Waterslide Bar

An exciting new addition to the Southgate precinct, the
Waterslide Bar is located in the precinct’s opening onto the spiral staircase
overlooking the Princes Bridge and city skyline.

Waterslide’s Venue Manager Tim Wastell has an impressive resume. Australian Bar Manager of the Year 2009, Wastell has plied his
craft at some of Melbourne’s best loved bars such as The Blue Diamond on Queen
St and The Saint St Kilda. He comes to Waterslide after a year pursuing excellence
at Rockpool Bar and Grill in Perth.

Less than a week old and the bar is already making splashes with its tribute to the colourful area once known as “near Princes Bridge”. Favoured as a circus location and outdoor playground since
the 1870s, Princes Bridge was Melbourne’s entertainment hub until well into the
20th century. Just metres from Southgate’s spiral staircase, adventure seekers
used to hop into a water chute taller than the skyscrapers of the time. They
would then be propelled down a wooden waterslide, fully dressed to the nines!

Various elements from the history of the cocktail were an inspiration
in the concept with added contemporary quirky characteristics like, swing seats,
lounge nooks, dramatic bottle display, rocking chairs and rotating stools as
subtle touch points for customers to draw to.

Tones of gold, dark timbers and deep reddish-purple hues set
the scene for the interior, through the use of curtain waves, eccentric
banquette seating and reflective metallic mirror finishes.

Wastell has joined forces with Black Pearl’s Fred Siggins to design a fun and accessible cocktail menu and drinks list that incorporates modern techniques, seasonal ingredients and unique flavour combinations, as well as the highest quality spirits and some cracking grower produced wines.

We commenced our evening with a couple of outstanding
cocktails.

Grace Kelly

Our first cocktail of the evening was the Grace Kelly cocktail
which was made from Hendrick’s Gin, fresh pressed pear juice, Earl Grey, honey,
cinnamon syrup, dehydrated apple garnish. A delicious fruity cocktail with
plenty of character, it was an enlivening start.

Sage Advice

Our favourite cocktail of the night, the Sage Advice was
magnificent. Not one for the faint hearted, the cocktail was a heady
combination of Talisker 10yo Scotch Whiskey, Johnny Walker Black Label,
Benedictine, apricot & sage syrup and orange bitters.

While Waterslide Bar is dedicated first and foremost to the
art of drinking, the bar also offers a laid back environment for catching up
with friends and family with Mediterranean inspired food designed to share which
goes down a treat with their drink offerings.

Hand harvested Cuca sardines in olive oil and crusted
ciabatta bread

Don’t let the “being served from a can” aspect fool you. The
sardines were a delight, boasting a wonderful depth of flavour.

Market choice fish carpaccio, Juliann fennel, dill, lemon
and olive oil

The fish carpaccio was beautifully presented and tasted even
better than it looked. It was a wonderful mélange of different textures,
natural sweetness and acidity. The fresh cured slices were embellished with
pockets of fennel and dill. The lemon and olive oil dressing added the final
touch to an enlivening combination of ingredients.

Mediterranean style pickled and marinated octopus with
grated goat feta

The octopus pieces were tender and matched well with the
medley of herbs and luxurious feta.

Cuban sandwich Roasted pork, premium shaved ham, melted
gruyere cheese, Dijon mustard and pickled cucumber

An extravagant toasted ham and cheese sandwich containing
luscious roast pork, gruyere cheese, pickle, mustard and slices of ham which
added a nice touch of saltiness to the creamy cheese fusion. The sandwich was the
perfect supper treat.

Suntory Yamazaki 18 y.o. Osaka

Our evening at Waterslide concluded on a great high.
Overwhelmed by the brilliant choices available, we asked for a Japanese Whiskey
recommendation and were presented with the outstanding 18 y.o Suntory Yamazaki.
It was a delicate yet profound expression of a Japanese single malt. Smooth, well-balanced
with great complexity and a lovely balance of fruit, silky malt and a touch of
smoke. Just one of the many examples of the high end offerings available at the Waterslide.

The Waterslide Bar is the answer to your dreams. Finally, a
bar that takes its drink choices very seriously, but not itself. With offerings
for all enthusiasts (whether you are a craft beer aficionado, cocktail geek,
spirit epicurean or wine appreciator there are a range of choices to suit your
needs), the bar caters for everyone from those that are out for a fun night with mates to those looking to be inspired.

Location: Shop MR3, Mid Level East, Southgate Avenue, Southbank

Link: http://www.waterslidebar.com.au/

Cuisine: Bar, Mediterranean, Cocktails, Wine, Spirits

Gastrology bloggers dined courtesy of Waterslide Bar.

Mr Miyagi

Gastrology bloggers dined courtesy of Mr Miyagi.

Drawing influence from the izakaya style of Japanese eating and drinking, Mr Miyagi offers a compelling proposition - stylish, laid back surrounds, a diverse drinks list and a clear focus on serving up delicious, playful dishes.

