Food KENDALL HILL profiles THREE OF THE BEST

Three of the best

16:13:PM 03/05/2013
Kendall Hill

Since TWR debuted weekly restaurant reviews, adding fresh new voices to Melbourne’s critical mass, we’ve had some cracker meals. This week we’ve sorted through all the empty plates (and bottles) to recognise three restaurants we reckon have had the greatest impact on this city’s dynamic dining scene over the past three years.

Mamasita

Mexican City

Owners Jason Jones & Matt Lane

What’s the go-to dish at Mamasita?

Jones: Definitely the elotes (chargrilled corn with fresh cheese, chipotle mayo and lime). It’s the dish

that everyone mentions when I talk to them about the restaurant.

Lane: For us in the know, it’s the taco de lengua, the tongue and cheek taco.

What do you think Mamasita has added to Melbourne’s dining scene?

Jones and Lane: A casual eatery with top-notch food and service; and soft-shell tacos, huitlacoche, chipotle,

epazote, quality tequila, mezcal, micheladas and awesome margaritas.

What’s been your greatest triumph or proudest moment since opening?

Lane: Being in the top 100 most influential people at The Age Melbourne Magazine awards, and being invited to host master classes at The Melbourne Food and Wine Festival.

And your most embarrassing mishap?

Lane: Hmmm … having to make Slash [the former lead guitarist for Guns N’ Roses] wait in the stairwell to dine.

Where do you love to eat in Melbourne when not tied to the kitchen?

Jones and Lane: That’s a tough one, there’s so many … Cumulus [city], MoVida [city], Victoria Street [Richmond], my kitchen at home – to name a few.

Complete this sentence: When diners come into Mamasita, I want them to feel …

Lane: That it was worth the wait.

Jones: Like they’re as comfortable here as they are at home, and they want to come back again. Just as they feel when they can’t wait to get home again.”

Chin Chin

Asian City

Owner Chris Lucas

What’s the go-to dish at Chin Chin?

The three dishes that remain the most popular since we opened are: the kingfish sashimi with lime, chilli and a coconut and Thai basil dressing; crispy barramundi and green apple salad, caramelised pork, peanuts, chilli and lemongrass; and the twice-cooked, grass-fed shortrib with coriander and prik nam pla (fish sauce and chillies).

What has Chin Chin brought to Melbourne’s dining scene?

Casual dining that is affordable, fun and irreverent and, at the same time, deliver an outstanding food and wine experience.

What’s been your greatest triumph or proudest moment since opening Chin Chin?

My proudest and most enduring thought is knowing that Chin Chin has created a new genre where a young generation of new diners and traditional diners now see restaurants as fun and accessible. They’re enjoying great food with well-chosen wines and cocktails, and dining is now seen as an activity or an event – much like in Europe and Asia.

And your most embarrassing mishap?

I guess it would be sharing a few too many drinks with [Australian chef] David Thompson before our first-birthday dinner.

Where do you love to eat in Melbourne when not dining in-house?

Rumi [Brunswick East], Hardware Société [city], The Commoner [Fitzroy].

Complete this sentence: When diners come into Chin Chin, I want them to feel … Happy.

Moon Under Water

Modern Australian Fitzroy

Co-owner Andrew McConnell

Apart from those addictive cheesy biscuits, what would you say has been the standout dish at Moon Under Water?

One of my favourites was a dessert of poached meringue, served with candied pomelo and prickly pear granita. Refreshing, not too sweet and original. And a simple dish put together by head chef Josh Murphy of steamed asparagus, seared pearl meat and lemon sauce. I think that dish best typifies what we do at Moon Under Water – the best produce we can get our hands on, cooked simply with tremendous care.

What do you think Moon Under Water has added to Melbourne’s dining scene?

A unique, fun pub dining room that offers smart bistro fare. It serves a set menu that changes weekly, offers good value and it does not have to be an all-night affair.

What’s been your greatest triumph or proudest moment since opening?

Our greatest triumph was getting the rotisserie restarted in the courtyard after being closed down by a disgruntled neighbour, who doesn’t like the smell of roast chicken. The addition of an extractor helped get us over the line.

And your most embarrassing mishap?

When the pump failed on our new air-con and the roof caved in as the first guests arrived for dinner. There is never a dull moment running a pub!

Where do you love to eat in Melbourne when not tied to the kitchen?

Café: Miss Jackson, and Dr Jekyll [both in St Kilda]; bistro: Pei Modern [city] – I like it for its relaxed, smart food; smart: Attica [Ripponlea] – it’s some of the best food I have eaten.

Complete this sentence: When diners come into Moon Under Water, I want them to feel ... Happily sated, as if they have just been cooked a beautiful dinner at a friend’s home.


blog comments powered by Disqus

All comments on this page are subject to our Terms of Use.


The following are not allowed:


ALL CAPS

Links

Profanity / Racism / Offensive Language

Local News as it happens
Loading...
Newsletter
Free every week in your inbox
MAArvelous Millinery
MAArvelous Millinery
The Millinery Association of Australia brought together Australia’s finest milliners in a showcase cocktail party on October 2.  MAArvelous Millinery was held at the Arts...


SEO