30 Apr Miss Fitzy’s, St Kilda
Reunions call for celebrations, and celebrations over food are always up my alley. So we found ourselves at Miss Fitzy’s: a bar and restaurant on Fitzroy Street, right near the beach. The menu at Miss Fitzy’s focuses on bar snacks, sharing plates and shared mains, though there are a few individual mains available also. Here they aim to source local, sustainable and ethically farmed produce to use for their menus.
We had booked ourselves in for a special three-course meal plus cocktails. The menu was pretty much set apart from the mains, for which we had a choice of two shared plates. Being in a group of four enabled us to try one of each. Perfect!
There were four cocktails on offer today: green apple mojito, sangria, Miami iced tea and passionfruit caprioska. All the cocktails were pretty good. The mojito was very refreshing, whilst the sangria tasted more of red wine than anything else.
The passionfruit caprioska also contained vodka and lime; thankfully for me, the vodka was not too strong, though I still ended up going home with a red face. Urgh. Asian genes.
The oyster amuse bouche was fresh and dressed simply with black caviar and a vinaigrette.
The entrée was a charcuterie board that included jamon, wagyu pastrami and wagyu bresaola. The crunchy little bread rolls on the side were delicious on their own, but were also most enjoyable with the charcuterie.
We were then presented with a single fillet of beautifully cooked trout and a most wonderful, rich sauce that had a depth that matched so well with the fish. To go with it was a simple but tasty rocket salad.
The bavette steak had been pre-sliced and was accompanied by deliciously crunchy chips, and a sauce that smelt strongly of perhaps Worchestershire sauce. The vinegar-like impression was not as strong on the palate as the nose. The bavette steak was cooked to medium-rare and appeared to have been rubbed with truffle salt – what a surprise! It hadn’t been mentioned by the waiter when he described our dishes, but no one was complaining.
To finish was some house-made salted caramel and chocolate ice cream, resting on a bed of sablé crumbs and accompanied by dollops of raspberry sauce. The chocolate ice cream that was so chocolatey and had a texture that was more like a mousse, which made me wonder if it was really ice cream at all. Despite the conflicting description, it was nonetheless enjoyable.
The serving sizes were smaller than we expected, but the quality of food here was definitely above our expectations.
23 Fitzroy St
St Kilda, VIC, 3182
(03) 9537 1653