Gastrology bloggers dined courtesy of West Village Cafe.
Set in the heart of the bustling business district of St Kilda Road, West Village Cafe have hunched their dinner menu for Thursday and Friday evenings, in addition to their breakfast and lunch services throughout the week.
The team is led by Head Chef Glen McNab (ex-Harvey's Restaurant South Yarra & Cherry Tree Hotel Richmond) and Sous Chef Lance Mueller (ex-Press Club) and boasts a menu that is produce driven, flavoursome and innovative. At the front of house, gregarious manager, Gil Reddick is ever on hand to make sure everything happens on time in addition to the perfect barrister-made coffee.
Charcuterie
The charcuterie selection consisted of prosciutto, salami, pan fried chorizo, bresaola, caper berries, pecorino and crusty bread. The salami and prosciutto were excellent – both possessing a richness that had been further enhanced by the flavours of the intense curing salt mix. The air-dried wagyu bresaola was similarly enjoyable.
Pan fried Saganaki, lemon & grilled Turkish bread
Our feast of entrees began with the saganaki. The salty flambéed pan-seared haloumi was an enlivening start. With a textural kick from the chewiness of the cheese, this dish was a highly addictive appetiser.
Mozzarella stuffed veal meatballs with tomato and saffron glaze
Hanoi duck spring rolls, iceberg lettuce, Asian herbs & chilli caramel dipping sauce
The Hanoi duck spring rolls were one of the highlights of our dinner. The pastry which encased the tender duck was crisp and cooked perfectly. We enjoyed the fresh and delightful flavours.
Left: Slow roasted pork belly, pan seared scallops, cauliflower puree & truffle oil
Right: Fish of the Day
Oven roasted whole spatchcock, pan jus
The spatchcock was well flavoured, having absorbed much of its braising stock and was beautifully tender.
300 gm chargrilled eye fillet, red wine jus
The slices of very tender medium rare eye fillet was a superbly executed dish highlighted by the quality of the beef and the excellence of its preparation.
The mains were served with an array of sides – the duck fat roasted potatoes are a must have.
Hot chocolate fudge brownie, honey macadamia ice cream & salted caramel praline
The dessert was similarly well devised. The decadent chocolate brownie was matched with velvety honey macadamia ice cream and harmonised with a salted caramel praline crumble and topped with generous amounts of chocolate sauce - delicious!
With good food, exceptional service and a touch of charm, West Village Cafe ticks all the boxes and is more than capable of providing each diner with a memorable dining experience.
Phone: 03 5422 6860
Link: http://westvillagecafe.net.au/
Cuisine: Modern Australian
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