MoMo Restaurant, Melbourne Australia

We know and love all of the Greg Malouf cookbooks, each one taking you on a journey to places as far away as Turkey, Pursia, Marrakech, Lebanon & Syria. When we were making our way down to Melbourne last year, it was one of the first places on our list. We managed to get a booking at 9pm for the second sitting, which of course meant time to try a Rockpool Bar & Grill burger as a little pre-dinner snack. We rush back to the hotel after our burgers, shower & freshen up and then bust a taxi over to Momo. When we made the booking, they explain the restaurant in located within the Grand Hyatt hotel, and that we should enter on the Collins street side, take an escalator up, then the one lift on the right, which will take us to the Restaurant. As soon as we enter the lift it's quite special, nice dim lighting & Arabian music, really setting the mood of what's to come. The elevator door opens, and we are greeted by a friendly staff member at the entrance who escorts us to our table.



Some delicious cocktails kick off round 2 for the evening. We have chosen the Arabesque sharing menu at $130 pp, which includes 2 entrees, 2 main course, 2 accompanying side dishes, dessert mezze, fresh fruit & sorbet. We then just have to select which items we want for each course from the al a carte menu. This takes only a few minutes, then the menus are whisked away and a little copper coffee pot of fresh vegetables is placed before us, with olive oil & some hot sumac bread.



Our first entree arrives and is a thing of beauty - Kifta Nayee, Middle Eastern style beef tartare with basil, marjoram, smoky chili and garlic bread. The raw beef was hand chopped, with a decent texture and depth of flavors. The smoky chilli was prominent, but the herbs really balanced it all out. Warm garlic bread was the perfect vessel for scooping up all of the flavours.



We really wanted to try the Quail entree, but unfortunately they were already sold out when we ordered. The waiter recommended the Duck, so we just rolled with it ... The Duck breast was roasted on the bone, with creamy lentil burghal pilav and baby beets . The soft baby beets were also highlighted by the crispy beet leaves, which added a really nice dimension to the whole dish.



Our first main to arrive was the Veal shank 'Laban Immor', smoked veal tongue and silverbeet 'manti' dumplings. This was amazing! Soft, succulent veal shank, delicate smoked tongue and plump little silverbeet dumplings sitting in a yoghurt and lemon sauce. Wow!



Our 2nd main was the Kurobuta pork rib eye, spinach gozleme creamy freekeh with pumpkin & pearl onions. The rib eye was cooked beautifully, still a blush of pink in the centre and moist throughout. The little baby gozleme was divine, I could have eaten a whole plate of this, and the freekeh with pumpkin and pearl onions freshened the whole dish up.



The sides we selected to accompany our mains was also a hard choice, they all sounded divine. We ended up choosing the goats milk haloumi fritters with almonds & leatherwood honey as well as whipped Dutch cream potatoes, French butter, pinenuts. A very good choice, both were quite rich but accompanied our main selection perfectly.

We are both getting quite full at this stage, but are presented with a beautiful selection of fruit to cleanse the palate. We grab some of Greg's books, which are all available to purchase, and also available to browse through, and take a little break to enjoy the fresh fruits, and let our dinner settle.



We feel revived, and my eyes beam when I see the Dessert Mezze. It is beautiful, even looks a little magical. The Persian saffron tart is light with a very faint hint of saffron and the beautiful orange color - a little tuille biscuit shaped of Aladin's lantern sticks out the top, with a little gold handle. Then there is a hot chocolate and Kahlua cake with whipped medjool date. The date is a luscious paste in the middle of the tart, a very nice surprise. And then a little Moroccan tea cup of lemon & orange flower ice-cream with rose. A very nicely balanced dessert plate.



Of course we finish the evening with a little pot of Turkish coffee, which comes with a plate of petit fors. As a little digestif, we also choose a Walnut & Date liqueur. Thick & rich, with a nice sweetness, it reminded me of a Pedro Ximenez.



Momo Restaurant
Lower Plaza Level
Grand Hyatt Hotel
123 Collins Street
Melbourne, Victoria 3000

Burgin'

Urban Dictionary Burgin' :

Experiencing the intense need for a huge, gnarly burger,
passionately consuming a burger, or recovering from burger overindulgence.

"Man, I'm burgin"
or
"Oh yeah, I'm burgin!"
or
"Goddamn it, help me, I'm burgin!"

That was the case as we soon as we had hit Melbourne. But not a general call burgin', there was a specific burger at the center of this crave. We had followed with amusement the posturing and cat calling on twitter over who had the right to call their burger the best in Sydney, when it reached flash point a blind tasting had been organized with Rockpool Bar and Grill coming out on top. Now we were within close proximity of the Rockpool bar and Grill located in the Melbourne Casino complex.

