Sezar

Concealed in the hidden lane way of Melbourne Place, Sezar brings a fresh approach on Armenian cuisine to the heart (and stomachs) of Melbourne. Brought to us by the talented team behind Black Toro, Sezar promises the finest Armenian experience - from the delectable food, imaginative cocktails to the carefully crafted wine list. 

Expect a feast of modern Armenian dishes in company of some old favourites - a display of food and drinks representing the best of flavours and aromas unique to Armenia. Especially Sezar's new Autumn menu which I had the pleasure of trying first hand:

Bastourma & Egg - Armenian air dried beef, quail egg, toasted brioche and garlic jam

Oysters with compressed apple and anise

Spinach and Feta Boreg with aleppo mayo

Cured Ocean Trout with apple and fennel salad, crème fraîche and roe

Grain Salad - Toasted pumpkin seed, almonds, sour cherries and labne

BBQ King Brown Mushrooms with toasted Israeli cous cous, sujuk and sweet potato puree 

Twice Cooked Chicken Wings with pomegranate glaze and crushed pistachios

Braised Lamb - Kaitaifi wrapped wih sesame mayo

Spanner Crab Manti - Armenian dumplings, sumac yoghurt and chilli oil

BBQ Wagyu Tenderloin with garlic yoghurt and lavash 

Triple Cooked Chips with roasted garlic & aleppo pepper

Sezar Express - Sloe gin, raspberry puree and fresh lime

Dessert Tasting Plate - New Style Baklava, Pistachio Cakes, 

Chocolate Marquis, Almond Milk Panna Cotta and Vanilla Parfait

I hate to play the favourite game, but if I must… the dish that stood out to me the most were the Spanner Crab Dumplings. Such unexpected, yet interesting flavours brought together. From the freshness of the crab, the tanginess and tartness of the sumac yogurt to the kick in the chilli oil - ahhhhh. And for the sweet tooths ? The dessert platter is a must. Food aside (never), what I enjoyed the most was the genuine sense of warmth and hospitality at Sezar.

Warm and fuzzies all round.

confessions of a little piggy was invited to dine as a guest of Haynes & Bruce and Sezar

Sezar

6 Melbourne Place

Melbourne, VIC 3000

http://sezar.com.au 

 

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Operator25

Operator25 has got to be one of my favourite brunch spots. Big call, I know. But hey, what's not to like ? It pushes all the right buttons, from it's modern edge design, witty branding and graphics to it's inspiring menu with global accents taking Melbourne's brunch scene to the next level. 

Served against all this playfulness is their serious passion for food and specialty coffee - two things these guys will never joke about. And believe me when I say that Operator25's new autumn menu is here to excite the senses. A great range of dishes to please anyone and everyone. 

 Balinese Pulled Pork Burger

 I fell head over heels for it back in 2013 - it was love at first sight. Such tender, juicy pork that melted in your mouth, full of flavour thanks to a marinade boasting over 30 herbs and spices. Accompanied by a crunchy cabbage and carrot slaw, fresh springs of coriander and chilli mayo, this burger was simply divine. Can I please redial another one ?

Smoked Sardines 

This was a flavour powerhouse of a dish - salty smoked sardines on grilled rye, fitted with delicate slices of pickled cucumber, shards of manchego cheese and herbed up with parsley, rocket and dill.

#NOYOUHANGUP - Honey & fruit infused coffee, Grand Marnier, 

Amaro Montenegro, orange bitters, tonic water, mint, orange peel

House Brewed Iced Tea - Hibiscus, chamomile, eucalypt honey 

served with mint, segmented orange and nata de coco

Ras El Hanout Soft Polenta 

The Ras El Hanout Soft Polenta was spectacular too and the epitome of an autumn dish. A spoonful of the soft creamy polenta felt just like a warm hug from the inside, contrasting wonderfully with the perfectly grilled octopus and chorizo patty. So much yes.

Spiced Chickpea Fritters 

Beautifully fluffy spiced chickpea fritters served with herb tahini, tomato and cucumber salsa, cottage cheese, chipotle sauce, crisp flatbread and thick cut streaky bacon. I repeat, thick cut streaky bacon. Will you just look at that bacon ! 

