With all the recent buzz at Crown including the opening of Bistro Guillaume it is very easy to look past the Brasserie; one of the more established restaurants located riverside at Crown. Headed by the famous Phillipe Mouchel, a chef well regarded in Melbourne food circles, the food here is well thought out, clever and delicious.

In my opinion it is one of Melbourne's premier French restaurants serving up refined food of the highest calibre. I have dined here a number of times over the past few months, enjoying some of the best dishes I have eaten anywhere, including a sublime tartare of tuna and beetroot, which is probably my dish of the year to date. The food seems to be evolving every time I visit as well. I no longer regard The Brasserie as merely good - it is outstanding.

I won't bore you with to much detail on the decor and service as I have reviewed the restaurant before. The set up is simple but classy, staff are friendly and efficient and the dining experience as a whole is first class. The restaurant is definitely a place I will continue to visit on a regular basis.

Some of the excellent things I have recently enjoyed:

Spanner Crab Cocktail ($22): A rather classy starter. In the bottom of the cocktail glass sits a cucumber jelly, follwed by the crab meat and a custard, served with some fried brioche croutes. Perfect flavours, and an excellent way to start a meal along with a glass of French.


Yellowfin tuna and beetroot tartare ($22): Absolutely sensational. Sashimi grade tuna diced, with beetroot chunks, fresh herbs and lime oil. It is sweet, delicate and certainly one of the best starters I have enjoyed this year.


Pan-roasted beef tenderloin with porcini cream and sautéed potatoes, beef jus ($37.50): Unforunately the picture doesn't do this dish justice. A perfect fillet of grass fed beef sits atop soft cubed potatoes, which have been sauteed in a porcini scented cream. The plate is finished with a rich beef jus, and some crispy potato crisps. Perfect.


Traditional topside wagyu steak tartare, French fries (150gr) ($35): One of the less attractive looking versions of tartare but the taste is amazing. So creamy and delicious. Served with a side of mesculun on the plate and a dish of excellent hand cut frites.
In the background: sauteed mushrooms with parisienne gnocchi ($8) - an excellent side dish.


Chilled green beans and tomato salad ($8.50): with a creamy dressing, boiled egg quarters and anchovies. Served chilled it makes an excellent side dish.


Desserts at The Brasserie are always a joy as well, especially when they involve chocolaate.

One offering I had to try was the Chocolate and raspberry macaroon with raspberry sorbet: I must firstly say that it wasn't as good as Duncan's amazing macaroons, but I definitely enjoyed it nonethless. It is the biggest macaroon I have seen and is well constructed with a raspberry creme as well as fresh berries. The accompanying sorbet is nice, though quite melted.


I should also mention that The Brasserie has one of Melbourne's best value lunch specials: $38.50 for two courses and a side dish. This allows you to choose any courses from the full a la carte menu, with the exception of a few premium dishes such as lobster and wagyu. The offer is valid daily, including weekends making it all the more attractive. Final words for a well chosen wine list, with a good, varied selection available by the glass.

The Brasserie receives a score of 15 out of 20 and was awarded one chefs hat in the 2008 Age Good Food Guide.

My score: 17/20 - Food: 9/10 Service: 4/5 Ambience: 4/5 - I think it is one of our best and it really deserves to be rewarded with two hat status in the upcoming guide.

Labels: REVIEWS: Fine Dining, The Brasserie

Last week I returned to Giuseppe Arnaldo and Sons for another casual dinner, eager to try more of the menu. Unfortunately I made the mistake of turning up just before 7PM (it seems that this is a little late to get a table at GA&S). I am initially offered a seat at the bar, but turn it down opting to wait for a table. I am told they would have something within 30-45 minutes. Well - come 8:30PM I am finally seated and once again look forward to my meal. I understand that restaurants cannot really predict how long each guest will stay for, so I don't hold this against them, but it is something to bare in mind if you plan on eating here as they do not take bookings.

I start the meal off with some of the amazing salumi: this time I choose the enzo ($10), another soft variety that is one of the best I have eaten. The slices are generous and the meat just melts away in the mouth and has such a beautiful mild flavour. Every last bite is savoured. I am surprised that more guests are not trying the range of cured meats: the quality is sensational; something you simply cannot pick up at your local deli.


For mains it was a tough choice whether to order meat, or a pasta. I decided on the latter option and go for the Papardelle with a wild boar ragu ($23): The pasta is cooked al dente (although probably a tad too firm for my liking) and the ragyu is rich with tender pieces of braised boar meat. It has a fairly simple composition, but is a good dish, finished well with a shaving of fresh pecorino. The dish is indicative of the general theme here: simple food that is done really well. The sort of stuff you may be able to cook yourself, but don't have the time or patience to do so.