The decor fuses modern, grungy elements with traditional Japanese design to produce a cohesive whole. 

Specialising in Japanese and Pan-Asian share plates, the food served ranges from creative and contemporary such as nori tacos and tuna tataki pizza, to Japanese classics such as sashimi, nigiri and yakitori.

Nori taco  - grilled salmon belly, vinegar rice, spicy napa cabbage, Japanese mayo, chilli oil

Mr Miyagi’s pièce de résistance, the Nori taco was mind-blowingly good. The crisp taco shell of tempura nori sheets was filled with perfectly seasoned sushi rice, tangy kimchi, rich salmon adorned with chilli oil and Japanese mayonnaise. With all ingredients in perfect harmony, every bite was a feast for the senses - a stunning dish.

Tempura broccoli 

Another highlight was the tempura broccoli. The soft broccoli was encased in ethereally light and crispy tempura batter. Generously covered with a layer of grated cheese, this dish was vegetarian comfort food and would make anyone with a distaste for broccoli reconsider.

“MFC” - Miyagi Fried Chicken

The famous MFC lived up to expectations. Each morsel of fried chicken was tender, juicy and distinctly flavoursome. We loved how this crispy bar staple was done impeccably well without compromise.

Kabocha pumpkin toast – white chocolate and pumpkin ganache, honeycomb, yoghurt sorbet and pumpkin ice cream

Our favourite dessert of the evening, the kabocha pumpkin toast can best be described with one word - wow. The scattered presentation was an artistic mix of order and chaos. The bursts of tartness from the yoghurt sorbet worked well with the creamy white chocolate and pumpkin ganache while the honeycomb provided a wonderful textural element. A fantastically delicious amalgam of unlikely ingredients, the kabocha pumpkin toast is a must try for any visitor of Mr Miyagi.

Combined with a vibrant atmosphere, diverse beverage selection and warm staff, Mr Miyagi is an exciting foodie destination and has certainly earned our stamp of approval.

Location: 99 Chapel Street, Windsor

Phone: 03 9529 5999

Link: www.mrmiyagi.com.au

Cuisine: Japanese

Brother Burger opens second restaurant on Chapel Street

Gastrology bloggers dined courtesy of Brother Burger and the Marvellous Brew.

Adored Fitzroy burger destination, Brother Burger and the Marvellous Brew, has crossed the river to open its second restaurant on Melbourne’s iconic Chapel Street. Taking over the site formerly home to Café Greco, Brother Burger is part of the new guard of Chapel Street hangouts.

We loved the atmosphere and social vibe of their new haunt. Owner, Marcelo Tummino, who in a former life worked in advertising as an art director, has filled the industrial inspired space with pre-­‐loved items he personally collected. Recycled materials complement the nostalgic ambiance of the venue, which boasts a receding courtyard entrance framed by New York loft-style windows, large red semi-circle leather booths, a wall panelled in deconstructed metal shelves, tennis court lighting and over 800 vintage meat grinders.

The menu focuses on producing authentic, high quality food. You can expect a few tweaks to the original menu you know and love, but we can confirm there is no deviation from the timeless flavour combinations which are all made by hand, from scratch. 

We enjoyed the Hot Stuff burger - an almighty burger with a large 100% wagyu grilled beef patty, smoky double bacon, melted cheese, house-made pickles, mustard-mayo and chilli jam all squeezed into a fresh, toasted brioche bun. It was the small details that set it apart - from the slightly crispy edges of the pattie to the subtle smokiness of the bacon. Yum!

For something a little different from the beef patty, we recommend their Hey Ewe! burger which is filled with beautifully spiced lamb, beetroot, lettuce, preserved lemon and minted yoghurt and house-made pickles. A clever and pleasingly complex combination of flavours that we loved. 

Their fries were beautifully crisp on the outside and fluffy on the inside while their onion rings had us doing it Gollum style - fighting for the last ring. They were deliciously sweet, soft, sticky and encased by incredibly crispy batter (highly recommended).

And while you're there, don't leave without having a look at their ever changing dessert specials. We loved indulging in their very decadent chocolate ganache tart.

Showcasing a menu that maintains the integrity of premium produce and an impressive 15 tap beer selection, Brother Burger combines the winning combination of juicy burgers with independent craft beers. We will be back. 

Location: 560 Chapel Street, South Yarra

Phone: 03 9041 1393

Link: http://www.brotherburger.com.au/

Cuisine: Burgers, Bar, Bar & Grill

Kumo Izakaya

Gastrology bloggers dined courtesy of Kumo Izakaya.

Standing proudly at the corner of Lygon and O'Connor Streets in Brunswick East, Kumo Izakaya and Sake Bar is a Japanese oasis which embraces the social izakaya-style side of Japanese eating and drinking. Offering a laid back environment for catching up with friends and family, Kumo Izakaya focuses on quality food designed to share all of which is served in stylish, modern Japanese surroundings.

