Wednesday, 30 July 2014

Friday nights @ Third Wave, Port Melbourne

Gastrology bloggers dined courtesy of Third Wave.
Having loved our experience at Third Wave in Prahran, we were excited to experience their Port Melbourne joint.

Third Wave was bustling on the Friday night of our visit.  Cheerful chalkboard messages with coffee facts showcase the café’s passion for coffee while providing light entertainment as you wait for your food. One thing was clear from the moment we arrived, these people know how to make you feel welcome - friendly and hospitable wait staff were at our service throughout our meal.
We enjoyed several meats from the Slow Smoked BBQ section of Third Wave's menu - all of which were smoked with different woods to impart specific flavours and are prepared using dry rubs. 

We opted for the pork ribs, lamb shoulder and beef brisket - all of which were absolutely delicious. 
Foreground: Beef Brisket
Background: Beef Ribs

The beef brisket was a standout. Particularly noteworthy for its fragrant and complex beefy flavours which were enhanced by being marinated for 48 hours prior to being smoked for around 10 hours using Hickory wood. The meat was both soft and delicate.

The beef ribs on the other hand were stunning - Tender, falling off the bone, juicy and packed with flavour. Prepared in the Southern tradition using dry spices only, the ribs were served with Spicy iQ BBQ sauce and Horseradish Sauce which added an extra punch. We loved the smoky flavour imparted from being smoked in Hickory wood for 12 hours. 
Smoked Salmon

Marinated, dried out and smoked with Apple wood, the salmon was superbly cooked courtesy of being brined for 8 hours in salt, sugar and spices. A memorable dish combining flawless texture with equally superlative flavours. 
Smoked Mac and Cheese

Smoked with Hickory Wood, we loved this classic twist on the mac and cheese which incorporated house smoked crispy bacon. 
Key Lime Pie

The pie was stunning - zesty, creamy with an intense tartness courtesy of the lime, this dessert was both balanced and delectable. 
Pecan pie 

It was everything you would want and expect from a pecan pie. Making wonderful use of America’s native nut, the dessert was all about those delicious nuts and was served with espresso cream and a decadent scoop of ice cream for contrast. We loved the rich crumbliness and complementary nuttiness of the pastry which perfectly contrasted its gooey richness.
Third Wave Café delights with authentic American BBQ meats which are slow-smoked over real hard woods, delicious side dishes and decadent desserts. All this in cosy surrounds while delivering uncompromising service. 

Location: 189 Rouse Street, Port Melbourne
Phone: 03 9676 2399
Cuisine: Breakfast/Brunch, Coffee, American, BBQ

Third Wave Cafe on Urbanspoon

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