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Customs House, Geelong

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4 August 2015

Customs House Geelong is the first venue I’m writing about for The City Lane, and it’s fitting given that it was one of the first I visited in Geelong, a few years before I made a more permanent move here. At some point over the course of a long weekend visiting friends and family, my heart was won over and I found myself envisioning a life here. Delicious cocktails with good friends in an elegant setting, with views of the bay, certainly held some sway.

The Geelong Customs House, a heritage listed building is the home of Customs House Restaurant and Wine Bar. It is one of the oldest buildings in Geelong, and is situated on the Geelong foreshore, within an attractive public space, facing Corio Bay. Now a popular tourist attraction, Geelong waterfront was once the location of Geelong’s wool shipping port, which at the height of its activity rivalled Melbourne as the main port in the colony. Some historians have argued that if not for a bothersome sand bar and inadequate natural and man made channels, Geelong might have been Victoria’s principal port, especially given its near equal distance as Melbourne, to Ballarat during the Gold Rush Years.

The Colonial Georgian style building built in 1855-56 of freestone and bluestone is now a rarity as many original public buildings of this style in Victoria have since been demolished. It was the perfect venue to get away from the blustery winter weather, and to catch up with a good friend, when I visited recently for dinner, accepting an invite from Customs House to The City Lane to sample their menu.

Upon walking inside, I noticed that the interior had not changed since I last visited – the restaurant is elegant but comfortable. The venue wasn’t crowded but, for a mid-week sitting, I was surprised by how busy it was. As well as other diners there were quite a few couples meeting up for a casual drink at the well stocked, attractive bar, which contains an extensive selection of wines from small, family owned wineries around Australia, as well as the usual range of spirits and beers.

The food menu is fairly typical of the Italian Family Style the owners are aiming for. The aim is to use fresh, local produce to create authentic dishes that highlight the quality ingredients. My guest was a vegetarian and while the menu isn’t really geared towards vegetarians, the staff were more than happy to accommodate her.

I’d heard unhappy reports about the service in the past from friends and family, but on the occasion I visited I found service to be reasonable. We did wait quite a while for each course, but given the cosiness of the venue we didn’t mind. In fact it was actually felt quite refreshing to not be rushed through a meal by wait staff.

Arancini ($16.00)

We started our meal with the arancini, stuffed with tallegio, and served with a spicy Napoli sauce. The arancini balls were not as seasoned as we’d normally like however the Napoli sauce was a good example of a spicy tomato based sauce which helped to provide some much needed flavour to the balls.

Roasted Field Mushrooms ($16.50)

For my vegetarian companion, we ordered the roasted field mushrooms, which my friend said were delicious.

Gnocchi With Parmesan Cream, Pork & Fennel Sausage & Mushroom Sauce ($34.00)

Our first main was the house-made gnocchi served with parmesan cream, pork & fennel sausage & mushroom sauce. As with the arancini, the sauce was the highlight of this dish, and was tasty even with the pork and fennel sausage omitted. The gnocchi itself was unfortunately a little stodgy.

Marinated Lamb Rump With Vignarola Sauce ($36.00)

The marinated lamb rump served with vignarola sauce (onion, pancetta, peas, artichoke and parsley) was a perfect choice as a comfort dish in the winter, although the flavours were a little underwhelming. It wasn’t bad, but it lacked that “wow” factor.

Crème Brulee ($16.50)

After generous sized portions of our earlier dishes, we decided to share a desert, the classic crème brulee. This is one of my favourite desserts, and the Customs House version didn’t disappoint, delivering exactly what one would expect from a crème brulee – a rich custard base with hard caramel to provide a textural contrast to the custard. Perfect to enjoy with a sneaky glass of Topaque of course!

At the end of our meal, we had mixed feelings about our experience at Customs House. We left feeling warm, full and content, and had a very lovely evening. The service was friendly, the building full of atmosphere and the food acceptable. We felt however, that the food could have been so much more. It was obvious that the produce used was of high quality, and that the owners care about supporting local producers. When it came to the execution though, there were no dishes that stood out as really highlighting the produce and the Italian flavours that form the backbone of the restaurant.

