1806: Cocktail Bar, CBD Melbourne (30 Apr 2013)

169 Exhibition Street, Melbourne VIC 3000

http://www.1806.com.au

Cocktails are my weakness

“1806 is the year that the word cocktail was first defined in print, and the bar is about all things cocktails”

Guided by Ashley Ng's recommendation I discover 1806 with an extensive cocktail menu that's over 68 pages separated into eras. Finding it way too overwhelming to choose from I put my faith in bartender Georgie Mann to come up with recommendations. First off the bat is the Scofflaw ($18) made with Rittenhouse, Noilly Prat Dry, Lemon and House Grenadine. It's lethal as requested that has a good balance of flavours and depth which becomes a favourite. The Aviation ($18) with Beefeater, Lemon, Maraschino, Violet and Caster Sugar is another recommendation by Georgie which is a bit lighter and refreshing on the palate. Perhaps in hindsight this would have been a good one to start with although I did request something of noticeable alcohol which the Scofflaw certainly did the job. I'll certainly keep a return visit in mind when I'm next in Melbourne.

SNAPSHOT REVIEW:

PROS: Well made cocktails, Nice decor and ambience, Friendly and knowledgeable bar staff

CONS: Good cocktails are never cheap

MUST TRY: Scofflaw cocktail

VERDICT: Upon first impressions this cocktail bar seems passionate about making good cocktails helped along by knowledgeable bartenders 

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Scofflaw: Rittenhouse, Noilly Prat Dry, Lemon, House Grenadine ($18)

SIMON FAVOURITE :-) 

Sherry Cobbler: Manzilla Sherry, Orange, Lemon, Caster Sugar ($16)

Aviation: Beefeater, Lemon, Maraschino, Violet, Caster Sugar ($18) 

WORTH TRYING :-)

Friendly and  knowledgeable bartenders Peter Hollands and Georgie Mann

If you find the cocktail menu just too overwhelming just get the bartenders to recommend a cocktail based on your likes as I did

Very interesting cocktail vessels — I gotta try one of these next time

Clean and functional toilets get a tick

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Wonderbao: Chinese steamed buns and Taiwanese gua bao, CBD Melbourne (30 Apr 2013)

Shop 4/19-37 A'Beckett Street, Melbourne VIC 3000

http://www.wonderbaokitchen.com.au

Cheap wonders of Melbourne

“Melbourne's street kitchen featuring authentic Chinese steamed buns and Taiwanese Gua Baos!”

My first question when visiting this place was 'where can I find a place like this in Sydney?' I'm still not sure if such a place exists but I'm pretty sure it would do extremely well around Oxford Street for late night munchies or near any university where students are on the look out for a cheap feed. Service was friendly and efficient and seating is very limited so be prepared to have as take away or try and find a milk crate outside and admire the street art and laneway bins as I did. The Roast pork belly gua bao ($3.80) with cucumber, pickled carrots & daikon & hoison sauce was my favourite of the day. I thought a great price considering it's filled with a decent amount of moist pork. The bun was lovely and soft like pillows. I was hoping for more tasty filling in Char siu bao ($2) but perhaps this one just missed out on a more generous touch. My preference was for the eggy Nai wong bao ($1.70) instead of Taro bao ($1.70). I didn't get to try my friends Da pork bao ($3.20) or Da chicken bao ($3.20) but they were quite generously filled inside. If you're not sure what F.O.B is on the menu I believe it stands for the drinks that are 'Fresh Off the Boat'.

SNAPSHOT REVIEW:

PROS: Cheap and tasty options, Down-to-earth and efficient service

CONS: Very limited seating so more suited for takeaway

MUST TRY: Roast pork belly gua bao, Finding a place in Sydney that does the same thing

VERDICT: For a quick and simple lunch bite at a reasonable price this place ticks the box

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Roast pork belly gua bao with cucumber, pickled carrots & daikon & hoison sauce ($3.80) — tasty flavours with tender piece of pork. Add a dash of chilli sauce for extra flavour punch
SIMON FAVOURITE :-)

Braised pork belly gua bao ($3.80) — quite tasty although a little messy to eat

Fried silky tofu gua bao with pickled mustard, coriander, sweet soy sauce & crushed peanuts ($3.80)

Can't remember if this one was Da pork bao ($3.20) or Da chicken bao ($3.20)

Char siu bao ($2) — nice but a bit slim on the filling

Nai wong bao: egg custard ($1.70) — I preferred this one to the taro

Taro bao ($1.70) — if you like taro then you might like this one but was a bit heavy going for me 

