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Southgate Moveable Feasts: Upcoming Event

Paul

-

31 May 2015

Southgate Moveable Feasts is a food event designed to take diners on a hosted tour around some of the eating establishments along Melbourne’s Yarra River, in the heart of the city. Diners will have the opportunity to sample cuisines from sampling from Japanese, Italian and German to Irish and Australian, with a focus on seasonal Tasmanian produce.

A range of restaurants will be participating in 2015, including:

Artusi
BearBrass
Bluetrain
Hophaus
La Camera Southgate
Lindt Chocolate Café
Miyako
P.J. O’Brien’s Irish Pub
Pure South
Red Emperor
The Deck Restaurant
Tutto Bene
Waterfront

Southgate Moveable Feasts offers 3 courses at 3 riverside restaurants on Sundays and Mondays from 14 June – 3 August 2015. For full details, check out the official website.

https://vimeo.com/99105956

Southgate Moveable Feasts

When: Sunday 14 June 2015 – Monday 3 August 2015

Entry: $65.00 or $85.00 (includes 3 courses, a glass of wine and tea & coffee)

Where: Southgate Restaurant and Shopping Precinct, Melbourne

Carousel, Marylebone

Paul

-

30 May 2015

0

LONDON | Carousel Marylebone is one of the more interesting restaurant concepts to open in London in recent years. Shuttlecock Inc have converted the unassuming space into somewhere that chefs and supper clubs will run pop-up residences, along with the ability to hold art exhibits and functions on the upper floors. Shuttlecock Inc is the family business of cousins Ollie, Will, Ed and Anna Templeton, all who have food and hospitality in their DNA. In fact when we visited Carousel in May, Ollie was the resident chef.

The space itself is small, with a few communal tables, a bar and outdoor area forming the entirety of the main dining area. It’s very cozy and homely.

Ollie’s residence drew upon his Andalusian upbringing and his formative years at Moro, resulting in food that was traditionally Spanish at heart but with modern twists. Full use was made of seasonal spring produce. Drinks wise, there were a few beers on offer and some rather brilliant Spanish wines. Cocktails were also available.

Jamon Roll

This came out as an appetiser and for the life of me I cannot remember the proper name for it but it was essentially a jamon roll. It was deliciously indulgent.

Grilled Peas, Sorrel, Labneh & Bottarga

I’m not usually a fan of peas but these al dente peas were delicious, their texture balancing beautifully with the labneh and bottarga. A dish that screamed out “hello spring” from the rooftops and gave a hint as to the meal that was to come.

Wild Sea Trout, Chopped Asparagus, Alinadas & Green Peppers

A very simple dish with some surprisingly complex flavours, the wild sea trout was a very fresh dish and one of the highlights of the meal.

I wasn’t going to pass on this £8.50 supplement to the set menu. Secreto Iberico with wild garlic Ajo Blanco and grilled red chilli – yet another example of simple ingredients being allowed to shine while being elevated by technique. Every bite of this was heavenly.

Swaledale Lamb, Grilled Onions, New Season’s Garlic & Herbs

Am I repeating myself if I mention that this dish was all about highlighting the quality of the seasonal produce? Well yes, but the fact is that’s exactly what was going on here. The lamb was almost streaky bacon like on the outside and beautifully tender on the inside. A delight.

Milk Ice-Cream, Rice Pudding, Rhubarb & Strawberry

To finish, was this dessert that stuck the proverbial middle finger up to the retreating cold weather and embraced what’s great about the end of Spring. The ice-cream was beautifully creamy as was the rice pudding which added some textural variation to the dish. The Rhubarb and Strawberry said goodbye winter and hello summer in each mouthful. A perfect combination of flavours, with some pistachios for good measure.

I love what the Templetons are doing with Carousel. Ollie’s food was outstanding and based on my discussions with others who have dined here before, and a quick glance at the chefs who will be appearing over the coming months, I have no doubt that you’ll have a great meal here no matter who is cooking.

Carousel

71 Blandford Street
London W1U 8AB
United Kingdom

Telephone: 020 7487 5564
Email: [email protected]
Website: http://www.carousel-london.com/

Open
Mon – Sat: 9:00am to 11:30pm

The Brass Coq, Melbourne CBD

Jeff

-

29 May 2015

1

Authentic Vietnamese street food in Melbourne has traditionally been found in suburbs such as Richmond and Springvale, with CBD venues typically limited to franchises such as Roll’d and Baget which have more of a fast food feel to them. As a result we were very interested when we were invited by The Brass Coq to sample some of their menu options. The Brass Coq is a new Vietnamese eatery and bar focusing on street food made using home-style recipes.