Did we eat anything bad? No, but did we eat anything great? No again. All of the fundamentals for Customs House to be one of Geelong’s top restaurants are in place and we think that with a refocusing on what makes Italian food great – simple technique and allowing the quality produce to shine, it could yet reach that level.

Customs House

59 Brougham Street
Geelong 3220
Australia

Telephone: (03) 5246 6500
E-mail: [email protected]
Website: http://www.customshouse.biz/

Open
Mon – Fri: 9:00am to 11:00pm
Sat – Sun: 8:00am to 12:00pm

Beervana 2015: Event Preview

Jeff

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3 August 2015

0

Given the strength of Australia’s craft beer scene, it can be easy to think that we are the rulers of this domain in the Southern Hemisphere, however it is important to remember that long before there was the Great Australian Beer SpecTAPular (GABS), there was Beervana, and before that… well we don’t really want to acknowledge those dark times.

Having commenced in 2002 in Wellington, Beervana is New Zealand’s premier craft beer event and easily equals GABS in terms of scale and reach. For any craft beer fans who are planning to go (or anyone who is inspired to head over by this article) we’ve set out below some of the key things to know about the 2015 edition.

When

Beervana NZ will take place on Friday 14 and Saturday 15 August and on each day there will be 2 sessions, one from 11:00am to 4:00pm and the second from 6:00pm to 11:00pm, with bars closing 1 hour prior to the end of each session. Our recommendation would be to hit up the Friday afternoon session if possible, this is typically the most ‘civilised’ and also least crowded session, and also ensures the maximum chance of sampling any beers that are likely to be in high demand. A lot of genuine craft beer lovers attend this session and you get lots of opportunities to talk to the brewers.

Payment

One of the downsides of many festivals (whether they be beer, music or otherwise) is the logistics that can be involved in actually paying for food and beverage at the event. The downfalls of allowing cash payments are obvious so many events resort to a token-based economy however this also has its problems as tokens are often not redeemable for cash leaving patrons uncertain as to how many tokens they should buy. Beervana used technology to address this problem last year by introducing Beervana Dollars which are loaded onto an RFID-enabled wristband that is issued to every attendee – this can be done either on entry or at one of the Beervana Banks in the venue and any unused credits can be refunded at the end of the event. We think that this is a great innovation and hope that other festivals follow suit.

Beer

Of course the main feature of Beervana is craft beer, and lots of it. There will be over 200 craft beers available to try from some of New Zealand’s best breweries including 8 Wired, Epic, Garage Project and Yeastie Boys, as well as some of our own local talent and even three special guests from Portland, Oregon who are making the long trip across the Pacific Ocean to be in attendance. Beers will be available in either a 75ml tasting or a 250ml serve and can be purchased using the aforementioned Beervana Dollars. There also will be the opportunity to meet many of the brewers in person, as well as to attend seminars covering topics including beer trademarking and copyrighting, the increasingly popular union of beer and cheese and the science of beer.

Food

As the craft beer scene has developed, so too has the recognition of the importance of matching food and beer. As a result, food is increasingly a prime feature of Beervana, which also coincides with the beginning of Wellington on a Plate, the city’s answer to Melbourne’s Food and Wine Festival. A range of Wellington’s best restaurants have been assembled to provide a wide array of food covering the full gamut from seafood to handmade dumplings to Mexican food and of course the ever-present burger. As with the beers, food can be purchased using Beervana Dollars loaded onto your festival wristband.

Travel

For those based in Australia, the main cost of heading to Beervana will be the cost of flights across the Tasman which for some people can be a deal breaker. However, we have found that Jetstar in particular offer regular specials on fares to Wellington from the major capital cities and return flights from the east coast can in many cases be had for $250 or less.

As you can tell we are very excited about what Beervana has to offer – The City Lane was in attendance last year and will be sending an even larger contingent ‘across the ditch’ for this year’s event and we recommend that you do too. If you come over and recognise any of the boys from The Brunswick Beer Collective be sure to say hi and join us for a beer.

