Collins Quarter

Collins Quarter is a sleek restaurant that occupies a Victorian terrace which boasts an inspired blend of 19th and 21st century design.

The dining room is at once traditional and relaxed, shunning the grungy look that is today’s Melbourne norm in favour of a more conventional bistro atmosphere. Dimly lit with scattered pockets of luminescence emitting from tabletop candles, it is a comfortable setting.

The menu has distinct European influences and focuses on fresh, local produce. 

Seared scallops, Soused Mushrooms, Black Garlic & Kalamata Olive Tapenade

The scallops were beautifully seared and boasted natural sweetness while the mixture of mushrooms, garlic and olive tapenade added a lovely salinity to the dish. 

Hot smoked ocean trout 

The salty smokiness of the trout was complemented by the fresh salad of quinoa, fennel, baby beetroot and orange which provided a medley of exciting flavours and textures while the crème fraiche and horseradish brought all the elements together.

Roast corn-fed Macedon duck breast

The slices of duck breast were cooked to perfection with the mellow white bean and kale cassoulet allowing the rich flavour of the duck to transpire.  The accompanying cigar was filled with tender shreds of confit duck leg encased in a crisp pastry skin and provided a delicious flavour which was punctuated with subtle aniseed notes. The sweet and sticky pickled rhubarb chutney provided the crowning element to a wonderful dish.

Cape grim beef cheek bourguignon, Paris mash

The slow braised beef cheek was excellent - Simple, delicious and very well executed. The beef was exceedingly flavoursome and "melt in the mouth" while the accompanying mash was luxurious.

Selection of house made ice creams

Hot chocolate fondant 

The chocolate fondant would have pleased any chocolate love with its rich billowing chocolate centre and slightly crisp cake exterior. The vanilla bean ice cream which accompanied the fondant matched it well and was refreshingly light and fragrant while the poached spiced pear and salted honeycomb added interest.

Collins Quarter impresses with well executed dishes which highlight innovative, yet familiar, flavour combinations. A truly compelling dining option. 

Location: Collins Place, 86A Collins Street, CBD, Melbourne,

Phone: 03 9650 8500

Link: http://collinsquarter.com/

Cuisine: European, Modern Australian

Gastrology bloggers dined courtesy of Collins Quarter.

Bond Melbourne

The new Bond Melbourne set to shine as the city’s most glamorous event space and entertainment venue.

The venue recently received a $5 million facelift which has resulted in a luxurious venue complete with decadent gold-coloured brass curtains, gold-studded lounges and gold lighting, curated by leading design company Hachem. 

Devoid of dark corners but with its own mysterious edge, Bond Melbourne’s unique design space is completely curved, from the bars and fittings, to the walls, roof and retractable curved glass door, creating a flowing space that can be opened up as one area or elegantly divided into seven private and intimate sections.

We loved toasting to the end of another working week at Bond Bar in one of their booths where waiters and waitresses, elegantly dressed in black wafted around the moodily lit area delivering seamless service.

One of the main highlights from our evening at Bond Bar was indulging in their Liquid Nitrogen cocktails. A new menu feature, the Liquid Nitrogen cocktails are a first for the drinks industry in Melbourne. 

Mixologist extraordinaire Jack Coombes entertained us with his skilful making of the classic Amaretto Sour but with a liquid nitrogen twist. 

We enjoyed the theatre of clouds of smoke overflowing from the bucket, quickly revealing a “sorbet” of sorts. 

The proof really is in the tasting - it was delicious. 

We also enjoyed delicious canapés throughout the night of our visit. Hammer & Tong caters exclusively for major events at Bond while an array of rotating restaurants offer catering for the weekly Friday Bond Unwind sessions.

A new Melbourne institution, unlike any seen before. Bond Melbourne brings a new level of luxury with mix of LA-style service and Dubai-style glamour.

Location: 24 Bond St, Melbourne

Phone: (03) 9629 9844

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

Gastrology bloggers visited courtesy of Bond Melbourne.

Images courtesy of Meagan Harding, Rosanna Faraci and Shania Shegedyn.

Woody. P Launch

Gastrology bloggers attended the event courtesy of Woody.P.

A feast for the eyes and the palette, Woody.P is set to establish a cult following with Melburnians and travellers alike.

The restaurant opened its doors recently in May and offers a fun and relaxed atmosphere that caters to a broad range of dining experiences. The menu is produce-driven and defined by mouth-watering yet simple Mediterranean and Italian flavours.

Woody.P’s beverage list is however, not to be outdone. Paying homage to the city’s rich European heritage, the wine list offers a range of varietals, focusing on local appellations. The cocktails have been developed around an aperitvo style and showcases the best aperitifs from home and abroad. 

The kitchen is headed by Head Chef Clinton Camilleri, whose impressive portfolio of culinary experience spans for over a decade. Working extensively in kitchens throughout rural Victoria (Eleonore’s Restaurant in the Yarra Valley, Royal George Hotel in Kyneton and the much-awarded Lake House in Daylesford), Camilleri was recently the Head Chef of the Healesville Hotel, where he achieved the 2014 Good Age Food Guide Regional Restaurant of the Year.

