![]() Then, follow those with a juicy, smoky Berkshire pork rack and bitter orange ice-cream with wattleseed and white chocolate. The proof? You can come here oblivious to fads and gnaw your way through beef carpaccio with globe artichokes and fermented peppers or vadouvan-spiced potato mousse with crisped carrots and cashews. These are all pillars of Melbourne's current dining scene, but few establishments meld them as effortlessly, comprehensively and successfully as Embla. Serious attention paid to plant-based eating. ![]() Its ongoing journey towards acknowledgement, understanding and recognition of Aboriginal Australia deserves constant applause, as does Shewry's persistent inventiveness.Ĭooking with fire. There's a sturdy, quirky uniqueness about this Ripponlea destination, shaped by Shewry through international triumphs and local lockdowns since 2005. Interactive, theatrical desserts change with the season (think Summer Camp tartlets on vintage glass plates with a finger-lime "friesling" slushie), but good times are guaranteed. You may have tried saltbush but what about Atherton almond, quandongs or gubinge? A series of platters, tiny tastes and crocodile ribs glide into the luxury of freshwater crayfish, precious pearl meat and an imaginative take on caviar, along with "'roo frites" comprising – yes, really – kangaroo skewers and fries. Ben Shewry offers a journey into intriguing foods, sourced from seas and plains, the Kimberley to the Atherton Tablelands. Just get here.Īttica has set the benchmark for combining humour with culinary rigour and native Australian ingredients with deliciousness and surprise. And what of the salty-sweet, crunchy-soft corn and spanner crab fried rice? And the clever drinks? And the smart staff and flexible vibe? The list goes on and on. ![]() ![]() Of course, the bánh-mì-flavoured pâté en croûte has become an instant classic, but a small plate of mushrooms, tofu and fried Chinese doughnuts does the veg-focused trick with equal oomph. Then there's the forbidden rice sourdough, sticky with palm sugar and served with smoked cultured butter. Chef Khanh Nguyen's lengthy menu kicks off with fun, fabulous snacks – a duck sausage sanga on white bread with peanutty hoisin, say, or betel leaves bearing wagyu tongue skewers dressed in Vietnamese sate sauce and pepperberry. The inspiration (and name) comes from Indonesia's Aru Islands, a long-time seafaring destination for Southeast Asian trade. We encourage and welcome contact from First Peoples Communities, scholars and others to provide advice to correct and enhance information.Quite simply, this is one of Melbourne's best places to be: a stylish bar-cum-casual-diner livened by wood fire and fermentation, curing and smoking, spotted gum and sandstone. The level of documentation for collection items can and does vary, dependent on when or how the item was collected. Whilst every effort is made to ensure the most accurate information is presented, some content may contain errors. They are not the current views of Museums Victoria, do not reflect current understanding and are not appropriate today. This material reflects the creator’s attitude or that of the period in which the item was written, recorded, collected or catalogued. LanguageĬertain records contain language or include depictions that are insensitive, disrespectful, offensive or racist. For some First Peoples communities, seeing images or hearing recordings of persons who have passed, may cause sadness or distress and, in some cases, offense. CULTURAL SENSITIVITY MESSAGE – Please readįirst Peoples of Australia should be aware that the Museums Victoria Collections website contains images, voices or names of deceased persons.
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