I flew to Melbourne for 2 nights and was pretty excited about this first dinner! After having tried Zak’s food in New-York in November, both at Fatty ‘Cue and Fatty Crab, the least I could say was that I was pretty pumped! It’s always interesting to see what a chef can do with another country’s produce, even if they’re super jet lagged and tired! The dinner was great, even though the atmosphere was a bit cold, mostly because Longrain is a huge room which lacks something in my opinion. But I was there for the food, and it was very good. If you go to New-York, you absolutely HAVE to go to Fatty ‘Cue, the smoky meats with Asian influences you will try there are truly life changing.

The cocktail we had on arrival - Pretty Thai for a White Guy

Betel leaf topped with soft shell crab & green mango

Charcoal grilled yabbies with a fresh turmeric emulsion & preserved lemon

Smoked mackerel “nam prik” with local vegetables & crispy pork

Ocean trout with house made sausage, spring bay mussels & fermented tofu

Roasted local baby lamb with a cincalok, lemon & nolan’s road olive oil emulsion

Curry pot de creme with coconut glass biscuits

1. melonlovey122 liked this
2. aspoiledcochon posted this