Carlton

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Kazuki’s – Carlton – Friday 6 September 2019 – Lunch

Dark chocolate, hazelnut, miso

There is no one template for a wonderful dining experience. The beauty of eating out is the variety, especially when it comes to the scene in Melbourne. Restaurants like Kazuki’s are a study in themselves.

Originally located in Daylesford, this nod to Japanese cuisine, has found its way to Lygon Street in Carlton of all places. The room is purpose fitted, and both downstairs and upstairs have that restrained beauty that fits with the cuisine in a sense, though there is a bit more going on than meets the eye in that regard.

Moreton Bay bug, ponzu, sake

When you see “Moreton bay bug, ponzu, sake” on a menu you might think of simply the protein in a sauce given it is one of seven courses. Here that is not even half the story. The generous subtle bug meat is encased in a dumpling skin that you can only make when you are not churning them out by the dozen. It is quite simply stunning. Served with some pizazz in the form of foam, the hidden treasure meets a sauce that has you weighing up how impolite it would be to bring the bowl to your mouth. We opt to mop with some of the delightful brioche style buns being served liberally throughout the meal.

Salmon caviar, cod roe, nori
Chicken liver, Paris-brest
Ama ebi, corn
Octopus teriyaki

Then there is the unusual mix of customers today, all being served by the more than capable restaurant manager, who is terrific to chat to throughout the meal. When someone has a background at Pier in Sydney, Pei Modern, Lee Ho Fook and many others, you don’t need to worry about a thing. It is quiet with only three tables including ours. One other table is a group of six that appear to be family, but their main conversation is with their phone. The other table is having photos taken because one is a writer and the other is from The Age. It is fine.

Coconut, mandarin, Geraldton wax

There are some very generous allowances given to us by the restaurant. Firstly we are allowed to bring a special bottle of champagne to celebrate Catherine’s birthday. Then we are allowed to substitute the cheese course for a second dessert. We are even more grateful when we taste those desserts. The first (originally the main dessert) is a perfectly bouncy panna cotta of coconut looking very pretty with its slithered almonds, rosemary and mandarin adornments. This is a carefully balanced dessert, that has enough sweetness for us, but the savoury elements are equally attractive as a combination.

Naturally far richer, the dark chocolate, hazelnut and miso dessert is just as beautifully presented. The texture of the crisps works well with the softness of the other components; put together it is simply gorgeous to end this wonderful meal. Back to the start, the snacks were equally delicious but on the other side of the spectrum. Here we embraced each bite of the chicken liver parfait in Paris-brest, and delighted in the depth of the cod roe on nori. The amaebi (sweet shrimp) in the corn cone, and teriyaki octopus were right on the mark too.

Tuna, scallop, beetroot

During the various tasting courses we were struck by the wonderful combinations of flavours, often subtle like the beautiful firm beetroot covered tuna and scallop tartare, or deep and gamey like the duck with carrot puree, and some of the most delicious roasted witlof imaginable. The latter was the last savoury course and when you add my favourite bitter leaf in radicchio you have a stunning dish. The former was bound by a mirim based sauce that instantly identifies with this cuisine.

Duck, carrot, witlof

The other savoury dish might be the last I write about, but it is by no means one to bypass. The hapuka is perfectly cooked with abalone thrown in to enhance the subtle flavours, with slithers of serrano to add some saltiness. The winter melon doesn’t win me over, but the char on the spring onions does. Next time I think I’ve cooked fish perfectly I’ll remember how much better this was!

Hapuka, abalone, serrano

It is difficult to judge how busier evenings would translate to our long lunch in a quieter restaurant, but I’m confident the service would be just as good at any time. Everything about Kazuki has a feeling of complete comfort. This is a very well thought out restaurant and one that excites me about Melbourne’s dining scene. What a superb meal.

Kazuki's Menu, Reviews, Photos, Location and Info - Zomato

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Vertue Coffee – Carlton – Numerous Occasions – Breakfast & Lunch

Tamarind Prawn Toast

It is true. I get very excited about what some people think is a necessity. I’m talking about food. While eating well, and drinking good coffee, isn’t a “necessity”, it is really important!

Pea Smash

Well, like my old mate Big Kev, I am excited! Vertue Coffee was actually on my list for so long I had the old name still noted down. “Vertue of the Coffee Drink” was definitely a little bit long for a cafe name. From what I can tell, that is the only mistake the owners have made here. It is cafe heaven and I’ve put my reputation on the line taking some good friends over the past six months.

Funnily enough, Inward Goods, just off Swan Street in Richmond, is the reason Vertue became a must visit. They stock Vertue roasted coffee, changing the single origin every week or so. It is beautiful coffee, and well made by the team at Inward Goods which is one of the crop of bike/cafe venues.

Carlton is not that far from where I live, but the cross-town traffic can be exactly what Jimi talks about. I’ve put that aside and been here four times in about seven months. First on my lonesome, next with Catherine, then good friends Guy and Laura, and finally with my mate Puch. All of the food I’ve eaten here is top quality cafe fare. Dishes like the “Return of the Mac” and “Tamarind Prawn Toast” are quite unique. As you would expect, the coffee is superb.

Return of the Mac

At the back corner of a petrol station, and down a laneway that is pretty ugly, this is a very unusual location. Once inside you are in perfect comfort with an industrial feel, and very high ceilings, allowing daylight to come through in good measure. Service is good on the whole, with the manager particularly attentive to customer needs.

Chai Latte

Catherine’s tried the fried chicken burger, and the pea smash a couple of times. The burger is huge; a brioche bun filled with delicious buttermilk chicken, house slaw and corn aioli. Again a generous serving, and beautifully presented, the pea smash comes with hummus, toasted pepita, and dukkah. It is flavoursome and fresh.

Fried Chicken Burger

My favourite dish is the Tamarind Prawn Toast because it is such an interesting take on what is more of a western Chinese ‘classic’. That flavour from the fried goodness of sesame toast filled with juicy prawns, the freshness of the young coconut apple salad, peanuts, and the gooey fried egg yolk saucing it up. What did initially get me back was the need to have a big appetite to go after the Return of the Mac. This is serious. Mac and cheese croquettes, slow braised ham hock, beetroot puree, beetroot hollandaise and a poached egg. You don’t need me to tell you it works.

Tamarind Prawn Toast (Mac Croquette side)

Vertue has quickly firmed itself into my list of favourite cafes. Food, coffee, service, and venue, all marry each other in perfect harmony.

Vertue Coffee Roasters Menu, Reviews, Photos, Location and Info - Zomato