The Roving Marrow @ The Astor

One of Melbourne’s buzziest food strips welcomes back a local icon as The Astor on Carlton’s Lygon Street reopens with an innovative new restaurant and bar concept. 

Within The Astor is The Roving Marrow dining room, which was formerly Percy’s Bar and Bistro run by four–time Carlton premiership player Peter ‘Percy’ Jones. The Roving Marrow is a significant part of The Astor’s transformation by restaurateur Darran Smith and head chef Hayden McMillan. The menu is produce-driven and features contemporary European cuisine with interactive, yum cha-style service. 

The result is a unique dining experience that aims to break down the formality of fine dining and bring the fun back to food. The menu is designed to share with a wide assortment of smaller dishes served via trolley and tray and more substantial mains, as well as cheese and dessert, à La Carte. 

The kitchen is in safe hands under the guidance of Head Chef Hayden McMillan. McMillan is a young gun of New Zealand’s epicurean scene, having previously worked with renowned New Zealand chefs Michael Meredith and Simon Wright and was made head chef of Auckland’s Tribeca restaurant very early in his career. Most recently McMillan returned from San Francisco where he headed up the Waiheke Island Yacht Club pop up for the America’s Cup.

The Astor’s interior is focused on preserving the hotel’s original character with a modern refresh. The atmosphere is moody courtesy of being grounded in dark wood with rich finishes in brass and mirror that are hardwearing and age gracefully.

We commenced our dinner with a number of delicious small dishes from the “yum cha” service. 

Our favourite entree, the shortrib dumplings in masterstock was flavoursome, well-seasoned and boasted rich flavours.  It was a perfectly executed, expertly balanced and intelligent dish. 

Yet another highlight was the dish of duck salad. The slices of duck breast were cooked to perfection with the beautifully crisp hazelnuts and caramelised brussel sprouts adding texture and the bits of bacon adding salinity. 

Continuing the trend of stunning dishes that preceded it, the dish of Flinders Island lamb rump, charcoal eggplant, ricotta and brie impressed. The lamp rump was cooked perfectly to a tender and juicy pink. The charcoal eggplant boasted a wonderful smokiness which paired exceptionally with the ricotta and brie. A wonderful finale to our savoury courses.

Our first dessert of Granny Smiths, butterscotch, buckwheat and cardamom was an interplay between interesting textures and seductive aromas.

The striking dessert of passionfruit, white chocolate, liquorice and coconut was an explosion of flavours. The layer of meringue was delicately thin and crisp and paired beautifully with the mellow and luxurious white chocolate. The tartness of the passionfruit produced a balanced dessert.

The Roving Marrow’s approach to food stands out from what is commonly available in upmarket restaurants. Thought-provoking but not pretentious, The Roving Marrow is a welcome addition to Melbourne’s food scene.

Location: 418 Lygon St, Carlton

Phone: (03) 9347 7419

Link: http://www.theastorcarlton.com.au/restaurant/

Cuisine: Modern Australian

Gastrology bloggers dined courtesy of The Astor.

Exploring the Greek Cuisine with George Calombaris + David Tsirekas

The bustling Hellenic Republic forms part of The Press Club Group, a burgeoning conglomerate of restaurants. Apart from the association with celebrity chef George Calombaris, these restaurants, have at least one other feature in common – their almighty banquets which give diners the opportunity to indulge in mammoth quantities of delicious food. 

Gastrology recently joined David Tsirekas and George Calombaris at Hellenic Republic where the pair took guests on a journey exploring Greek Cuisine.

The Greek inspired dinner featured Travis McAuley and Hellenic’s two head chef’s, Alex Xinis and Arron Lynch alongside David Tsirekas and George Calombaris. The result (as expected) was a mouth-watering banquet gastronomical proportions.

Tarama churros, lathalemono - David Tsirekas

The Tarama churros were addictively good. The rigid-edged doughnuts had a nice outer crunch and were appreciatively not drenched in oil. 

Ouzo cured ocean trout, Jerusalem artichoke, Cucumber - Aaron Lynch

The cured salmon which was wonderfully complemented Jerusalem artichoke was a vibrant dish which showcased fresh flavours that were light and appetising. 

Smoked bone marrow, beetroot, feta, horseradish - George Calombaris

The Smoked bone marrow was a well formulated dish of bold and vibrant flavour combinations showcased the culinary potential of Greek cuisine. The luscious bone marrow paired exceptionally well with the creamy feta and slightly tart beetroot and earthy horseradish to produce perfectly balanced flavours. 

