A recent transition has seen Tenpin move down the road, taking its contemporary pan-Asian food with it. The cuisines that the menu draws from are largely from Southeast Asia, and that extends to the drinks list too, which sees some interesting concoctions like the Tom Yummy with vodka, lychee, coconut water, chilli, ginger, lemongrass and lime.

The menu has a mixture of small and large plates. Betel Leaves come with a tasty mixture of sticky pork, prawn, pineapple and peanuts. The Kingfish Sashimi has plenty in terms of chilli hit from the roast red pepper jaew, which is smoothed over slightly by the coconut cream, and freshened by the Vietnamese mint and pomelo.

Port Arlington mussels are tangy and fresh, prepared as a stir fry with chilli jam, Thai basil and lime. The Gado Gado here is an interpretation of the traditional Indonesian dish of chunky mixed ingredients with peanut sauce. The light-coloured mixture of diced ingredients is flavoured with kaffir lime, is slightly creamy and is less intense in peanut flavour.

Roast Duck Larb arrives as a mixture of chilli, mint, lime, and roasted rice with lettuce on the side. The duck is crispy, though a bit dry. For me the star of the night is the tender Sticky Braised Beef Rib with hot and sour kohlrabi salad. The salad includes dried chilli skins, which lends quite a bit of heat. Also a highlight, is the Green Curry with char-grilled chicken, snake beans and cherry tomatoes. There’s plenty of kaffir lime, and plenty of spice too.

We tie off the meal with a Banana Trifle of passionfruit curd, dense spiced coconut sponge and peanut caramel.

It may have changed location, but you’ll still be able to sample Southeast Asian flavours by the bay at Tenpin.

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

Tenpin
49 Beach Street
Port Melbourne, VIC, 3207
(03) 9041 3211
http://tenpinkitchen.com.au/