Spare Me Kitchen | Fitzroy | A Chronicle of Gastronomy

03 Aug Spare Me Kitchen, Fitzroy

Posted at 20:25h in Fitzroy, Food, Modern Australian, Restaurants, Spare Me Kitchen by A Chronicle of Gastronomy 0 Comments

A new entity separate from its Glamorama home, Spare Me Kitchen focuses on quality food out of the kitchen to match with Glamorama’s quality bar and top-notch sound system. It moves from the continental menu of Glamorama, to a modern Australian offering with local produce and beverages; something a bit different from the abundance of ethnic cuisine on Brunswick St.

Espresso Martini

Previously being known more for its bar than its food, it’s no surprise that there’s a large range of alcoholic drinks on offer. One of the more popular cocktails is the Hoochie Mama, a refreshing drink of smoky apple pie, lemon, fresh apple and cinnamon.

Engaging David Stewart, owner and Head Chef of Ascot Food Store, as their executive chef, there’s a strong emphasis on entrees and shared plates. Deliciously smooth slices of Hiramasa kingfish are dressed simply with lemon oil and capers. In contrast, there’s also the rich duck liver rich parfait paired with salty jamon, pickles and crumbled saltbush. Perfect smeared on a slice of bread. The highlight of the entrees are the madras spiced trawler prawns. Crunchy and full of spice, these addictive little bites are gone in no time.

Charred broccolini, zucchini, kale, avocado, spiced hummus

Gippsland beef fillet, shaved fennel, parsley with port and PX reduction

Seared blue eye, clams, white wine, parsley

On to mains. The Gippsland beef fillet is cooked to medium-rare, and dressed with a lip-smacking Port and Pedro Ximenez reduction. Nicely flakey, the seared blue eye is matched with clams and a creamy white wine sauce. Though it needed a bit more seasoning, the sauce had a great flavour base. If only there were more of it to go with the fish!

Chocolate marquise, peanut praline, salted caramel

Whipped goats curd, mascarpone, shaved grana, vanilla almond soil, lemon gel

Spare Me Kitchen does desserts too. Presenting a little like a deconstructed cheese cake, lemon gel cuts through the creamier whipped goats curd and mascarpone, and vanilla almond soil provides a bit of relief from all the flavours. For those who prefer richer, decadent sweets, the chocolate marquise is up your alley. Peanut praline and salted caramel adds texture to the smooth and dense ganache-like chocolate dessert.

Offering a bar, live music, a dance space, and now with a greater focus on food through Spare Me Kitchen, this venue is a solid all-in-one destination.