The Fifth Province - Cured Salmon Gravlax with lime creme fraise, cucumber, dill vinaigrette and parmesan crisps ($16)

The Fifth Province, St Kilda

The Fifth Province

As an Irish pub, The Fifth Province naturally has a warm and boisterous character, and being conveniently placed right next to a tram stop increases its popularity. As the night grows long and the crowds file in, the atmosphere is further warmed by live music. Quality over quantity is the menu’s focus, with weekly specials from Monday to Friday.

The Fifth Province

The Fifth Province - Cured Salmon Gravlax with lime creme fraise, cucumber, dill vinaigrette and parmesan crisps ($16)

Cured Salmon Gravlax with lime creme fraise, cucumber, dill vinaigrette and parmesan crisps ($16)

The Fifth Province - Soba Noodle Salad - Smoked eggplant, avocado, thai basil and nam jim dressing, roasted sesame seeds, crisp eggplant skin ($14)

Soba Noodle Salad – Smoked eggplant, avocado, thai basil and nam jim dressing, roasted sesame seeds, crisp eggplant skin ($14)

The Fifth Province - Soba Noodle Salad - Smoked eggplant, avocado, thai basil and nam jim dressing, roasted sesame seeds, crisp eggplant skin ($14)

Soba Noodle Salad – Smoked eggplant, avocado, thai basil and nam jim dressing, roasted sesame seeds, crisp eggplant skin ($14)

We begin our tasting of the new spring menu with a beautifully Cured Salmon Gravlax with lime creme fraise, cucumber, dill vinaigrette and parmesan crisps. It’s perfectly refreshing, and the savoury crunch of the parmesan crisps means the nibbles don’t last long. In a menu twist that isn’t quite so European, there’s the Soba Noodle Salad with smoked eggplant, diced avocado, Thai basil, nam-jim dressing and strands of crispy eggplant skin. We’re not too sure about the combination of avocado and eggplant here, and the soba could have done with a bit more seasoning, but it’s a decent, light starter.

The Fifth Province - Herb-marinated lamb backstrap, sweet potato, dauphinoise, seared green beans, toasted almonds, red currant reduction ($34)

Herb-marinated lamb backstrap, sweet potato, dauphinoise, seared green beans, toasted almonds, red currant reduction ($34)

The Fifth Province - 280g scotch fillet with pepper and maison herbed butter, handcut chips, crispy shoestring onions, semi-dried tomato, watercress ($35.90)

280g scotch fillet with pepper and maison herbed butter, handcut chips, crispy shoestring onions, semi-dried tomato, watercress ($35.90)

Our mains consist of perfectly cooked proteins. The lamb backstrap is tender, smooth in texture, and completely free of any gamey taste and smell. A small stack of sweet potato dauphinoise, seared green beans, toasted sliced almonds and red currant reduction make for good accompaniments. The grassfed scotch fillet sourced from Great Southern Farms is seasoned simply, but well. My choice of pepper and maison herbed butter melts over the steak’s charred surface via residual heat, creating an enticing fragrance. A topping of crispy shoetring onions, and handcut chips and a semi-dried tomato jazz things up on the side.

The Fifth Province - Peach crumble topped with biscuit and honey oat crumble, served with homemade custard and lemon cream, vanilla ice cream ($9.50)

Peach crumble topped with biscuit and honey oat crumble, served with homemade custard and lemon cream, vanilla ice cream ($9.50)

The Fifth Province - Peach crumble topped with biscuit and honey oat crumble, served with homemade custard and lemon cream, vanilla ice cream ($9.50)

Peach crumble topped with biscuit and honey oat crumble, served with homemade custard and lemon cream, vanilla ice cream ($9.50)

The Fifth Province - Lemon and Lime Posset with homemade shortbread and raspberry salad ($9.50)

Lemon and Lime Posset with homemade shortbread and raspberry salad ($9.50)

The crumble of the time is made from peach, topped with biscuits and honey oats and coming with homemade custard, lemon cream and vanilla ice cream. The crumbs themselves are not as coarse as what we typically see. The custard is quite rich and thick, sometimes overwhelming the fine texture of the crumb, so adding only as much as needed is recommended. Having said that, the warmth of the custard may make it a good choice for nippy nights. For a more refreshing dessert, there’s the lemon and lime posset with homemade shortbread and raspberry salad. Its tangy citrus notes are a nice contrast to the peach crumble, and we also love the addition of walnuts, both for their taste and texture.

Pubs are often seen as a place for satisfying feeds and great atmosphere. The Fifth Province is no different.

The Fifth Province

Disclaimer: I was invited to The Fifth Province as a guest, however, opinions expressed here are purely my own, and are based on my experience at the time

The Fifth Province
3/60 Fitzroy St
St Kilda, VIC, 3182
(03) 9534 4005
thefifthprovince.com.au
The Fifth Province Menu, Reviews, Photos, Location and Info - Zomato

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