We arrived at the front door just as they opened and grabbed a seat at the bar rather than the restaurant side as we just wanted the burger. Having the burger cut in half was no problem, we added a side of fat cut chips as the burger came with none, a side of onion rings and one of the small plates of calamari with romesco. A couple of Aperols for the wait and we were all set.
The calamari arrived fast, with a generous portion of sweet, nutty romesco. The calamari more a spoon to convey the sauce to our mouths than the star of the plate. With the calamari quickly out of the way we waited eagerly for the burger (burgin).



Arriving cut in half and on two plates showed some consideration from the kitchen. The center showing a nicely cooked medium rare with plenty of juiciness. We took our first bites and began the analysis....nah, we ate it, we ate it good. And a mighty fine burger it was! The fat from the minced wagyu veered towards too-much but Zuni's famous courgette pickles helped to draw it back in. The cheese and bacon seemed almost superfluous, nice but not needed.



The fries were true to their word and cut fat, but they paled beside what were possibly the best onion rings I've ever had. Crispy crunchy with a mild onion center. Not so taken with the home-made ketchup not that it was bad, maybe I just like the amplified artificial umami flavor of the commercial varieties.



Was it the best burger I've ever had? Maybe. I'll have to add to the list, up there with the Mcfoie from Tapac 24, Barcalona, the Mckobe from Feugo Negro, San Sebastion, and lets not forget the hand minced wagyu burger with truffles and foie at Brown Sugar in Singapore... top ten at least.

One flaw in the night was the aggressive service with more drinks being offered while our first were still half full and the obvious distain that we were only sharing one burger. Left a slight taint to an amazing burger. (We arrived at 6pm for a little pre-dinner burger, with a booking at MOMO for 9pm).

I would like to come back and dine in the restaurant proper. When I peaked though on the way to our seat the room looked amazing, grand and plush like a old timey clubby steakhouse. A glance over the menu and a walk past the meat dry aging re enforced the desire to return.

Rockpool Bar and Grill

Open; Lunch Sunday to Friday
Dinner 7 Days

Reservations
+61 3 8648 1900

Crown Complex
8 Whiteman Street
Southbank VIC 3006
Australia

View Big Food Big World in a larger map

Easy Tiger!

The power of 3. Jarrod Hudson, Suzanne Tyzack & Simon Hall make a magical team at the funky new space Easy Tiger on Smith Street. We know Jarrod & Suze way back from our years in Sydney where we were introduced to the amazing Giant Steps & Sexton line up from the Yarra as well as the WA Little Creatures Pale Ale. There were many other fun times, doughnuts & laughs along the way. We worked with Jarrod at various large scale catering events, all stinted at Hugos and then I spent time working with him at Dragonfly in Surry Hills. Anyway, back to the beer ..... So, a pint of Little Creatures seemed fitting to kick start our night.



We managed to slip out to the tiny kitchen window to say HI before sitting down for our chefs selection banquet. The kitchen team are humming away, busy before the nights service truly begins, all meticulously checking and stocking up their prep. Oysters are being shucked to order, and I am pleased that they feature on our first plate for the evening - with a little red nam jim that packs a punch and then a watermelon ma hor. Ma hor is a great way to kick the taste buds off on tonights journey, a sweet cube of watermelon topped with a sticky peanut, chicken, pork & prawn paste with fresh coriander and a single slice of red chilli julienne.



The next dish was blow-your-Mr-Sock-off amazing! Jarrod has a phenomenal palate, but also a vivid imagination. This dish showcases everything we love about Jarrod's cooking. Slices of plump kingfish sit on a tarted up white miso paste, with little clouds of crispy rice, slightly pickled cucumber rainbows & wasabi flying fish roe. WOW!



Some little crispy bean curd parcels filled with something which I don't quite remember were a delight. Whatever was inside I can asure you was delicious which was complimented by the black vinegar dipping sauce.



I added a cup of dtom kha gai, 'cause I just love my soups ... This was a fine example of the chicken, coconut & galangal version although I had just one problem with it ... there wasn't enough!



The smoked trout salad is another of my favorites, juicy flakes of smokey ocean trout are delicately resting on a roasted coconut, herb & peanut salad with a sticky palm sugar dressing and a little surprise of popping pomegranate seeds.



Yellow curry of duck is rich yet still remains vibrant with the fresh chilli, baby corn & Thai basil.



A bowl of rice with a son in law egg is just what the curry needs... Son in law eggs fried to a crispy coating with a gooey yolk busting out through to mix with the tamarind & palm sugar dressing & crispy fried shallots is heavenly.



Another little gem appears from the Yarra in the form of a pink moscato. The Innocent Bystander pink bubbles make for 2 very nice glasses of pre-dessert wine.



