Mexicali Cantina

Amigos, this cantina is smoking hot!

"Juan in a million for Mexican food and margaritas", Mexicali Cantina in Essendon delivers authentic Mexican cuisine. 

 

Owner Lori Horton's passion for Mexican food is reflected across the menu and more extensively in her two restaurants. Sister outfit, Mexicali Rose in Richmond, equally serves up the popular comidas (main) dishes.

Eat: We kicked off with botanas for starters which included salsa dip served with warm corn chips

crushed tomato, onion, mild green peppers and spices. Antojitos followed with taquitos de pollo (two deep fried corn tortillas wrapped around chicken filling with sour cream & spicy peanut crumble topping).

 

Taco Al Parilla
Grilled marinated chicken, roasted tomatillo / chipotle salsa, sour cream, lettuce & coriander in a flour tortilla
Photo: Mexicali, www.mexicali.com.au

The comidas (main dishes) are sizable and flavoursome. Select from one of the burritos and you won't be disappointed. The marimba grilled chicken is succulent and basted with tequila marinade while the colorado beef is rich and spicy with 'new mexican' chilli. All served with rice and frijoles.

 

"Ole, ole, delicious churros (Mexican style donuts) sprinkled with cinnamon sugar is a must for dessert. Served hot with a rich warm chocolate sauce and whipped cream, it will have you doing the Mexican wave of approval. 

While some like it hot, Death Sauces feature in some of the dishes, and are sold over the counter.

Mexicali Hot Sauces
Photo: Weekend Notes, www.weekendnotes.com.au

Read about and watch Herald Sun's Terry Brown, try the Ultra Death Chilli sauce at Mexicali Rose in Richmond.

Drink: Fortunately I waned from the experience of having 'fire in my pants'. Instead I opted to quench my thirst with a couple of margaritas while listening to live Latin tunes (Monday evenings in

Essendon & Thursday evenings in Richmond).

Whirrakee

A touch of French in regional Victoria

I love it when local produce is used, particularly in regional restaurants and at the Whirrakee, this is no exception.

 

Taking pride of place on View Street, Whirrakee, exudes old world charm. Walk in, and be transported to a dining room of a by gone era. Secure a table by the stained glass window and watch the world go by.

Eat: The menu, contemporary cuisine with a French influence, serves up some real gems in the salad of organic beetroots (be sure not to wear white), and the goat ragu served with homemade fettuccini and dill. It is no wonder that it has been awarded one chef hat. A big salute to regional dining.





Pigs head terrine
served with marinated fig cornichon & croutons

Salad of organic beetroots
served  with almonds, shallots, goats curd & mint dressing gf/v

Duck tasting plate
served with rilletes, pate & smoked breast with condiments



Goat ragu
served with home made fettuccini & dill

Black Angus porterhouse

served w/ pressed turnip , glazed beetroot and mustard cress / gf



Fig & hazelnut clafoutis

served with port glaze & leatherwood honey

 

Mandarin pudding
served with poached mandarin & vanilla sorbet with orange blossom syrup

 

Drink: House Merlot, Courvoisier V.S.O.P ‘Petit Champagne AOC’ Cognac, France and Napoleon ‘Chatelle’ Petit Champagne, Cognac, France.

 

The Aylesbury
Spain comes to town with fresh and simple produce

Taking residence at the former site of Italian eatery Barbagallo on Lonsdale, The Aylesbury is a sure fire winner for Jesse and Vanessa Gerner (Anada). Few can boast that organic and hard to find produce is sourced just 4km from your doorstep and this is reflected the owners’ seasonal menu.

Eat:We started with a couple of zucchini flowers with goat's cheese and honey which were ever so sweet. 

The gnudi, think ravioli without the pasta casing, partnered well with green peas and burnt butter sauce. A side of duck fat potatoes, made even the hogget’s smokey aubergine blush.

The rabbit burger was light, mini and simply amazing! Cooked sous vide with duck fat, its charred and snuggled inside a brioche bun with pickled cucumber. Note that one is no way near enough.

Rabbit burger
Photo: The Cheeky Skunk, www.thecheeckyskunk.blogspot.com

Drink: While I waited, the staff’s recommendation of an Aylesbury Summer (white Rum, ginger syrup, grapefruit, mint, lime served in a Boston shaker glass) proved a delightful and refreshing companion. A couple of notable Spanish varietals were also worth sampling.

UPDATE: The Millswyn is now closed.
The Millswyn
On trend with distinct character

A long-time admirer (yet never a dinner) of Lynch’s, I didn’t know what to expect from the now French accented bistro, The Millswyn. With neighbours like The Botanical and Bacash, chef Nathan Johnson (ex Maze Melbourne & Gordan Ramsey UK restaurants) serves up a well-chosen menu, complimented by a wine list full of excellent vintages. 

 

Eat: Johnson’s take on some traditional French classics proves triumphant. The duck breast was succulent and married well with the cherry jus.  The triple cooked chips would give even Heston Blumenthal a run for his tried and tested recipe.

John Dory served with cauliflower, pine nuts and raisins
Photo: M. Jay

Duck breast served with pumpkin, orange and cherry
Photo: M. Jay

French beans with almonds and shallots

Photo: M. Jay



Triple cooked chips

Photo: M. Jay

Drink: My request for a French martini, for that taste of 'ole gay Paris', was no stretch for the bar staff.

Acknowledgement: Thanks to M.Jay for coming to the rescue and taking the pics, when I forgot my camera. The food styling was a group effort!