Effortlessly blending strong Japanese themes with industrial and Art Deco influences, the restaurant's fit out is a masterstroke. Its symmetrical design features geometric booths with dividers providing flexibility to dine communally or more intimately. Magically lit, the space glows in soft  amber light.

Kumo Izakaya founder and owner Andre Bishop is one of Melbourne's quiet achievers in hospitality. A self-confessed Japanophile and sake connoisseur, he's the man behind the revitalisation of Japanese institution Izakaya Chuji on Lonsdale Street in Melbourne. He also created Izakaya Chuji's South Melbourne offshoot. Andre is also behind Nihonshu Sake & Shochu Bar in Melbourne's CBD, his first venue dedicated to his prime passion of sake.

At Kumo Izakaya, food and sake pairing is a key focus. The exceptional staff are happy to guide diners through the extensive sake menu. We found an exceptional range of sake styles on offer, ranging from floral and fruity to nutty and earthy, all of which are conveniently set out in the sake menu along with tasting notes.

The kitchen is headed by Akimi Iguchi and Eriko Hamabe. Akimi brings exquisite skills to the Kumo kitchen having trained in many top Japanese kitchens as well as Melbourne's Yu-U and Bar Lourinha. Eriko on the other hand worked the kitchens of Kobe Jones and the Royal George Hotel. Together, they bring their unique take on izakaya cuisine.

Left: Chicken Thigh Yakitori Skewers

Right: Uzaku - grilled teriyaki eel with wakame & cucumber pickle

The slices of grilled eel were a delicious appetiser. Stained with teriyaki marinade, the fatty flesh was counteracted by the tart pickle and savoury wakame.

The Chicken Thigh Yakitori Skewers had been sufficiently seasoned and were wonderfully flavoursome. The skewers benefited from a delectable outer charring courtesy of spending the perfect time on the grill. A simple dish, prepared with care and precision.

Premium assorted Sashimi of the day

The sashimi plate featured a variety of sliced raw fish. Each slice of fish had an enjoyably firm yet soft texture. Of particular note were the plump, sweet scallops. It is clear that Kumo Izakaya are using only the freshest, highest quality seafood.

Seared Scallops with Butter & Soy topped with Bonito Flakes

The scallops were perfectly seared and bursting with natural flavour, a flavour further enhanced by the restrained savouriness of the butter & soy sauce. The bonito flakes brought a tremendous savoury element - a magnificent dish.

Shiitake mushroom stuffed Tsukune chicken ball with cheddar cheese & Teriyaki sauce

These savoury ball-shaped dumplings were adorned with melting cheddar and a mushroom base and laced with copious amounts of delicious teriyaki sauce - A simple but very enjoyable treat.

Pumpkin & cream cheese stuffed zucchini flower tempura with green tea salt

The tempura zucchini flowers stuffed with pumpkin & cream cheese and served with green tea salt were fantastic.  The batter encasing the zucchini flower was ethereally light and crisp while the stuffing was rich, flavoursome and exquisitely smooth.  The addition of green tea salt was a masterstroke that was a delightful departure from the norm.

Spicy Black vinegar Karaage Chicken with spring onion

The Japanese bar staple of Karaage Chicken was a delicious sight.  The meaty morsels were encrusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior - dangerously addictive.

Miso marinated grilled kingfish fillet

Our savoury courses concluded with beautifully fresh kingfish which had been cooked to perfection. A light coating of golden-brown, caramelised miso charring added complexity to the soft kingfish flesh.

Dessert platter for two: Baked Green tea & White Chocolate cake with Raspberry compote;

Yuzu infused Cheesecake with cream and Yuzu sauce; and Japanese plum wine mousse with mint infused umeshu Jelly & cream

Unable to decide which desserts to choose, we opted for the dessert platter which comprises an assortment of Kumo Izakaya's Japanese inspired desserts. Each item on the platter was a welcome departure from the ordinary – from the absolutely moreish baked Green tea & White Chocolate cake with Raspberry compote to the smooth, rich consistency of the Yuzu infused Cheesecake, to the vibrant flavours of the Japanese plum wine mousse.  An exemplary display of Kumo Izakaya’s versatility.

Kumo Izakaya is the destination izakaya for Japanophiles who want to get inside the izakaya culture and experience it in an immersive way. Offering a vast array of delicious food, one of the most impressive sake lists in Melbourne and an effortlessly trendy Japanese, industrial chic fit out, Kumo Izakaya is definitely a place to put on your "must visit" list. 

Location: 152 Lygon Street, Brunswick East

Phone: 03 9388 1505

Link: http://www.kumoizakaya.com.au/

Cuisine: Japanese, Wine Bar, Tapas