02 Jul Northcote STN, Northcote
Not long after the opening of Workshop Brothers in Glen Waverley, Brain and Nolan Taing launched Northcote STN, inspired by Nolan’s time living in London. The interior, designed by Studio Tate, takes design elements from London’s underground, like the white subway tiles and ‘Mind The Gap’ printed on the floor.
There plenty of tasty brunch options including Housemade XO Chilli Scramble with chorizo, avocado, corn salsa, tomato, coriander, and chilli oil, and the meltingly succulent Slow-cooked Beef Cheek with rosemary hash, spiced cabbage, apple slaw, poached eggs, and bearnaise. Crispy Fried Calamari is tender and lightly crumbed, coming with chorizo salt, turmeric oil, black tomato, saffron roe, smoked almond romesco, and a chilli fried egg.
Noodle soup is a perfect dish for winter, and Northcote STN has its wasabi milk chicken, soba noodles, broccolini, ginger, turmeric, spring onion, hot sesame dressing, and poached egg. There isn’t too much wasabi heat coming through, but it is a gentle, soothing bowl of chicken noodle soup with light and clean flavours.
My favourite is the Roasted Barramundi. The crispy skinned barramundi is matched with king brown mushrooms, Israeli couscous, currants, caulifliower, taragon sauce vierge, and a poached egg. The fish is perfectly cooked, the puree is nice and smooth, and the flavours are comforting.
The red velvet pancakes are a winner too. They’re not too sweet, and have a nice balance of balance of sugary and sour elements.
With its inventive dishes and cool ambience, Northcote STN will be a boon for locals and travellers alike.
Disclaimer: I was invited to Northcote STN as a guest, however, opinions expressed here are purely my own, and are based on my experience at the time
382 High St
Northcote, VIC, 3070
(03) 9078 5873