Yes it looked nice!!
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I’m from down that way, so very familiar, and a great spot. You really do want to stay and enjoy the place, though there’s accomodation next door which uses almost the exact same name.
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Miss Mi is a bit of a favourite of mine but I’m definitely going to check out some of these places mentioned on here
It’s one of the closest restaurants for us, but only been twice. The place is always heaving.
The owners are renovating 2 other places within a block or so. From memory, a bar, and one that’s more of a sandwich shop. I had some kind of pork meatball sub thing they were selling at the 86 festival. It was sublime.
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This is great to hear. We used it to get home delivered lasagnas in lockdown (which were great) but have not visited the restaurant. Will get on it.
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Bar Idda on Lygon St East Brunswick is a winner
Sicilian style restaurant
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Ofcourse, with a name like Idda.
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The bigger giveaway that the restaurant was Sicilian was the “PISCI M’PANATTU” on the menu
We hit Songbird in Geelong recently. For anyone that likes Thai, well, you can’t go wrong. It’s the Igni replacement. Aaron Turner has taken a step back in this new offering but he was still working away the night we were there.
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If this thread remains active I’m gonna blow a lot of money this year
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Mrs B and I got married in Skene’s Creek. Hired a couple of houses for the weekend… one for us, the other for our immediate families. Dinner the night before the wedding was at Chris’ Beacon… v.nice it was too.
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You know things have come a long way when even Geelong has their own celebrity chefs!!
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Don’t think so. Pretty they were Saints and Richmond many years ago when I worked for one of their other businesses.
I’m so impressed that my favourite isn’t on anyone’s radar in here. Plenty of good options, just my fav.
Share it with the blitzers, not many of us out here….
Bar Lourinha in Little Collins. It’s an awesome date night. It’s the forgotten McConnell brother and he’s been doing the one thing at the one place for years and I’ve honestly never had a bad meal there, let alone a bad time.
For what it’s worth I’m a chef by trade and did most of my apprenticeship at Stokehouse in the 90’s standing on the line with guys like Tony Twitchet. I’ve eaten at Attica and it was rad because a mate had an art show on there at the time which was a post apocalyptic Australian backyard BBQ. And Brae slightly more recently and both of them were exceptional but Bar lourinha absolutely has my heart.
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I am becoming a dinosaur and getting more and more grumpy. So can you give me your view on modern “cheffing”.
Seems to me that chefs are getting more and more exotic in what they put on their menus. I am finding it harder and harder to enjoy “fine” dining as the mixtures of flavours at times are overpowering. Often ingredients are offered that I have never heard of and sometimes they are not mentioned on the menu.
I have travelled over most of the world and enjoy different cuisines but seems to me that chefs are going to extremes.
My two favourite restaurants in Melbourne are Paris Go and France Soir, who do not ever change much, so maybe I anm just boring. Often Chin Chin just overwhelms me. We are yet to find an “authentic” Indian restaurant and even many Japanese are going to the edge.
We eat out a great deal and I believe it is tough for any restaurant these days, but can you comment on how a menu is put together ?
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This so much. We eat out 5-6 nights per week as a rule and have our favourites but despite loving dishes from most parts of the world I’m seeing more and more of these over the top dishes. At least once a week we head to just a pub for a basic steak or schnitty and we have some really good Indian places near home so plenty of options.
I think a lot of it is overkill but they generate business from instagrams and influencers so they try to outdo each other in the “out there” market
Because you’re loosely in the neck of the woods to me and I also like France soir for the same reasons, try Zen Zen in Gisborne for Japanese, I’ve never been to Japan, and Zen Zen isn’t dirt cheap, but it’s damn tasty and early to mid 2000’s prices.
In terms of my take on where food is at, high end anything is always going to be pushing a bleeding edge. The high end fashion stuff is a mystery to me, I don’t go out an buy high end audio equipment despite having dabbled in engineering music after cooking.
Like I said about Bar Lourinha, you have a guy that is happy doing one type of food very well and he finds enough room to play on the specials board. I know I could stump up tomorrow and there will be mostly familiar things on the menu, even if sometimes ingredients swap dishes and provide a slightly different interpretation of the dish, it keeps its soul. That’s what I want when I go out. Attica was so good because of the service. The head waiter created us (a table of 2 couples) by saying “How’s it garn mother farkus? Are we ready for a good time?” And I was immediately shaken out of every expectation I had and he proceeded to the next table that was a coouole in their late 60’s having an anniversary dinner and was the most polite man I’ve ever heard speak. That’s a lot of effort and research and experience to be able to nail those first interactions and it was what made the whole night. The food was faultless, but that’s the bench mark when eating somewhere like that.
Hope I didn’t prattle on too much.
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