beat eats #1

presents

Issue #1February 2015

Free!beateats.com.au

HAND MADE. PAN COOKED.SCHNITZ.COM.AU / @SCHNITZAU

© Schnitz Franchising Pty Ltd 2014. Our vision is to create the best schnitzels in the world and share them with everyone. We’re passionate about authentic, restaurant quality, hand made and pan cooked schnitzels.

PG. 2 B E A T E A T S / / I S S U E 1

editor’s NoteThis is pretty exciting. You’re holding in your hands the first ever edition of Beat Eats: the

magazine. First debuted in July 2011, Beat Eats began as a monthly section within the pages of Beat Magazine. Three years on, the team at Beat decided our food section deserved to be

its own, separate entity. It’s been a frantic few months of designing, writing, photographing

and tasting (how awful, right?), but we’re absolutely thrilled with the results and we

think you will be, too. This isn’t your average food magazine. We’ve

deliberately left snobbery at the door to bring you a witty, well-informed, tongue-in-cheek look into what Melbourne cuisine is offering,

and we’ve only just scratched the surface. Welcome to Beat Eats.

Soph Goulopoulos

B E A T E A T S / / I S S U E 1 PG. 3

WITH ONE BEAN

ALL GOOD ORGANICS

THE B.EAST

BELLEVILLE

BOOMBAP

BUILDERS ARMS HOTEL

EAT A SCROLL

DINING SOLO

FERDYDRUKE

THE GRACE DARLING HOTEL

GRUMPY’S

HYDE STREET HOTEL

THE LAUREL

LAZERPIG

D.I.Y SMOKER

THE LINCOLN

GLORIA SWANSTON’S KITCHEN AT LOUNGE

LUCKY COQ

WHY WE EAT WHAT WE EAT

MESA VERDE

THE NOBLE EXPERIMENT

HARRY THE MUSSEL MAN

THE PENNY BLACK

THE POST OFFICE HOTEL

SAUCED PASTA BAR

SHIZUKU RAMEN

THE TRAMWAY HOTEL

RECIPES

CHEAP EATS

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15

17

18

19

21

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24

27

28

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Contents

publisher

Furst Media

editOr

soph Goulopoulos

[email protected]

art directiOn/Graphic desiGn

Michael cusack

cOntributOrsdelima shanti (Why We Eat What We Eat, The Lincoln, Lazerpig, Lucky Coq), Meg Osborne (WithOneBean), Xavier hanson (DIY Smoker), tabatha turner (Recipes).

thanks to heidi sze and Apples Under My Bed for her photos.

cOver art/phOtOGraphYMichael cusack

directOr OF phOtOGraphYcourtney [email protected]

advertisinGcafes, restaurants & other eateries: soph [email protected]: (03) 9428 3600

thom parrypubs & bars:[email protected]: (03) 8414 9704

beat eats OFFicelevel 1, no. 3 newton street, richmond vic 3121. phone: (03) 9428 3600

Venue Profile KeyTAKES BOOKINGS FREE WIRELESS

GLUTEN FREE OPTIONS

LICENSED

OUTDOOR SEATING

VEGETARIAN OPTIONS

VEGAN OPTIONS

pg. 10

pg. 27

pg. 19 pg. 35 pg. 28

pg. 18pg. 21

pg. 17 pg. 14

30,000+ copies of beat eats can be found at over 2200 points across Melbourne’s greater metropolitan area, Geelong and the bellarine peninsula. For more information email [email protected]


DUC1248 Beat Eats_FP_Ad_Feb2015_V1.indd 1 18/02/2015 3:09 pm

WithOneBeanC O F F E E C H A M P I O N S

Aussies love a good cause just as much as they love a great coffee. So, what could be more perfect than a combination of the two? With One Bean are doing exactly that: serving up spot-on coffee with one awesome initiative.

With One bean is a program being pushed to the boundaries by andrew Mahar, aiming to help pay farmers fair wages, enrich communities and committing to reforestation. 100 per cent of the profits from sales of With One bean coffee go towards improving the lives of underprivileged east timorese farmers, who are suffering from lack of education, ridiculously low income, environmental degradation and poor infrastructure. With One bean isn’t a charity, but rather a sustainable and fair business model that benefits all parties. Mahar has a history of bridging the gap, previously running infoxchange; a database listing available accommodation for homeless people, which is now successfully operating across australia and the asia-pacific. With One bean is his latest endeavour to provide fair and ethically sourced coffee to caffeine-loving (read: addicted) Melbournians.but what about the coffee you ask? Yes, we know the Melburnian palate can be on the refined side (double shot almond milk flat white anyone?), which is why you’ll be pleased to know the

taste is great, too. the single origin arabica beans are grown in the mountains of timor leste, and roasted by a boutique coffee roaster in Melbourne. also, we know you’re a trendy bunch, so

don’t look past their bottled cold filter coffee: the perfect pick-me-up for summer.

besides, knowing that every cup you drink is literally going towards enriching the lives

and environment of so many? it adds a whole new meaning to “make it a double shot please.”With One bean also offer a mobile coffee model (you mean pollution!?). Of course not, haven’t you got an understanding of this sweet set-up yet? We’re talking coffee trikes. Keep a look out for these mean coffee-making machines. they rove around the cbd,

making the odd stop at markets and festivals (and they’re available to hire).

With One bean also supplies to corporate offices, and has a fundraising model for schools

and more (caramello Koalas are so 2006). What better way to fundraise than by the assurance that for

drinking coffee, you’re helping to plant trees, sending children to school and feeding families? sweet gig. so, next time you’re craving your caffeine pick me up, take a hit of ethical, sustainable and socially responsible flavouring to go with.

www.withonebean.org.au

By Megan Osborne


Businesses with a social conscience are becoming more and more in demand as the spread of information becomes easier and faster. Many hyper-globalised corporations have had questionable reputations when it

comes to ethics and social awareness. Not only had they not been respecting the source of product but many had tried to hide their existence all together. In spite of the fact that the world consumes roughly 1.8 billion colas a day, the people of West Africa who discovered cola, barely saw a cent of the profits. Having noticed

this, All Good Organics and Karma Cola were born out of an idea to give something back to the people.

“Companies need to step up and operate in a sustainable and kind way, for the good of the environment, everyone in the supply chain, and the next generation.”

“chris and Matthew Morrison and i wanted to connect cola drinks with growers in a way that respected everyone and everything in between,” says simon coley, all Good Founder and director. “We wanted to make drinks that not only looked good and tasted good but that were doing good too, giving back to growers in the developing world… consumers have become much more discerning, and companies can’t hide anymore.” the kola nut, from which cola is derived, is chewed in many West african cultures to restore vitality and ease hunger pangs. it’s chewed individually or in groups, and used often in ceremonies. it’s bitter and naturally contains caffeine. pharmacist John pemberton took extracts of kola and coca and mixed them with sugar, other ingredients and carbonated water to create the first cola drink in the 1800s. having launched in new Zealand in 2012, all Good Organics now travel the world to as far as the uK, europe, hong Kong singapore and australia; it’s growing all the time. proceeds from each sale go directly back to the people in and around boma village and the tiwai communities, and they’ve established the Karma cola Foundation. to administer the Foundation funding, they work in conjunction with the German charity Welthungerhilfe and the agro Forestry Farmers association, but it’s ultimately the people of boma who decide where the funds go. so far, they’ve helped to send 45 young children to school annually; installed a

All GoodOrganicswww.allgoodorganics.co.nz / www.karmacola.com.au / [email protected] / facebook.com/AllGoodDrinks

primary school teacher in a community run-school; built a rice-processing centre and supported an hiv/aids theatre group. they’ve also helped to rehabilitate 25 acres of forest farm. With the outbreak of the ebola virus, Karma cola redirected some of their funds to help provide medical supplies for the effort and sensitisation work program. it’s well and truly a story of karma by name, karma by reputation. “[at the outbreak of ebola], the first decision we made was to hang in there. now is the time to step up our support, not walk away,” says coley. “the support we were providing for things like a rice hulling station for the community was giving the village something to work on, focus on, a sense of normality… it looks like the situation in sierra leone is improving. the focus now will be on helping the community to rebuild following the ebola epidemic.”in addition to their cola, all Good Organics also have lemmy and Gingerella, lemonade and ginger beer respectively. the ingredients for these products are also sourced ethically. the fair trade, organic ginger and vanilla for Gingerella come from the Forest Garden Growers association in the Kandy highlands of sri lanka, while lemmy is made up of 31 per cent organic lemon juice. both lemmy and Gingerella use sugar from the suminter Organic Farmers consortium in india. coley’s passion is palpable: “it’s businesses, not people, who are threatening the planet, undervaluing workers and selling products that are full of rubbish,” he says. “companies need to step up and operate in a sustainable and kind way, for the good of the environment, everyone in the supply chain, and the next generation.” the cola industry, with millions of dollars behind it, would seem like an intimidating industry for a small business to break into, but coley is confident that the goodwill of his company will continue to drive their mission of changing the word, one drink at a time. “We definitely think there is room for a little guy,” he says. “We like to think we can help to keep the big guys honest and hope to ruffle a few feathers along the way.”


rather than trying to capitalise on a menu with too much variety, the b.east has one purpose: to be the burger overlords of the strip. they’ve well and truly achieved this since they opened in 2012, and you know what they say: if it ain’t broke, don’t fix it. the ethos of this famed eatery is to do one thing, but do it really fucking well, in the paraphrased and more philistine words of venue manager Guy daley. the same crew behind section 8, Ferdydurke and the newly opened belleville bring their simple ethos of burgers, beer and bands to patrons seven days and nights of the week. their burgers, such as slow cooked pork, Jamaican-style jerk fried chicken, and mustard fried beef, are supremely juicy (please hand over the napkins, no, all of them, thanks) and are what make this cool venue so legendary. and it is supremely cool; so much in

fact that it prompted Z from the burger adventure to say if opening a burger joint is the cool thing to do, “b.east might as well have the Fonz as their head chef.” ayyyymen. they have vegetarian, vegan and gluten-free options, too, such as the the coburger – roast sweet potato and white bean burger with lettuce, red onion relish and kim chi sour cream (vegetarian). We all know the burger is only as good as the beer to wash it down with, and this is a notion b.east hasn’t spurned as their craft beers on tap rotate regularly. bands are on three to four times a week and very appropriately, there’s rock’n’pop culture trivia every tuesday night. the vibe of b.east is distinctly east brunswick: unpretentious, cool and a little bohemian, but with a quiet, dignified belief of total superiority. in this case, it’s very well deserved.