Kefalograviera saganaki - Alex Xinis

One of Hellenic Republic’s signature dishes and understandably so. The marriage of salty pan-seared Kefalograviera - a robust sheep milk cheese originating from Greece - with sweet caramelised figs was an unbeatable combination. With the added textural kick from the chewiness of the cheese, this dish was a highly addictive appetiser.

Sheftalies, tahini, yoghurt, caper leaves - Travis McAuley

The Sheftalie was amazingly rich in flavour and was perfectly counterbalanced by the tartness of the yoghurt and the freshness of the caper leaves. 

Seafood kokoretsi, skordalia - David Tsirekas

The eye catching Seafood kokoretsi’s  combination of the crispy kataifi pastry and the fresh tender seafood was a textural delight.

Tartare of tuna with all its frills, prawn crackers - George Calombaris

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. 

Melizanosalata - Alex Xinis

A celebration of eggplant which made use of the differing textures of eggplants. Most notable was the melitzanoslata dip which boasted a beautiful smokiness which was further enhanced by the ample use of garlic.

Duck and quince - David Tsirekas

The slices of duck breast were cooked to perfection, allowing the rich flavour of the duck to transpire.  The sweet and sticky quince provided the crowning element of luxuriousness to a wonderful dish.

Wagyu tongue and flat iron kalamaki - Travie McAuley

The skewers were sufficiently seasoned and flavoursome, and boasted a lovely outer charring.

Lahanosalata  - Aaron Lynch

Aaron Lynch’s take on the Lahanosalata, a traditional, classic winter salad in Greece was outstanding. Full of flavour and robust textures, it was a delicious accompaniment to the proteins. 

Touloumba, warm rosewater custard, honeyed walnuts - David Tsikeras

“Magnamopolous” - Greek yoghurt ice cream, caramelia, mastic, fruit - George Calombaris

Our dinner concluded on a decadently sweet end with a duo of desserts. The Touloumba was traditional and heart-warming while the “Magnamopolous” was a modern take on the humble ice cream stick. Both were superbly made and absolutely moreish.  

An exciting night featuring 5 outstanding chefs, the evening was certainly a memorable journey through the exciting paradigms of Greek cuisine. 

Gastrology bloggers dined courtesy of Made Establishment.

The Kilburn and Bluebonnet Barbecue Dinner

Images courtesy of Anthony.

Gastrology were delighted to join barbecue extraordinaires Bluebonnet Barbecue and whisky experts The Kilburn for a dinner that was a match made in heaven - Whisky and Barbecue.

Hosted at The Kilburn’s beautiful heritage-listed bar, the Whisky and Barbecue dinner paired premium whiskies from global whisky leader Diageo with hearty American barbecue dishes that warmed us from the inside out heading into the last month of winter. 

Oak-smoked wallaby croquette, apple and celeriac remoulade, fig and Clynelish radish

Paired with: Clynelist 14 years 46% vol, Highland

The croquette had a wonderfully crisp exterior which combined beautifully with the apple and celeriac remoulade which provided salinity to the dish while the fresh fig and Clynelish radish ensured that the dish had requisite balance. The matching Clynelist single malt Scotch whisky was a beautiful accompaniment with the pleasant creamy mouthfeel echoing the creamy remoulade

From left: Beef burger with smoked cheddar and McClure pickles; Pulled pork with apple kohlrabi slaw and Talkisker barbecue sauce

Paired with: Talisker 10 years 45.8% vol, Isle of Skye

We enjoyed both the sliders - each were well-made with generous fillings and paired magnificently with the full-bodied peppery Talisker.

Laguvalin glazed St. Louis pork rib, Jalepeno cheese grits, collard greens, fried shallots

Paired with: Lagavulin 16 years 43% vol, Islay

Laguvalin glazed St. Louis pork rib was the highlight of our evening. The pork ribs were of particular note, imparting a unique flavour courtesy of the Laguvalin glaze. The outstanding ribs were nicely caramelised and were laced with crispy charred bits. The heavy flavours were matched by the Lagavulin’s intense, smoky-sweetness.

The evening concluded on a sweet note with a delicious dessert of Smoked maple bacon ice cream sandwich with George Dickle (Tennessee whiskey) gastrique (Paired with George Dickel Classic no.8 40% vol, Tennessee).

These stunning moments from the event were captured by Anthony.



Gastrology bloggers dined courtesy of The Kilburn and Bluebonnet Barbecue.

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.