I have it on good authority that the crumbed pork cutlet, and eggplant "parmigiano" are both very good. I plan on trying both on my next visit. I am also still waiting to try the "Zuppa Inglese" as well, which is only available to be shared amongst two or more. I was set to return with friends earlier this week, but not in the mood to wait around we decided to head down to the Bistro Guillaume bar, where we enjoyed a stunning dinner.

To finish the meal at GA&S my waiter recommends some of their chocolates ($10). Happy to be surprised I let him choose. I receive a chocolate and hazelnut block which is extra smooth. Far superior to most of the commercial chocolate we consume in this country. Along with a good espresso it was a very pleasant way to end the meal.


The overall experience at GA&S is a really good one, with reliable home-style Italian cooking at prices reasonable enough to keep its punters coming back for more. I am adjusting my score a little though as service can nod on and off when busy. My waiter must be given full credit though for doing his best to attend to everyones needs, whilst clearly run off his feet. It was also a little dissapointing to see empty tables remain uncleared for over 20 minutes, knowing that there was a long queue of people outside eager to eat.

MY RATING: 15/20 - Food 7.5/10 Ambience 4/5 Service 3.5/5

Labels: Giuseppe Arnaldo and Sons, REVIEWS: Fine Dining

Just letting you all know there are plenty of reviews to come. I've recently been working 7 days, finding it hard to make time to write about the places I have been eating at.

Its not all bad news though. I do have this weekend off (the whole LONG weekend) so there is plenty for me to post about.

I have recently returned to Giuseppe Arnaldo & Sons, which is becomming more popular by the day. I also went back to the Bistro Guillaume bar on Tuesday for a full dinner with friends, which was sensational, especially the fish. I also have plenty to say about the other big French name at Crown, the Brasserie by Phillipe Mouchel, which I feel is better than ever. Tonight I am visiting Tempura Hajime so you can be expecting a review on that experience, and if time persists I may also write up some of my local restaurants.

Until later, happy eating!

Tonight I decided to re-visit Bistro Guillaume. Unable to get a booking in the restaurant proper I decided to eat downstairs in the bar/ lounge. I must admit that I found the downstairs setting sensational. Its dark with tall lamps and soft mood lighting. Decked out with black walls and timber panels, plush leather booths and lounges: its uber comfortable and gorgeous. I personally prefer it greatly to the main dining room.

In the bar patrons have the option of ordering from the full a la carte menu or a more limited bar tapas menu. I choose the latter option and sample all of the items on offer. You can choose 4, 6 or 8 items) at $22, $33 or $44 respectively, which is reasonable value for the outstanding quality of food you consequently receive.

After a modest wait everything is brought out on a large platter, and the food really is excellent. Clockwise from the top are: In house smoked salmon on an excellent toasted brioche, a quinelle of rabbit meat with mango chutney (a substitution for the terrine du jour), Beetroot with fresh goat's cheese and a cumin vinaigrette, Steak tartare, Two freshly shucked Tasmanian oysters with shallots and red wine vinegar, Mini blue swimmer crabmeat and coriander mayonnaise sandwiches, Chicken and duck foie gras parfait with sauterne jelly and Jamon Iberico and toasted sourdough bruschetta.

Everything was enjoyed but my standout would have to be the chicken and duck foie gras parfait which was incredibly indulgent; the creaminess of the parfait complimenting the sweetness of the jelly so perfectly. The little bruschetta of jamon and pickled vegetables was amongst the best I have tasted; and the steak tartare was almost as good as it gets finished so beautifully with two perfect potato crisps.



Service throughout my sitting was strong. There was never a moment where drinks needed re-filling and the staff seem to have seamlessly settled in to the environment.

I can strongly recommend the bar at Bistro Guillaume in its ownright. It is the perfect setting for a comfortable evening of cocktail sipping. The sort of place where you could sit down for a drink and easily stay all night nibbling on the tapas, or staying on for a full meal. Some may find the space too dark but for me it is perfect - check it out now while you can. Highly Recommended.