The B.eastwww.theb-east.com / ph. 9036 1456

While the Carlton end of Lygon Street focuses solely on Italian (for the most part undoubtedly touristy Italian at that), the East Brunswick end is a hodgepodge of just about everything.

80 Lygon St EaSt BrunSwick

BURGER jOINT/LIVE mUSIC VENUE

mon-thu 11am-10pmFri & Sat 11am-11pm

Tram: Routes 1, 8

editor’sPICK

$12

Photos: Courtney King

The Filthy

Well and truly the most

appropriate name for this delicious filth

wizard


the hero of belleville’s menu is their asian fusion inspired signature dish: the dirty bird. the free-range, organic chicken is brined for 12 hours in salt water then continually glazed with miso butter in their rare and internationally sourced two-metre, three tier, 50 stake rotisserie. Forming belleville’s chef triad are OpW exec chef Jarrod Moore (cirque du soleil, southpaw & the b.east), former trunk head chef, slash vala, and Will McKinnon of nieuw amsterdam fame. together they designed a fun, sharing style menu that throws the traditional out the window and incorporates good time fusion flavours in different formats - with dishes such as 12hr pulled pork betel leaf with coconut bacon to Karaage Fried popcorn chicken and Kimchi Quesadilla. a sumptuously fun menu to discover either with friends, solo anytime of the day, or even late night with their kitchen cooking through until close at 1am. bringing australian spirits to

the forefront with a dash of their house-made tonic, their cocktail bar offers an intriguing drink list that matches your mood, your company and the time of the day. swinging across the flair pivot with a suave old-fashioned sense of hospitality is the designer of belleville’s cocktail and wine menu, sean hastings (Gin palace, cookie, vue du Monde). arm-in-arm with belleville ringmaster stevie Griffin, a lush selection of predominantly local beer, wine and spirit is smilingly served. curating and communicating belleville’s arts and culture is stéphanie Kabanyana Kanyandekwe (third culture interdisciplinary artist and curator, synaesthete, smiling assassin). sharing with your table what you know exists yet do not see so immediately, in league with the bellevillains, their curator of culture presents a programme of diverse music, globally conscious artistry and conversation. inspired by the French brasserie and european squats, belleville is the perfect venue to meet and share quality time, food and drinks with your favourite humans…or a total stranger.

Belleville

editor’sPICK

www. facebook.com/bellevillemelb / ph. 9663 4041

In a few words, at Belleville: “sharing is caring.” Finders & Reverse Archaeologists, the Office of Public Works (B.east, Ferdydurke, Section 8), in association with Catherine Duggan in 2013 opened the door to strange histories: from chief magistrates charged with bigamy, to a pub, an animal hospital and lost magician mysteries.

The Dirty Bird

Rotisserie Chicken salt

water brined and glazed with miso

butter. Obvs. Best chook I’ve ever had (sorry,

Mum).

QUARTER - $7.50HALF - $14.50WHOLE - $28

Choice of Sauce: ($1.50 extra)

House Chicken Gravy

Coriander, Ginger& Chilli

Spicy as fuck Ssamjang

gLoBE aLLEy, mELBournE cBD

FINGER LICKIN’ ROTISSERIE

ChICKEN

SEvEn DayS11am-1am

Train: Melbourne Central Station, Melbourne CBD / Tram: just about all of them!


it’s a rewarding search albeit preceded by an initial puzzled expression: ‘am i in the right place?’ then you hear the music. You’ve arrived. but that nature of concealment is a defining feature that makes this city so intriguing: nothing is ever quite what it seems. the honest-to-God-truth is that boombap is an exceptionally soulful eclectic place that’s quintessentially Melbourne because you have to hunt a little bit to find it. the first thing you’ll notice about boombap is the large wall covered entirely in cassette tapes – a playful piece of nostalgia and homage to many of our childhoods. named after a subgenre of ‘80’s and ‘90’s hip hop that the likes of Wu-tang made famous, the crew at boombap is mixing soul food, coffee and treats with phat beats. the mantra is ‘freshest daily’ and their house-made

selection is ample. although the options can vary from day to day, you can be sure you’ll find something you like. to start, they do a mean breakfast, like a one or two hander bacon and egg sandwich. For lunch, after you’ve devoured your pulled pork roll, philly cheesesteak, new Orleans gumbo, or mushroom duxelle, your eyes might drift blissfully to the display case, and if you get there early enough, you will find a selection of delicious after lunch treats, such as their homemade peanut butter cups, pretzel and white chocolate blondes and cupcakes, with the selection also changing regularly. Wash it all down with strangelove soft drinks, like organic gingerbeer, blood orange chili or smoked cola. For such a pocket-sized place, it’s remarkable they’re able to churn out such variety, and they do so with a shitload of flair.

www.facebook.com/boombapcafe

You wouldn’t think The Exchange Tower, located in the heart of Melbourne’s business and legal district, would house a breakfast and lunch spot worth going to, but don’t let the polished, corporate appearance of this building fool you; what you’ll find inside is far from the run-of-the-mill, pre-packaged affair.

530 LittLE coLLinS StrEEt, inSiDE thE ExchangE towEr

7.30am-3pm mon-Fri

Train: Southern Cross Station, Melbourne CBD / Tram: Routes 11, 42, 48, 109, 112, 55, 95, 96, 86

PhAT BEATS, SmOOTh BEANS, TAKE AWAy FOR BREAKFAST AND

LUNCh

editor’sPICKI’d tell you, but it might not be on the menu

when you go. Let’s just say everything. They’re that

good.


Boombap


it’s a delightfully refined yet relaxed atmosphere that reflects the area’s sophisticated but far-from-dicky attitude towards good food. historically, the hotel served as an important meeting place for aboriginal social and political gatherings from the ‘40s until the ‘80s, and the contemporary curators of the space are andrew Mcconnell, Josh Murphy and anthony hammond. all three possess formidable restaurant experience: Mcconnell is also co-owner of cutler & co., cumulus inc. supernormal and the newly opened luxembourg; Murphy came to builder’s after being head chef at cumulus inc.; and hammond was co-owner of the commercial club hotel. but those who wouldn’t describe themselves as ‘foodies’ needn’t feel intimidated by these impressive gastronomic résumés – builder’s arms hotel is undeniably down-

to-earth with that signature Mcconnell understated elegance. it’s a great place to take your folks for weekend brunch without looking like a complete arsehole: they’ll be impressed by your trendiness but won’t need to ask a million questions about the menu or be confused by what’s on their plate. they probably even drank here as spritely 20-somethings. this is classic cool without pretention: think house made yoghurt with fresh fruit and bacon and egg toasted sandwiches, and what brunch would be complete without a builder’s bloody Mary? upstairs is all about events with the bowery room and the private dining room available for private parties, the space is supremely versatile. For functions ranging from seated lunches and dinners to cocktail-style events, you can trust Mcconnell and Murphy to create menus with dishes highlighting the very best seasonal produce. builder’s arms is the place for multiple weekly visits. Just try and stop us.

Builder’s Arms Hotel

editor’sPICK

www.buildersarmshotel.com.au / ph. 9417 7700

Builder’s Arms Hotel is housed in one of Gertrude Street’s most distinct corner blocks. Two dining areas provide an a la carte menu, counter meals and a degustation experience in the formal dining room, Moon Under Water.

Roast Western Plains pork shoulder.

Best ever crackling. Served

with piquant apple sauce,

shaved fennel and lemon.

Easily enough food here to

share between two or even

three people. Amazing.

$69

211 gErtruDE St Fitzroy

EVERyThING FROm TRADITIONAL PUB COUNTER mEALS

TO 6 COURSE REFINED DINING

BiStro: mon-Fri 12pm,puBLic Bar: 12pm-12am,

(1am Fri & Sat, 11am opEn Sat & Sun)

moon unDEr watEr: tuES-Sat From 6pm

Tram: Route 86



eat a scroll launched last year as a pop up shop and remains Melbourne’s only dedicated scroll shop and café. Good news, too, they’ve just started operating on sundays. their scrolls are moist (yes, that word is totally appropriate here), sweet and delicious. For owner Julian chew (from the hugely popular lip café), there’s a tremendous sense of nostalgia when it comes to the smell of these freshly baking treats and it’s fair to say this would be true for a lot of people who visit their pretty little shop front. the idea came when he found his café in ivanhoe was constantly selling out of their house made cinnamon scrolls, with customers traveling far and wide to buy them. it may be a simple concept, but it’s a delightfully simple one, mouthwatering and oh so cute. While their regular flavours comprise of cinnamon

and chew’s signature cream cheese icing; chocolate and caramel; peanut butter and banana; and coconut and white chocolate, they’ve released special editions like gingerbread and cherry for christmas, raspberry and white chocolate for valentine’s day and the pavlova cruffin (croissant-pavlova hybrid with passionfruit curd) for australia day. they’ve also started more experimentation with the beloved cruffin to great success: they just keep selling out of them. Made with organic ingredients and with love every day, eat a scroll is sure to make you feel fuzzy inside.

eat a Scrollwww.eatascroll.com.au

While last year’s dessert trends revolved around the doughnut, 2015 is definitely the year of the scroll. If cafés were to be embodied as cartoon characters from your childhood, Eat A Scroll would definitely be Cheer Bear, this place will just make you happy.

