Category Archives: Melbourne

I Just Ate At Bar Lourinhã

I just ate the most amazing braised wagyu beef at Bar Lourinhã. Seriously, go now or tomorrow, who knows how long it’ll be around.

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Peter Bjorn And John – It Don’t Move Me (zSHARE)

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Bar Lourinhã

Went to Bar Lourinhã for the second time and I love it even more. The food is delicious, moreish and great value. I’ve liked everything I eaten but the one stand out that I wouldn’t go there without ordering was the ‘Yellow Tail Kingfish ‘Pancetta’ & Lemon Oil’ – it’s fantastic. Bar Lourinhã is relaxed and cosy and the staff friendly and knowledgeable about the food.

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Milk Rice, Walnut & Blood Orange Caramel

37 Little Collins St, Melbourne

03 9663 7890

http://www.barlourinha.com.au/

Monday-Wednesday 12:00pm-11:00pm

Thursday-Friday 12:00pm-1:00am

Saturday 4:00pm-1:00am

Wilco – I Am Trying To Break Your Heart

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Noodle Kingdom

Bean Jelly with Cucumber Salad

Hot & Sour Noodle Soup with Tofu & Mushroom

Chilli Noodle Soup with Pork & Peanuts



Santogold – I’m A Lady (zSHARE)

175 Russell Street, Melbourne

03 9654 2828

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City Lunches

Tuna Sandwich – Laurent

Onion & Olive Tart – Commercial Bakery

Eel & Avocado Handroll – Kenzan @ GPO

Tempura Prawn Handroll- Kenzan @ GPO

Spicy Fish Roe Onigiri – Kenzan @ GPO

Sufjan Stevens – Romulus (zSHARE)

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Sushi Ten

There is a queue outside the door from noon every day and it is very rarely with more than a couple of tables free. The quality of the food is very high, the sushi packs are great value and the dons are like no other in this city.

Tofu Don

Tuna Don

Shop 14-15 Port Phillip Arcade

228 Flinders Street, Melbourne

03 9639 6296

Monday-Friday 12:15pm-3:00pm(ish)

Teenager – Alone Again (zSHARE)

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Longrain

Longrain is consistently great. The food is amazing, the staff are attentive and friendly, the building is beautiful and the decor simple and warm.

I’ve been going to Longrain since I was about 11 when it first opened in Sydney. I enjoy it just as much now as I did back then only now I can drink the fantastic cocktails. My favourite is the ‘Gin Sin’ which is a stick drink mixing gin, lychee liqueur, fresh lychees, ginger, kaffir lime and ginger beer. I also like the ‘Red Dragon’, perfect for any chilli lover, a mix of chilli vodka, peach liqueur, fresh raspberries and cranberry juice. I love the freshness of the flavours in the drinks at Longrain and the textures of the pieces of fruit – the martinis and the strained drinks are also good though.

My first memories of Longrain are of me eating and loving anything put on the table and my sister, who has always been a fussy with food, eating her embarrassing “special” order of plain grilled chicken and thinly sliced cucumber. Two dishes I am still ordering 9 years later are the tofu and the tapioca.

The ‘Betel Leaves’ are unlike any other food. They spicy and when topped with ‘Smoked Trout Chilli Garlic Galangal & Trout Roe’ or ‘Prawn Peanuts Roasted Coconut & Ginger’ they are the perfect flavour explosive starter to your meal.

 

The ‘Kingfish Fillet wrapped in Banana Leaf’ is cooked with curry paste but is mildly infused with flavours of banana leaf, it comes with pea eggplants and is topped with crunchy fried thai basil. The ‘Steamed Snapper’ special was perfectly cooked and wonderfully simple and delicious. The ‘Salt & Pepper Tofu’ with stir fried chinese broccoli comes in a light oyster sauce and is the best tofu I have ever had – a crunchy skin like coating and a soft silken inside.

 

 

Almost all of the stuff on the menu is really good but I also recommend the: Freshly shucked oyster with Red Chilli Lime Juice & Deep Fried Eschalots; Crisp Skin Barossa Chicken with a Spiced Plum Sauce; Soft Shell Crab; Caramelised Pork Hock with Five Spice & Chilli Vinegar; Eggnet Filled with Pork Prawns Peanuts & Sweet Vinegar; Salt & Pepper Squid with Sweet Soy & Ginger.

