Carino Tapas Bar

A taste of Madrid in Moonee Valley

Since its opening in July 2011 Carino Tapas Bar oozes with Spanish affection. Owner Isabel McGeary and her three daughters have created a Madrid inspired space to form two dining rooms. Creatively, the outdoor area in the back has been transformed into a Spanish style patio. 

McGeary's dream to run her own tapas bar has seen fruition. Cooking up home-style tapas, raciones (larger dishes), paella and postres (desserts), the dishes stem from great Valencian traditions.

On Wednesday evenings enjoy the smooth sounds of live Spanish music with a glass/jug of sangria.

With the growth of cafes and restaurants among the popular Mt Alexander Road strip, Carino will rage ahead (with the bulls).

Eat: I've dined at Carino a few times now and tapas is the way to go. Kick things off with the chorizo with spiced tomato sauce, crispy fried calamari in Carino's spice blend with roasted garlic aioli, or something a little larger from the raciones.

The menu delivers something exciting to get any Spanish heart racing. The paella (for two or more) is prepared the old family way, from scratch, so be prepared to wait (40 minutes). Leave room for dessert, as you can't go past the churros accompanied with an espresso shot of warm chocolate dipping sauce.   

Chorizo con Sidra
Confit pork and manchego fritters with spiced tomato sauce

Squires Loft (Essendon)

Revisited

This steakhouse continues to be a local favourite in Essendon as word spreads of their house speciality, the steak!

I visited the Squires Loft in October and upon devouring a delicious eye fillet steak ($34/200g), a return visit was imminent.

Meat lovers revel in delight as your carnivore tastes will be satisfied.

Eat: On this occasion, my meat parcel of gold delivered once again. Flavoured with the house baste, the grill marks speak for themselves.

The porterhouse ($25.50/200g) is equally as delicious.

Eye fillet with mushroom sauce and chips

 

Tom Phat

Casual dining with contemporary Asian fusion
 

Local Brunswick institution, Tom Phat, delivers on all fronts of the surging 'casualisation' of contemporary dining.  Focusing on breakfast, try the famous roti omelette, the menu extends to both lunch and dinner and reins supreme on the liquid gold stuff; organic teas and fair-trade coffee.

 

From the bar, try one of the house classic cocktails or draw on the extensive wine list.  For the warmer months, there's even 'summer in a jug'.

 

With Buddha looking down on you from a corner of the bar, the dining space is warm and welcoming.  The service is equally as good. 

There isn't the novelty factor of Chin Chin, rather a traditional wok of delicious balanced tastes. 

 

Eat: Staple Thai dishes including Pad Thai and green papaya salad feature on the 'eat me' menu. Don't ignore the specials where you can find duck, calamari and beef that exemplify creative cuisine flair.

Calamari curry served with rice

Drink: Eye of the Tiger, fresh ginger muddled with lime & lychee juice shaken with white & dark rum.

Ladro

A pizza renaissance at modern trattoria

There is still an air of coolness about Fitzroy favourite Ladro (meaning thief in Italian) as it continues to deliver versatile and flexible food.  

Since emerging on Melbourne's inner city eatery scene, the fan base of artisan wood fired pizzas have stood strong. You won't be mugged of flavours with an assortment of toppings, thin crisp based pizza crusts and home made pastas. It's no wonder this trattoria has been awarded one chef's hat, (The Age Good Food Guide) seven years running 2005-2011.

Can't get a seat amid the hip deco on Gertrude, try your luck at Ladro Greville (Street) in Prahran.  There's also a takeaway menu that's popular among locals.

Best pizza in town? Ladro certainly serves up a fine slice.

Eat: Fresh seasonal ingredients are sourced to deliver a feel good menu, highlighting Italian cuisine. First up on the Gertrude Street dinner menu is the Pizze (pizza). One, along with a Primi Piatti (side) of beans drizzled with honey, is ample for two. Leave room for dolci (dessert) as the Tiramisu is a must.

Beans drizzled with 'love'

Scout's Pizza
Tomatoe, taleggio, caramelised onion, dressed rocket, parmigiano

Tiramisu

Drink: Campari with blood orange.



Baby

There's one born every minute and this one's a keeper

Swapping a Pearl for a Baby is no mean feat for owner Chris Lucas. The doors on one of Melbourne's iconic restaurants may be closed after 12 years, but the name still lives on. New premises for the Pearl brand is parked at present, while the culinary direction is determined. 

With a strong Italian focus, group executive chef of Chin Chin, Dave Ricardo, oversees Baby's modern trattoria style menu. The open kitchen delivers a range of traditional and speciality pizzas, salumi, spezzatino, pasta, salads, and dolci.  Be sure to secure a seat the bar and watch all the kitchen action.

Akin to the growing trend in Melbourne's fun, modern eateries, Baby is a walk in, no bookings. For your eating pleasure, they're open for breakfast, lunch or takeaway if you want to skip the queues for dinner. 

There's also a trendy little courtyard in front.  Try one of the Italian beverages or dine al fresco if indoors is off limits and weather permits.

Look out for the neon signs illuminating from Lucas' new Richmond venture. His vision for innovative food has made Baby a hot spot on the Melbourne restaurant scene.