86 Smith St coLLingwooD

mELBOURNE’S FIRST SCROLL

BOUTIQUE

mon-Fri 8am-4pmSat 9am-4pm

Sun 10am-3pm

Tram: Route 86

editor’sPICK

$4.50

If marrying desserts was legal and not

at all weird, I’d elope with the chocolate and caramel scroll

yesterday.



this novel explored the problems of immaturity and youth, the creation of identity in interactions with others, and dealt with ironic, critical examination of class roles in society and culture. it was also deemed scandalous and subversive by nazis, stalinists, and the polish communist regime and was officially banned in poland for decades. the third member, alphabetically speaking, of the Office of public Works family (the belleville, the b.east and section 8) is Ferdydurke, lurking above section 8. the entrance is inconspicuous; it’s a side door fronting tastersalls lane. You will then climb two flights of stares – not a typo but a reference to the collage of many faces coating the walls – to reach the bar, which stocks an excellent local beer selection, some polish beers and an experimental cocktail list with well-versed barstaff. in typical Office of public Works style, the food menu, which

was re-launched n February this year, is an interesting and highly diverse mix of international cuisines. hot dogs are still on the menu, but they’ve taken a bit of a back seat. now, it’s mainly a combination of eastern european and american (during the cold War we’d imagine this would’ve be quite controversial) but they pull it off, like they do with everything else, effortlessly. piroshki’s are a staple; they’re like baked dumplings filled with stuff like roast mushrooms, caramelised onion and rice; or hungarian lamb, tomato and charred peppers. the deli dogs, served in long brioche buns, is where the us comes in with the charles bronson (the single most american actor we can think of), which is made up of caramelised onion in Kelly brothers’ cider, pickled gherkins and cheese. all their deli counter sandwiches are $12 and are different every day of the week, with gluten-free options also available. international dJs make regular appearances, in the past they’ve had seven davis Jr. , even tuell, space dimension controller, Mo Kolours, dJ Maseo (de la soul), John Moralles, dynamo dreesen.

editor’sPICK

www.ferdydurke.com.au / ph. 9639 3750

“We live in an era of violent changes, of accelerated development, in which settled forms are breaking under life’s pressure,” said Witold Gombrowicz of his 1937 novel, Ferdydurke.

$6 or 2 for $10

LEvELS 1 anD 2 tattErSaLLS LanEmELBournE cBD

PROSTE SmACZNE POLSKA ZyWNOSC

(SImPLE, TASTy POLISh FOOD).

12pm-1am7 DayS a wEEk

Train: Melbourne Central Station, Melbourne CBD / Tram: just about all of them!

The Little Lebowskis

Pulled pork slider, The Little Lebowskis are

simple but ridiculously good. The

perfect match with a cold beer.


Ferdydurke


if you were at a restaurant by yourself a few years ago, the looks from neighbouring tables and staff probably would’ve been looks of pity and maybe a little morbid curiosity: “Where is her date?”, “did he get stood up?” or “Where are their friends? is that person an arsehole or something?” nowadays though, there seems to be a noticeable trend of people attending restaurants solo, in fact online restaurant reservations service dimmi reported an 83 per cent rise in bookings for one in the last financial year. Flying solo at a restaurant is tops. Ordering wine by the glass is for once economical (as well as responsible, although if you feel like a whole bottle to yourself, go right ahead). even if the place you’ve selected doesn’t take bookings, you can generally skip to the front of the line and be seated at the bar. While being seated at the bar in a group can sometimes feel a little too communal, as a single, this is entirely your space, plus there’s usually a heap more elbow room. You’re also that much closer to the booze. in particularly noisy eateries, and for people who are suffering a little gig-related deafness, you’re not left awkwardly laughing at your companion’s joke because you have no idea what they just said. You don’t have to share and you don’t need to accommodate your picky pal’s dislikes (or, for that matter, feel like

you’re resentfully being accommodated for), and if you can pry your thumbs away from the scroll box, you can enjoy your own thoughts without the underlying presence of technology and friends who are just a ‘comment’ or ‘like’ away. You can eat at your own pace, order whatever you want, you don’t have to spend half a fucking hour deciding how to split the bill and you can skip jovially out the door when you’re ready to leave.

A few tips for eating by yourself:

• pick a place with seats at the bar. this is generally where you’ll get placed if there are, and if there aren’t, you might be awkwardly positioned next to the kitchen or bathroom. also make sure to check that the full restaurant menu is available and not just bar snacks.

• bring a book instead of looking at your phone or non-brand-specific tablet all the time. staff might get the impression you’re waiting for someone and subsequently might be a slow to serve you. also, it’s nice to give those peepers a rest from the screen.

• people watch. it’s not creepy, it’s hilarious. chances are (in the us, it’s three out of five) they’re on a tinder date.

• Feel good about enjoying your own company.

table- FOR -one

By Soph Goulopoulos


this bluestone beauty is a pub as charming and sweet as its name would suggest, but with just a tinsy splash of that typical collingwood grit. she takes her name from an english lighthouse keeper’s daughter, whose brave rescue of survivors from a shipwreck in 1838 made her famous. as Melbourne’s second oldest pub, it experienced a refurb in 2009 (can you believe it’s only been that long?), but the location has always been an obvious night spot along smith street – a place to curl up in front of the fire during winter, a place to enjoy a pint outside on a warm summer’s night and, undeniably, a place for some of the best pub food in Melbourne. the kitchen is well known for delivering down-to-earth, contemporary interpretations of classic pub fare, with a focus on sustainable and local produce. For

example, their take away fish and chips, battered or grilled, is made up of locally sourced fish with house made, hand cut chips. For a dirt cheap $10, it’s available any day of the week. all of their meat is free-range from victoria and aged for a minimum of a month before it’s served. it’s a supremely friendly dining experience in all sections of the pub: the front bar is great for the footy and a casual chat; the sunken, plant-filled atrium is a beautifully lush, candlelit sanctuary and the upper deck, which oversees the open kitchen, is casual and dynamic. there’s live music almost every night of the week, plus daily menu specials and happy hours. even when it’s busy, service is cheerful and prompt. Overall, the Grace is sophisticated without an ounce of wank. it’s pure, understated pub perfection.

editor’sPICK

www.thegracedarlinghotel.com.au / ph. 9416 0055

It seems everyone in Melbourne knows someone who works or used to work at The Grace Darling. It’s amazing how it brings people together and there’s a definite and undying fondness among people of all ages, Melburnians and tourists alike.


ADVANCED AUSTRALIAN

FARE. UPSTAIRS LIVE BAND ROOm

mon-Sat 12pm-1am Sun 12pm-11pm

Tram: Route 86

CHECK SPECIALS BOARD

Recently devoured the slow-cooked

lamb shoulder shepherd’s pie. I don’t know how

long it’s going to be on offer, but man, this should be a permanent fixture for sure.


The Grace Darling Hotel


the interior decoration is tasteful, fun and a little bit quirky, and there’s a pretty little deck out the back to enjoy a cold brew in the warm sun. the lighting is nice, the staff are friendly but unobtrusive and in many ways it would be the perfect place to while away a day or two luxuriating, chewing your jaw off. although on this occasion, we were here to talk about the food. it skirts a line of fashionable modern reinventions of pub classics with inspiration from Mediterranean tapas and Japanese izakaya-style bar food that takes just enough risks to be interesting. You’ll find little treats like jalapeño poppers with your choice of dipping sauce (of which there are about a dozen), deep fried potato skins served in a chalupa basket and corn bread topped with chilli corn

carne, or vege chilli and fresh herbs. the menu is exceptionally tasty and has a good amount of variety. While a few years ago the focus seemed to be on fun, flavoursome vegetarian dishes, the chef has added a good amount of carnivorous options, too, like the baked chicken wings with your choice of sauce, slow cooked pork ribs and cajun jambalaya with chicken, chorizo and prawns. the poutine is a fine example of a classic drinking dish: beer battered chips with house made gravy and your choice of cheese curds or melted cheese. almost every meat option on the menu has a non-boring vegetarian alternative and the beer taps change regularly. the laid-back crowd is welcoming, diverse and the vibe is totally reflective of the eclectic surrounding smith street. You’ll like it here.

www.facebook.com/grumpys.green / ph. 9416 1944

Grumpy’s is tucked away in that grey area of Smith Street where gentrification has taken hold exactly the right amount.


A COmPLETE mIxED BAG.

ChILL hANG-OUT By DAy, PARTy SPOT By NIGhT.

mon-Fri 4pm-1amSat-Sun 12pm-1am

Tram: Route 86

editor’sPICK

One. Measly. Dollar.

(on Thursdays)

Wings

Chicken wings. I can’t get

enough of them.


Grumpy’s


OPENING MARCH 9little & olver speakeasy + social club3 9 3 B R U N S W I C K S T R E E T F I T Z R O Y

they boast an amazing 14 craft beers and ciders on tap, with more coming all the time. there are three distinct dining areas – the hyde street Kitchen, hyde street Food and Wine bar, and public house. the hyde street Kitchen dining room is open, light but the atmosphere is still quite intimate. With contemporary fittings, it’s relaxed and reflects the happy, grounded disposition of the staff. it seats 140 people with room for small and larger tables and the menu is an excellent combination of traditional pub food – steaks with a selection of five sauces, pizzas etc. – and modern bistro fare such as roasted spatchcock with carrot puree. the Food and Wine bar section of the hotel features communal tables, with many menu options designed to be shared. it also boasts large screens so you can keep one eye on the footy score, turning you

into some Mad eye Moody-type creature. public house dining area features classic pub staples such as parmas, burgers and fish and chips with a huge 70-inch screen and other plasmas to watch your favourite sport matches, plus all hyde pizzas are $18. their $15 express lunch menu from Monday to thursday, midday ‘til 3pm, is a bargain, featuring Wagyu beef burgers, steak sangas and smokey bbQ chicken wings with chips and salad. there’s a lot of love that’s gone into this historical, yet completely transformed gastropub and that much is evident. it perfectly caters for both types of patrons: the ‘i just want a pub meal,’ and ‘i want more from my pub,’ attitudes that Melbourne is currently harboring. they’ve hit the nail on the head.

www.hydestreethotel.com.au / ph. 9689 2163

The popularity and trendiness of Melbourne’s western suburbs are definitely on the rise, known for their unique character and architecture. The Vic on Hyde as a pub had been around since the 1800’s, but after a six-month-long refurbishment, from mother and daughter team Loren Smith and Christine Day; the new Hyde Street Hotel opened its doors in May of last year.

288 hyDE St yarraviLLE

PARING COmFORT WITh COmFORT

FOOD.

mon-SunLunch: 12pm-3pm

DinnEr: 5:30pm-LatE

Train: Yarraville station, Williamstown line

editor’sPICK

The Parisian gnocchi with

zucchini, roquette coulis, roasted peppers and olive and

fig tapenade is an unexpected combination of flavours. A

surefire winner.