Beervana 2015

When: Friday 14 August 2015 and Saturday 15 August 2015
Afternoon session: 11:00am to 4:00pm (bars close at 3:00pm)
Evening session: 6:00pm to 11:00pm (bars close at 10:00pm)

Entry: NZD 45.00 – entry only, does not include the cost of beer or food

Where: Westpac Stadium, 105 Waterloo Quay, Wellington, New Zealand

Netil 360, Hackney

Geneveive

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2 August 2015

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LONDON | The rooftop of Netil 360 Hackney is one of the best places in East London to spend a precious sunny day. Until recently, the rooftop at Netil House was a members-only space that only operated on temporary licences. Much to the delight of London sun and fun seekers, the space been granted a permanent license and is now open daily to the public. To enter, one needs to use the windowed doors to the right side of the building to access the rooftop bar, passing by some impressive street art on the way up.

From the rooftop you can check out the happenings in Netil Market and look down into London Fields itself. We visited the space on a sunny Saturday afternoon and as the afternoon moved to night, the crowd built. Set on a large astro-turf flooring with plenty of comfy chairs and up-cycled palate furniture, the space is deceptively large and offers beautiful vistas of the London Skyline. It’s the kind of place you could easily spend an entire day in. The crowd is quite mixed, and we visited there were a mixture of locals drinking and making merry along with a few groups who were using the space as a destination to show off the London skyline to their family and friends.

When we visited, Estrella Galicia was holding a 2 month residency, showcasing some tasty Spanish tapas. ‘Little Galicia’ street food was being served until 9:00om daily. Beers were reasonably priced at £4.00, especially so given the view. There was also a quite amazing Spanish house red for £4.00. It was definitely a contender for the best wine ever consumed out of a plastic cup.

Netil 360 is also available for private functions. For a special occasion you can reserve a table for £50.00 or even a corner view with access to the hot tub. During the day, Netil 360 is open to freelancers looking to upgrade from their home office. The place has WiFi, plenty of power points, healthy lunch options, and gourmet coffee from Coffee Space. It’s definitely the recipe for a productive day. For those looking for something more on the work front, £50.00 per week gets you an upgrade to a “co-working cabin” that gives you access to printers, lockers, desk chairs, and a microwave and fridge.

Netil 360 also offers daily yoga sessions on the roof for those looking to balance out some hedonistic behaviours. It’s a great spot with a variety of uses and definitely worth your consideration.

Netil 360

1 Westgate Street
London E8 3RL
United Kingdom

Telephone: 020 3095 9749
Email: [email protected]
Website: http://netil360.com/

Open
Mon – Tue: 10;00am to 6:00pm
Wed: 10:00 am to 10:00pm
Thu – Fri: 10:00am to 11:00pm
Sat: 12:00pm to 11:00am
Sun: 12:00pm to 10:00pm

Bastard Thai Fish Curry: Recipe

Paul

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1 August 2015

0

This Bastard Thai Fish Curry recipe is a bastard because while its base is Thai, it contains a few ingredients and techniques not commonly used in a Thai fish curry. I was going to make a traditional curry but when I got home from work I realised that I was missing some of the ingredients that I needed, and had some other ingredients left over from the weekend. A bit of thought and a short while later I had prepared a quick and healthy curry which tastes great and is now part of my recipe arsenal.

Preparation Time: 15 minutes / Cooking Time: 10 minutes / Serves 4

Ingredients

2g coriander seeds, ground
250g cherry tomatoes, halved
2cm piece of ginger, grated
1 clove garlic, crushed
650g rockling (or equivalent fleshy fish), cut into 2cm x 3cm cubes
1 bay leaf
2g turmeric
2g hot paprika
300g natural yoghurt
25ml lemon juice
40 Vietnamese mint leaves
15g corn starch
3g tamarind paste

Method

Mix together the hot paprika, turmeric and coriander
Heat a fying pan (no oil required), add the spice mix and toast for 1 minute
Remove the spices from the heat and set aside.
Add the fish to a pan with a little oil and cook for 4 minutes, turning as required to ensure it is evenly cooked. Cut a piece in half to ensure that it’s cooked but be careful that you don’t overcook the fish or it will turn rubbery.
Add the garlic, yoghurt, ginger, spice mix, tomatoes, turmeric and bay leaf and lemon juice to the pan.
Cook for a further 5 minutes.
Remove from the heat, and stir through the mint.
Serve with rice, thin rice noodles or naan.

