came in a little wrapped banana leaf parcel. It was salmon with a fragrant indian curry and coconut. The salmon melted in you mouth, the texture was amazing. The aromatic flavours with the soft salmon were beautiful.
The char kway teow a.k.a CKT was yum. It wasn’t the thick flat rice noodles I’m used to in a CKT but it was still hella tasty. It had a smokey soy flavour and was mixed up with prawns, bean shoots and lup cheong (chinese sausage). I loved that it had chinese sausage.
The Penang duck curry was yum. The shredded duck was moist and it had a nice flavour. It had those mini eggplants that are so super cute and was topped with chopped peanuts.
The sticky red date pudding with coconut caramel was delish. It was soft and pudding like with a sweet, sticky coconut caramel poured over it. It was accompanied by the softest, creamiest coconut ice-cream ever. It had a really lovely texture. We ordered an extra bowl of ice-cream because it was so good.
Hawker hall is very popular like the other Lucas Group establishments, so just a heads up if you’re planning a dinner I suggest to go early otherwise you may have to wait an hour or two.
I heart Hawker Hall!
Address: 98 Chapel St, Windsor VIC 3181
Phone: 03 8560 0090
Trading Hours: Mon-Sun: 11am-1am (everyday)
Fitzrovia is a restaurant in St Kilda where they do home-style (comfort food) meals that warm the heart. The dishes are tasty and well executed and inspired by provincial Italian and british cuisines. They have a focus on top quality, local ad seasonal produce and Chef Paul Jewson has recently created a new spring menu.
Fitzrovia feels like you’ve walked into somebody’s home. It’s got a warm feeling about it. The dining space is decorated with boxes of fresh produce, bookshelves, old typwriters etc. And to go with the feel of the place, the meals are served in a rustic home-style manner and cooked with lots o’ love.
The hot and sour salt and pepper calamari was delicious. It had a crisp light batter and was soft and just melted in your mouth. The calamari was sitting on a green papaya salad with vermicelli noodles, coriander, mint, lime, cashews and a roast chilli dressing. I loved that the salad was cold but the calamari was warm. It was packed with flavour. It was fresh, hot and sour and salty and spicy. Yum.
The falafels had chickpeas (naturally) and organic black quinoa, which was interesting. They were really tasty and went perfectly with the sumac spiced labne which was like an aromatic yoghurt dressing. The falafel sat on a bed of turmeric roast cauliflower, smoked eggplant caviar, minted dukah and pomegranate. Loved the pops of fresh pomegranate.
Loved the chicken saltimbocca it was delicious. It was free-range chicken breasts wrapped with crispy prosciutto, sage and tallegio (cheese). It was sitting in a soft mascarpone polenta. That polenta! It was so amazing I could totally swim in it. And it was topped with crispy fried wisps of leek which were tasty and added crunch. This was one of my faves.
The whole grain new seasons asparagus salad had a nice texture. It had lentils, black barley, pine nuts, almonds, pumpkin seeds, herbs, spanish onion, lemon and fresh pomegranate. It was served with a tahini labne. I wasn’t sure where the asparagus was but it was really tasty so I didn’t mind much.
The Fitzrovia signature polenta chips looked like a stack of jenga. Edible jenga of course. They were golden and crisp on the outside and smooth and silky in the middle. They were covered in truffled parsley & parmesan. You could smell the truffle as soon as they hit the table. Delish.
The South Gippsland milk fed veal fillets Milanese were like awesome crispy snitzels. The meat was so tender and the lemon zest, parsley & parmesan crumb was beautifully crunchy. It was paired with an anchovy mayo and a simple salad with organic truss tomato, rocket and shaved Parmesan, which was really nice.
The thyme and garlic confit free range Ovens Valley duck leg was tasty and moist. It was served with braised black lentils which were just cooked (still had a nice bite to them), brussels sprouts (who knew I liked them) and a gribiche sauce.
The chef Paul Jewson likes to describe the food as ‘what I imagine chefs would like to cook at home on their days off’ which makes sense. It’s home-style food but cleverly put together. Fitzrovia is a great place to visit for breakfast, lunner or dinner. Dinners are back hooray.
I heart Fitzrovia!
Address: 2/155 Fitzroy St, St Kilda VIC 3182
Phone: 03 9537 0001
Trading Hours: Mon-Tues: 7am-3pm, Wed-Fri: 7am-9pm, Sat: 8am-9pm, Sun: 8am-4pm