$25


Hyde Street Hotel


they describe it as “your local corner pub with a bit more.” best of all? no pokies. bistro289 is the main dining area of the pub. their famous parmigiana is by far their best seller, but recently appointed head chef deepa Karki has created a menu to suit all gastronomic inclinations and dietary requirements – from crispy skin pork belly, to traditional nepalese chicken curry, to oven baked stuffed peppers. their weekly specials are also impressive – Monday is streak night, $15.90 to be precise, with a 300gm scotch fillet or 250gm porterhouse to choose from, tuesday is burger night (beef, chicken or haloumi) for $10, Wednesday is trivia with $16 bar meals and $5.50 schooners, thursdays are parma-rama day, in which eight different toppings feature, plus a parma of the week for $12 each. schooners

on thursdays are also at 1990s prices and are available in the bar, bistro and rooftop. Friday is tapas night with $10 cocktails, $10 tapas and $15 carlton draught jugs available on the rooftop. the rooftop beer Garden is a sure highlight of the venue and it’s since become somewhat of an institution in the area since opening in september 2012. in the bar area, you can enjoy meals from midday with an open fire for those colder days of course, what pub would be complete without a tv to watch the footy? the food here is traditional: think steak sangas, spaghetti and meatballs, american-style pork ribs and fish and chips. their beer and cider selection is ample and there’s a good selection of local and imported wine, too. they take bookings (hallelujah) and these are essential on weekends.

The Laurel

editor’sPICK

www.laurelhotel.com.au / ph. 9370 5800

From the mother-daughter team that brought you Hyde Street Hotel comes The Laurel. In keeping with their procurement and transformation of historical venues, the Laurel Hotel has been in existence since 1853 and Christine Day and Loren Smith have owned the hotel since 2008, giving it a funky facelift while still respecting its background.

Traditional Nepalese curry. I love it when pubs surprise

you with a dish like this.

$25

289 mount aLExanDEr roaD, aScot vaLE

mODERN PUB CUISINE, hUGE ROOF-TOP BEER

GARDEN

mon-thu 11am-LatEFri 10.30am-LatESat 9.30am-LatE

Sun 11.30am-11pm

Tram: Route 59



lazerpig is a joint venture from the the Grace darling and a boy named sue crews, who took the star hotel and turned it into a pizza parlour with a distinctly Williamsburg vibe. think exposed red brick, dim lighting, red and white checkered table cloths, great tunes and people way cooler than me. the pizza flavours are gourmet enough but not over-thought or over complicated, just really good-tasting and totally puntastic, like the prawn Fraser, that’s prawns, garlic, lemon, basil pesto and chilli on a tomato base, and the broc steady: broccoli, shaved zucchini, fior di latte, roquette, and basil pesto on a garlic base. a particularly memorable one though is Mary had a little lamb; it’s slow cooked spring lamb, fior de latte, red onions, olives, fetta and rosemary, plus anything

with prosciutto is an automatic winner. the sourdough crust is the most defining and delicious feature of lazerpig. it’s proved for a minimum of 72 hours and cooked in their hand built, wood fire oven at 400+ degrees. the love is definitely in the crust and you can tell. pizzas aren’t the only thing on offer though. From thursday to saturday only, the charcoal grill is fired up with prime cuts you’ll have to ask your staff about because they change all the time, as do daily specials and weekly pizzas. the best thing to do to keep updated is follow them on Facebook. they’ve also been known to have penne ragu, fish and chips, beef carpaccio and even a slow cooked beef short rib. they’ve even recently introduced a Wagyu cheeseburger to the menu with hand cut chips, gherkins and ketchup. it’s the simple fact that lazerpig keeps us guessing is what brings us back again and again. being able to eat pizza of this quality at midnight is pretty boss, too.

editor’sPICK

www.lazerpig.com.au / ph. 9417 1177

Lazerpig, lazerpig does whatever a lazerpig does. In this case, it’s make fucking sensational wood fired pizzas well into the late hours of the evening.

$22

9-11 pEEL StrEEt coLLingwooD

GOURmET WOODFIRED

PIZZA AND SELECT CUTS FROm ThE

GRILL

mon 4pm-12am tuE-Fri 12pm-1am Sat-Sun 2pm-1am

Mary Had A Little Lamb

…then she slow cooked it and put it on a

pizza.

10 out of 10.

Tram: Route 86


Lazerpig


WHAT YOU’LL NEEDa uds is exactly what it sounds like: it’s fucking ugly. unlike some of the smokers you may have seen, a uds is a vertical 44-gallon drum with a fire pit at the bottom and a series of racks above that for the meat. it’s easy to use and cheap to make. You’ll need:• 44-gallon drum - the interwebs is your friend here, i found

one for $15 that used to hold fruit juice• racks - get some 57cm Weber racks from a bbQ store for

around $40• Fire basket - a coal fire pit with a diameter smaller than

55cm from your hardware store• Fittings - don’t use anything galvanised for safety reasons.

You’ll need:o 2x 20mm brass hex nippleso 2x 20mm brass hex nutso 2x 20mm brass elbowso 2x 20mm ball valves

• pipes - 2x 20mm diameter threaded pipes any length you desire

• u-bolts - 2x 20mm internal diameter bolts to hold the pipes to the side of the smoker

• bolts - 8x bolts and matching nuts long enough to hold up the racks

• thermometers - one or two cheap bbQ thermometers• screen door handle - for the lid, it should come with bolts

but if not grab bolts that will fit• paint - high temperature paint of your colour choice• More fittings (optional) - 4x 20mm elbows and matching

nuts for the exhaust ports on the lid• tools - if you don’t have a drill, a step-bit for said drill and

a wire brush for said drill then try to borrow them.

Most Australians consider flash-incinerating lean meat in the backyard of a Saturday evening a true barbeque, but the term ‘BBQ’ carries a very different meaning for our American brethren. To them, it’s a process that takes hours, cooking the toughest and fattiest cuts of meat until they are so tender the very idea of using

cutlery is laughable. Of course, we’re all aware of how popular American BBQ has become in recent times, and I’m here to tell you that you don’t need to leave the house nor buy an expensive premade smoker to enjoy the

sweet, smokey goodness. I’m here to teach you how to make an Ugly Drum Smoker.

By Xavier Hanson


LET’S BUILD THIS THINGNow that you’ve giggled at the term ‘hex nipple’ then spent a few hours at a hardware store trying to figure out what a ‘hex nipple’ actually is, it’s time to build the thing:

1. Fill the barrel with wood and start a fire. What we’re doing here is burning the paint off the inside and outside of the barrel, if you get the fire hot enough all the paint will pretty much peel off. let the barrel cool overnight.

2. drill the holes wherever you want but a rough guide is:a. 2x 20mm holes for down the bottom of the barrel, one

on either side, for the air intake.b. 4x (or 8x if using two racks) holes to fit the bolts to

hold the racks.c. 4x holes to fit the u-bolts, you’ll want to place them so

they sit above the air intake holes to hold the pipes (note in our picture we used scrap metal instead of u-bolts).

d. 1x (or 2x) holes to fit the thermometers, somewhere near where the meat will sit is ideal.

e. For the lid you’ll need to drill the exhaust holes and the holes to bolt on the handle.

3. the hardest bit of this whole process is taking the wire brush and cleaning the paint off the inside and outside of the barrel until it’s stripped back to bare metal. Guess which step we’re up to? Yep, get to it.

4. paint the outside with the high temp paint and wait until touch dry

5. coat the inside with vegetable oil using a paper towel. this is to stop the barrel rusting and will help season it when you first use it.

6. bolt and screw everything together. use our picture as a guide. Once done, put the fire basket in the bottom and put the racks in place.

all done. Fill the fire basket with coal and a few chunks of nice wood and get ready for a bbQ. i recommend starting with ribs as they’re relatively easy to cook and are pretty forgiving. there are a heap of resources available on the web with tips on getting the perfect uds bbQ going so i urge you to experiment and get involved.

now grab a glass of Kentucky whiskey and light that bad boy up, there’s meat to be cooked.


house ad?

Beat eats will continue to appear as a regular column in Beat Magazine.

Turn there for your weekly fill of news bites, venue features and other foodie goodness.

For editorial queries please contact [email protected]


the reinvigorated lincoln doesn’t look all that different from its original façade, but when former manager of Movida iain ling and his wife stella took over last year, they refreshed the interior and reinvented the menu. not too much; there’s still that old-world pub feel in the front bar with its vinyl stools and cracked marble bar. in the dining room, the feature wall has a large, black and white photograph of the lincoln of old, complete with horse and cart and a man in a bowler hat. it’s a nice little nod to its history. the new food menu, you’ll notice, is playfully divided into four parts: 7 ounce, pot, schooner and pint. it’s a rather appropriate and unique way of describing meal sizes but it makes total sense. the entire team is a collective of well-seasoned professionals,

many are Movida and Movida aqui alumni, and their cocktails are thanks to emma ramos, former manager of le bon ton. these guys take their shit seriously, but with a great straight-shooting attitude and zero conceitedness, for example: lamb ribs and spices with green sauce; what’s in the green sauce? Who cares when it tastes this good (it’s actually an amazing blend of coriander, mint, parsley, avocado, olive oil and spices)? they serve damn tasty food with the freshest of seasonal produce, which means their menu changes constantly. their taps rotate regularly, as do their (although they hesitate to use the word) ‘craft’ beers with pints going for $10 (bargain). the variety at the lincoln is great for those of us who like to return again and again, of which there are plenty.

The Lincoln

editor’sPICK

The Lincoln in Carlton stands on a corner block, as did most pubs back in 1854. It served beer then as it serves it now but with a bit more pizazz. It’s still a pub, but not as you’d traditionally know one: there’s no sticky carpet and no seedy old mate who hasn’t gotten out of his seat for 17 years.

Super difficult actually. It’d have to be a

tossup between the Lamb

ribs and the charcuterie. I can’t ever go past a meat

board.

