Holy dooley, a month has flown by and where have I been? Nowhere good it might seem, but not exactly true!
Attended the Stephen Snow (Fins in Byron Bay) degustation at Barilla Bay. Food was awesome, but nothing less than would be expected of Mr Snow. Stand out dish (surprise, surprise) featured Barilla Bay oysters touched with a light puff of wasabi foam (tasting for all the world like sea water - beautiful). Seems that this is likely to be a semi-regular event so watch out for future offerings at Barilla Bay who, by the way, are now open for Friday night drinkies. Cool if you live out that way, expensive if you're relying on taxis to avoid the booze bus.
Following recent chatter about Choux Shop in Victoria Street I wandered by to see for myself. The menu on the wall did indeed declare that Choux was on a winter break until some date long past. Indeed, they would reopen under the name "Ruby Chard". I am led to believe (from a very unreliable source) that a personal tragedy is behind the closure [** this rumour since reported to be false**]. We all wish Chris and the staff well, and hope to see them in their new guise soon.
Marque IV's star chef is leaving the apple isle to work in the big apple with the loud-mouthed pommie bloke. To celebrate/commiserate his departure there is to be a $200 per head degustation at M-IV at the end of the month. Blast and damnation, I will be away that weekend! Will be very interested to note their progress following his departure, but I'm sure a strategy has been nutted out (fingers firmly crossed).
GW
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14 comments:
Sorry Georgie - it is not a personal tradgedy for Chris. He is having a well deserved break and perhaps it was time he got one
I'm sure Marque IV will survive when he leaves, remember Paul is the chef not Alastair.
I am led to understand that Miv is a team effort ( front and back of house ) not just an individual......
Anonymous 1: I thankfully stand corrected.
Anonymice 2 & 3: You are absolutely right.
Hi Georgie
good to see you back.
I remember reading somewhere that Barilla Bay is also doing some oyster tasting/oyster marketing sort of events in October but can't be more specific as their website doesn't mention it.
I've got fingers crossed re Marque IV too - it's my Hobart no.1....
Good to hear that Steven Snows dinner was great. My experience at Fins wasn't great. The place was really grubby, menus tatty & wait staff that couldn't shrug off that i'm hung-over/holiday-mode attitude. It seemed as if the place was a bit tired & needed some TLC. Food was good without being mind blowing. perhaps my expectations were high due to all the press/accolades he receives. Should have gone to Rae's at Watago.GG
MIV - ROCKS. Paul Foreman is one of Hobarts truly great Chefs and gentleman to boot
Yes i too agree, Paul is the chef at M IV, and does a great job, just wish he would change the beef, duck, and venison, as it seems we have to choices of rest. that serve these dishes, no offence but i think its time to get over it and move on, im sure he has great substitutes/ variations for all of those dishes
Anno 3. Ben, Leigh and Kirk also rock. I agree that the FOH team @MIV is just as much a part the sucess
just a side bar, anyone in melb soon that hasnt been to the upper inn, do so, i reacon the greates chines around especially after midnight, not cause weve had a few drinks but the vibe in the place is awesome, the food is god and reasonalble, go go go
Supper inn? or is this some place new?? god chines food is always attractive.
sorry meant the supper inn,lol
i agree have been to supper inn late at night when all the tired chefs and waiters start to roll in great food great atmosphere not to be missed next time i'm in melb
What about the girls at miv? There is one girl that is always there, always smiling- don't forget the girls!!
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