The Brass Coq is tucked away on in the restaurant strip on Little Lonsdale Street between William and King Streets, so rather than servicing the main tourist and business strip it is located near the residential area and offices on the west side of the CBD. The result is a quite different external architecture compared to many CBD restaurants – the frontage took us back to the French restaurants that we had visited in Vietnam.

The team at The Brass Coq have a deep background in hospitality having worked in bar consulting in Asia and having run a hospitality recruitment, training and concept business in Melbourne. They’ve used their wealth of knowledge (and good old fashioned elbow grease) to design and renovate the internal space from scratch. The aim was to create a space that people would like to hang out in and in our view they have definitely succeeded.

On the ground floor of the venue is a small but well laid out dining area that creates the impression of a much larger space which we found to be a welcome contrast to many Asian restaurants in Melbourne which sometimes prioritise quantity over comfort. Fittings are simple yet elegant, with the extensive use of wood combining well with the whitewashed brick walls to create a casual and ‘hip’ environment for patrons and staff – the abundance of sriracha sauce is a plus also!

The Brass Coq have also tried to distinguish themselves by forging connections with both the Melbourne hospitality fraternity and the residents in nearby apartment buildings to create a true sense of community in what is otherwise a part of the city that is lacking in this. In this regard we think they have made some good progress in the 8 or so weeks they have been open – on the night we visited a group from a nearby MMA gym had popped in for a post-workout meal.

Further enhancing the vibe of the place is the menu, which in addition to being available in printed form, is set out on a simple board on the wall which we thought was a nice touch.

The menu covers many of the Vietnamese classics like rice paper rolls, pho, grilled pork and some traditional salads and also some more modern interpretations of the cuisine like the Vietnamese fried chicken. We understand that the recipes are derived from those handed down from the relatives and partners of the owners and adapted by the chef to give them a modern twist. No-one makes food better than mum so we were very eager to get started on our dinner.

Braised Pork Belly Buns ($14.00)

We started our meal with the braised pork belly buns, which were served with radish, carrot, chilli and dried onion. These were great, the pork had excellent flavour and was easy to bite and the other fillings both complemented the flavour of the pork and created a nice crunch . The buns themselves were well made and were the right balance between dense and fluffy textures.

Papaya Salad ($12.00)

Next up was the papaya salad. This was prepared and served mostly in the traditional way, using green papaya, mint, chilli, peanuts and fried shallots, but grapefruit was also thrown in as a special twist. This dish was also great – there was a good amount of chilli (the Brass Coq are also happy to provide extra fresh chilli for anyone who needs extra spice) giving the salad a nice kick and the balance of ingredients was spot on.

We thought that the addition of the grapefruit was an interesting touch, the flavour impact was subtle but it did provide a cooling balance to the chilli. Although in this case the twist didn’t make a lot of difference to the dish we definitely encourage this sort of experimentation.

Vietnamese Fried Chicken ($14.00)

To finish our first course we had the Vietnamese Fried Chicken (or VFC for short), which was served with chillies (of course) and a sauce made from caramelised sugar and fish sauce. This was probably the standout dish of the entire meal for us, the batter was wonderfully light and didn’t have the thick and oily feel of other fried chicken, and was made from chicken ribs which made it very easy to eat with our hands. This is exactly how all fried chicken should be.

Grilled Pork Loin ($18.00)

After finishing our first round we then embarked on the main course, which kicked off with the grilled pork loin. This dish is inspired by the classic grilled pork chop on broken rice which is typical of the restaurants you would find on Victoria Street in Richmond, but made from a pork loin and also served with an egg and a side salary of radish and carrot.

The pork was well cooked with good flavour and no fat but we thought that the dish suffered a little by being introduced as a derivative of com tam as one of the attractions of that dish is the char on the pork chop and the juiciness created by the fat on the meat – essentially we found this version to be almost too ‘pure’. Again, we support innovation and creativity and would suggest either marketing this dish differently or using a cut of meat with some fat on it.

Barramundi in Tamarind Broth ($24.00)

While the wagyu steak was very tempting we decided to finish our main course with another traditional Vietnamese dish, the barramundi in tamarind broth. The quality was consistent with the other dishes we ate during our visit, the fish was cooked perfectly with a nice crispy skin and the tamarind soup had great flavour – the latter could potentially have been more sour, although that was just our palette talking.