LAMB RIBS:$16

CHARCUTERIE:$19

91 carDigan StrEEt carLton

mODERN AUSTRALIAN (READ: jUST

ABOUT EVERyThING)

mon-thu & Sun 12pm-11pm

Fri & Sat 12pm-1am

Tram: Route 86 www.hotellincoln.com.au / ph. 9347 4666



the balcony overlooks busy swanston street, with cocktails ready for enjoyment in the shade. Former chef of the bottom end, ben ezra took the reins at Gloria’s to produce a supremely tasty dinner and lunch options, comprising of some of the most mouthwatering comfort food going around. enter your new best friend: the macaroni and cheese ball. it’s deep-fried mac, cheese and bacon balls served with spicy aioli. if that’s not enough to get your motor running, how about howlin’ Wolf’s chicago beef sliders or their newly permanent potato bombas with chorizo, capsicum, potato mash crumbed and served with brava sauce? bravo. they also have a variety of pub staple mains, such as a parma, nachos, and steak sandwiches, but they go beyond that with their Jamaican jerk chicken and texas-style bbQ pork ribs. From a culinary perspective, the champion of Gloria swanston’s Kitchen menu is the Kickass burger. it’s kickass because it’s a

straight-shooter: it’s a porterhouse and rump cut 100 per cent beef pattie, lettuce, tomato, pickles, onion, bacon and double cheese, made just a little bit fancy by the presence of a brioche bun. that’s it. it’s a burger the way nature intended. to give this hero the space it needs to wow your taste buds, Gloria swanston’s Kitchen has introduced a super tuesday between midday and 3pm, an offer that has the burger most excellently priced at a mere $8 and served with crinkle cut chips – because for some reason, chips always taste better when they’re crinkle cut. don’t fret, there are vegetarian options, too, like fried green tomato sliders and the eggplant stack with house-made tomato jam. the kitchen is open all day and everyday till 10pm and from 2pm to 6pm Monday to Friday, it’s student happy hour. When the kitchen closes at 10pm, Gloria swanston’s Kitchen and lounge transforms into a club, making it the ultimate day-to-night option.

www.gloriaswanstons.com.au / ph. 9663 2916

In 2012, Lounge reinvented itself after a long history of being a university hangout. With an impressive rebranding campaign came the addition of Gloria Swanston’s Kitchen in 2013 that’s helped turn Lounge into a Mecca for those in search of affordable comfort food in the middle of the CBD.

243 SwanSton StrEEt mELBournE cBD

RELAxED BAR AND RESTUARANT

By DAy, hOST TO LOCAL &

INTERNATIONAL DjS By NIGhT

Lunch 12pm-3pmDinnEr 5:30pm-LatE

SEvEn DayS

Train: Melbourne Central Station, Melbourne CBD / Tram: Routes 1, 5, 16


editor’sPICK

Two words: Kickass Burger.

$16.50 OR$8 On Tuesdays

Gloria Swanston’s Kitchen at Lounge


Well, pretty much. the important parts of the day, at least. From 11.30am to 4pm weekdays; Monday to thursday 7pm to 11pm; Friday to saturday 7pm to 9pm and all day sunday until 11pm. You know when you buy a coffee for $1 and it tastes like a $1 coffee? that couldn’t be further from the case here. the pizza is fucking Great, gourmet, experimental at times, and the service is oh-so-speedy. even when it’s not $4 pizza time, they’re all under ten bucks and the dessert pizzas ($6) are off. the. chain. it’s not just about the pizza though, they have salads for $7, lucky dogs for $6.95, burgers, and other bar-appropriate snacks. point number two: On top of giving patrons delicious edibles, the coq takes great pride in what the customers predominantly come for, and that’s drinking. they have 15 beers on tap plus a couple of ciders and all are really

reasonably priced. the beers on tap are continually changing, and you can rest easy that the knowledgeable staff choose only the best brews from australia and around the world. the coqtails are of the highest quality; you’ll notice their chilled, house-infused vodkas, made fresh with Ketel One, floating above the bar, and there’s something to be said about the simple fact that they have a selection of single malts. it doesn’t have the snobby vibe that you’d expect from a place that has a selection of single malts, but that’s the thing about the coq: it caters for everyone, from locals to legends, hippies to hipsters, bogans to beauties, ravers to reverends. points three through five: there are dJs every night of the week, free trivia on Wednesdays and free comedy on tuesdays. You know the coq, you’ve probably been there before, or at least bimbos, his sister north of the river. so us trying to convince you is probably completely redundant.

www.luckycoq.com.au / ph. 9525 1288

Does Lucky Coq need an introduction? Probably not. Are you going to get one? Absolutely. You know the deal, right? Point number one: $4 pizzas, all day, errrday.

cnr chapEL StrEEt & high StrEEt

winDSor

GOURmET PIZZAS, hOT DOGS AND

WINGS, 13 TAPS, A PLEThORA OF hOUSE-INFUSED

VODKA FLAVOURS

mon-Fri 11.30am-3amSat & Sun 12pm-3am

Train: Prahran station, Sandringham line / Tram: Routes 78, 79

editor’sPICK

$6 during specials hours

As a supreme sweet tooth, the chocolate

pizza with dark Belgian chocolate and mascarpone.


Lucky Coq


taking a cursory glance through what’s been popular in Melbourne in recent years raises an interesting question: Who or what determines what people in Melbourne eat? First, let’s take a look at what exactly we’ve been eating. the first thing that comes to mind is that things we consider fixtures of the Melbourne food landscape - the pop-ups, coffee, food trucks - are all relatively recent additions to the scene. “remember how cupcakes had a boom a few years back?” Good Food writer sofia levin says. “if you were to tell someone now that you’re opening a cupcake shop, people would roll their eyes.”“Five years ago, hardly anybody could have told you what specialty coffee was, even though we’re obsessed with all things coffee now, it’s a pretty recent industry, partly because people are caring more about the provenance of their food.”additionally, levin argues that food trucks, the subject of much hype and excitement when they dropped on the scene just over two years ago, have started to slow down somewhat.“it’ll be very difficult now for someone to start serving Mexican on a truck, because it’s been done. When something has been done well already, the only way you can become popular with a similar offering is if you do it at a whole other level.”With the huge numbers of bloggers online, it’s tempting to say that it’s the consumers who are deciding what is ‘cool’. but it’s

It’s no news that Melbourne is obsessed with food. Scroll through the average Melburnian’s Instagram feed and you’re likely to find an endless stream of mouth-watering images of doughnuts, burgers and brunch meals. But there wasn’t always this massive interest in food or, for a more likely answer, eating out. With eating out becoming the norm, there’s a neverending fixation on food with the average consumer constantly demanding the newest offering.

By Delima Shanti


still very much a trickle-down effect, with a forward-thinking few in the industry deciding which foods are worth the attention. how trends start is not as simple as asking a restaurant owner or a food writer what the next hottest thing is. levin notes that whether something becomes popular “is determined by a mixture of history, pop culture, media and demand, because at the end of the day if people don’t want it, it’s not going to sell.”it also seems most of us are excited by new things only if we’re already familiar with it. this is why offal hasn’t really taken off beyond foodie circles despite a robust nose-to-tail dining movement, and why fancier versions of comfort foods like fish and chips, burgers and pizza get taken up without fuss. While social media users may not be responsible for starting trends themselves, there’s no question that social media can put a business on the map. a recent article on the Guardian detailed how sydney cafe Grounds of alexandria became the sixth most instagrammed place in australia. pro tip: they employ a formidable team of two full time social media managers, a stylist and a horticulturist to prune, style and post to perfection. Food blogger ricky sam, who runs the blog Fork sake, says images on social media are very much the “food porn” category, they don’t necessarily contain a great deal of information. While this help trends spread like wildfire, it also means a point of fatigue is never very far away. “a good trend starts with a great idea combined with passion. i think when people start doing it without the passion the food trend will die, especially here in Melbourne. We go through trends like toilet paper.”When asked what makes or breaks a trend, Kristoffer paulsen, photographer for Good Food et al, says the only thing that gets in the way of trends is time and the natural lifecycle of a product. “inevitably, people will get sick of a popular product if it stays the same,” he says. “and in Melbourne we’re always chasing the news thing so sometimes this means product life spans aren’t very long at all.”

“the most successful places are those with a bit of imagination. if you look Will and Mick balleau with le bon ton and huxtaburger, which has three stores now, they worked really hard at creating something and it’s paid off, the food is really good and when they started they were filling in gaps in the market.”so what’s next? can we predict what Melbourne’s going to eat in the near future?Gram editor Jess hourigan contends that the healthy food trends won’t really disappear soon, we’ll just see people moving from kale to whatever vegan/raw/organic superfood comes next. at the same time, we’ll continue to see the backlash in the form gourmet comfort foods: think entrecôte’s chic steak frites and belle’s hot chicken’s fancy wings. Whatever’s next for Melbourne, the glut of dining options available means serving good food isn’t enough anymore. people dine out not just for the convenience but also for the experience, so whether the next big thing involves gourmet chicken or fancy sweet treats, it’s going to have to be an edible experience.

“When something has been done well already, the only way you can become popular with a similar offering is if you do it at a whole other level”


set during the Mexican revolution, the film features a lone soldier of fortune with a love for tnt who becomes involved with a rebellious group who tries to rob a bank in a town called Mesa verde. When a bar and restaurant of the same name opened in 2013, the fit-out was loosely based on this bank and the saloon-era. While there might be a belief that the restaurants and bars within the iconic curtin house (which houses cookie and the toff) are pricey, Mesa verde respond with $10 margaritas, and potent ones at that. their drinks menu is cocktail-heavy, with options varying in price for those with limited spend to those with cash to burn. Mesa verde also means ‘green table’ in spanish: the few sprinkled pieces of green furniture around the place are a subtle nod to not only this, but their attitude towards sustainability. their rooftop garden (although so pretty and peaceful is not accessible to the public) features an array of herbs and garnishes,

and, hidden away, is their worm farm. they make their own explosive hot sauce, called hazard sauce, and 95 per cent of the menu options are gluten free because their tortillas, which they source from Kensington, are corn-based and ingredients change seasonally. You only need to glance at the bar to understand the bar manager’s obsession with tequila and mezcal: there’s an estimated 120 to 130 different types of tequila and nearly 40 different types of mezcal and these numbers are growing all the time. two years after its opening, the décor in Mesa verde has evolved to reflect how it would look and feel after the outlaws had taken over, with oil lanterns and metal plates similar to what you’d find around a campfire. the progression of the narrative within this cocktail bar, which overlooks swanston street six floors up, is nothing short of intriguing and undeniably fun.

