Tuesday, 10 July 2007

Mirka at Tolarno Hotel

Guy Grossi’s menu may not be bohemian styled like Mirka Mora’s murals, but the dishes are as classic as an Arnie punchline. Guy Grossi is loved for his food as much as Mirka is for her art and it’s not difficult to see why.

The oysters, creamy and fresh, with the Rockefeller style edging in front of the natural with it’s spinach and parsley topping as rich as the man it was meant to represent. The succulent Charcuterie, a fine, juicy pork cutlet on the bone resembling a crumbed table tennis racquet was a delight although perhaps a little bogged down by too much oil. The hearty Chateaubriand for two is sure to be a universal favourite and worth fighting to have it all to yourself. This seared slab of tenderloin is finished off in the oven til medium rare, then carved before your eyes and plated, drenched in a mouth watering sauce Colbert of butter, shallot, tarragon and lemon, accompanied by carrots, green beans and potato. Melts in your mouth. Savour it. Eat slowly. There’s a twist with the regular pub steak and chips. It takes a real man to down the Ox Fillet Steak and meat jus, which was tenderer than expected, partnered with crisp, pillowy Jenga stacked fries. Ensure there’s room for the lemon tart and delicate apple pie with an apple brandy ice-cream on the side.

Dinner is terminated after coffees and all I can think about is “I’ll be back” (in a bad Austrian accent).

3.5 / 5 yums!


Where? 42 Fitzroy St, St Kilda

What? Average Main - $35, Dessert $15

Left to Right : Oysters –Rockefeller and Natural, Pork Cutlet Charcuterie, Hopkins River Ox Fillet, Chateaubriand, Crostata Di Mele – Italian Apple Pie, Lemon Tart,

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