MY RATING: 17/20 - Tapas 8/10 Ambience (bar) 5/5 Service 4/5

Labels: Bistro Guillaume, REVIEWS: Fine Dining

There is something rather special about eating really good food. The emotions that it creates and the "high" that follows is like no other. Attica certainly gave me that high last night. I left the restaurant uplifted, whistling and wading along the streets, and no it was not the wine talking - I didn't drink a thing. Put simply, Attica is amazing. The food is described as a contemporary approach to Australian cooking with subtle leanings to the East. It is creative, artfully presented and most importantly tastes sensational. Well worth the drive out to Ripponlea.

In the style of restaurants like Fenix and Interlude the menu at Attica is written based on the ingredients of the dish. Most of the dishes have a deconstructed composition, showcasing all of the ingredients in their raw form. I got to experience this in full capacity last night, enjoying the tasting menu: a selection of eight courses that altogether create a dining experience to savour. I have it on good authority that Tuesday nights are another opportunity not to be missed; with chef Ben Shewry (Gourmet Traveller's best new talent, amongst other things) presenting a five course experimental tasting menu, showcasing a range of his newest creations. The cost of this experience: $69 - good value for the sort of food that one ultimately gets to experience. This is certainly something I look forward to trying in the future.

The dining room at Attica is intimate and well set out with soft lighting, banquets along the walls and a comfortable feel to the place. There is a bar station and seating near the entrance, and two separate main dining rooms. Service is seamless and professional in every way. There is never a moment when drinks need filling; and every dish is presented with a thorough explanation by the servers. The passion is evident, and all whom I come across are well informed and enthusiastic about their jobs, happily servicing the requests of all patrons. They are a true asset to the restaurant.

With all this being said its time to talk about the food. Almost everyone in the dining room was ordering the spice-crusted lamb, which did look sensational. I however wanted the full experience and proceeded with Attica's tasting menu ($110) - an eight-course extravaganza, each course as memorable as its predecessor.

To start off with bread is presented: a choice of sourdough or multigrain. Shortly after I receive an amuse guele, which immediately whits the palette making me yearn for more.

amuse guele: leek and squid ink veloute: A creamy leek flavoured puree; squid ink added for its incredible colour. It is finished with the creamiest egg yolk creme and some crispy fried shallot to garnish. Very classy.


cauliflower cheese, yellow plum, clove oil: A deconstructed dish. The bottom of the plate is layered with fromage blanc, on top of which sit the tiny florets of roasted cauliflower, a fine dice of yellow plum, crunchy Sardinian bread crumbs and hand foraged herbs. The combinations work so well together.


red and white radish, yellowfin tuna, hand picked spanner crab, grapefruit, tarragon: A rather sensational course. The dish starts with some thin sheets of shaved red and white radish, the white sheet being cured in ginger syrup, whilst the red sheet is stained with beetroot ink. On top of the sheets sit some perfect cubes of yellow fin tuna along with chunks of the sweetest, most delicate crab meat. In between we have a tiny dice of grapefruit, crispy puffed wild rice and pickled beetroot segments. The dish is ultimately finished with generous amounts of avruga caviar and some micro tarragon leaves. The prime ingredients and contrasting textures make this a rather stunning dish.


smoked trout broth, sorrel oil, crackling, fresh smoke: This dish is first presented at the table covered with a bowl. When lifted the fresh smoke escapes, resulting in a beautiful woody aroma. In the bowl sits three perfect cubes of Confit ocean trout, along with pieces of pork crackling and the sorrel oil. To this, the broth is added from a beaker: a smoky concoction full of baby basil seeds. This is a very creative dish. The trout meat just melts away in the mouth and the broth has a delightful smoky flavour.


quail breast, almond custard, slow cooked carrots, myrtus berries, salt and vinegar crackers: This is another course that has been put together exceptionally well. The star of the show is a perfect rare roasted quail breast. The accompaniments include slow roasted baby carrots, Tasmanian myrtus berries, salt and vinegar "crackers" and a silky almond custard acting as the sauce component. The dish is finished with some nasturtium flowers and micro tarragon leaves, and once again proves to be an incredible course.


poached harpuka, smoked mussel butter, stems, leaves and roots of vegetables, grilled baby squid: A more delicate dish with such a great deal of care taken throughout. The bottom layer of the plate includes a range of "leaves and roots of vegetables" including finely sliced radish, spring onion, seaweed and squash. The piece of fish itself is gently cooked using sous-vide and the result is juicy fall-apart flesh, flavoured by a smoked mussel butter. Also on the plate are puffed rice balls and well-seasoned pieces of tender grilled baby squid flesh. Perfect ingredients cooked with great care. The result: another near-perfect dish.


twice cooked glenloth pigeon breasts, jerusalem artichoke, fresh peanuts, coffee, crispy saltbush: As the name suggests the pigeon breast is cooked twice: firstly using sous vide, then quickly pan fried resulting in crispy skin and tender, rare meat. The breast sits upon segments of warm smoked beetroot and the smoothest artichoke puree. It is all finished off with a sprinkling of coffee grinds, warm peanuts and "crispy saltbush" - deep fried native herbs, which provide an additional textural element to the dish.


