Fitzrovia’s ethos of using seasonal produce sourced from Victoria means that the new Fitzrovia dinner menu celebrates this season’s best local spring produce.
Signature polenta chips, truffled parsley & Parmesan
Far from being just a side dish, denied due love and attention, Fitzrovia’s polenta chips were a welcome deviation from the norm with each individual chip deep fried to perfection to achieve a crunchy golden skin and a fluffy centre. The coating of truffled parsley and parmesan was exquisite in taste and an ideal match for the chips. These chips alone are worth a return visit to Fitzrovia.
South Gippsland milk fed veal fillets Milanese in lemon zest, parsley and Parmesan crumbs with bagna càuda and an organic truss tomato, rocket and shaved Parmesan salad
The South Gippsland milk fed veal fillets Milanese in lemon zest, parsley and Parmesan crumbs were one of the highlights from the dinner. As we sank our teeth through the crispy crumbed layer of the crumbs, it unleashed moreish and tender morsels of veal – just beautiful. It was a simple dish, done well.
Thyme & garlic confit free range Ovens Valley duck leg with braised black lentils, brussels sprouts & sauce gribiche
The duck leg was tender and bursting with flavour with the mellow braised black lentils and brussels sprouts allowing the rich flavour of the duck to transpire. The flavoursome sauce gribiche provided the crowning element to this wonderful dish.
With an emphasis on tried and true flavour combinations with a modern twist, Fitzrovia’s ‘Gate-to-Plate’ cuisine profiles the finest in Victorian produce. It celebrates what true casual dining is all about – simple and fresh ingredients done well and is a delicious dinner option as the weather warms up.
Location: 2/155 Fitzroy St, St Kilda
Phone: (03) 9537 0001
Link: http://fitzrovia.com.au
Cuisine: Modern Australian
Gastrology bloggers dined courtesy of Fitzrovia.
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