Mango Pudding ($8.00)

Although we were already quite full after the feast we had consumed we couldn’t resist the lure of the two desserts on the menu. The first item to arrive was the mango pudding, served with lychees. This was a well presented, reasonably standard pudding, not too sweet (which we liked) and with a smooth and creamy texture.

Deep Fried Custard Bao ($8.00)

Our last dish was the most intriguing item on the menu – the deep fried custard bao. This was yet another piece of innovation by the chef – a unique take on one of the current ‘on trend’ foods. Frying instead of steaming the bun and using a green custard as the filling and coating the outside with sugar was quite unique. We really liked the result which was similar to a doughnut. The custard had only very slight sweetness which was perfect and the fried bun had a good crispiness to it.

After finishing our meal we checked out the upstairs bar space which had literally only just opened. Using custom-made imported furniture the team at The Brass Coq have created a cozy area place for diners to chill out after eating. The dimmer lighting compared to the dining area downstairs is entirely appropriate for this space and together with the non-whitewashed brick walls really enhances the warmth of the space. For actual warmth there is also a fireplace which will come in very handy when winter sets in fully.

The bar itself is tiled and adorned with custom artwork and boasts a wide array of spirits, including some top shelf whiskies. The black tiles combined with the lighting under the bar creates an almost nightclub-esque feel which makes for an interesting contrast against the sitting area. This is definitely a a space where we would want to come in and have a drink after work.

Speaking of having a drink, we also sampled some of the creations on The Brass Coq’s newly-finalised cocktail list which, as was the case with the food menu, contains classics with a (typically Asian) twist. One that we tried was margarita that was made with yuzu rather than the traditional lime which gave the drink a bit of additional zing. If you’re not sure what you’d like, let the guys know what sort of drink you would like (sweet, sour, dry etc…) and they will be more than happy to go and create something for you.

We thoroughly enjoyed our visit to The Brass Coq. The team have created a casual dining space with a great vibe and menu that pulls off a number of Vietnamese classics really well with some creative and interesting twists. Pair this with a chilled and relaxed bar space and you’ve got a space that we will definitely be back to visit again. We encourage anyone who is in the area to pop in for a meal and a few drinks.

The Brass Coq

470 Little Lonsdale Street
Melbourne
Victoria 3000
Australia

Telephone: (03) 9640 0035
Email: [email protected]
Website: http://thebrasscoq.com/

Open

Restaurant:
Mon-Fri: 11:30am to 3:00pm; 5:00pm to 11:00pm
Sat: 5:00pm to 11:00pm

Upstairs Bar:
Fri & Sat: 5:00pm to 1:00am

Kid Boston, Windsor

Paul

-

28 May 2015

0

Kid Boston Windsor is an eatery on Chapel street that looks like the kind of place that might be an on trend joint but in fact has a menu that comprises a variety of options with diverse inspirations. Kid Bostong might be owned by the same team that own Boston Sub and Jungle Boy, but the concept is very different.

A decent sized list of drinks are offered, including a range of tasty cocktails.

The small touch of a bowl of popcorn while we decided what to order was much appreciated.

Crab Rolls ($7.50 each)

The first dish we ordered were the crab rolls with Spiced Aioli & Pickled Vegetables. We saw these being prepared as we walked in and knew that we had to order them. The theory was sound as this is the sort of dish that we always love to eat however the Kid Boston version contained a surprise that was very unexpected. Yes the description did say “spiced aioli” but there wasn’t any indication that this was going to be a particularly spicy dish, certainly not to the extent that it was.

The first mouthful was full of flavour and very tasty however a few moments later the heat inside the mouths of everyone in our group who tried this (about 10 people) began to increase. It was a very intense heat, intense enough to make even those of us who are hardened spice eaters to start watering at the eyes. It was a shame as those intial flavours were very promising but these crab rolls were simply far too spicy, something that all of us agreed upon.

Beef Croquettes ($12.00)

Thankfully the beef croquettes, which contained braised beef cheek and horseradish cream, were spicy but weren’t anywhere as intense as the crab rolls. The flavours were nice, there was a good level of spice that didn’t overwhelm everything else and the texture was spot on. Crispy on the outside, creamy on the inside and not too oily.

Salmon ($23.00)

The salmon that we ordered was one of the highlights of our meal at Kid Boston. Lauren, who normally doesn’t like salmon even enjoyed this one. The smokiness was present in just the right amount and helped elevate this simple dish while the use of greens, including apple, worked very well.