And don’t be foolish like I was a few nights ago and forget to leave a lot of room for dessert. They are all great but I highly recommend you get the tapioca or if you are with a few other people/you just want to be a guts like me definitely get the sample plate. They sometimes have a new dessert or sorbet but Coconut caramel custard, Coconut Tapioca, Banana Fritters, Black Sticky Rice and Coconut & Durian Pancakes are usually on offer.

Prawn Betel Leaves

Smoked Trout Betel Leaves

Kingfish Fillet wrapped in Banana Leaf

Steamed Snapper

Salt & Pepper Tofu

44 Little Bourke Street, Melbourne

03 9671 3151

Tuesday-Friday 12:00pm-2:30pm

Monday-Saturday 6:00pm-11:00pm

Sunday 6:00pm-9:30pm

http://www.longrain.com/

TV On The Radio – Tonight (zSHARE)

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Shoya

Shoya has six split levels and offers Japanese style BBQ, traditional Horigotatsu seating, fine dining tables and a sushi bar. Shoya has even been recommended by Iron Chef Kandagawa, saying “Out of the Japanese restaurants all over the world I visited, Shoya is amazingly authentic and makes me feel like being at home. It’s no inferior to any of those competitive restaurants even if Shoya stands among the quality restaurants in central Tokyo”.

To start we had ‘Sashimi & Sushi Moriwase’. It included Sashimi of Petit Uni (Sea Urchin), Petit Awabi (Abalone), Maguro (Tuna), Toro (Marbled Tuna) Salmon, Salmon Toro (Belly of Salmon), Hamachi (King Fish), Scampi, Scallop and Lobster. And Sushi of Maguro (Tuna), Toro (Marbled Tuna), Scampi, Salmon, Salmon Toro (Belly of Salmon), white fish of the day, Hamachi (King Fish), Tako (Octopus), Uni (Sea Urchin), Ikura (Salmon Roe) and Tobiko (Flying Fish Roe). This was fantastic – a real treat. Each piece was had its own natural unique taste.

We also had ‘Agedashi Yasai Tofu’ which is one of my favourite tofu dishes. It is simply a piece of deep fried tofu sitting in a bowl of light soy sauce topped with raddish and spring onions. The ‘Scampi Harumaki’ is whole scampi rolled up with thin spring roll skin and deep-fried. ‘Nama Shii Hotate’, fired mashed scallops surrounding a quail egg topped with a whole shiitake mushroom, is Shoya’s signature. When my friend, skeptical of quail eggs, tried this he exclaimed that he was “never eating anything but quail eggs ever again”. The ‘Tofu Steak’ is simple but good, a hearty vegetarian dish with bean curd steaks topped with Japanese mushrooms and special gravy. I always get ‘Agenasu Dengaku’ when I come to Shoya, it is so rich and delicious. It’s fried and grilled eggplant with prawns and shiitake and enoki mushrooms topped with fresh sea urchin miso paste. The ‘Maguro Steak’ is a tuna fillet steak sprinkled with thinly sliced seaweed with speacial home made sauce. The ‘Yaki Daifuku’, a pan fried Japanese dumpling filled with red beans wrapped with thin and sweet flour skin is delightful. 

Just look at the photos – everything looked and tasted amazing. I prefer to dine in the Horigotatsu traditional seating unless you are getting Japanese style BBQ because it is very quiet and private. And a warning, don’t use the price to predict the size of the dish, some dishes may be smaller than expected. 

Sashimi Moriwase 

Sushi Moriwase 

Agedashi Yasai Tofu

 Maguro Steak

  Agenasu Dengaku

Agenasu Dengaku

 Scampi Harumaki

Tofu Steak

25 Market Lane, Melbourne

9650 0950

Monday-Saturday 12:00pm-2:30pm

Sunday-Thursday 6:00pm-10:30pm

Friday-Saturday 6:00pm-11:00pm

http://www.shoyamelbourne.com/

LCD Soundsystem – Someone Great (zSHARE)

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