Elderflower Sago 

For dessert, we moved onto one of Operator25's signature dishes, the Elderflower Sago. Visually pleasing to the eye and even more pleasing to the palette, we loved the playground of textures and intricate flavours of this dish - from the refreshing elderflower sago, bursting chia seeds, the tartness of rhubarb together with the sweetness of the strawberry compote, heavenly light white chocolate foam to the crunch of the freeze-dried mango. Absolute bliss.

Ginger and Date Bread 

Last but not least was the dish that stole my heart. Oh so soft and moist ginger and date bread topped with a luscious mascarpone folded with caramelised banana, studded with a salted milk crumb and  pomegranate molasses. Food porn at it's finest.

Operator25, you brew my mind. Over and over again.

confessions of a little piggy was invited to dine as a guest of Operator25

Operator25

25 Wills Street  

Melbourne, VIC 3000

http://www.operator25.com.au

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East End Den

Let me introduce to you, East End Den - Melbourne's newest basement kitchen & bar located deep down in the belly of Chinatown. Starring locally sourced food and drinks, East End Den's killer cocktails and small plates are sure to please.

Trust me. Head east now !

Natural Oyster with Shallot Vinegar

Bloody Mary Oyster Shooter with Basil

Lamb Cutlets, Chermoula, Crispy Potato and Watercress

Chorizo Croquettes with Lime Aioli

Scallops with Broccoli Puree, Radish and Blood Orange

confessions of a little piggy was invited to dine as a guest of East End Den

East End Den
51 Little Bourke Street  
Melbourne, VIC 3000
http://www.eastendden.com.au

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Dex2rose Nitrogen Gelato

Are you a lover of gelato ? Have a penchant for boundary-pushing flavours ?  Well then, allow me to introduce to you Dex2rose, the newest nitrogen gelato kid on the block. Pronounced dex-trose, Dex2rose is a word play on dextrose - the dextrorotatory form of glucose, a monosaccharide, d-glucose monohydrate. Simply put, a vital ingredient for that oh-so-lusciously-creamy gelato.  

With head chef Jesse who trained with Gelato Messina’s Nick Palumbo constantly experimenting with new flavours, Dex2rose promises flavours that are fun, quirky and most importantly innovative and experimental. 

Cold Brewed Coffee

We started with a selection of drinks, with JJ having Dex2rose's Cold Brewed Coffee over ice. Brewed between 16 to 20 hours and containing up to 67% less acidity than hot brewed coffee, JJ's cold brew was naturally sweeter and super refreshing. 

Nitrogen Brew

Meanwhile, I had their Nitrogen Brew straight out of a beer tap, complete with a creamy head of foam. Charged with nitrogen, and infused with maple, rum and vanilla bean, the coffee was full bodied and went down a treat. 

Lazy Dinner

Onto the gelato shall we ? We began with the Lazy Dinner - a harmony of sage, burnt butter and caramel gelato drizzled with a sticky caramel sauce - entree, main and dessert all rolled into one. This was my absolute favourite with it's clever fusion of flavours.

Honey Stash

Next in line was the Honey Stash - a pistachio and honey gelato with hidden honeyed nut clusters adding in a lovely crunch. The addition of fresh raspberry cream was light and tangy, though didn't seem to work as a whole with the nutty gelato. 

Pink Flamingo

To finish off, we enjoyed the Pink Flamingo - a peach and rose moscato sorbet topped with rosewater coconut cream. Light, fresh and cheerful, just a spoonful of this instantly transported us to a tropical island. Nothing says summer like fresh coconuts or a glass or two of moscato by the water. 

With flavours changing every couple of weeks, Dex2rose has me constantly wanting to go back for more. I mean serisously, how can you say no to 'The Original Mr Grey' in all his hazelnut earl grey splendour or a sexy Black Plum and French Brandy gelato ?

confessions of a little piggy was invited to dine as a guest of Dex2rose Nitrogen Gelato

Dex2rose Nitrogen Gelato

377 Little Bourke Street  
Melbourne, VIC 3000
http://www.dex2rose.com.au 

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