Chefs Shaun Quade (formerly of Royal Mail Hotel, Quay, Biota Dining and Urbane) and John-Paul Fiechtner (Bo Innovation, Hong Kong, and Le Chateaubriand, Paris) intrigued us with their pop-up preview before the official opening of Lume, and successfully excited their audience with thoughts of what was to come. A2 wanted to visit back in August, but it was relatively new so we decided to give them time to find their feet. With its sudden popularity it's unlikely we would have been able to secure a last-minute booking anyway!...

Marketing itself as a traditional udon restaurant, Udon Yasan opened up quietly late last year and interestingly, is open for 24hrs on Friday and Saturday [caption id="attachment_11091" align="aligncenter" width="800"] Free Toppings Station[/caption] Udon Yasan is set out a like a canteen, and works similarly to Rice Workshop - all self-service. At the beginning of the line, you tell the staff which serving size and which soup/dip variety you'd like, then after receiving your udon you pick up tempura, sukiyaki beef, kitsune, ontama (soft-boiled) eggs etc, then pay for the total...

We don't usually travel too far to eat out, but A2 won't be returning to Melbourne for a long time and following from her glowing experience here previously, she requested another visit. I was keen to dine here for my first time, and was all too happy to make a booking for the family. O.My is the creation of the Bertoncello brothers: Chayse, who works the floor and is also the resident sommelier, and Blayne and Tyson who are both talented chefs. Much of what they present on...

I don't usually go to food courts with many expectations, as the mediocre food there is commonly unexciting. Mason Dixon is a bit of an anomaly, taking its place amongst other the food court vendors in Oaks on Collins. The fit-out is bright and simple, and to be honest, it looks a bit out of place. I'm sure the hoards of office workers visiting during their lunchtime break welcome it wholeheartedly. Grab a seat as soon as you spot one. They're scarce and valuable during peak hour. To coincide...

I have to say I don't know of too many Indian restaurants where the vibe is casual and the fit-out is contemporary. As a new restaurant offering just that, Mukka piqued my interest. It's a family effort here, with Prateek and his brother the driving force behind the venture, and input into the menu from others in the family. In fact a number of the recipes are sourced from their own mother. The interior had been dreamt up, and much of the furniture was hand-crafted by themselves, right...

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