Mesa Verdewww.mesaverde.net.au / ph. 9654 4417

Mesa Verde’s owner loves Spaghetti Westerns. A film that particularly resonates with him is Sergio Leone’s 1971 flick Duck, You Sucker!, also known as Fistful of Dynamite.

LEvEL 6 curtin houSE, SwanSton St

mELBournE cBD

mExICAN INSPIRED

RESTAURANT & SALOON STyLE

BAR

tuE-thu 4pm-LatEFri-Sun 4pm-1am

Train: Melbourne Central Station, Melbourne CBD / Tram: Routes 1, 5, 16

editor’sPICK

$18

I can’t go past a good cerviche;

it’s exceptionally fresh, light and

clean. Mesa Verde’s swordfish

cerviche with tomatillo, lime and jalapeño

dressing, radish, apple might

be the best in Melbourne.



the noble experiment is located in the heart of smith street. Owners Kristin and daniel lemura have been operating the bar for ten months as of February 2015, and in its relatively short history, it has earned a reputation as a one-stop-shop for after work drinks, dinner, and maybe a little boogie. the three floors provide three unique experiences. On the top floor is a new York-style cocktail bar where you can enjoy a barrel-aged cocktail on lush chesterfields. You’ve probably heard this term before, and it’s exactly what it sounds like: several litres of hooch are funneled into an oak barrel where it can sit for a couple of months to as long as the bartender damned well pleases. barrel-aging has been around for aeons, long before the prohibition-era to make for easier storage before cocktails were bottled. Why should you care for all this history? because barrel-aging liquor

makes it richer, flavours become fuller and everything loses that sharp i’m-going-to-regret-this-tomorrow edge. the result is a smooth drink with woody undertones that couldn’t be further from one dimensional. the care and time required for barrel-aging shows that the noble experiment team possess an incredible dedication to serving a premium product and basically, it makes everything delicious. the ground floor is where they serve a hugely eclectic variety of foods. chef cameron bell grabs inspiration from just above everywhere, from slow-cooked beef brisket to raw cobia with perilla, avocado and wasabi leaf: “heart and soul on a plate.” Meals are designed to be shared and are exceptionally affordable. On the basement level is a constantly evolving and experimental space they like to call the ‘underground experiment,’ with even more left-of-centre cocktail creations.

The Noble experimentwww.thenobleexperiment.com.au / ph. 9416 0058

In 1928, US President Herbert Hoover described prohibition as “a great social and economic experiment, noble in motive and far-reaching in purpose.” Prohibition failed miserably due to the not-so-subtle rise of the speakeasy, and this era is largely where one of Melbourne’s best cocktail bars gets its name.

284 Smith StrEEt coLLingwooD

1920’S N.y.C STyLE WITh AN UNDERGROUND ExPERImENTAL COCKTAIL BAR

wED-thu 5pm-LatEFri & Sat 12pm-LatE

Sun 12pm-10pm

Tram: Route 86

editor’sPICK

$18.50

My Father’s Daughter

The only drink I’ve featured but this one is worth

writing home about.


if you venture to the sleepy coastal town of Flinders on the Mornington peninsula on the weekend during the summer, you may notice a small number of blackboards dotted around the village advertising for mussels. they’ll direct you to the humble Flinders pier, from where Michael ‘harry’ harris sells mussels fresh off his boat from his mussel lease, 1km offshore between Flinders and shoreham. he’s currently the only active leaseholder in the Flinders aquaculture reserve, and subsequently the only mussel farmer left in Flinders. the rest of them shipped off to bellarine when the number of spat (baby mussels) started declining. experts believe the extended drought between the years of 2004 and 2006 was mostly to blame, although they’re not fully sure. it was thought that the reduction in natural flows in the water meant there were less nutrients for the algae that mussels feed on, and as a solution, they established a mussel spat hatchery at Queenscliff, resulting in many mussel farmers relocating. despite being the sole mussel farmer and the hordes of holiday-makers during the peak season, he doesn’t use this as an excuse to ramp up his price: it remains steady at a reasonable $10 per kilo. harris happily obliges in sharing tips on how to cook them, how many you’ll need and how to pull the beards off. tip number one: mussels should be alive when you buy and cook them. if they’re slightly open, give them a tap on the shell. if they close, even slowly, they’re still alive. if they’re wide open or the shell is broken, they’re dead, and any that smell funny should be chucked out. tip number two: rinse the mussels in fresh water and give them a little scrub to remove any algae or sand. ever wondered why some mussels are different colours? the darker ones, it turns out, are female and the lighter ones are male. the more you know.

Harry’s Mussels can be found about half way down Flinders Pier throughout the warmer months until the June long weekend. The Port Phillip Mussel Festival takes place on Saturday March 7 and Sunday March 8 at the South Melbourne Market.

Photo: Heidi Sze


What has this got to do with beer and food then? You’d be surprised, plus we’re sure you enjoyed the random bit of trivia. it is, in fact, a cheeky nod to this famed sydney road drinkery’s heritage, as it used to be home to the brunswick General post Office. the penny black is a favourite among locals and sydney road excursionists alike: lazy afternoon sippers, abundant and energised party people, hungry pub diners and lovers of free live music, all in one majestic setting indoors and one giant fuck-off beer garden out the back. the eats, particularly the pizzas and steaks, are well above standard for your average pub, with none of this try-hard gastropub shit, either. it’s pub food done really well and gourmet enough to satisfy even the most discerning of diners. they’ve got an extensive craft beer selection from home and abroad, and

they’ve very recently updated their menu with a whopping 22 pizzas to choose from. they’re on special for four bucks Monday to thursday all day and night, and on Friday until 5pm. Killer. they’ve also introduced dishes such as sichuan pepper calamari atop a roquette salad and lime-infused aioli, jumbo chicken dim sims, and some ripper salads, just to name a few. the best part? nothing is over $20. nada. to sweeten the deal even more if that’s possible, $10 specials run throughout the week from 5pm (Monday is steak night, tuesday is fish and chips, Wednesday is burger night, thursday is day of the parma and there’s a cracking roast on sunday). all your typical weekend festivities ensue on Fridays and saturdays with dJs pumping out tunes from the enormous beer garden, making the penny black the perfect day-to-well-into-the-night hangout.

www. thepennyblack.com.au / ph. 9380 8667

Who is this Penny Black? What’s her deal? Research (read: one Google search and a Wikipedia page later) tells us she wasn’t a real person, but the name given to the world’s first adhesive postage stamp used in the public postal system.

420 SyDnEy roaD BrunSwick

12pm-LatE SEvEn DayS

Train: Brunswick Station, Upfield Line / Tram: Route 19

editor’sPICK

$10 on Steak Night

Can’t go past a $10 steak.

This is quality.

GOURmET PUB GRUB, hUGE

BEER GARDEN, FREE LIVE mUSIC

VENUE


The Penny Black


the large space is refined, without being stuffy, fitting in perfectly to its surroundings. it’s still a casual dining experience and with lovingly restored art deco fittings, the décor seamlessly mixes old with new, perfect for groups. there’s a real focus on what produce is available seasonally, so the menu is changing all the time, but at the same time it’s supremely reliable: you know you’re going to get quality every single time. this season’s menu aims to make the most of the abundance of fresh vegetables at their disposal, and they keep in strong, constant contact with their vegetable, meat and fish suppliers. they’ve recently teamed up with victorian beef superstars, hopkins river beef for all their steaks and their pizza dough is made fresh daily with some amazing toppings. there’s the option for

pleasant al fresco dining on the deck out back (what good Melbourne pub would be complete without a cracker beer garden?), and several banquet tables are available for larger groups. the team believe the best seats in the house are along the bar of the fiery open kitchen, and we’re inclined to agree with them. it creates a wonderfully lively ambience when you can watch your meal being prepared. every Monday they serve up delicious whole roast chooks with tasty sides for $50 (serves two hungry or four moderately hungry people) and you can be sure there’ll always be a good band or acoustic artist to lull you into your food coma.

The Post Office Hotelwww.thepostofficehotel.com.au / ph. 9386 5300

Next door to this well-known pub on Sydney Road is the Post Office Hotel’s restaurant space, the Dining Hall. The Dining Hall has a distinct mess hall-type feel, but it’s nonetheless laid-back, fun and atmospheric, with the Pub neighbouring serving up incredible burgers with house-made buns and pickles.

229-231 SyDnEy roaD coBurg

PUB, DINING hALL, LIVE mUSIC

VENUE, BEER GARDEN.

mon & tuE 3pm-11pm wED & thu 3pm-12am

Fri 3pm-1am Sat 12pm-1am

Sun12pm-10pm

Train: Moreland or Coburg Station, Upfield line / Tram: Route 19

editor’sPICK

$15

The beef carpaccio is

perfected with the contrasting

texture of fried shallots, horseradish

crème fraiche and samphire.

Follow it up with the liquorice

crème caramel: those not fond of aniseed will be

(very) pleasantly surprised with how subtle the

flavour is.



Owner sylvan spatarel has a background in health and fitness: the reality is carbs are essential for a balanced diet and he knows this to be a fact. as far as we’re concerned though, he’s preaching to the choir. come on, pasta is the fucking ultimate. While classic italian fare is usually associated with traditional dining, sauced is great italian for the contemporary landscape. it’s about casual dining while still serving superior, fresh and delicious product. their ingredients are prepared directly in front of the customer, and there’s something to be said about how especially enticing it is to watch a chef prepare your meal. they’ve only been open for just over a year, but their quickly-earned reputation doesn’t precede them. their famous 4p’s sauce (pumpkin purée, pine nuts, persian feta and basil pesto) won the best take away award and best dish in victoria from online delivery ordering service, eatnow.

it’s pretty obvious these guys know what they’re doing. if you’re so inclined or if your digestive system feels otherwise though, sauced do have gluten free pasta available and they also happen to be famous for their super healthy zucchini fettuccine-look-alike pasta. the ordering process is simple: pick from their 13 sauces, then pick a pasta. their advice? don’t wear white. Good call. they also have a variety of sides and snack options, such as arancini balls, crumbed olives, rocket and parmesan salad, and their parmesan-dusted chips for which they’ve managed to secure a cult following: “people go bonkers,” says spatarel. “We’ve had people drive from the outer suburbs just for [these].” if you’re wondering, yes, they are licensed, because what pasta dish would be complete without a glass (read: bottle) of wine? We’re home.

