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BRUNCH

I am not a real brunch person … I would prefer to wait another hour and have a proper lunch with wine.

I don’t usually do cafes either which is, of course, way off-trend.

The exception would be yum-cha. I love dumplings, particularly the xiao long bao (soupy dumplings) at Hutong in Commercial Road.

#ProTip: pinch the top of the delicate Xiao Long Bao to ensure 100% soup retention…

A photo posted by HuTong Dumpling Bar (@hutongdumplings) on

 

A DATE

Hands down my favourite for years is Di Stasio.

I love the grilled oysters with horseradish, the maltagliati with radicchio and squid, and the white chocolate tart.

A photo posted by Cafe Di Stasio (@bardistasio) on

 

A QUIET DINNER

My go-to is Lau’s Family Kitchen in St Kilda. I love the mapo tofu and just about anything they suggest.

It’s cosy, quick and offers great style and delicious food.

Our Garlic (ginger) Prawns … Queensland King Prawns

A photo posted by Lfk (@lausfamilykitchen) on

 

TO SEE AND BE SEEN

As I spend half my life at the moment in Bali, I hope you don’t mind if I mention Da Maria, Maurice Terzini’s new ode to Amalfi on Petitenget.

This beautiful restaurant is super hot right now and the room has some of the best people-watching you can imagine.

Best enjoyed with an icy cold drink, from 5pm. Captured by @elvirachiquitaa #damariabali

A photo posted by DA MARIA BALI (@damariabali) on

 

A FANCY DINNER

One of my favourite dining rooms is Rosetta at Crown. I love the Pucci print and luxury of it all.

I really appreciate the high levels of service and amenity with faultless uncomplicated food.

 

A BIG GROUP

Whenever I have a larger group, family with kids, maybe to watch the football, we head to The Grosvenor Hotel in East St Kilda.

It’s great for everyone, has the best steaks, a great wine list and plenty of beers on tap. It’s not expensive and very relaxed.

 

ABOUT GEOFF

Vietnamese vanguard, chef and owner of Dandelion, Elwood, and Saigon Street, Bali; popping up in Lorne at The Crab Club this summer.

 

STILL HUNGRY?

Check out Geoff’s killer chilli mud crab recipe