The eating never stops
One of the best things about having visitors is that I get to try a whole bunch of different restaurants. My last meal with Janice and Sue Mae was at Movida Next door at the corner of Flinders Street and Hosier Lane. It’s a walk in Spanish Tapas restaurant that is the smaller and simpler neighbour of the more famous MoVida.
We ordered a selection of dishes to share including mushroom and ham croquettes. It was a hot day in Melbourne and both Janice and Sue Mae queued for an hour to get into the restaurant after spending the afternoon at the beach.
Janice’s legs were sunburnt and as red as these octopus tentacles. Unfortunately Mae was feeling dizzy from dehydration so it took her awhile to recover and dig in.
We ordered grilled gambas (prawns) to go with our pulpo (octopus). Most of the dishes we ordered were from their daily specials board.
There were several pescada dishes on offer but we settled for a grilled whiting.
The girls favourite part of the meal followed with churros and dipping chocolate as well as a baked citrus and cinnamon custard dessert. It was delicious……
The next weekend, Sue Mae, Jo and I decided to try Chin Chin, a modern Thai/Vietnamese inspired restaurant on Flinders lane.
Our first dish was the Kingfish sashimi with lime, chilli, coconut and thai basil.
Next up was the wok fried salt and pepper squid with nuoc cham and vietnamese mint.
After that, we had the caramelised sticky pork with sour herb salad and chilli vinegar.
Sue Mae’s friend recommended the crispy skinned duck, pickled cucumber and ginger salad with sesame salt and fresh lemon.
Our last main dish was a dry red curry of soft shell crab with snakebeans, thai basil and kaffir lime leaf.
No dinner is complete without dessert (as Mae likes to say) so we tried the Palm sugar ice cream sundae with salted honeycomb and lime syrup (an assault on my tastebuds) and the black sticky rice with fresh mango, sweetened coconut cream and sesame seeds.
I flew back to Perth for the weekend to help my aunt celebrate her birthday.
She chose the Atrium buffet at Burswood casino for her birthday dinner. I haven’t been there since it’s been renovated.
The renovations resulted in a classier, more elegant looking Atrium. I think they were trying to look as good as the Hyatt cafe.
It was nice to celebrate her birthday with a family affair.
The dessert selection had Janice grinning from ear to ear.
I thought the best items from the dessert selection was the ice cream, in particular, the apple sorbet.
All you have to do is let the Atrium know that you’re celebrating a birthday and they provide complimentary champagne and birthday cake.
Unsurprisingly, we walked out of there, feeling ready to burst.
Despite the heavy meal from the evening before, Dad took us to lunch at Nobu at Burswood, which has recently opened in Perth. They have chains all over the world and are considered a Japanese fusion/ Peruvian inspired fine dining restaurant.
The chef, Nobu Matsuhisa opened New York’s Nobu along with restaurant co owner Robert De Niro. It became a big hit and many restaurants were opened later. We started off with the Yellowfin tuna sashimi.
Next were the lobster sashimi tacos and wagyu beef tacos.
My favourite dish was the seafood ceviche. Apparently Nobu worked at a restaurant in Tokyo which was frequented regularly by a Peruvian entrepreneur. He was then invited to Peru to set up a restaurant there and found he struggled to get the ingredients that he was used to in Japan so he had to improvise.
The signature dish there is the Black cod miso and we had that in the bento box which is actually made up of two boxes, not one.
It’s not everyday that we get to go to Nobu so we sampled their chocolate souffle with green tea ice cream and their banana and passionfruit spring rolls with vanilla ice cream.
The weekend went all too quickly and I found myself back in Melbourne and back at work. Two days later, Jess flew to Melbourne for work.
We went to the Oriental Spoon, which has become my regular ‘go to’ Korean restaurant.
We ordered seafood pancake, which I didn’t like as much as their kim chi pancake.
We also ordered seafood tofu hotpot and BBQ squid bulgogi.
The tastiest dish though, was their chicken BBQ bulgogi.
While Nobu isn’t the kind of restaurant that you go to everyday, lo and behold, I found myself there again less than a week later. Jess has wanted to try it and she decided to take Liam and I to the branch in Melbourne.
Nobu in Melbourne is based at the Crown Casino complex and it looked like a funkier, less sedate version of the branch in Perth.
We kicked off with some of their famous cocktails. I can tell you now that I’d go back there just to have their cocktails again.
Once again, we order the Yellowfin tuna which came highly recommended by our waiter.
The scallop sashimi wasn’t on the menu in Perth so it appears to be a dinner only menu item. I was keen to try it and glad we did as it was my favourite dish of the evening.
One cocktail in particular is worth a mention. I can’t remember the exact name but it sounds like ‘Guyver’ and has elderflower in it.
We ordered Yellowfin tuna and salmon sashimi tacos which were a little dry and disappointing. The sauce was also quite ordinary and not as nice as the versions in Perth.
Their seafood ceviche was also not as appetitising as I remembered. It had less citrus and lime than the one in Perth and I kept comparing it to the ceviche that I had at Sushi Samba in Vegas..
We orderd the black miso cod as a main and while it was delicious, Jess agreed with me when I said that it tasted like the one that Yo Sushi, London used to make.
The soft shell crab came recommended by someone at work so we sampled that.
I had plum wine which was tasty but I spent alot of the time sipping at Liam’s ‘Guyver’ cocktail.
We followed up the evening with a drink at the Velvet bar.
I’ve been to this bar several times with Janice and was pleased to see that the cocktails hadn’t shrunk in size.




















































































































































































































