Notes

If the sauce is too watery when it comes off the heat, remove the solids from the liquid, stir 15g of corn starch into the sauce and bring it to the boil until it’s thickened up.

If you don’t have any Vietnamese mint leaves, try some coriander instead.

A lime works just as well as a lemon.

Interview with Adam Robinson, Streetsmart Founder and CEO

Interviews

Chris

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31 July 2015

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Interview with Adam Robinson, Streetsmart Founder and CEO

StreetSmart is a Melbourne based not-for-profit organisation with an Australia-wide focus on supporting the homeless, and working to end homelessness in Australia. With its CafeSmart initiative hitting Australia again on the 7th of August, we caught up with StreetSmart’s founder and CEO, Adam Robinson.

What is StreetSmart?

We are an independent not-for-profit taking action against homelessness

You were in the corporate sector before this, what was the catalyst that made you start StreetSmart?

I was sick of the lack of action by governments to tackle homelessness. They seem okay with the fact that 100,000 people each night don’t have a safe and secure place to call home. As a community we need to do much more so I decided to do just that.

How does StreetSmart work?

We raise funds and awareness to drive change in the community and for people experiencing homelessness. We raise funds through two national events partnerning with the hospitality industry, CafeSmart and DineSmart, and also have our own crowdfunding platform. We direct the funds to support smaller grassroots homeless services who don’t get the support they should from government and struggle to be heard by the community. Larger NGO’s (non-government organisations) can look after themselves so we are here to help the little guys. We have two key principles – we pass on 100% of all the proceeds from DineSmart and CafeSmart and we keep it local. We look at where the funds are raised and look to support projects in that area.

StreetSmart projects have a very Kickstarter approach, what sort of challenges do you face?

We have built our impact on the principle of micro donations. Asking many people to chip in what they can to pool that resource and direct it for social impact. Our events ask people to donate $1 or $2 or more. We have just launched our own crowdfunding platform to help smaller organisations harness the power of digital fundraising through telling their story and asking people to fund their priority needs.

How are you measuring your success?

We stay in close contact with the projects we fund and seek feedback. These reports can be verbal or written and we often visit the services and talk to staff and clients when we can. 18 months ago we had an SROI (social return on investment) report done to measure our impact and gain insight into our grants program. The SROI for our community grants was $3.85, meaning for each $1 we grant there is a social impact of $3.85.

“for each $1 we grant there is a social impact of $3.85”

How do people get involved?

So many ways – cafes and restaurants can sign up to be part of our events, and the public are asked to also be part of those events. We also ask people to donate through our crowdfunding site to directly fund projects. We also have active social media so you can join the conversation and help raise awareness to your networks. We are always interested to talk with businesses and individuals who want to help.

Cafesmart is a great initiative, especially for coffee-addicted Melbournians, how did it come about?

It was a logical progression of our DineSmart concept. Through DineSmart we mostly partner with restaurants, so we couldn’t let Cafes and their customers feel left out!! We actually had coffee businesses keen to help out so we discussed how that might look and within a few months we had CafeSmart up and running. Cafes are such important community hubs that to be bringing the industry together for a day of action to fund homeless projects was such a great fit.

How do people find CafeSmart cafes?

Check out the CafeSmart Map.

What’s next for StreetSmart?

Keep building our impact as homelessness ain’t going away anytime soon.

Images courtesy of StreetSmart.

Thirsty Crow Brewing Co: Deets of the Devil

Beer Reviews

Chris

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30 July 2015

0

Thirsty Crow Brewing Co: Deets of the Devil

From Wagga Wagga brewery Thirsty Crow comes Deets of the Devil, a smoked chilli porter beer with an ABV of 6%. Depending on your taste, we found this beer to be either just the right balance of chilli, or in Jeff’s case, seriously lacking in chilli. But overall, it’s a very solid porter and the perfect starting point if you are interested in getting into smoked chilli beers.

