Dock 37 Bar and Kitchen @ Hilton South Wharf

Hilton Melbourne South Wharf has unveiled its stylish new restaurant and bar, Dock 37 Bar and Kitchen.

The 150-seat dining space embraces its riverside setting and complements the sea meets land concept. The result is a sophisticated and inviting dining room resplendent with warm timber walls, a striking suspended wine gantry in black steel, soaring ceilings, and full length windows maximising the South Wharf Promenade view.

Dock 37 Bar and Kitchen has a long bar with pull-up seating, communal tables and cosy couches to enjoy. The area is complete with a short and tailored menu full of bar-food classics available late into the night. A comprehensive selection of drinks are also offered from well-known classics to a tempting selection of custom-created cocktails, wine housed in the suspended gantry above the bar and dozens of beers on tap.

The menu is divided into user friendly sections with many dishes complemented with fresh produce from the hotel’s own rooftop garden. The garden is passionately tended to by Glenn, who has been with the hotel since its opening six years ago and has headed up the kitchen since 2011.

Smoked Duck Breast Served with a cabbage, citrus and celeriac slaw and a wasabi dressing

The slices of duck breast were cooked to perfection with the slightly tart cabbage, citrus and celeriac slaw allowing the rich flavour of the duck to transpire.  The accompanying wasabi dressing provided the crowning element to a wonderful dish.

Quinoa Salad - Popcorn-dusted goats’ cheese, roasted baby carrots, beetroot, kale and a pepian salsa

An enlivening salad of quinoa, popcorn-dusted goats’ cheese, roasted baby carrots, beetroot and kale all brought together with pepian salsa, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.

400gm, grain fed, Victoria Rib eye w/ Red wine jus

We could not resist getting both our mains from the “Grill” section of the menu. Both our fish and beef were simple and beautifully cooked. Each served with our choice of sauce (there are more than 10 sauces to choose from, all made in house).

Whole Baby Barramundi w/ green chilli sauce

The Whole Baby Barramundi in particular impressed us. The quality of the barramundi was exemplary. The skin of the fish was perfectly seared to be very crisp while the flesh was delicate and moist. It was a dish that allowed the natural subtle sweetness of the fish to be enjoyed. 

Our dinner concluded with 2 well-conceived desserts that exhibited flawless flavour combinations and textural diversity. 

Walnut tart with blood peach foam and vanilla bean ice cream

The luxurious vanilla bean ice cream offset the accompanying rich bittersweet walnuts banana while the blood peach foam added a desirable touch of sweetness. Texturally, the crunchiness of the walnuts, silkiness of the ice cream and melt in the mouth foam ensured that each bite was as titillating as the last.

Chocolate brownie with hokey pokey, banana coulis and raspberry sorbet

The Chocolate brownie was similarly well devised. The decadent chocolate brownie was matched with velvety raspberry sorbet and harmonised with banana coulis - delicious!

Enviably positioned at the edge of Melbourne’s CBD on the banks of the Yarra River, Dock 37 at the Hilton Melbourne South Wharf offers an approachable and relaxed dining for all occasions and adds an exciting new element to the Hilton Melbourne South Wharf guest experience 

Location: 2 Convention Ctr Place, South Wharf, Melbourne

Phone: 9027 2122

Link: http://hiltonmelbourne.com.au/dining

Cuisine: International, Modern Australian

Gastrology bloggers dined courtesy of Hilton South Wharf.

#GastrologyInGranada - Daring and innovative cuisine @ Los Patos

Regularly described as one of Granada's “destination” restaurants, Los Patos allows diners to embark on a culinary journey through the local flavours of Granada.

Housed within the classical Hospes Palacio de los Patos, the restaurant benefits from its inspired surrounds. The mixture of colours, textures, light and prominent water feature creates a calm, relaxing environment. The menu by Head Chef Blas Hidalgo features fresh local produce, modern culinary techniques and authentic flavour combinations. 

The dining room boasts floor to ceiling windows which partition the large, airy space and provide a view out to the gardens.

The dining service runs seamlessly, led by friendly and knowledgeable sommelier and restaurant manager, Carlos Alvarez. 

From left: “Salmorejo cordobés” Cold tomato soup with Iberian ham and egg; “Remojon granaino” Tipical salad with potatoes, codfish, orange, black olives and olive oil.

We started with several traditional entrees as well as more modern dishes. The Salmorejo cordobés was luxurious while the Remojon granaino was refreshing. The hot entrees also impressed with flavour. The Iberian cheek croquettes in particular were expertly made. The croquette had a wonderfully crisp exterior which combined beautifully with the tender cheek and Iberian ham which provided salinity to the dish.