Leading a team of skilled chefs, Camilleri is joined by Venue Manager Brent Scales, who has recently worked as Restaurant Manager for Stokehouse Café in St Kilda and opened the Stokehouse City Bar. 

The service is fast paced, informed and friendly, matching up to the fun and uniquely designed restaurant space which offers a series of comfortable and discrete spaces. Each space has its own unique look and feel.

The interior is composed of polished timber floors, exposed brick walls, textured glass and contemporary pendant lighting. Highlights include a sophisticated bar area with a tiled feature wall and suspended planted hangers. Woody P also comprises a large outdoor dining area where diners can eat and drink among greenery, lanterns and bluestone floors, a nod to Melbourne’s rich architectural heritage.

Positioned on Flinders Lane, the city’s most dynamic food precinct, Woody.P is an exciting new addition to Melbourne’s bourgeoning range of restaurants and drinking spots.

Location: 121 Flinders Lane, Melbourne

Phone: 03 9654 5000

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

Cuisine: Italian, Pizza

Restaurant & Bar Dansk

Gastrology bloggers dined courtesy of Restaurant Dansk.

Restaurant Dansk impresses with outstanding contemporary Danish cuisine. Located in the heart of Melbourne’s CBD, the Restaurant Dansk is a brilliant introduction to Nordic cuisine and focuses on modern techniques to emphasise clean, crisp flavours, especially from hedgerows.

The menu created by top Danish chef Bente Grysbæk and Head Chef, Zoran Micevski is exciting without being over-theatrical, featuring lighter and traditional dishes like smørrebrod to bolder and more heartier dishes. 

The design of the dining room is Nordic cool at its best - egalitarian, clean, understated and timeless. 

Copenhagen - Bols Genever, Cherry Heering, lime juice, Angostura Bitters

Our dining experience at Restaurant Dansk commenced with a lovely cocktail over some traditional dark Danish rye bread based starters. The Copenhagen, a classic Denmark House cocktail combined a slight anise flavour from the Bols Genever and was perfectly balanced with the sweetness of the Cheery Heering liqueur while delivering a fresh sourness from the lime and aroma from the Angostura Bitters.

Curried herring on organic rye bread

The curried herring (a cherished staple) was a smooth exotic taste combining flavours of the orient and the north. 

Pate on organic rye bread

The pate on the other hand was light with beautifully caramelised onions which added sweetness and crispy bacon which added an addictive salinity to the dish.

Seafood sausages made with scallops and prawns served with sautéed spinach and creamy scallop sauce

This seemingly casual dish sausages was the absolute highlight of our evening. Carefully and intelligently composed to combine texture and flavour in exciting ways, the delicate seafood sausage of emulsified mousseline was poached to perfection before searing. The result was sensational - a light in texture and flavoursome scallop and prawn sausage with luxurious scallop beurre blanc and wonderfully wilted spinach. The addition of coriander was a masterstroke which added interest and a delightful freshness.

Braised pears and apples served with sweet crumbs, whipped cream and pear chips

The pear apple crumble consisted of syrupy morsels of pear and apple which harmonised with the biscuit-like crumble.

Warm beer porridge and white chocolate ganache

Made from Dansk Restaurant’s organic rye bread and dark ale, the bread and beer porridge had a wonderfully rich, complex taste. We loved the addition of decadent chocolate ganache which echoed the creaminess of the porridge. It was both interesting and absolutely delicious.

A Danish oasis with plenty of gastronomic rigour, Restaurant Dansk stands out from the crown with Nordic clean-tasting, honest dishes made from impeccable ingredients. 

Location: Level 3, 428 Little Bourke Street, Melbourne

Phone: 03 9600 4477

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

Cuisine: Danish, European, Nordic

‪#‎from5fridays @ Royal Saxon

To celebrate the start of Melbourne's beautiful autum, Royal Saxon are spicing up your Fridays with ‪#‎from5fridays. And you guessed it... it all starts from 5.

The Saxon have also recently launched a delicious new autumn menu which has kept us coming back more.

If you've never had the Saxon's charming Italian pizzas before, you'll get to experience their magic during ‪#‎from5fridays‬ where the Saxon shout everyone complimentary pizzas from 5-6! So keep a look out for those delicious pizzas when you're there.

And please... please stay back for dessert. If you do, we recommend the Poached pear tart with spiced red wine reduction and cinnamon ice cream. A beautifully decadent dessert, the soft centre of caramelised pears combines with the buttery crumbly pastry, the rich red wine reduction and moreish cinnamon ice cream in perfect harmony - absolutely sublime!

Think good tunes, cocktails & delicious aperitivo - All available from 5 PM every Friday.

What: #‪‎from5fridays 

When: From 5 PM every Friday

Location: 545 Church Street, Richmond

Phone: 03 9429 5277

Link: http://www.royalsaxon.com/

Cuisine: Italian, Pub/Bar Food, Coffee

Read our review of their new autumn menu here.