Eat: Fresh quality produce helps express the almost rustic like Italian cuisine. Traditional techniques are employed to create artisan pizzas, while seasonal salads are handled with the most delicate of hands, just like Baby. We tried a couple of Italian classics, pizza and pasta. The san dniele dop prosciutto was like silk and the pizza base thin and light. Delicate parcels of gnochi ouzed the flavours of pumpkin and sage. La dolce vita followed with a serving of tiramisu and hot cinnamon doughnuts (five in total).

San Daniele Prosciutto
Fior di latte, parmigiano, san daniele dop prosciutto, rocket, san marzano tomatoes

Gnocchi Alla Zucca
Hand made gnocchi, pumpkin, sage

Tiramisu
Sponge, marsala, brandy, mascarpone, espresso

Sfinci Al Cioccolato
Hot cinnamon doughnuts, chocolate sauce

Drink: As the image caption below denotes.

Just a couple of classic Italian cocktails

Spice Temple

Regional Chinese cuisine cornerstone of modern Yum Cha

You won't find a single trolley or cart insight at Neil Perry's Spice Temple. Yum cha, served daily and directly from the kitchen, delivers a new take on Asian dining.

If it's flavour you're after, there's plenty of it here. From chili to dried spice, the senses are sure to revel in delight. Fresh produce influence the creation of unique dishes, designed to share, and deliver a variety of tastes and textures.

Perry's one hatted (The AGE Good Food Guide 2012) establishment truly showcases some exciting Chinese cuisine in town.

Eat: Out came the crispy Guangxi pork sliders, WOW, mini burgers which combined the virtues and lightness of southern Chinese cuisine. The King prawn wontons followed, along with their intense chili flavour. Deceiving little buggers, I could only down one of three. Note that the hottest dishes are printed in red on the menu. The hot and numbing dry Wagyu beef was neither, especially after the wontons, however would have made for a great slider. The crab, flathead and spinach dumplings was typical of yum cha fare.     

Steamed crab, flathead and spinach dumplings



L-R: crispy Guangxi pork sliders, King prawn wontons with aged black vinegar dressing,
Chinese broccoli with house made oyster sauce and hot and numbing dry Wagyu beef

 

Drink: Jasmine Pearl and Blackcurrant and Hibiscus tea.

Chin Chin

A fusion of up town happy happy joy joy

If you want to eat at Chin Chin, its first come first served at this stylish city diner. Relaxed dining, means that you won't need to book, however be prepared to wait curb side or pop in to Go Go bar downstairs as I did. A notable bar menu, prepared in the kitchen upstairs, serves up a selection of bite size treats befitting of any basement juke.     

Eat: Chefs Andrew Gimber and Ben Cooper have created a menu that is a combination of Asian influences, most notably Thai, with a bit of Chinese, Indian and a few other varietals to boot.

Propped at the bar, first timers (like me) are navigated through the selection of dishes, think soups, green stuff, curries, barbeque and a little bit more, with recommendations marked up on the paper place mat menu in front you.

At Chin Chin, it's all about having fun. An extension of this is the exotic and varied dishes, including the kingfish sashimi, each sliver was a burst of freshness; and wild barramundi which payed homage to the true flavours of Thailand.

Kingfish sashimi with lime, chilli, coconut and thai basil 

Wild barramundi wrapped in wrapped in banana leaf with coconut red curry, lime and thai basil

Steamed gai laan and sesame in oystersauce and ginger

Crunchy school prawns with nahm prik pla gapi, lemon basil and crudites 

Drink: A vast selection of 'Adults Only 18+' drinks are available. I opted for one of the seasonal cocktails, spring's Provence.

 

Taxi Dining Room

Shhh...Secret Dining Society

Covert, coveted and exclusive, Jude Smith's second Secret Dining Society dinner triumphed at Taxi Dining Room. 

 

 

Launched in July 2012, 10 guests, drawn by ballot, were lucky enough to enjoy a private four course dinner, with matched wines, at the Little Press & Cellar. None other than George Calombaris was at the helm.

On this occasion, Taxi's executive team, led by Tony Twitchett, hosted a decadent dinner party for 30 guests on the roof top deck of Transit. 

The menu was seasonal and innovative; wine was plentiful and matched each dish perfectly (thanks to head Sommelier Jackson Watson on hand to guide us through each vineyard); and the company of my 29 new friends was simply delightful.

Venue manager, Kieran Spiteri and his team, created a unique dinning experience, and a seamless service.

With weather on our side, the vista from the third floor was short of spectacular. 

Secret Dining Society is sure to flourish amid the social media landscape of emerging foodie trends. It definitely will not remain a secret for much longer.

Eat: The menu reflected Twitchett's passion for contemporary fusion of Japanese and Australian cuisine. The crispy cone bay barramundi with a yabbie curry sauce was the standout of the five course feast. A variation of this dish, features on Taxi's regular menu.

