Friday, 14 September 2007


They are a sneaky bunch, these Longrain proprietors. Going to the cocktail bar certainly is a lot like buying something from late night TV shopping, you end up getting a lot more than what you bargained for.

From the outside, this converted warehouse gives off a dark and intimate aura, however step to the bar area and you’ll find a DJ spinning groovy lounge tracks and glittering green fish scales framing the kitchen wall, providing a half club feel as you nestle into in some very comfy couch seats. The stock is great as you inspect the cocktail list, with plenty of yummy alcoholic options to choose from. But it’s the enticement of the extras, demanding to be purchased to feel like you’ve got the entire package, which send the senses racing. Purposefully placed and advertised, they hit you aurally from the clinks of ladles hitting the woks in tandem with intoxicating scents of fragrant Thai. It’s not fair I’m telling you. Fine… if you can’t beat them, eat them.

A construction of seaweed textured betel leaves topped with smoked trout with chilli, garlic, galangal and trout roe imparting their flavours that requires a Kleenex ending as the juices run amok all over the hands. As the Colonel would say, it’s finger lickin good, so lap it up. Caramelised pork hock is meat candy, enough said. But WAIT, there’s more! Sexy as the six packs that advertise the ab roller but delivering more than just aesthetically pleasing pieces of meat is the “get it before it sells out” Barossa chicken in an addictively sticky spiced plum sauce. Rich and thick, but slightly sweet, it’s deliciously good that could seriously hamper your aspirations your own washboard stomach.

Hmmmmm, umm….. I shouldn’t… but maybe one more betel leaf for the road. What can I say, unlike those Danoz Direct products, least you get what you paid for.

4 / 5 yums! (based on this limited experience, lunch in Sydney gets 4)


Where? 44 Little Bourke St, Melbourne, VIC

What? Bar Menu - $5 - $16, Dinner Menu - $20-40

Left to Right : Betel Leaves, Caramelised Pork Hock, Barossa Chicken

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