It’s definitely portery. I quite like this beer, and it could quite possibly be because I can detect no chilli in it at all.

– Jeff

If I had to describe it I would say mildly-smoked chilli porter. I think the chilli hit works. This is a gateway smoked chilli beer.

– Paul

It’s fine, it’s interesting, and the chilli adds a little bit to the flavour. But for my taste it’s kind of, it just feels like a standard porter that just has a bit of chilli in it.

– Chris

Deets of the Devil by Thirsty Crow Brewing Company was featured in Season Two, Episode Four.

7 cent Brewery: Lexington

Beer Reviews

Chris

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30 July 2015

0

Lexington was made by 7 cent Brewery especially for the Alehouse Project‘s The Dark Side of Beer 3 festival. At this stage, this was the only batch, but the brewers are aiming to bottle it in the future.

This is claimed to be the strongest beer brewed in the Southern Hemisphere at 23.4% ABV and as a reflection of this, it was delivered to us in a wine glass in what we were told were 150ml portions.

Whoa. It’s genuinely good. I think dilemma is, and its fantastic and I really really like it, but the dilemma is that I could drink it really really quickly.

– Chris

That is really intense. I really like it though. I’m going to have to eat American BBQ for lunch and dinner just to compete with the flavours.

– Jeff

I could eat it with a knife and a fork. The thing that strikes me, apart from how thick this thing is is its not overly boozy … it’s what we refer to as a ‘dangerous beer’.

– Paul

This review also includes an interview with one of the brewers, Bowser.

The Lexington by 7 cent Brewery was featured in Season Two, Episode Four.

S02E04 – Season 2, Episode 4

Chris

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30 July 2015

0

PODCAST | In this alcohol-charged celebrity-filled episode, Chris is let down by a beer masquerading as a red ale, Paul faces the dilemma of free beer versus better beer, and Jeff chronicles combining beer, whiskey, and bacon. We also celebrate the last days of the Alehouse project‘s the Dark Side of Beer 3 festival.

On top of all this, we drink the strongest beer brewed in the Southern Hemisphere, and talk to one of its brewers, 7 cent Brewery‘s Bowser.

We suspect we were well on our way to drunkenness by the end of these two drinks.

Featured beers: Deets of the Devil by Thirsty Crow and Lexington from 7 cent Brewery.

Podcast: Play in new window | Download

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Red Spice QV, Melbourne CBD

Paul

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30 July 2015

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Red Spice QV Melbourne is, along with its sister restaurant Red Spice Road, one of those restaurants that we’ve always been meaning to visit but have never gotten around to doing so. Recently, Red Spice QV started serving up brunch on Sundays and we were invited to come and sample a few dishes of our choice from the brunch menu.

Walking inside, we were instantly struck by the size of the venue. In contrast to many of the restaurants we’ve visited in recent months, the space is larger than we had anticipated with a lower bar area, mezzanine, upstairs and private dining room. The design is dominated by sleek lines and a modern, yet approachable aesthetic.

Executive Chef John McLeay frequently visits South-East Asia and the influences and flavours of this part of the world are apparent in the menu, which calls itself “Modern Asian with Melbourne Attitude”. Malaysian and Singaporean influences feature most prominently on the menu, with Thai and Vietnamese (and to a lesser extent Korean and Japanese) flavours also apparent in both the food and the drinks. It’s very much a matter of finding flavour combinations that work well together, rather than strictly sticking to a given cuisine or style. Where possible, local ingredients are used.

The drinks menu contains a variety of cocktails and mocktails, along with the usual beer, wine and spirits selection. The cocktails and mocktails continue the trend of Asian flavours however we weren’t too keen on going for alcoholic drinks given that it was early morning after a big night that had ended just a few hours earlier. Instead, we gave the mocktails a try and were suitably impressed. Lauren went for a Yuzu Fizz, which contained Yuzu Juice, House Made Kaffir Syrup, Fresh Mint, Cucumber & Soda while I went for the Lychee Passion, consisting of Passionfriut, Lemon Juice, House Made Kaffir Syrup & Lychee Juice, Cocktails are priced at $19.50 each while a mocktail will set you back $9.50.

