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.

Hihou

High hopes for Japanese inspired secret treasure

When booking at Simon Denton's reinvention, Hihou, I was surprised to receive instructions along with a confirmation.  "Upon arrival, ring the bell and a staff member will greet you at the door."

As I veered up the stairs to the first floor bar and dining room, the charm of this hidden (not for long) haunt was evident. The space that occupied Denton's former Verge restaurant was no more.

 

Window side seats enabled a tree lined vista of Treasury Gardens while a row of shoes standing idly at the back alluded to crossed legged (floor) dining. Take note for group bookings.

 

Eat: The menu, origami presented, is more bar snacks than restaurant dining.  Try the Hihou hotdog, it's a must as is the scallop served on shiitake mushroom, chilli miso edamame and king fish ceviche.

 

Hihou hotdog
Photo: Timeout, www.au.timeout.com

 

Drink: For that taste of Lost In Translation, we order a chilled (apple infused) sake, with notable warm and aged varieties also available.