I didn't want to make a trek all the way back to Melbourne and not try somewhere new and cool. Along the top end of Gertrude Street near the dining haven of Cutler & Co came the new venture from what could be the best tapas in Melbourne at Bar Lourinha (still on my list to try).
It seemed like an excellent combination for a Thursday night - staying out of the middle of the city, ample free parking around, takes reservations and had availability last minute, and on the new and cool list being awarded "Best on Trend" in The Age Good Food restaurant wrap for 2012 only one week prior.
On this day the specials from the coal roast pit were kid and veal ribs.
- Yellow-Fin Tuna 'A La Gallega' - expected a cube of raw tuna and actually got a piece cooked straight through. Didn't like it and wouldn't recommend it.
- Kingfish Ceviche, Lemon Oil - honestly don't remember it;
- Anchovy Montadito - fried bread rectangle housing a thin but powerfully strong anchovy slice. Delicious;
- Northern King Prawn, Smoked Chilli, Lemon - deliciously succulent large prawn, charred crispy shell and full of flavour. Outstanding;
- Tomato, Buffalo Mozzarella, Parsley - juicy salad to cut through the grilled flavours;
- Five-Spiced Pork Belly - like an outstanding and quality version of char siu. Less crispy and thick crunch (which of course has its own appeal) and more delicate meat, sweet pork and five-spice flavour. I like it;
- Pit-Roast Kid - quality thick portions of goat meat to chew on and be happy. A couple of pieces were a little tough, but the majority was delicate and smooth;
- Chocolate Bunuelos & Hazelnut Sauce - soft balls of fried dough with a deep chocolate enriching the insides and a lovely nutty sauce.
Next time I would order from the standard menu Pork Belly, Anchovy Montadito, Northern King Prawn plus any meat special of the day from the coal roast pit. It isn't particularly cheap, but the food and open atmosphere are nice.