From left: Black budding candies, Moorish lamb pastela, puff pastry pieces with lamb and vegetables, Iberian cheek croquettes; Skewer crumb with sausages, Prawn skewer, Californian roll

Potato and truffle foam

The potato and truffle foam was absolutely outstanding. The creamy and light whipped potato was combined with generous shavings of black truffle. The potato foam was texturally perfect and provided a magnificent canvas for the pungent truffle. A simply mesmerising dish.

From left: Cod tripe and chickpeas; Scrambled eggs with morels and Iberian ham

Calamari and artichokes with squid ink vinaigrette

Another highlight of our amazing degustation was the dish of calamari and artichokes with squid ink vinaigrette. The dish boasted tremendous balanced - with the richness of the squid ink vinaigrette combining well with the perfectly cooked, tender calamari.

We were pleased to leave wine matching in the expert hands of Carlos. Each course matched each wine perfectly and gave a tremendous insight into Spanish varietals.

Baby octopus with “concasse”tomato and smoke oil

A vibrant dish of baby octopus with tomato and smoked oil graced our presence next. Flavoursome and aromatic, the subtle sweetness of the baby octopus was allowed to shine through.

Lobster stew

The lobster stew was tremendous. Sweet, luscious, perfectly cooked morsels of lobster were bathed in a rich, aromatic broth of impressive depth and complexity.

Red mullets with asparagus, mushrooms and “noisset”butter

A complex but well balanced dish, the red mullet was perfectly seared and its natural flavour was further enhanced by the subtle sweetness of noisiest butter sauce. It was a magnificent dish.

Oxtail with “parmentier cream” beet pure and demiglace

The oxtail was tender and delicious, with caramel undertones courtesy of being slow-braised. Paired with an earthy braising sauce, the oxtail fell away at the weight of our spoons. 

Our favourite wine from the evening was the 1368 Cerro Las Monjas. The wine was a wonderful blend grown in high altitude, and boasted black fruits, aromatic complexity, vibrant acid and well structured tannins. 

Crisp pig, comfit potato and “padron” green peppers

Los Patos has truly mastered the art of pork roasting. The pork was succulently roasted to retain its juiciness, achieving a healthy layer of melt-in-the-mouth fat in the process. The crackling possessed an ideal crunch, elevating the tender pork meat.

From left: Spice orange with tangerine ice cream; Coconut soup, berries, orange zest and pistachio ice cream

Our dinner concluded on a sweet note with a duo of desserts. Each dessert was beautifully prepared. The spice orange with tangerine ice cream was refreshing with its citrus acidity while the coconut soup with berries, orange zest and pistachio ice cream was decadent and well-conceived. In keeping with the incredibly high standard for the evening, these desserts were a thoroughly enjoyable end to an amazing meal. 

Petit fours: Almonds “macaron”, Spice orange, “Pionono” typical dessert

In the safe hands of Head Chef Blas Hidalgo, Los Patos impresses with daring and innovative culinary techniques combined seamlessly with tradition. A decadent and memorable dining experience, Los Patos is a restaurant that truly lives up to its outstanding reputation.





Location: Solarillo de Gracia 1, 18002 Granada, Spain

Phone: +34 958 53 57 90

Link: http://www.hospes.com/default-en.html

Cuisine: Modern Spanish, Mediterranean





Gastrology bloggers dined courtesy of Los Patos.

#GastrologyInBarcelona - Negro-Rojo - Charisma and gastronomic vigour in the Barcelona CBD

Gastrology bloggers dined courtesy of Negro-Rojo.

Located within the central business district of Barcelona, Negro-Rojo combines international and Japanese cuisine in two distinct levels that stand out for their impressive design and culinary offerings. 

We were pleased to indulge at Negro the level which houses modern International cuisine with Mediterranean influences. 

The scene is set with a sleek black designer kitchen which boasts Mediterranean and oriental characteristic and large window which allow natural light to flow into the cavernous space. T central chiaroscuro creates a cosmopolitan and modern environment, making it ideal for lunch or dinner in the evening.

Chicken and ham croquettes

The croquette had a wonderfully crisp exterior which combined beautifully with the tender chicken and ham which provided salinity to the dish.

Grilled squid with romesco

We adored the presentation of this dish and loved the flavours even more. The quality of the squid was exemplary. The perfectly cooked squid was adorned with slightly tart and refreshing romesco. A Mediterranean dish which allowed the natural sweetness of the squid to shine.