That brings us to the end of the savoury courses; after which two incredible, creative desserts arrive.

sauternes custard with plum bits and pieces: From bottom up the glass is lined with a silky sauterne flavoured custard. On top of this sits a scoop of plum/citrus sorbet and the glass is filled with a sweet plum foam. Its all closed off with a toffee tuille dusted with dehydrated black NZ doris plum dust. Wow - Need I say anymore?


pineapple in caramel, licorice, coconut, lime; The final course: Caramelised pineapple finished with micro coriander shoots. On top sits a quenelle of licorice scented ice-cream, finished with an intense lime/citrus foam. To the side of the plate are perfect little licorice pearls, coconut cream and licorice dust. The bitterness of the lime foam provides a refreshing backdrop to the sweet pineapple and creamy ice-cream. Its a wonderful dessert, and has once again been very cleverly planned out.


Overall, Attica is a dining experience not to be missed. The food was magnificent and the degustation serves quite generous. I find it greatly difficult to criticise any aspect of the experience and can thoroughly recommend Attica for a special dining experience.


MY RATING: 18/20 - Food 9.5/10 Ambience 4/5 Service 4.5/5 - Attica is certainly one of Melbourne's best.


www.attica.com.au

Labels: Attica, REVIEWS: Fine Dining

Just returned from BB2 - another fabulous meet up of Melbourne food bloggers. Many thanks to Ella & Furry for their hospitality and providing the venue for this occasion. The use of their holiday home in Dromana provided a more intimate setting than the first bloggers banquet, and I think everyone felt a lot more comfortable. Again, some delicious food and conversation was had and it was good to meet some new faces, and catch up with others.

All things food and travel were discussed, including stories of PGs childhood and her mothers horrid cooking. She told us that her mothers "cat vomit stew" was the only ever recipe to be pulled from Chowhound for being so bad and went on to claim that her mother is the worlds worst cook. Sadly, the family still has to endure the suffering every Christmas, with a feature being pre-cooked microwaved turkey roll with thick gravox gravy. Ella, on the other hand is an excellent cook, even if she does allow the kids the occasional "marathon dim sim", which disgusted some members of the group. We all had a good chuckle at our good and bad eating habits.

On a more delicious note, here are some pictures of the wonderful food we enjoyed. Everything was excellent, and it was an afternoon well enjoyed by all.

With much of the group starving there was great excitement when Cindy arrived; her tofu balls were the first item we got to enjoy.

Tofu "Soy Bombs": These were so good with everyone demanding more. The accompanying Chinese BBQ sauce was also stunning - by Cindy - Where's the beef


Poor Mans Potatoes: Thanh's rendition of the Movida dish: very yummy - I Eat Therefore I am


Smoked Salmon Bagels: Freshly prepared, with cream cheese - Agnes - Off the Spork


Caramalised onion and feta tarts: Beautiful crust and just delicious - Agnes - Off the Spork


Tart of caramalised onion, blue cheese, figs, balasamic reduction and herbs: A lovely combination with a flaky filo crust - Ella - A Goddess in the Kitchen


Wood-fire oven roasted Rutherglen lamb stuffed with sun dried tomatoes, anchocies and fetta cheese - Perfectly tender, stunning meat - by Ella - A Goddess in the Kitchen




White Chocolate Coconut Butter Cake: A very decadent and delicious cake - by Thanh - I Eat Therefore I Am


Chocolate & cream cheese Brownies - they looked wonderful - by Michael - Where's the beef


Oblatna - A Yugoslav treat of wafer layers, filled with a chocolate, walnut, butter, condensed milk filling: like my grandma makes and just as delicious - Vida - Vida at Penthouse 2


Layered freeform cheescake with stewed cherries, rhubarb and macadamia brittle - Just wonderful; sweet, creamy and the brittle gave it a lovely crunch - Claire - Melbourne Gastronome


The worlds best macaroons: rose and violet - They were seriously sensational - by Duncan - Syrup & Tang


My chocolate tarts - Melbourne Foodie


Many thanks to all who attended for your wonderful food and company. It was a great afternoon.