Kipfler Potatoes Roasted In Duck Fat With Dill ($10.00)

The potatoes were another winner – indeed the best dishes at Kid Boston were the most simple. The duck fat served to give the potatoes a delectably indulgent crunch and inside they were buttery and creamy. The dill combined with salt in just the right proportions to make this very simple dish one of the best of the night.

Black Pudding ($14.00)

The black pudding served on brioche impressed us with its relative lightness. We love black pudding and have no issue with it being a heavy dish however the Kid Boston version was no where near as heavy as we are usually used to but contined all of the flavour that we love. Simply served on brioche, we were big fans.

Overall, the food at Kid Boston was very good. Apart from the huge misstep that was the crab rolls, everything else on the menu was very well balanced. Simple food that has no rules as to its style or technique, with the only precurser being that it tastes good and uses high quality ingredients is something that we’d love to see more of in Melbourne.

Service wise there were some issues on the night. We were a group of 15 that didn’t have a booking and the staff did struggle with this. Some orders were missed and the pacing of service was very uneven. I understand that a large group of walk ins can pose a challenge but if you’re willing to seat the group, you’ve got to be on the top of your game, especially on a busy Saturday night.

Given the overall quality of the food, and the fact that there were several other things on the menu that looked very tasty, I’d be interested in visiting again.

Kid Boston

41 Chapel Street
Windsor
Victoria 3181
Australia

Telephone: (03) 9939 5256
Email: [email protected]
Website: http://kidboston.com.au/

Open
Wed – Sun: 5:00pm to 1:00pm

Arpanoosh (Istak): Original Malt

Beer Reviews

Chris

-

27 May 2015

0

The Original Malt by Arpanoosh (Istak) is a non-alcoholic beer sold in Iran. Only Paul drank this one, and he wasn’t pleased with it.

A non-alcholic malt beverage. The bottle: brown. It looks like a beer … it’s a carbonated malt drink. It kind of tastes like really sweet milo. It’s not fantastic.

– Paul

The Original Malt from Arpanoosh (Istak) was featured in Season One, Episode Eleven.

Loch Brewery: Dark Ale

Beer Reviews

Chris

-

27 May 2015

0

The Dark Ale is made by Loch Brewery from the very small city of Loch in Victoria’s Gippsland region and comes in with an ABV of 4.5%. This was purchased directly from the brewery in a 500ml bottle.

I think it’s quite good. I don’t think it tries to be anything it isn’t.

– Chris

I quite like it as a dark ale. Good work Loch Brewery and distillery.

– Jeff

It tastes a little bit watery. I think it would benefit from a slightly higher ABV. I feel like another percent or two would really give it an extra tang. But it is delicious.

– Gareth

The Dark Ale from Loch Brewery was featured in Season One, Episode Eleven.

To 0l in collaboration with BrewDog Brewing: Hardcore Mælk

Beer Reviews

Chris

-

27 May 2015

0

To 0l in collaboration with BrewDog Brewing: Hardcore Mælk

The Hardcore Mælk is a collaboration between Danish brewery To 0l and Scottish brewery BrewDog with an ABV of 10.1%. This is one of those beers that could be any style of beer it chooses, depending on what it says on the label, but Untappd describes it as a black IPA / Cascadian dark ale.

It’s an imperial, black, milk, india pale ale aged in scotch oak barrels. I had to practice [saying] that a lot of times during the break.

– Jeff

It’s really good. It’s a bonkers beer that’s not made by Mikkeller. I think that’s a big step. It’s pretty much every beer. It’s the rainbow of beers.

– Chris

I like it, I think it’s delicious.

– Gareth

The Hardcore Mælk, a collaboration between To 0l and BrewDog Brewing, was featured in Season One, Episode Eleven.

S01E11 – Season 1, Episode 11

Chris

-

27 May 2015

0

PODCAST | In this post-Good Beer Week episode, Chris feels as though he’s been hit in the face with a shovel, Jeff seriously contemplates not drinking beer, and the Collective wonder how guest host Gareth has managed to drink so much and still be willing to open another bottle. Also, in Iran, Paul checks in with a non-alcoholic beer and for once we are envious, or at least Chris and Jeff are.

To top all this off, we discuss the highlights and lowlights of Good Beer Week, generally feel a bit sorry for ourselves, and marvel at how this episode managed to come in at under 30 minutes.

Featured beers: Original Malt by Arpanoosh (Istak) (drank by Paul in Iran), Dark Ale from Loch Brewery, and Hardcore Mælk by BrewDog.