Snapper sashimi with pickled myoga & miso crumb
Chandon Rose, 2008

Taxi's sticky pork with crispy quail & black pepper caramel
Dr Burklin Wolf " Wachenheimer" Riesling, 2010

Crispy Cone Bay barramundi with a yabbie curry sauce
Even Keel Chardonnay, 2010

Stockyards Wagyu porterhouse, marble score 7+ with horseradish cream & yakiniku
Sanguine Estate " Progeny", 2010

'Ecuador' dark chocolate ganache with mandarin, star anise & cardamon
Mas Amiel Maury Rouge, 2009

Drink: A range of wines were matched with each course. Kudos to Watson for returning to some simple classics. A shout out for Heathcote's Sanguine Estate " Progeny", 2010.

Squires Loft  (Essendon)

Steakhouse with bite

There appears to be a formula in the delivery of speciality steak as demand for Squires Loft has led to a franchise of 13 restaurants nationally, with six in Melbourne.

The secret is all in the Squires Loft baste. Whether it's the chicken breast fillet kebab, eye fillet or tiger prawns, all mains are flavoured with the house speciality.

Eat: Steak, steak and steak! Sauces and baste, with salads and sides and a little bit in between. There's even a vegetarian option, but it's all about the meat here. 

The baked garlic mushroom and fetta entree cleansed the palate in preparation for the main event, the eye fillet. Cooked to order (in fact to perfection), the meat was succulent an flavoursome.  The mushroom sauce, served on the side, made for an ideal marriage.

Eye fillet with mushroom sauce and chips

Drink: Heathcote Cravens Place Shiraz 2007.

Auction Rooms

More than just a coffee roastery
 

Since opening in 2008, Auction Rooms has been dishing out breakfast and lunch and receiving high praise along the way. In February 2012 this North Melbourne Cafe won the title of Melbourne's best coffee, by a panel of (The) Age readers.

Purveyors of speciality coffee, Marcus Mottram and Andrew Kelly, have extended their hours and service to dinner, much to my delight.

Sample the food, and savour the coffee. A homage to the 'bean' is what this place is all about.

 

Eat: Unless you're a regular, the menu is a mystery (there isn't one on the website).

For breakfast and lunch you can expect the usual suspects including eggs, bircher muesli, braised beef sandwich. Dinner, served three nights a week, is designed to share or enjoyed a la carte.

Veal appears to be a running theme through the dinner menu with starter caramelised veal sweetbread with apples and ginger, followed by veal rib with smoked potato puree with green asparagus as a main.  To share, 'a perfect roast chicken', Jerusalem artichokes and 24 cloves of garlic is sure to put a POW in your punch.

Fancy some sweet corn risotto just to be different? The chilli and lime give it a spicy and zesty twist.

Sweet corn risotto with chilli, lime and coriander

Drink: A glass of Nebbiolo and lemon lime & bitters. For a caffeine fix, enjoy the house roast.

Village Project (formerly known as the Belgian Beer Cafe)

Beer garden brimming with Belgian delights

Located in the grounds of the former Royal Victorian Institute for the Blind (RVIB), the Belgian Beer Cafe, has been transformed into the Village Project. The name change brings with it an urban cultural community hub of an evolving range of quality and innovative food and drink.

Eat: Inside, the Village Brasserie boasts an impressive menu designed to share. Renowned for moule frites, steamed mussel pot, frites and mayonnaise, along with liege waffles (Belgian style), you could easily be mistaken for being in little Brussels.

Outside, beer food awaits. I note classic frites and mayonnaise are a crowd favourite.

Moule frites
steamed mussel pot, frites and mayonnaise
Photo: City News, www.citynews.com.au

Drink: In the fridge, cellar and on tap, a vast selection of domestic and international beers and wines were available. We enjoyed Belgian's Fruli strawberry beer. If you like the Cantillon Kriek (coming soon to the Village Project), this berry cousin is equally as delicious (if not better). 

Alpha Ouzeri

Hellenic mezethes a true way of Greek eating

Upon entering this old school Greek place, the front of house theatre kicks off before the door could even close behind me. A blackboard of Alpha Ouzeri specials is brought to the table for closer inspection.

Head chef Harry Tsiukardanis opened the doors of his ouzeri (not tavern) in 2008 and since continued his love with creative Greek cuisine. Seasonal produce is incorporated into his traditional classic favourites with new dishes added to the menu regularly.

Eat: We opted for the Ouzeri menu, to sample the truly unique traditional range of the house mezethes (tasting plates). Good thing we came with hungry eyes and empty stomachs as the delivery of dishes seemed endless.

Mixed dips served with pita bread
Tsatsiki (yoghurt), melitzanosalata (eggplant), tarama (caviar), skorthalia (potato garlic)

Grilled sausage Krasomezze
Pan fried spicy sausage with wine, olives, peppers and chilli topped with feta cheese



Marinated octopus

 

Fillet fish
Fried calamari
Marida
Whitebait lightly pan fried with olive oil and lemon dressing
King Prawns

 

Galactoboureko
Loukoumades
Baclava

Drink: For a night cap, stroll down to Black Pearl (304 Brunswick St Fitzroy) and head upstairs to the Attic.  Ring the bell and enter to experience table service and some of the best cocktails in town. If it's not on the list, no problem. All requests are accommodated.  Evan (the waiter), kept us in good spirits.