Spicy sea bass ceviche 

The ceviche was a wonderful mélange of different textures, natural sweetness and acidity. Titbits of fresh cured sea bass were embellished with thinly sliced onions while a sprinkling of fresh herbs added the final touch to an enlivening combination of ingredients.

Grilled octopus with potatoes 

This dish was an absolute highlight of our meal. Simply named grilled octopus with potatoes, the dish delivered over and above its humble appearance. The octopus was incredibly tender while retaining a robust structure courtesy of being expertly cooked. The accompanying smashed potatoes were creamy, well-seasoned with a lovely underlying extra virgin olive oil flavour. It was perhaps one of the most memorable dishes we tasted in Barcelona. 

Shanghai Duck

The dish of Shanghai Duck had us fighting for the last morsel. The delicate thin pancakes were a lovely canvas for the velvety duck flesh and its perfectly crisp skin.

Apple Tart

Buttery crumbly pastry is filled with a luscious apple served with vanilla bean ice cream for a refreshing contrast.  It was a hearty dessert that was perfect for a splendid finish. 

Negro-Rojo draws in the crowd with its unique experience. Dine in an atmosphere full of charismatic and playful contrasts while being seduced by delicious international cuisine. You will not be disappointed.

Location: Av. Diagonal, 640, 08017 Barcelona, Spain

Phone: +34 934 05 94 44

Link: http://grupotragaluz.com/restaurante/negro-rojo/

Cuisine: International, Japanese

Check out our Barcelona foodie guide here.

The Noble Experiment

Gastrology bloggers dined courtesy of The Noble Experiment.

The Noble Experiment presents an exciting departure from the mainstream by serving exciting cuisine influenced by Head Chef Cameron Bell’s haunts across North America and Europe.

Bell’s Michelin starred background brings a finesse and understanding of flavour combinations. His unique culinary signature has been instrumental in shaping the culture of The Noble Experiment, and his developed style is embedded in the heart and soul of every dish. Melding influences from across the US, France and the UK, the complex culinary enigma constructed by Bell leaves patrons with an unforgettable experience. 

The venue boasts a wonderfully relaxed vibe. The dining room is comfortably vast with a bar at its far end equipped with mixologists ready to serve you a delicious cocktail or some fine aged whiskeys and champagnes.

In line with its social setting, the menu items are primarily designed for sharing, from snacks to share plates, chefs menu to large format feasts.

12 hour lamb steamed bun 

The lamb buns were an absolute winner. The fluffy, moist and slightly sweet buns were filled with an addictive medley of red miso and peanuts. Sitting alongside this was the wonderful 12 hour slow roasted lamb. Having truly mastered the art roasting, the lamb had been succulently roasted and was tender, juicy and packed with flavour.

Burrata

This cheese sensation demonstrated that unforgettable dishes can sometimes be very simple. In this instance, a ball of unadulterated burrata simply paired with chargrilled bread and a fresh and slightly tart “green sauce”. When the outer solid mozzarella shell was cut, we loved how the creamy interior of soft, stringy curd and fresh cream revealed itself. The sumptuously rich yet sensibly balanced flavours were sensational.

Crispy brussel sprouts, coconut, lime, caramel

This was a well-conceived dish that would easily melt away any aversion to brussel sprouts. The wonderful morsels of coconut encrusted sprouts were wonderfully crisp and beautifully caramelised to develop a toffee-like outer shell.  Although vegetarian dishes are often easily dismissed, this particular gem is one that commands respect. More than a side dish, it was a jaw-dropping highlight of our evening. 

Lamb breast, green papaya, peanuts, spring onions

The lamb breast was tender and delicious falling away at the weight of our spoons. The salad was the perfect accompaniment. Fresh, vibrant and crisp, the salad provided acidity and texture. It was a magnificent dish.

Beef short rib, burnt onion, coffee

The beef short rib continued the trend of stunning dishes that preceded it. It was a memorable dish combining flawless texture with equally superlative flavours and was particularly noteworthy for its fragrant and complex beefy flavours and slight smokiness.

From left: Beetroot parfait, green peppercorn, sorrel; Maple custard rhubarb, shortbread, bacon

Both desserts were wonderfully executed. Each, a welcome departure from the mundane and each, offered its own unique characteristics. It was an exemplary display of Bell’s versatility.

The most exciting and memorable dining experiences tend to revolve around bold and innovative flavour combinations that seize the attention of diners from start to finish. This successful "experiment" manages to do just that. 

Location: 284 Smith Street, Collingwood

Phone: 03 9416 0058

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

Cuisine: Bar, International, Modern