Nai wong bao ($1.70), Fried silky tofu gua bao ($3.80), Braised pork belly gua bao ($3.80), Roast pork belly gua bao ($3.80)

Da pork bao ($3.20), Da chicken bao ($3.20), Char siu bao ($2), Taro bao ($1.70)

Menu — limited at a sweet price

Only a few window seats for dining in

Drinks fridge filled with FOB aka 'Fresh Off the Boat'

Chilli sauce for those who like it hot

Very Melbourne street view

Be sure to look up and check out the awesome building graphic

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Chin Chin: Asian, CBD Melbourne (25 May 2012)

125 Flinders Lane, Melbourne VIC 3000 

http://www.chinchinrestaurant.com.au

Melbourne's chinny chin chin

“At Chin Chin it's all about sharing & enjoying the experience, while having fun tasting lots of different dishes from the exotic & varied flavours of our menu.”

Arriving to a dinner queue at 5.49 pm reminds me of my visit to Mamasita. Their popularity is quickly evident and thankfully my experience was worth the wait. The Coriander ($15) and Chilli infused vodka ($15) cocktails hit the spot for a refreshing start. I enjoyed the flavours of the Kingfish sashimi with lime, chilli, cocounut & Thai basil ($18) and Omelette of Coffin Bay oyster with chilli & garlic sauce ($15) with plump oysters providing a pop of texture and flavour. The Chin Chin pork 'roll ups' red braised suckling pig with pancakes, slaw & Asian herbs ($18) was enjoyable but I probably wouldn't order again as I felt other dishes would probably be more interesting. The Crispy barramundi and green apple salad with caramelised pork, chilli & lemongrass ($26) was OK but having two proteins in the dish seemed to be one too many for my palate to appreciate together. 

'Son in Law' eggs with chilli jam ($8) were good although you don't get to enjoy the burst of goey egg in your mouth when they're already served cut in half. Dry red curry of soft shell crab with snakebeans, thai basil & kaffir lime leaf ($31 compliments of chef) had lots of tasty sauce but consequently dulls the prized crispness of the soft shell crab batter. For dessert Palm sugar ice cream sundae with salted honeycomb & a lime syrup ($14) was a good combo of flavours to satisfy but a bit awkward to eat with the large spoon provided. I felt it would have also worked as a deconstructed dish in a bowl or plate. Service was down-to-earth and pretty efficient. I enjoyed the buzzing atmosphere and decor and sitting at the kitchen counter was a great way to see some cooking theatre to pass the time while waiting for dishes. You'll need to get there ridiculously early to try and avoid the queue.

SNAPSHOT REVIEW:

PROS: Down-to-earth and pretty efficient service, Interesting decor and buzzing atmosphere, Fresh ingredients and tempting menu

CONS: No bookings policy unless you have a large group, Very popular so expect long queues

MUST TRY: Kingfish sashimi, Omelette of Coffin Bay oyster
VERDICT: The wait lining up was worth the experience although I'd definitely try and arrive earlier to avoid a long queue. Overall enjoyable dishes that tempt me to return to try more.

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Coriander cocktail: cucumber, bombay gin, green chartreuse, lime, palm sugar ($15); Chilli infused vodka cocktail: frangelico, fresh pressed lime, cinammon syrup ($15)

Kingfish sashimi with lime, chilli, cocounut & Thai basil ($18)
SIMON FAVOURITE :-)

Omelette of Coffin Bay oyster with chilli & garlic sauce ($15)
SIMON FAVOURITE :-)

Chin Chin pork 'roll ups' red braised suckling pig with pancakes, slaw & Asian herbs ($18)

Crispy barramundi and green apple salad with caramelised pork, chilli & lemongrass ($26)

'Son in Law' eggs with chilli jam ($8) — they were good but unfortunately when served cut in half the egg loses it's goey contents before you eat them
WORTH TRYNG :-)

Dry red curry of soft shell crab with snakebeans, thai basil & kaffir lime leaf ($31 compliments of chef) — had lots of sauce and flavour but you then lose the crispness of the crab

I requested some lettuce leaves to try it as a san choy bow — seemed to work OK

Palm sugar ice cream sundae with salted honeycomb & a lime syrup ($14) — nice flavours but a little awkward to eat with large spoon

$129 for two

Menu

Cocktail menu

Eating at the kitchen counter is a great way to watch the kitchen theatre

The lineup already at 5.49 pm — this place is as popular as Mamasita

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