Sauced Pasta Barwww.saucedpastabar.com / ph. 1300 SAUCED

“You’re not thinking clearly, none of us are. We need bread.” No truer words have been spoken about carbs than these uttered by George Bluth, basically telling everybody to fuck Atkins. Sauced Pasta Bar is also here to debunk the myth that pasta and carbs are the enemy.

148 chapEL StrEEt winDSor

PASTA, PASTA AND mORE PASTA,

FEATURING ThE CLASSICS PLUS ThEIR

OWN GOURmET CREATIONS

mon-thu & Sun 12pm-9:30pm

Fri & Sat 12pm-10:30pm

Train: Windsor Station, Sandringham Line / Tram: Route 78

editor’sPICK

REGULAR: $19GRANDE: $24

The Four P’s sauce. There’s a reason why

this is winning awards all over

the shop.



named after the Japanese word for ‘droplets’, shizuku prides itself on honoring ramen-making as a day-long process; every drop counts. they like to call it ‘ramen dining’; ramen here is not a fast food that you can scoff down and leave with broth all over your shirtfront (although that’s not necessarily frowned upon), but rather a feast of many different sharing dishes to accompany your ramen. it’s still Japanese but don’t expect to find the stock standard sushi, sashimi, udon, soba or tempura dishes. What you can expect to find is squid sashimi with flying fish caviar, grilled kingfish wings and the glorious ramen burger with candied pork belly or glazed miso eggplant, of which they were the first in Melbourne to champion. While they do have a huge selection of other dishes, ramen is the true hero here. the broth is made from scratch every day, and that’s a crucial point, because making ramen is an exceptionally involved and lengthy process. the chef’s signature ramen, tan tan Men

is a highlight: it’s creamy, full-flavoured and ridiculously moreish (seriously, it’s fucking delicious), but you could very comfortably work your way through their entire selection, which we fully intend to do. On a weekly basis, they feature never-before-seen ramen flavours on their lunch menu, meaning every day at shizuku can be different. unlike many Japanese restaurants that offer the your standard asahi or Kirin beers, shizuku offer over 80 different craft beers to wash down your ramen, in addition to wines, sakes, Japanese whiskey, plumb wines and more. need help deciding what beer matches your ramen? their knowledgeable staff can help you there. Owner david chen’s passion for the quality of their product is palpable: “One thing’s for sure,” he says, “flavour comes first.” they’re crazy for ramen, and after your first visit, you will be too. did we mention you can also get ramen, craft beer and sharing plates delivered to your lazy-arse until 3am? You’re welcome.

Shizuku ramen www.shizuku.com.au / ph. 9995 8180

There’s a lot of ‘same same’ in Victoria Street – same, sad-looking vegetables, same restaurants, same barbequed ducks (they’re just sleeping…upside down…and inside out) in the window. Shizuku Ramen, however, is different.

309 victoria StrEEt aBBotSForD

CONTEmPORARy jAPANESE WITh

A CREATIVE FLAIR & CRAFT BEER, hOmE OF ThE

RAmEN BURGER

mon – Sun 11.30am – 2.30pm

5.30pm – 10pm

Train: North Richmond Station, South Morang Line / Tram: Route 109

editor’sPICK

2 pcs. $14

The Greek within me is immediately drawn to the

Cha Shu Souvlaki. This is the

ultimate fusion dish.



head chefs Kyle curran and Mathew Zolli still have burgers (for which the tramway is kinda famous), but they now have sandwiches, bao, mini hot dogs, a bunch of sides, salads and incredible desserts to go with them. the individual large meal state of mind has been replaced by affordable, single serving and share plate options that fits the ethos of communal, street food-style dining. curran hails from sarnia in canada, in between toronto and detroit, and brings with him an enormous amount of knowledge and ideas about street food in canada and the us. Zolli is from the diamond valley, east of Melbourne, and provides the food appreciation, knowledge and work ethic of a country farming upbringing. together, and with their multi-talented team, they’ve been able to create a menu that reflects their personalities, skills and ideas. they’re using an in-house smoker for a variety of ingredients, like bacon, brisket, chicken and tempeh (that’s like tofu from indonesia) and their vegan

and vegetarian options have increased exponentially. For good measure, they’ve also thrown in the option of take-away food and tinnies to enjoy in nearby edinburgh Gardens. Winner. the crew happen to be huge fans of Melbourne music, but since they can’t do loud gigs in small residential pub, they’ve done the next best thing by paying tribute to Melbourne bands who rule by turning them into burgers. clowns can finally eat clowns. On sundays, pay a mere ten bucks for a basket of smoked and grilled chicken wings or buffalo cauliflower, in addition to their tramway poutine, exactly how it’s done in curran’s mother country. at dusk, they show a classic live gig on the big screen and help you recover from your weekend with a $12, tequila-based bloody Mary. What a time to be alive.

www.tramwayhotel.com.au / ph. 9489 6100

The Tramway Hotel has been locals’ favourite for yonks, but since the new owners Andrew ‘Pugs’ Lyngcoln and Janelle Magee took over six months ago, there’s absolutely no reason why folks shouldn’t travel far and wide to enjoy their new menu of totally mouthwatering street food.

165 raE StrEEt north Fitzroy

FAmED FOR ThEIR BURGERS, WITh mANy VEG. &

VEGAN OPTIONS + LOCAL CRAFT

BEERS

mon - thu 3pm-11pmFri-Sat 12pm-1amSun 12pm-11pm

Train: Rushall Station, South Morang Line / Tram: Routes 11, 96

editor’sPICK

$14

Forget pulled pork burger, at The Tramway,

I’m all about the pulled chicken. You’ll need a napkin or two for this one.


The Tramway Hotel


Ingredients:2 tins chickpeas (no added salt)2 tbsp tahiniJuice of 2 lemonsOlive oil4 large beetroots- roasted1 tsp cuminsea saltpeppercrudités to serve

Directions:1. place chickpeas, tahini, lemon, and

olive oil into a food processor and blitz until very smooth. this may take 4 or 5 blitz’s scraping down the bowl each time.

2. chop beetroots and add to the mixer along with the cumin and salt and pepper to taste.

3. Feel free to add extra olive oil if desired.

4. serves on a large plate with crudités of your choice.

BeetrootHummus

Trashy WatermelonDaiquiriIngredients:½ whole watermelon, chopped, frozen1 heaped tbsp icing sugar100ml bacardi (per person)Juice of 2 limes1 cup ice cubesOrange slices

Directions: 1. place 4 glasses in the freezer to

chill.2. slice up oranges. 3. place all ingredients in a food

processor and blitz on high until ice and watermelon is smooth yet still retaining a slurpee consistency.

4. pour like a boss, there will be enough for round two.

Sweet PotatoTartletsIngredients:1 large sweet potatoGoats cheese3 sheets ready-made puff pastryOlive oil1 eggchilli flakessea saltpepper

Directions: 1. preheat the oven to 180 degrees.2. slice up sweet potato into even rounds, spray with olive

oil and roast for 20 minutes or until golden.3. cut each sheet of pastry into 6 equal rectangles and place

on baking tray.4. Whisk the egg, brush onto each pastry rectangle.5. place a dollop of goats cheese in the centre of each

pastry and conceal with sweet potato.6. top with chilli flakes, sea salt, and pepper and bake for

around 15 minutes or until golden brown.

Ingredients:1 litre lemonadeice cubeslemon lime bitters1 lime1 pomegranate

Lemon-Lime-Poma-Pims

Directions: 1. place 4 glasses in the freezer to chill.2. slice up lime and cut pomegranate in half.3. Fill each glass with ice cubes, 30ml pimms.4. Fill with lemonade and shake over lemon lime bitters to

create a marbles effect.5. squeeze pomegranate halves over each glass to release

juice and seeds.6. sip in the sun.

E A T I N ’ C H E A P E V E R Y D A Y O F T H E W E E K .

Cheap Chow

Mondays

as of last year, Melbourne was ranked the world’s sixth most expensive city, according to The Economist. it’s not surprising then, that going out for dinner can sometimes be a headache, especially when you’re short on the monies. it’s a tough one. You want to impress your date,

but a cheap and potentially questionable meal at a shitty dumpling house where the food comes out a little too quickly for it not to be microwaved probably won’t cut it. Or maybe it’s rent week and you and your housemates have to fight to the death for the very last

packet of Mi Goreng. in light of this common grievance, we’ve compiled an extensive list of Melbourne’s cheap-as-chips daily food specials at restaurants and pubs around the traps in an

attempt to allow you to eat more than two-minute noodles every night of the week.


THE GRACE DARLING114 Smith Street Collingwood $10 Fish n chips. battered or grilled locally sourced fish with house made/hand cut chips. eat in and take-away.

SPARROW’S PHILLY CHEESE STEAKS (AT THE CATFISH) 30-32 Gertrude Street Fitzroy $8 basic steaks and $10 basic steak with fries.

PENNY BLACK420 Sydney Road, Brunswick $4 pizzas all day and night, with 22 to choose from. $10 porterhouse steak with onion rings, roast tomato and beer battered fries from 5pm.

THE LAUREL289 Mount Alexander Road, Ascot Vale$15.90 steak night. 250gm porterhouse or 300gm scotch fillet served with chips and salad with your choice of sauce.

LUCKY COQ 179 Chapel Street, Windsor $4 pizzas from 11.30am to 4pm/7pm to 11pm.

BIMBO’S376 Brunswick Street, Fitzroy $4 pizzas from midday to 4pm/7pm to 11pm.

GREAT BRITAIN HOTEL447 Church Street, Richmond $10 pizza and pot.

THE YARRAVILLE CLUB 135 Stephen Street, Yarraville $19.90 pork and pint: slow cooked, baby back ribs american style, served with chips. $15.90 pizza and pint: nine different pizza options.

THE ESPY11 The Esplanade, St Kilda $14.50 for all parmas (excluding the big Man) with fries and salad.

THE RAINBOW HOTEL27 St David Street, Fitzroy $12 burgers from 4.30pm to 9.30pm.

