Friday, 20 September 2013

Hammer and Tong's new spring menu

Location: 412 Brunswick Street, Fitzroy
Phone: 03 9041 6033
Cuisine: Breakfast/Brunch, Modern Australian, International
Overall Impression: 8.5/10
Located just off Brunswick Street, Hammer & Tong is a unique new all-day eatery right in the heart of Fitzroy. Industry pros Simon Ward and Dennis Ferreira have moulded a contemporary take on the traditional culinary experience, boasting a decadent wine menu and exceptional service combined with an industrial chic interior that is quickly making Hammer & Tong a Fitzroy food institution.
Gastrology bloggers were invited to attend an intimate gathering to celebrate Hammer & Tong's new spring menu, hosted by Simon and Dennis. There we savoured the taste of spring with a six course degustation with matching wines in celebration of the restaurant’s new season menu.
Simon and Dennis showed off their signature style and love for fresh and simple ingredients, resulting in an evening of sheer indulgence.
The dining area is cleverly divided into three; the main dining hall and coffee bar, the corridor bar and the sunroom to create the feeling of intimacy. The décor is chic and informal. Each area is unique in its design and ambience, lending to a unique drinking and dining experience.
The kitchen is open, putting the chefs and their creations on display. 
Oyster & pearls 
 Medley tomatoes, black garlic, buffalo mozzarella noodle & rye 
Yabbies, fois gras, watermelon & yuzu 

This dish provided a range of harmonising flavours and textures. The yabbies tasted fresh and were well flavoured. 
62 degrees duck egg yolk, asparagus, croutons & truffle 

The highlight of our evening, this was a triumph of a dish both in terms of texture, with the tender asparagus contrasting nicely with the croutons and the creamy duck egg yolk, and in terms of flavour, with the asparagus and yolk enhancing the earthiness of the truffle shavings.
Quail, parmasen, rocket & salad onions 

The quail was prepared with precision - medium pink, juicy and tender on the inside and crisp on the outside. The skilfully prepared quail paired classically with the fresh rocket to great effect. 
Rangers Valley wagyu tri-tip, avocado, bone marrow & shallot vinaigrette 

The wagyu was similarly well executed. The wagyu had been expertly seared and was superbly complemented by the bone marrow and the sweet shallot vinaigrette. 
 Raspberry & yoghurt 

A delicious raspberry and yogurt dessert concluded our evening. The yoghurt was rich, smooth and well balanced by the acidity of the raspberry compote. 
Hammer & Tong’s spring menu certainly delivers. With an emphasis on tried and true flavour combinations with a modern twist, Hammer & Tong celebrates what true casual dining is all about – simple and fresh ingredients done well.

Hammer and Tong on Urbanspoon

Images courtesy of Dansk Photography
Gastrology bloggers dined courtesy of Hammer and Tong.

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