Dessert comes in the form of monsieur truffe chocolate & pandanus leaf dumplings with melon & salted coconut cream. These are one of my favorite Thai street snacks, but they have certainly been pimped up here at Easy Tiger. The beautiful green dumplings pop with the rich chocolate center and are disguised amongst some perfectly spherical melon balls. The salted coconut cream is elevated by the addition of little basil seeds and some baby leaf basil. We also get a slice of ice-cream slice which has a very tropical feel to it with the passion, coconut & vanilla.



Espresso to finish is served in a beautiful double-walled glass with cubes of pure cane sugar in another little double-walled glass, just so pretty.



A fantastic meal on a beautiful night in Melbourne ... It was all a bit of a blur by the end of the night considering our earlier tipple at Madam Brussels but delightful.




View Big Food Big World in a larger map

Easy Tiger
96 Smith St.
Collingwood
VIC Australia 3066
+61 (0)3 9417 2373

Tuesday–Sunday 6pm-late
Sunday night is banquet night

A tipple with the Madame

After a long day of walking Melbourne's streets we both felt we needed a little break. Being conveniently close to Madame Brussels we find the fairly anonymous little lift and three floors up spill out into the surreal surroundings of the the Madams abode. A brick paved path leads you along between AstroTurf lawns highlighted by pink walls and picket fences.. its Alice in Wonderland meets Wimbledon. We follow the brick path to a table on the outside terrace, looking out over east Melbourne and in the last of the afternoon sun we titter our way through the suggestive menu.



Cocktails come standard sizes as well as jugs for two or four players - we decide on a jug o Gin Garden, with elderflower, apple cucumber and gin.. lots and lots o gin! It's refreshing relaxing and really really good.



As with as tea in the afternoon there should be snacks, and snacks there were. With the arrival of the tea plate it really drove home the feeling one should be holding a croquet mallet, I mean it had a doily and all. Little toasted triangles filled with poached chicken mayo and watercress and baby sausage rolls with accompaniments of Tabasco, tomato sauce, cornichons and a wedge of lemon it was perfect, the world outside of the terrace completely melted away.



The jug o gin went down a little to easily, topped up with a stellar Negroni and possibly the best Bloody Mary ever consumed qued the arrival of the Double smoked ham and Tilsit cheese sandwiches which sent us over the edge and once again a tad tardy for our next appointment.



It seemed quite appropriate to be running down the garden path muttering we're late we're late.

Madame Brussels

Level 3,
59-63 Bourke St,
Melbourne,
Victoria
(03) 9662 2775

OPENING HOURS: 12 noon to 1am every day of the wonderful week!

Bumping into Burch & Purchase, Chapel St Melbourne

After we were fueled with a morning stop at Lb Cafe we continued our walk up and down Chapel St. Something catches my eye - it wasn't a display window with the latest season skirt on display, it wasn't even a belt or new season accessory ... a window full of delicious looking sweet creations, that's what I'm talking about! We wander on in ...



The shelves are lined with all sorts of little packets, and jars, with the pretty pink labels. You can then walk out the back to the epic wall of spice.



... and even get a glimpse into the kitchen where all the magic happens.



Now, you will be forgiven if you haven't heard of this dynamic team before (as honestly, this was our first encounter with the brand) but since our chance bumping into them we have seen them appear on Masterchef and just generally heard fantastic things about their boundary-pushing sweet style. On any given day you will see the showcase full of delights like lego blocks, clouds & chocolate bars as well as little jars of jams, curds and caramel and of course their celebration cakes and my favorite, their sprinkles. We took a bag of the puffed quinoa and malted orange crumble for our flight later in the week to Royal Mail Hotel and it was divine!



Burch & Purchase Sweet Studio
647 Chapel Street, South Yarra
Melbourne, Australia
Open: 10am~6:30pm Tuesday through Sunday
Closed Monday

T: +61 (0)3 9827 7060


View Big Food Big World in a larger map

lb (pound) Cafe, Chapel St Melbourne

Many many years ago we were those people who got a booking at Flower Drum, and flew from Sydney to Melbourne for a brief 2 night stay with the sole purpose of eating there in its prime. It was amazing. We still to this day talk about the peking duck, quail san choi bow, caramel apples, waiters in their bow ties and of course being lucky enough to tour the kitchen - all those wok burners, oh my! and the smell of the peking ovens in action, just amazing and unforgettable. That was of course many years before our blogging started, so you'll just have to take our word for it!;)

After that amazing dinner, we woke up a little late. We had plans of having breakfast at Pearl, so hitched a tram over that side of town worked out what station to get off and we were there. The place was full of staff, but not a single customer in site. Oh no, was it that awkward in-between-breakfast-and-lunch-time?! We poke our head in the door and a very nice staff member came to greet us. They were booked out for a private function, so there went out brunch plans! He must have seen our dismay, and instructed us the little staff favorite just up the road for awesome coffee and a great breakfast selection. We followed his directions, make a slight detour down Oxford lane and find ourselves at Pound, or Lb as you will see on the widow. All these years back we had a great experience, and on this trip our first morning was to be spent wandering down Chapel St. so Lb for breakfast was a given.