Podcast: Play in new window | Download

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Highline At The Railway Hotel, Windsor

Paul

-

27 May 2015

0

Highline at The Railway Hotel Windsor is the high end portion of the recently renovated Windsor insitution. Downstairs, the pub and 24 hour bottle shop remain however walk upstairs and a very different concept awaits. Head chef Simon Tarlington (formerly of Quay, Woods of Windsor and Maze) has been brought in to create a menu that showcases the fresh, seasonal produce that comes directly from owner Peter McCormack’s farm in the Strathbogie Ranges.

We were invited to sample a selection of dishes from the menu and having heard good things, were keen to check out what was on offer.

The space is simple and eschews current trend in favour of what’s best described as pub/bistro chic. A bar, a simple warm fitout and some artwork dotted throughout create a pleasant atmosphere in which to dine.

As mentioned earlier, the menu is designed to showcase the seasonal produce from McCormack’s farm and in fact 90% of all produce used is from the farm. The food is accessible and Tarlington does well exercising restraint with his creations. Fine dining touches are apparent throughout the menu and are used to highlight rather than overpower the characteristics of each ingredient.

Serving sizes are very generous – we were told that this is because the owner wants diners to be able to experience the full range of what’s available on the farm and also because there’s no middle man, which helps keep costs down.

Diners have an option of choosing dishes from a menu, or going for the $60, 6 course degustation menu. We were given a “best of” selection of dishes from both the degustation and the full menu. Drinks wise, a range of wines, beers and spirits, from producers close to the farm where possible, are offered.

Dehydrated Oyster & Sausage

To start, we were treated to the dehydrated oyster and sausage, which was a bit of a hit and miss dish. The house cured sausage was brilliant and has a sweet smoky flavour. The dehydrated oyster didn’t really hit the mark – the flavour was nice however the unususal texture detracted from the overall experience.

Variations Of Prawn & Pumpkin

This dish was a real highlight. It consisted of prawn and pumpkin prepared in 3 different ways. Each variation had a very unique texture and flavour and served to highlight how the same produce can be used to create quite different things.

Rabbit, Fresh Figs, Cucumber & Leaves

This was another very tasty dish. The rabbit was a bit dry however overall the components worked really well together, with a nice balance between sweet and tangy.

Candied Duck Leg, Roast Duck Breast & Root Vegetables

The duck was the highlight of the night. The candied duck leg was tender and had a beautifully sweet, caramalised flavour to it while the roast duck breast had the perfect textural variation between tender meat and super crispy skin. The root vegetables gave the dish a very autumn/winter touch and it was difficult not to keep commenting on how great this dish was after each bite.

Oak Valley Beef Eye Fillet, Earthy Vegetables, Native Pepper Berry Sauce

There’s not much that can be said about this dish other than it’s exactly what you imagine it to be – a perfectly cooked steak. With beef this good, there’s no need to do too much to the dish and in this case, the flavour of the beef spoke for itself.

Milk & Honey

Looking at the menu I saw a chocolate orange dish that really intrigued me so when the milk & honey came out I was a little disappointed. This disappointment was shortlived however as this combination of honeycomb, bee pollen, honey cake, honey jelly and milk skin wafer was sublime.

The key to this dish was getting a bit of everything in each mouthful. The flavours were all similar, but different enough and when combined with the range of textures on offer, each mouthful was quite brilliant. The flavour of honey doesn’t get better than this.

We were given a glass of dessert wine from a winery located near McCormack’s farm, the name of which escapes me and it complimented, and indeed enhanced, the dessert perfectly.

Some sweet pastilles petit fours to finish of our meal were unecessary as we were quite full but we wern’t going to say no.

While there were a few misses with the food at Highline, these were far outweighed by the highs. Although we didn’t pay on this occasion, the degustation at $60 represents excellent value for money and you’d be hard pressed to find another restaurant in Melbourne that offers the same quality and quantity of food at that price point.

Service was on point, and our waiter was very knowledgable when it came to the dishes, the ingredients, the techniques used and the reasoning behind each dish. There’s a definite passion for the philosphy behind highline that’s evident amongst the staff, with everyone that we met genuinely on board with what’s trying to be acheived.

The atmosphere was perhaps a bit too skewed towards the fine dining end of the scale, and could do with a bit of a step towards the casual end of the scale but overall, I find it hard to see how anyone could be anything other than satisfied after eating at Highline.

