Time to highlight my favourite dishes while dining out in May!
Brandade Doughnuts (Hell Of The North, Fitzroy)
While these aren’t meant to be restaurant reviews, I have to mention that Hell of the North is one of my absolute favourite restaurants in Melbourne. I didn’t know what brandade was (salted cod and olive oil, apparently) but ordered it since the much loved pulled pork and gruyere doughnut is apparently taking a break from the menu. This didn’t let me down one bit! Wonderfully crispy on the outside and smooth on the inside, it was more like a croquette rather than the previous doughnut. But the flavours were excellent, full bodied but not overly fishy. Loved it!
Creme Brulee (Hell Of The North, Fitzroy)
It’s so hard to not pick all the dishes from my latest visit, but another stand out dish had to be their creme brulee. This isn’t the first time ordering it, and I knew I wanted it again. Maybe this is the perfect creme brulee of all creme brulees? The top has a wonderful hard caramel to poke through, and the custard beneath is just heavenly. It’s just creamy, rich and sweet enough without being too sweet and heavy. I cannot find a single fault in this!
Eggs in hell – Grilled polenta, spicy chorizo ragu, two poached eggs, fior de latte & basil (Three Bags Full, Abbotsford)
This was an incredibly filling and hearty dish. The smooth polenta was so delicious. The rich, saucy goodness on top with spicy chorizo worked really well with the polenta (where one would usually expect bread). Topped off with perfectly poached eggs, this was a great brunch dish.
(I forgot to note the name down, but from memory it was something like…) Scallops with pancetta and blue cheese sauce (?) (Eau de Vie, CBD)
(I’m aware this is the worst photo ever, but really the place couldn’t be any darker!) Eau de Vie may be known as a whiskey and cocktail bar, but their bar snacks absolutely hold their own. This little scallops dish (while too expensive), was divine. The scallops were cooked to silky perfection, melting in your mouth, and the creamy sauce and crispy pancetta were perfect with the scappots. Together it was one super tasty mouthful of food. This was a highly memorable dish, and I’m still salivating thinking about it…