As we are staying at the gorgeous Cullen hotel in Prahan, Lb is closer than we think. Before we can decide whether it's Chap-pel or Sha-pel St we see the familiar glass windows.



We were so in need of our caffeine kick that it was absorbed within seconds of hitting the table. Now, just think of this place as the sort of awesome breakfasts you would like to make at home everyday, but likely won't. The produce is fresh & the combinations classic. Smashed avocado, fresh tomato & goats cheese on toast - yup, that's me!



Kim has a heartier option of chorizo panini with rocket. Oh, the little touches like adding the greens AFTER the panini is toasted - that S*+# is always appreciated!



If you are in Melbourne, or more importantly down the Chapel St end of town, Lb is a perfect morning start or midday break.


View Big Food Big World in a larger map

Lb
Shop 5, 566 Chapel Street
South Yarra Melbourne 3141
T: +61 (0)3 9826 1114

Open: Monday to Saturday 7:00am~3:00pm, Sunday 8:00am~3:00 pm

Chasing up lunch at Cumulus Inc. with Degustation at Cutler & Co. - first day in Melbourne

After our flying visit to Cumulus Inc. and a quick taxi across town we found ourselves standing in front of Cutler & Co. in Fitzroy. I had booked us a table, but upon entering they can't seem to find our reservation. We are asked to take a seat at the bar, and of course oblige. A quick scan of the Aperitif menu and we have a Campari with fresh pink grapefruit juice and an Aperol with fresh blood orange juice on our table.



We are quite happy at the bar while they appear to be sorting out the little mishap with our booking. They are all super-friendly, and in just minutes we are ushered away to a lovely table in the main dining room, a staff member following with a tray and the components of our drinks. We are given menus and the wine list upon sitting ... even though we are still quite full from our very late visit to Cumulus Inc we still decide on the Degustation. Fresh baked, warm bread rolls arrive at the table along with a couple of fresh shucked oysters to kick off the dinner.



Little appetizers just keep on coming, including little toasts with smoked trout & pickled onions, soy roasted pumpkin seeds, marinated olives & a little pot of 'just-like-Mum's' French onion dip with baby radishes. The palate is certainly awakened, and we are ready to eat.



Cured Kingfish with avocado, octopus & pickled cucumber is very clean. The sprinkling of the Japanese-esque furikake seasoning really elevate the subtle flavors.



The Heirloom carrots with shanklish, pistachio & radish is a vibrant & exciting vegetable dish. The creamy shanklish curd cheese is hidden in nice little surprise pockets under the carrots. The pistachios are crushed with some other seasons, like a very mild dukkah spice. The carrots are raw shaves, braised and roasted.



We swap our soup course for the wood grilled lambs tongue, sweetbreads, smoked egg, celeriac & anchovy - and are very glad we did! Very nice combination ...



I was very excited by the sound of this dish. Poached chicken, foie gras parfait, sprouts, quinoa & prune - but was a little disappointed when it arrived. The chicken was fine, but really needed something like a rich foie gras to elevate it - we both found the parfait tasted like a chicken liver pate, and had none of that foie gras richness we were yearning .... the crisp quinoa was the star of that plate for me.



There are several words that will always excite me on a menu... and two of them happen to be Sucking & Pig. Unfortunately, after this dinner, I lost a bit of that excitement:( I don't know if it's the fact that we were one of the last tables eating and the food was a bit rushed, but we have had better suckling pig on the street side in Vietnam and even at yum cha. The meat was dry and the skin lacked any sort of crackle. Which makes me forget anything else about the dish .....



Perhaps the pastry chef wasn't in such a rush to get home, as the next few courses start to make up for it. The first little pre-dessert, crisp tuille cones with a creamy piped apple sorbet nicely washes out the dry pork remains in my mouth.



The dessert of violet ice-cream, chocolate ganache and sour cherry is sophisticated and full of surprises. The sponge cake, the crumbles, the honeycomb like crack and just a really pleasant combination of flavors. A glass of sauternes is the perfect night cap.

It's been a big first day in Melbourne, we've seen & eaten a lot starting off with a Cumulus Inc. and Cutler & Co. double up starts this trip off on a roll.




View Big Food Big World in a larger map

Cutler & Co.
55-57 Gertrude Street
Fitzroy Melbourne 3065
T: +61 (0)3 9419 4888