CORNISH ARMS163 Sydney Road Brunswick $11 hot dogs with loads of sides.

AVIARY HOTEL271 Victoria Street Abbotsford $12 burger and pot. choose between beef and chicken and comes with pot of boag’s draught.

MEATBALLS & SONS 266 Brunswick Street Fitzroy $12 balls n beer. any meatballs or burger with a pot of beer (can be traded for wine).

LITTLE & OLVER393 Brunswick Street Fitzroy beat the hunger. Free food rotating, vegan-friendly menu from 4pm (starts in March).

THE POST OFFICE HOTEL 229-231 Sydney Road, Coburg $50 for whole roast chook. comes with cabbage, mint and caraway slaw; cauliflower, gruyere, raclette and jack melt; cheesy tater tots and chicken gravy. serves two to four people.

ARCADIA HOTEL2 Toorak Road, South Yarra$10 Meatballs


HAWTHORN HOTEL481 Burwood Road, Hawthorn$13 parma with four flavour options: aussie, hawaiian, Mexican, spanish.

TRANSPORTFederation Square$1 chicken wings

FITZROY PINNACLE251 St Georges Road Fitzroy$15 meals.

PRINCE PUBLIC BAR29 Fitzroy Street St Kilda$10 meals all day

TuesdaysTHE LAUREL289 Mount Alexander Road, Ascot Vale $10 burgers. choose from Wagyu beef, chicken blt or haloumi. all on brioche bun and served with chips.

PENNY BLACK420 Sydney Road, Brunswick $4 pizzas all day and night, with 22 to choose from. $10 fish and chips.

GLORIA SWANSTON’S KITCHEN AT LOUNGE243 Swanston Street, Melbourne $8 Kickass burger. served with crinkle cut chips. From midday to 3pm.

LUCKY COQ179 Chapel Street, Windsor $4 pizzas from 11.30am to 4pm/7pm to 11pm.

BIMBO’S 376 Brunswick Street, Fitzroy $4 pizzas from midday to 4pm/7pm to 11pm.

THE WILDE153 Gertrude Street, Fitzroy $10 Jerk chicken wings (vegan option).

GREAT BRITAIN HOTEL 447 Church Street, Richmond $10 pizza and pot.

THE YARRAVILLE CLUB135 Stephen Street, Yarraville $15.90 basic (but not-so-basic) parma’s.

THE ESPY11 The Esplanade, St Kilda steak night: $12.50 for 250gm porterhouse, or $15 for chef’s choice with fries and salad or potato mash and veg.

THE REVERENCE28 Napier St, Footscray $3 tacos and $3 Mexican beer from 6pm to 9pm (while stock lasts).

ARCADIA HOTEL2 Toorak Road, South Yarra$12 parmas with six topping options: traditional, italian, hawaiian, Mexican, French, Outback.

HAWTHORN HOTEL481 Burwood Road, Hawthorn$6 for any pizza.

TRANSPORTFederation Square$1 chicken wings


WednesdaysTHE B.EAST80 Lygon Street, Brunswick East$10 wings. Oven roasted or southern fried with house-made dipping sauces including blue cheese ranch, dark beer hot sauce and honey mustard. From Midday.

PENNY BLACK 420 Sydney Road, Brunswick $4 pizzas all day and night, with 22 to choose from. $10 burgers. choose from veggie, chicken schnitzel or beef.

FITZROY BEER GARDEN243 Gertrude Street, Fitzroy $10 parmas. choose from chicken or eggplant and served with crinkle cut chips. From 4pm to 9pm.

HYDE STREET HOTEL 288 Hyde Street, Yarraville$15 burgers with a pot. choose from chicken, veggie or Wagyu beef with a pot of cricketers lager or somersby cider.



THE WILDE 153 Gertrude Street, Fitzroy $15 steak. 300gm porterhouse with hand cut chips.

GRUMPY’S 125 Smith Street, Fitzroytwo for one meals.


WHOLE LOTTA LOVE 524 Lygon Street, East Brunswick $5 pizzas from 5pm.

THE RAINBOW HOTEL 27 St David Street, Fitzroy $14 300gm steaks from 4.30pm to 9.30pm.

THE RETREAT HOTEL280 Sydney Rd, Brunswick $14 burger and pot for lunch.

ARCADIA HOTEL2 Toorak Road, South Yarra$14 for a 400gm porterhouse or $17.50 for 300gm eye fillet. both served with chips, salad and your choice of house made sauce: bernaise, blue cheese, garlic butter, mushroom, hot english mustard, dijon, pepper and cognac, red wine jus.

HAWTHORN HOTEL481 Burwood Road, Hawthorndeal: $13 rump steak.

TRANSPORTFederation Squaredeal: $1 chicken wings

THE YARRAVILLE CLUB 135 Stephen Street, Yarraville steak night: $14.90 300gm porterhouse; $16.90 300gm scotch fillet; $19.90 300gm eye fillet and $25.90 for rib eye, all served with chips and garden salad with your choice of sauce.

CORNISH ARMS 163 Sydney Road Brunswick $15 250gm porterhouse steaks.

BRIDIE O’REILLYS 29 Sydney Road Brunswick $4.50 parmas with any drink purchase. served with chips between 6pm to 9pm.


ThursdaysFITZROY BEER GARDEN 243 Gertrude Street, Fitzroy $15 porterhouse steak and house wine with crinkle cut chips, coleslaw and red wine jus. From 4pm to 9pm.

HYDE STREET HOTEL, 288 Hyde Street, Yarraville $20 steak and pot. 250gm porterhouse served with beer battered chips and salad, with your choice of red wine, field mushroom jus, horseradish cream or garlic anchovy butter. comes with your choice of two brothers beer or glass of house wine.

THE LAUREL 289 Mount Alexander Road, Ascot Vale $12 famous parma’s. eight delicious toppings to choose from, all served with chunky chips. PENNY BLACK420 Sydney Road, Brunswick $4 pizzas all day and night, with 22 to choose from. $10 parma with chips and salad.



THE WILDE153 Gertrude Street, Fitzroy $12 parmas with all the trimmings.

WHOLE LOTTA LOVE524 Lygon Street, East Brunswick $5 pizzas from 5pm.

THE ESPY11 The Esplanade, St Kilda burger night: all burgers $12.50 each served with fries or salad. THE RETREAT HOTEL280 Sydney Rd, Brunswick $14 burger and pot for lunch.

ARCADIA HOTEL2 Toorak Road, South Yarra$12 t-bone steak.

HAWTHORN HOTEL481 Burwood Road, Hawthorn$13 for all burgers and sandwiches.

TRANSPORTFederation Squaredeal: $1 chicken wings

THE LAST JAR616 Elizabeth Street, Melbourne half price oysters from 5pm to 7pm.


FridaysFITZROY BEER GARDEN 243 Gertrude Street, Fitzroy $10 lunch. classic cheeseburger, crinkle cut chips and a pot. From midday to 3pm.


LUCKY COQ 179 Chapel Street, Windsor $4 pizzas from 7pm to 11pm.

BIMBO’S376 Brunswick Street, Fitzroy $4 pizzas from 7pm to 9pm. PENNY BLACK 420 Sydney Road, Brunswick $4 pizzas until 5pm with 22 to choose from.

GREAT BRITAIN HOTEL447 Church Street, Richmond $10 pizza and pot from midday to 3pm.

WHOLE LOTTA LOVE 524 Lygon Street, East Brunswick$5 pizzas from 5pm.

THE RETREAT HOTEL 280 Sydney Rd, Brunswick $14 burger and pot for lunch.

THE CORNISH ARMS163 Sydney Road Brunswick $13 parma variations from midday to 3pm and $7 pizzas from 3pm to 6pm.

BRIDIE O’REILLYS29 Sydney Road Brunswick $5.95 steaks with any drinks purchase. 205gm porterhouse served with chips. From 6pm to 9pm.

ARCADIA HOTEL2 Toorak Road, South Yarra$14 make-your-own burgers.


Saturdays FITZROY BEER GARDEN243 Gertrude Street, Fitzroy $10 lunch. classic cheeseburger, crinkle cut chips and a pot. From midday to 3pm.

THE LAUREL289 Mount Alexander Road, Ascot Vale $10 pizzas. such as veggie, chicken, hot and spicy.

LUCKY COQ179 Chapel Street, Windsor $4 pizzas from 7pm to 11pm.

BIMBO’S376 Brunswick Street, Fitzroy $4 pizzas from 7pm to 9pm.

WHOLE LOTTA LOVE 524 Lygon Street, East Brunswick$5 pizzas from midday.

THE RETREAT HOTEL280 Sydney Rd, Brunswick $14 burger and pot for lunch. CORNISH ARMS163 Sydney Road Brunswick $13 burgers from midday to 3pm.


Sundays FITZROY BEER GARDEN 243 Gertrude Street, Fitzroy $10 cheeseburger, fries and pot, plus $4 house wines. 2pm- close.

LUCKY COQ179 Chapel Street, Windsor +BIMBO’S376 Brunswick Street, Fitzroy $4 pizzas all day.

WHOLE LOTTA LOVE, 524 Lygon Street, East Brunswick$5 pizzas from midday.

PENNY BLACK420 Sydney Road, Brunswick $10 sunday roast.

THE WILDE153 Gertrude Street, Fitzroy $20 roast. all day. THE RAINBOW HOTEL 27 St David Street, Fitzroy $20 roast. 4pm.

THE RETREAT HOTEL280 Sydney Rd, Brunswick $14 burger and pot for lunch.

CORNISH ARMS163 Sydney Road Brunswick $13 parma varieties (all vegan is optional) from midday to 9.30pm.

THE TRAMWAY HOTEL 165 Rae Street, North Fitzroy $10 chicken wings, buffalo cauliflower or poutine. From 3pm.


Saturday 7 AND Sunday 8 MarchFROM 11AM–LATE

CECIL STREETSOUTH MELBOURNE MARKET

FREE ENTRY & ENTERTAINMENT

Port PhillipMussel FestivalA Seafood Street Part

y

southmelbournemarket.com.au

P R O U D LY B R O U G H T T O Y O U B Y F E S T I V A L S P O N S O R S S U P P O R T I N G PA R T N E R S

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