Highline

Upstairs, The Railway Hotel
29 Chapel Street
Windsor
Victoria 3181
Australia

Telephone: (03) 9510 4050
Email: [email protected]
Website: http://www.therailway.com.au/venue/highline-restaurant

Open
Mon – Sat: 6:00pm to late

Foxtrot Charlie, Brunswick

Paul

-

25 May 2015

0

MELBOURNE | Foxtrot Charlie Brunswick is a food and coffee spot on Sydney Road that has been operating without making a big fuss for a few years now. We’ve walked past several times without popping in so thought it was finally time to check it out.

The space is very open, with exposed brick and concrete combining with high ceilings. There’s sparse decoration, with the replica Yugoslavia Airlines jet hanging from the roof drawing the eye.

The menu is a simple affair, with a small selection of all day breakfast and lunch options, freshly squezed juices and an impressive range of coffee styles, using either the house blend or single origin beans that are roasted on site. Quality ingredients with a focus on flavour.

Freshly Pressed Apple Juice ($5.00)

The juice warrnts mention as it’s freshly squezed to order and is proper juice – cloudy and fresh. It seems a simple thing to say but so often places get juices wrong.

Cold Drip Single Origin Coffee ($4.00)

The single origin that available when we visited worked perfectly on the cold drip. Served over ice and super refreshing.

Grain Toast With Poached Egg + Avocado ($9.50 + $4.50)

A range of extras like bacon, avocado, mushrooms, tomatoes, smoked salmon are offered to have with your toast. The grain sourdough is nice and springy and the servings are of a decent size. Simple things done well.

St Joseph’s Day Fritter ($16.50)

The St Joseph’s Day Fritter has been on the menu at Foxtrot Charlie for a while now. This favourite consists of a savoury ricotta fritter with sauteed mushrooms and speck served with a pea puree. A really tasty dish that’s surpriginly lighter than expected. The pea puree works really well with the fritter, while the mushrooms and speck serve to add a nice complexity to the simple base.

Stinging Nettle Open Omelette ($14.00)

This was the highlight of the day, consisting of confit onion, smoked Scarmozza cheese and cured sausage. All of the ingredients combined really well together, and it was almost pizza like rather than omlette like. A very tasty “base” with salty bursts and the unique flavour of nettle throughout. I could eat this again and again.

Living in the area for a while now, I cannot beleive that it took us so long to visit Foxtrot Charlie. The space is great, service friendly and there’s just a nice neighbourhood vibe about the whole venue. The food and drinks are simple and delicous, and we all walked out really happy with our choices. A great spot.

Foxtrot Charlie

359 Sydney Road
Brunswick
Victoria 3056
Australia

Telephone: (03) 9387 3397
Email: [email protected]
Website: http://foxtrotcharlie.com.au/

Open
Mon – Fri: 7:30am to 4:00pm
Sat – Sun: 7:30am to 5:00pm

THE CITY LANEEAT & TRAVEL LIKE A LOCAL

THE CITY LANEEAT & TRAVEL LIKE A LOCAL

Southgate Moveable Feasts

Jamon Roll

Grilled Peas, Sorrel, Labneh & Bottarga

Wild Sea Trout, Chopped Asparagus, Alinadas & Green Peppers

Swaledale Lamb, Grilled Onions, New Season’s Garlic & Herbs

Milk Ice-Cream, Rice Pudding, Rhubarb & Strawberry

Carousel

Braised Pork Belly Buns ($14.00)

Papaya Salad ($12.00)

Vietnamese Fried Chicken ($14.00)

Grilled Pork Loin ($18.00)

Barramundi in Tamarind Broth ($24.00)

Mango Pudding ($8.00)

Deep Fried Custard Bao ($8.00)

The Brass Coq

Crab Rolls ($7.50 each)

Beef Croquettes ($12.00)

Salmon ($23.00)

Kipfler Potatoes Roasted In Duck Fat With Dill ($10.00)

Black Pudding ($14.00)

Kid Boston

Dehydrated Oyster & Sausage

Variations Of Prawn & Pumpkin

Rabbit, Fresh Figs, Cucumber & Leaves

Candied Duck Leg, Roast Duck Breast & Root Vegetables

Oak Valley Beef Eye Fillet, Earthy Vegetables, Native Pepper Berry Sauce

Milk & Honey

Highline

Freshly Pressed Apple Juice ($5.00)

Cold Drip Single Origin Coffee ($4.00)

Grain Toast With Poached Egg + Avocado ($9.50 + $4.50)

Stinging Nettle Open Omelette ($14.00)

Foxtrot Charlie

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