Koots Salle à Manger, Kooyong

Classically French.

3 / 5 yums! 
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Where? 479 Glenferrie Road, Kooyong, VIC

Loam, Drysdale

They list the seasonal ingredients, you may thumb your nose at what your dislikes… and WHAM, BAM, POW! SURPRISE!!! Simply amazing.

4.5 / 5 yums! 
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Where? 650 Andersons Road, Drysdale, VIC

Estelle Bar & Kitchen, Northcote

Take me on a trip, I’d like to go someday. I will be your Australian boi. Bringing that regional finesse to the city’s north.

4 / 5 yums! 
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Where? 243 High Street, Northcote, VIC

Moon Under Water, Fitzroy

Taking summer back: rose jelly, poached meringue, sheep's milk yoghurt and rhubarb.

Stokehouse, St Kilda

There have been moments in history where the stars have aligned rather well. Hawthorn winning the 2008 Grand Final. The Old Spice Guy. Wills meeting Kate. Or is that the other way around?

Some might say that a bit of work went into making those things right. For this beach house on roids, that would be true.



Consider this. Beach. Balcony. Balmy night. Top that off with a contemporary, seasonal menu that could only be bettered if they were served to guests lying on deck chairs being fanned by scantily clad males and females with oversized ferns.



Lasagne of blue swimmer crab, flaked almonds, pear, whitebait, chervil, crab veloute.



Atlantic scallops, verjus gazpacho, compressed apple and cucumber salsa, walnuts, serrano ham.



Beef tartare, Shimeji mushrooms, Horseradish cream, tarragon emulsion.



John Dory fillet, sautéed cuttlefish, white asparagus and samphire salad, garlic gnocchi, artichoke aioli.



The sides.



The Bombe – frozen white chocolate parfait with strawberry sorbet.



Crème Brulee, pistachio praline parfait, poached apricots.



Hazelnut chocolate mousse and nougat crunch.

That is a night out at the Stokehouse. Stars aligned we’re all stoked.


4.5 / 5 yums!
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Where? 30 Jacka Blvd, St Kilda, VIC
What? $100+

Spice Temple, Melbourne

I was premature in Sydney. In Melbourne I just wanted it to last all night long…

With the success Mr Perry has had lately with his contemporary Rockpool empire you could easily forget that he has a Chinese tongue that has tasted Mongolian beef and probably dismissed as offensive, even for a Chinese Crested-Chihuahua.

You might as well close your eyes in a restaurant setting more suitable for a seedy adult cinema. But visuals are not needed as Mr Perry paints the flavours of China with woks, pots and pans for your eager palate.



Go the banquet if you have at least four, which in a word is delicious.








Mr Perry is ah McCain. You’ve done it again.

4 / 5 yums!
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Where? Crown Entertainment Complex, 8 Whiteman Street, Southbank, VIC
What? Banquet around $90

Grossi Florentino, Melbourne

So we ate here in August 2010, but it’s still worth sharing the night out.



It’s the one place in Melbourne where you can dress like King Henry IV or Elizabeth I and not feel out of place. Venetian breeches and daggar sleeves would be so in amongst the Renaissance charm in Guy Grossi’s upstairs restaurant. It is the “occasion” venue with a great ambience that’s punctuated by roaring renditions of happy birthday from the waiters, men on bended knees and opulent food to occasionally match.



Amuse Bouche: Smoked Salmon Pate



Lobster, Buffalo Mozzarella, Marinated Yolk “Cracco”, Basil Seeds, Caviar, Tomato Butter: sweet medallion of lobster with a sticky marinated yolk that’s the texture and colour of blue and yellow play-doh. Believe it or the lightest disk of the night.



Sardines ‘Pangrattato’, Crab, Speck, Watermelon, Balsamic, Tomato Sorbet



Pine Needle Smoked Quail, Jamon, Fregola (pasta), Agresto (verjuice based sauce) Pine Nut Oil, Toasted Pine Nuts



Risotto ‘Venere’: could have been a creamy black rice red bean pudding but for the parmesan sabayon and chunk of morton bay bug. My pick of the night.



Glenloth Pigeon – Breast and Leg Ravoli, Black Cabbage, Cardamom and Liquorice Powder, Beetroot, Cous Cous



Wagyu Rump Cap, Pickled Veal tongue, Shallot and Potato “Saltate”, Fennel and Rosemary Praline, Salsa Verde



Buffalo Ricotta slice, Pumpkin, 30 year old Balsamic, Amaretto crisp, Amerena Cherries, Roast Quince



Valrhora Chocolate Souffle, Malt ice cream, Chocolate Sauce



Petit Fours

It’s classical fine dining that’s well and truly stuck in the old world. You won’t see the peaks and troughs in flavours like more contemporary competitors… you’re hit with richness that gets richer. Though given the price tag, it’s an experience this glutton can only afford once.


3 / 5 yums!
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Where? 80 Bourke St, Melbourne, VIC
What? Five courses $140, Eight Courses $195

Shoya, Melbourne

I’m raging. My entire body is against me. Blood is boiling. Tastebuds jostling and fist bumping to hurt. Blurred vision. Waistline expanding. Diagnosis: symptoms of Shoya withdrawl. Having suffered from a lack of eating fitness at JR recently, it was back to fine form to consume a smashing omakase.

Shoya is a multi level Japanese eating haven, with one area dedicated for the finer things. Wood and moody down lights provide an intimate warm arena, spot lighting a commanding bar area where the expert chefs prepare amazing deliciousness respectfully using basic Japanese flavours, ingredients and techniques, mashing in a few Western things, with a few visual theatrics that will have your eyes wanting to grow multiple mouths.



Salmon Carpaccio: wasabi in mousse form takes the edge off the heat, a garnish of earthy shaved truffles always welcomed.



Tempura Lobster: cream cheese and spiced miso concoction makes anything look good but on top of a bit of luxurious crustacean goes very nicely.



Hatching Ocean Egg: silken egg custard littered with scampi tail and spinach puree at home in its hollowed shell.



Assortment of Sashimi: Yep, that’s an ice ball. A ball of ice.



Beef spinach roll: Grissom would have had difficulty finding evidence of the spongy spinach soufflé surrounding stewed to submission tender ox tongue drizzled with a sticky sweet yet savoury soy beef jus. Except in my stomach.



Crab Tempura: Battered Snow Crab leg was heavy handed with the salt.



Umeshu and sake sorbet: palette cleansing.



Tai Somen: grilled snapper and wheat noodles overcooking in the bonito konbu dashi that overall is a ramen-lite.



Wagyu, black truffle, enoki, shiitake miso sauce: steak and mushroom sauce garnished with shaved $100 bills… keep your whoop whoop inside.



Mixed rice: chicken, veggies and mushrooms



Chef’s Desserts: Come back to normality with the chocolate slice after the strange, densely creamy, slightly savoury sea urchin cheesecake.

Shoya serves up the micro plates of goodness that has puts your body on a very high peak. What a crash when it comes to an end.


4.5 / 5 yums!
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Where? 25 Market Lane, Melbourne, VIC
What? Omakase $120, higher for more extreme versions