Breakfast Bao ($16.00 for 3)

The breakfast bao consisted of steamed buns filled with sweet pork sausage, scrambled egg, cucumber pickle & coriander. We really enjoyed this fusion of Western and Asian flavours and liked the textural complexity of each bao. The only criticism we had was that there wasn’t any sauce, and this did make each bit feel as though something was missing. Some BBQ sauce, Worcestershire sauce or even some Japanese tonkatsu sauce would really complete this dish.

Pork Belly with Chilli Caramel, Apple Slaw & Black Vinegar ($35.00)

During brunch, the lunch menu is also available and the famous pork belly was one item that was on the lunch menu that we weren’t going to leave without trying. We’ve heard so many good things about this dish and can confidently say that the hype is justified. The slow cooked pork belly is tender on the inside, which is in stark contrast to the super crispy coating around each piece. The chilli caramel was sweet with a proper chilli hit to it and the apple slaw, after being swished around in the black vinegar and caramel sauce was tasty, but certainly not required. If Red Spice QV started up a food truck and this was the only thing they sold, I’m sure there would be lines.

Pandan French Toast ($18.00)

There are a few things that, when I see them on a menu, I have to order and pandan is one of them. I was quite certain that I’d enjoy the pandan French toast with cinnamon caramel banana, smashed cashews & coconut ice-cream, but I didn’t expect to enjoy it as much as I did. I was expecting that the dish would be quite sweet however it was really well balanced. The pandan French toast and the ice-cream weren’t particularly sweet at all, with the cinnamon caramel bananas serving to add just the right level of sweetness to each bite. All the flavours came together really well and the cashews added some much needed textural variety.

Red Spice QV is a place we’d heard about before but had never visited. The famous pork belly is as amazing as everyone says and the brunch options are a nice change from the usual baked eggs and toast with smashed avocado that can be found on brunch menus throughout Melbourne. When fusing flavours from various Asian cuisines, there’s a lot of potential to get things wrong but at Red Spice QV, they’ve got it right.

Red Spice QV

37 Artemis Lane
QV
Melbourne
Victoria 3000
Australia

Telephone: (03) 8660 6300
Email: n/a
Website: http://redspiceqv.com/

Open
Mon – Fri: 12:00pm to 3:00pm; 5:00pm to late
Sat: 12:00pm to 3:00pm; 6:00pm to late
Sun: 10:30pm to 5:30pm; 6:00pm to late

Bunnychow, Soho

Geneveive

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29 July 2015

0

LONDON | Bunnychow Soho has been bringing the South African street food tradition of a “Bunny” to London since September last year. The City Lane was invited to learn what this South African street food institution was all about at their casual dining spot located in the heart of Soho.

The idea for the Bunny came from Durban, South Africa in the 1860s. When Indians migrated to South Africa to work on plantations, they invented a filling lunch option that was transportable and durable. They quickly realised that traditional roti would not hold up all day and substituted bread loaves to create a meal that could go the distance.

Fast forward to 2013, when Bunnychow owner Atholl Milton started selling bunnies from a food truck in Brixton before moving to a popup at BoxPark Shoreditch and finally, the bricks and mortar Soho store in 2014. The store front is sleek and the counter operation is very efficient with fast, friendly service.

Diners can personalise their dinner selecting the base, filling, and topping – options include flavous such as mutton curry, spicy chicken, veggie, or pulled pork. It’s not just authentic flavours on offer either – one of the most popular menu items at breakfast is actually a “full English” bunny, a fusion of the traditional full English breakfast with a South African twist.

We arrived at 6:30pm and things weren’t to busy. By 7:00pm however, the restaurant had filled out and once you read through our write up you’ll see why. There were plenty of people getting dinner after the gym or meeting friends. In fact, if you had tickets to show in the West End, this would be the perfect spot to grab a quick, yet satisfying meal pre-theatre. Bunnychow offers a variety of global flavours to select from depending on your mood and preference. You could easily be in and out within 30 minutes.

