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.

#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.

#GastrologyInBarcelona - 1881 per SAGARDI - Mediterranean cuisine with views of the Barcelona skyline

Gastrology bloggers dined courtesy of 1881 per Sagardi.

1881 per Sagardi boasts a long culinary tradition with cuisine steeped in the Basque Country tradition and slight influences from throughout Spain.

The restaurant has the perfect outdoor terrace with unique and privileged views of the Barcelona skyline. The restaurant is housed within Museum of Catalonian History and named after the date the building was built and follows an English style found in ports around the world.

The menu offers a variety of tapas and traditional Mediterranean dishes made with the best seasonal produce 

Mojitos

We started with a classic Mojito which was brilliantly made. It was a vibrant cocktail of fresh fruity flavours which eased us into our meal at 1881. 

Iberic ham with tomato bread

The Iberic ham with tomato bread was beautiful. Long, thin leg of ham with a deep golden hue to its fat. The meat was dark red, marbled with veins of fat and went well with the slightly tart tomato bread.

Tuna tartare; "Guindilla" peppers from Ibarra

The tuna was decadently spiked with a tart mixture and served with refreshing herbs. It was a pleasant and innovative variant of the classic tuna tartare. The accompanying peppers were wonderfully chargrilled and moreish. 

Grilled langoustines

The langoustines were stunning and cooked to perfection resulting in a dish that was flavoursome, rich and complex. 

Creamy rice with prawns

The creamy rice with prawns was simply irresistible. The rice in the risotto was puffy and al-dente and had a beautiful depth of flavour. 

 

Matured beef rib steak

The beef was perfectly cooked. Boasting a deep pink, the meat was intense with characteristic matured beef notes and a deep earthy richness. It was texturally sublime with a decadent melt in the mouth, almost buttery, consistency. 

Selection of desserts

A playful dessert platter concluded our evening. Each item was exquisitely made and concluded our courses on a decadently sweet note. 

A place of gastronomy, beauty and passion, 1881 per Sagardi is the ideal place to enjoy the essence of Basque cuisine in a friendly, warm restaurant.

Location: C/ Placa de Pau Villa, 3, 08003 Barcelona, Spain

Phone: +34 933 42 54 11

Link: http://www.gruposagardi.com/marcas/31/1881/?l=en_en

Cuisine: Mediterranean, Spanish





Check out our Barcelona foodie guide here.