Biltong (£3.00)

To start, we nibbled on some Biltong, South Africa’s version of cured meat, beef jerky etc. It provided a nice protein hit and is great if you’re on the go.

For the main event, we sampled two different bunnies. On the Bunnychow website the Bunny is described as a little loaf, crammed with big flavours, and the lid. Looking at the picture below, you may be thinking that the bunny looks small but it was densely packed and extremely satisfying. If you are looking for a to cut down on carbs, there is a bread free option available.

Piri Piri Pork Bunny (£5.00)

For our first bunny we choose the piri piri pork bunny with pickled slaw in a brioche bread bowl. It was very satisfying to be able to eat the hollowed out artisan bread bowl. The pork was packed with flavour – a subtle spice hit from the piri piri sauce and really tender.

Chakalaka Bunny (£5.00)

For our second bunny we chose the chakalaka bunny – a white bread bowl filled with spicy chicken, and topped with nachos. We definitely appreciated the Indian origins of the bunny with this one. It was equally as delicious as the pork bunny we had just tried, with the nachos providing an interesting (if perhaps not completely authentic) textural contrast.

Monkey Gland Wings (£2.50)

Not appreciating how substantial the bunnies would be on their own, we shared a side of monkey glad chicken wings. These were very tasty and don’t worry, there aren’t any monkey glands involved – it’s a tangy South African fruit and spice sauce! The menu features some other tempting sides such as Bobotie meatballs, spiced South African risotto, and Piri Piri lamb ribs.

Drinks (£2.50 – Non Alcoholic, £7.00 Alcoholic)

To wash down the meal, we each had a fresh, home-made juice. The juice options have appropriately South African names like Green Mamba, Madiba and Invictus. We opted for the “adult” versions by adding a shot of alcohol to the drinks. Booze on offer includes gin, spiced rum, white rum or vodka.

We love London for its dining options that span the globe and Bunnychow is yet another example of just how diverse the food in this city is. At the end of our meal, the only regret we had was that we hadn’t heard about Bunnychow sooner. If you can’t get to Soho and you want your bunny fix, you can get Bunnychow delivered to your door via Deliveroo. Also keep an eye out for the Bunnychow food truck which appears at various events and festivals.

Bunnychow

74 Wardour Street
London W1F 0TE
United Kingdom

Telephone: 0207 439 9557
Email: [email protected]
Website: http://bunnychow.com/
Open
Mon – Wed: 8:00am to 10:00pm
Thu – Fri: 8:00am to 11:00pm
Sat: 9:00am to 11:00pm
Sun: 10:00am to 7:00pm

THE CITY LANEEAT & TRAVEL LIKE A LOCAL

THE CITY LANEEAT & TRAVEL LIKE A LOCAL

Arancini ($16.00)

Roasted Field Mushrooms ($16.50)

Gnocchi With Parmesan Cream, Pork & Fennel Sausage & Mushroom Sauce ($34.00)

Marinated Lamb Rump With Vignarola Sauce ($36.00)

Crème Brulee ($16.50)

Customs House

When

Payment

Beer

Food

Travel

Beervana 2015

Netil 360

Ingredients

Method

Notes

What is StreetSmart?

You were in the corporate sector before this, what was the catalyst that made you start StreetSmart?

How does StreetSmart work?

StreetSmart projects have a very Kickstarter approach, what sort of challenges do you face?

How are you measuring your success?

How do people get involved?

Cafesmart is a great initiative, especially for coffee-addicted Melbournians, how did it come about?

How do people find CafeSmart cafes?

What’s next for StreetSmart?

Breakfast Bao ($16.00 for 3)

Pork Belly with Chilli Caramel, Apple Slaw & Black Vinegar ($35.00)

Pandan French Toast ($18.00)

Red Spice QV

Biltong (£3.00)

Piri Piri Pork Bunny (£5.00)

Chakalaka Bunny (£5.00)

Monkey Gland Wings (£2.50)

Drinks (£2.50 – Non Alcoholic, £7.00 Alcoholic)

Bunnychow

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